Latest news with #Scran
Scotsman
15 hours ago
- Business
- Scotsman
The Scots family business bringing back 'lost' ice cream favourite
Earlier this year it was reported that a Scottish firm was ceasing production of a traditional ice cream treat. But now a family business is making their own with some seriously old equipment. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... In January this year, it was reported that Waverley Bakery in Cambuslang - Glasgow's last remaining supplier of ice cream nougats, the traditional dessert enjoyed by generations - had ceased production. This led to Scotland's many traditional ice cream shops having to find an alternative supplier, or take the longstanding favourite sweet treat off the menu. Glasgow company Aldomak has pledged to bring the ice cream nougat back , though they are still seeking support to do this meaning many vans and shops will be doing without. But over in Edinburgh, S. Luca ice cream haven't had to take the treat off the menu, as they started making their own nougat wafers. Advertisement Hide Ad Advertisement Hide Ad Speaking on the most recent episode of our podcast Scran , Yolanda Luca - third generation of ice cream maker in the family firm, which dates back over 100 years - told us how they are hand making these wafers so they can keep selling ice cream nougats. ice cream nougat | Colpi She said that her sister has started making the wafers, which are layered with marshmallow and the edges coated in chocolate. A single nougat is ice cream sandwiched between a single wafer and a chocolate-coated marshmallow wafer. A double nougat has two of the chocolate-coated marshmallow wafers. Ms Luca said they could get back into making their own wafers with equipment the business used to use in the 1940s. She said: ' They've been really popular, but the factory that made them stopped making them about six months ago. We used to make them in the thirties and forties and we found all the kits still in the garage - the kits from the thirties and forties, literally. We went about making them as all the equipment still works.' As each wafer is handmade, and hand-dipped in chocolate, Ms Luca said the process is 'time consuming'. But they can't keep up with demand. Advertisement Hide Ad Advertisement Hide Ad She said: ' we get plenty of people asking us to now make them for them, but we're not yet, we can't as we're struggling to keep making them for ourselves. You used to get them in supermarkets - a box of six chocolate wafers. You could go into several supermarkets and buy them, but now you'll not even find chocolate wafers in supermarkets now.' On the podcast, Ms Luca also talked about the family business and its history as well as how they develop new flavours .
Scotsman
4 days ago
- Entertainment
- Scotsman
Scran season 9: The evolution of Scottish ice cream shops
On this episode of Scran we are fully embracing the summer and talking about all things ice-cream. A few weeks back I visited two ice-cream producers. The first, new kid on the block, Peacocks, on the Southside of Glasgow and the second, a Scottish institution, Lucas of Mussleburgh. At Peacocks I met ice-cream entrepreneur Jennifer Clapp who has brought her own signature North America style of ice cream to Scotland. At Lucas Yolanda Luca, the third generation of ice-cream makers told me all about the family business and how it has evolved over time. Listen to the episode in full Get in touch We'd love to hear from you about our episodes. Is there someone you'd love to hear us chat to? Let me know. 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 Scran is available from all of your favourite podcast providers, including Apple Podcasts and Spotify. If you like what you hear, please hit subscribe to never miss an episode - and leave us a rating and review. It helps others discover the show and we really like to hear your feedback. If you want to know more about food and drink in Scotland, then why not subscribe to our newsletter?
BBC News
19-07-2025
- Business
- BBC News
Why are young people leaving Channel Islands?
Jersey's chief minister has said the number of young people leaving the Channel Islands to live and work elsewhere was one of the "greatest challenges" facing to the Government of Jersey, the population of people aged 20-29 has been decreasing over the past five years, down from 12,080 in 2017 to 10,990 in census data showed there were 7,212 people aged 20-29 in the island in March 2023, down on the 7,590 recorded in Roberts, 22, has fond memories of growing up in Jersey but opportunities off the island beckoned for her and so she moved away. "Jersey is very focused on the financial sector and this was something I didn't see myself going into," said said. "I'm very creative and I love design, so I thought there were a lot more opportunities for what I wanted to do in London."It is young adults like Ms Roberts the governments of Jersey and Guernsey are hoping to lure back to help reverse a declining population of 20 to Roberts started a London-based restaurant recommendation app called Scran with her boyfriend after leaving said many of her friends who still living in Jersey were working in the finance sector."In terms of other things, like if you want to start your own business, or if you want to go into the creative industry, I feel like more personally more work could be done in that area to try and keep people within," she said. For others, the desire to fly the nest is a major accountant Beth Rainbow, 28, said simply wanting to "experience life in a different city" drew her to the UK capital about three years ago."It came out of the choice of wanting to grow and seeing what is outside of Jersey and experience life in a different place," she said."It was just the natural next step for me." Asked whether she would return to the island, she said: "In my mind I would love to come back home."But I think it's the expense thing."Jersey is obviously very expensive to buy a property to stay [and] the cost of living compared to some places in the UK."I can see why so many people are moving away." Speaking in the States, Jersey's chief minister Lyndon Farnham acknowledged housing affordability was one of the biggest problems and it was vital "young people not only see a future for themselves in Jersey but can afford to build that future here".He said: "We are continuing to increase the supply of affordable family homes, releasing more land for development and redevelopment, and expanding schemes that help young islanders take their first step on the property ladder." Eleanor Wallis, 25, who moved from Guernsey at 18 for university, said she came to enjoy the variety of opportunities in London."As someone who is interested in travel and other cultures, I decided that the next best place would be London, as a multicultural city with opportunities in international companies, where I could perhaps travel or move in the future," she said."Whilst I still like visiting Guernsey, I've come to enjoy the options afforded by a large city and many of my friends are now also living in or around London." Chloe Price, 25, who moved to the UK from Guernsey, said cheaper rents off the island were a "huge benefit".Ultimately, however, she said she was drawn back by her family."We moved back home because we missed seeing our family so often and the cost of flying back to see them was a big expense," she said."In Guernsey, everything is within closer proximity - it's much easier to achieve a work/life balance here." Jersey deputy Karen Wilson said it was important young people had the chance to "get off the island to explore other cultures and to have different experiences".However, she added it was equally important the island "help people value what we have here". Miss Roberts said the quieter life offered in Jersey ultimately might be what helps draw her back."I love being by water and when I'm in London, I do really miss looking out to the sea," she said."I think it's good to explore the opportunities, but maybe in the future."It's obviously a great place to come back to and raise a family."
