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On this episode of Scran we explore the wonderful offerings of Argyll.
Rosalind meets up with Gordon Campbell Gray and talks to him about his businesses which include the Pierhouse in Port Appin and the Three Chimneys on Skye.
His aim for all of his businesses is for them to be best in class and it would appear he is doing a good job of that.
Then Rosalind talks oysters with Judith Vajk who grows and supplies some of the most sought-after oysters to top restaurants and chefs across the country.
Rosalind then heads back to the Pierhouse Hotel to meet head chef Michael Leathly.
He tells Rosalind about how provenance has become so important when running a restaurant and just how lucky he is to have his suppliers so close by.
On her final stop in Argyll Rosalind meets Mark Grant whose butcher shop has been serving local people, businesses and tourists alike for the last 18 years.
We’d love to hear from you for the next season’s episodes.
If you have an opinion about anything we discuss, get in touch with your comments. Drop us a message on the Scotsman Food and Drink Facebook page, or contact me on Twitter @RosalindErskine or via email using rosalind.erskine@jpimedia.co.uk.
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