Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.

Rosemary manages commercial content and campaigns, from print to online, for The Scotsman. She is passionate about food and drink and has lots of expertise in the whisky industry. She was previously Head of Communications for the Scotch whisky industry trade body and has written extensively on Scotland's national drink.

Julia Bryce is an award-winning Scottish journalist and content creator from Aberdeen. She has spent more than a decade celebrating Scotland's vibrant food and drink scene through her work.
 
Julia's passion for feature writing landed her a series of roles at DC Thomson and in 2021 she was promoted to Head of Food and Drink, overseeing coverage for publications such as The Press and Journal and The Courier.

Throughout her career she has interviewed celebrity chefs including James Martin, Michel Roux Jnr, Jon Torode, Nadia Hussain, Mark Greenaway, Poppy O’Toole and
many more.

Her expertise earned her the title of Food & Drink Writer of the Year at the 2021 Scottish Press Awards and she was named Scottish Food and Drink Influencer of the Year in 2024 by The Scotsman's Scran Awards.
 
In 2024, Julia also made her Netflix debut on hit show Somebody Feed Phil, showcasing Scotland's diverse culinary landscape in season seven. She also recently hosted the Glasgow show of his An Evening with Phil Rosenthal European Tour.

Julia continues to highlight Scotland’s food and drink scene on her social media pages at @juliabryce92 and on her radio show on Original 106 on Sundays from 1- 5pm.

Dean Banks is a Scottish chef and restaurateur known for his innovative approach to modern Scottish cuisine and dedication to showcasing Scotland’s finest local ingredients. Inspired by his roots in the small fishing town of Arbroath, he started his career at the very young age of fifteen, training in the highly regarded seafood restaurant ‘Rick Stein’s: The Seafood Restaurant’ sparking a natural desire to learn more about cooking and refine his culinary skills, working across several Michelin-starred restaurants in Scotland. A finalist on MasterChef: The Professionals, Dean has built his culinary empire beginning with his flagship fine-dining restaurant, Haar in St Andrews, crafting innovative dishes that highlight the freshness and quality of locally sourced seafood. Through his ventures under the Dean Banks Group, including Dean Banks at the Pompadour, two locations of the relaxed seafood venue Dulse, and Dune, he collaborates closely with local suppliers to deliver exceptional dining experiences.