Scotsman
27-06-2025
- Entertainment
- Scotsman
Bonus Scran - Scottish actor James Cosmo's 'Storyman' whisky and entertaining tales
On this special partner episode of Scran I am joined by legendary Scottish actor James Cosmo. In recent years James has worked alongside Annandale Distillery to create a blended whisky. 'Storyman' is named in honour of James, and for his reputation as a great raconteur, which you'll become very aware of in this podcast! I chatted to James about his great passions; acting, whisky and food. He shares memories from his days working on the cinematic giant that was Braveheart, including a story about coincidence that is hard to believe. Picture: Colin Tennant I hear more about the process for developing his blend, working alongside the master blenders at Annandale. James gets very animated when asked about his passion for cooking - in fact, he might call it an obsession. You can find out more about Storyman and Annandale Distillery by visiting their website. Tours of the distillery run every day of the week from 10am until 4pm. Each tour includes up to five drams including a taste of James' blend Storyman'. Listen to the episode in full Get in touch We'd love to hear from you for the next season's episodes. Scran season 8: Michelin Stars with chefs Rodney Wages and Stuart Ralston Scran season 8: Sampling Arran's food and drink delights 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 Scran season 8: Julie Lin on authentic fusion cooking, family and her first cookbook Sama Sama Scran is available from all of your favourite podcast providers, including Apple Podcasts and Spotify. If you like what you hear, please hit subscribe to never miss an episode - and leave us a rating and review. It helps others discover the show and we really like to hear your feedback. Scran season 8: The challenge with Scottish scallops Scran season 8: Glasgow's love affair with tea Scran season 8 - Discovering food and drink in Angus Scran season 8: A preview of the Campbeltown Malts Festival with Glen Scotia and Springbank If you want to know more about food and drink in Scotland, then why not subscribe to our newsletter?
Scotsman
24-06-2025
- Entertainment
- Scotsman
Scran Awards 2025: All the winners including Scottish chef and restaurant of the year
Last night (Monday 23 June) The Scotsman Scran Awards took place at Oran Mor in Glasgow. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Business owners and teams from across Scotland's vibrant food and drink industry came together to celebrate the sector, and have a great night, at this year's Scran awards. There were 16 award categories, with nominations whittled down to the winners by an expert panel of judges. The night, which welcomed 200 people from across the industry, started with a drinks reception by sponsors Rutland Gin and The Glenturret distillery before host Katy Johnston got things underway, followed by a speech from The Scotsman food and drink editor, Rosalind Erskine. The meal - a showcase of Scottish produce including a Scottish tapas trio, classic chicken balmoral and a dessert of chocolate brownie with raspberry compote - were thoroughly enjoyed in between awards being presented. Advertisement Hide Ad Advertisement Hide Ad Awards for the 2025 ceremony included: Best Scottish pub; Employee of the Year; Best Scottish Chef of the Year; Best Hotel Restaurant; Best Fine Dining and Outstanding Contribution to the Industry. Rosalind Erskine, food and drink editor and host of Scran podcast, said: 'Congratulations to this year's winners and nominees. We received an incredibly high calibre of entries for the awards, and judging was tough but it was wonderful to see so many passionate individuals and businesses who champion our wonderful Scottish food and drink. 'The Scotsman Scran Awards have been developed to celebrate the individuals, establishments and products that make the Scottish food and drink sector what it is. From Michelin-Starred fine dining to coffee shops and celebrated chefs and spirits, the Scottish food, drink and hospitality scene is a melting pot of talent and innovation, and these awards will be celebrating the very best of this.' The 2025 Scran Award winners | Scott Louden The Scotsman Scran Award 2025 winners were as follows: Newcomer of the Year: Elements Hidden Gem Award: Moor of Rannoch Restaurant and Rooms Sustainability Award: Timberyard Best Spirit: Seven Crofts Fisherman's Strength Gin Best Whisky: Rhythm and Booze Records release 1 Best Fine Dining Experience: Edinbane Lodge Best Street Food: Crofter's Kitchen Best Hotel Restaurant: Killiecrankie House Best Scottish Pub: The Kirkmichael Arms Cocktail Bar of the Year: Hey Palu Rising Star Award: Lewis Vimpany (Highly Commended: Connor Wren) Best Local Restaurant (reader's choice): Tapa Employee of the Year: Hugo McCann Scottish Chef of the Year: Roberta Hall-McCarron Scottish Restaurant of the Year: Celentano's Outstanding Contribution to the Industry: Stephen Montgomery Anna and Dean Parker, owner of Celentano's said of their award win: 'It was genuinely a big surprise to win Scottish Restaurant of the Year! The other restaurants in the category are absolutely amazing so we were thrilled even to be finalists. It's been a hard year for all of hospitality so we are very grateful for the support. Advertisement Hide Ad Advertisement Hide Ad 'Our team is incredible so a huge thanks and congratulations to every one of them. We could not do what we do without all their hard work.' Scottish Chef of the Year Roberta Hall-McCarron said: 'It is amazing to win, I honestly didn't expect this. I would not be here without the team I have around me so thank you to them.'
