A Foodie's Day at the Fringe 2024 - Shakespeare, Fortune Cookies, Dram(a)s and lots of wine
It's that time of year again when team Scran cannot resist the temptation of the world's biggest arts festival. Rosalind went along earlier this week to enjoy a foodie's day out at the festival and bring you some top shows to consider if you're heading to Edinburgh this August. First up she hit C Venue for coffee, a croissant and Shakespeare for Breakfast. This show has been performed at the Edinburgh Fringe festival for 33 years. Rosalind chats to Mary Gensich, Company Manager for C Theatre and Clare Louise Roberts, one of the performers, to hear about this year's show.
Then for something completely different Rosalind went to A History of Fortune Cookies performed by Sean Wai Keung. With an audience of ten this was a really intimate show where Sean shared his story about the influence of his Chinese grandparents all while baking the audience their own fortune cookies.
For many the festival is all about the Fringe and the laughs, Daniel Downie definitely brought those in his whisky-soaked show Daniel Downie: Dram(a)s which was Rosalind's third show of the day.
Whilst many may start an evening at the festival with a glass of wine or 5 Rosalind chose to finish up with In Pour Taste - a wine tasting from Australian comedians Ethan Cavanagh and Sweeney Preston who have teamed up with local wine experts to produce a raucous one hour and 15 mins of entertainment (and some wine education).
Make sure to check out The Scotsman's coverage of the festivals to be right up to date with reviews and recommendations.
Then for something completely different Rosalind went to A History of Fortune Cookies performed by Sean Wai Keung. With an audience of ten this was a really intimate show where Sean shared his story about the influence of his Chinese grandparents all while baking the audience their own fortune cookies.
For many the festival is all about the Fringe and the laughs, Daniel Downie definitely brought those in his whisky-soaked show Daniel Downie: Dram(a)s which was Rosalind's third show of the day.
Whilst many may start an evening at the festival with a glass of wine or 5 Rosalind chose to finish up with In Pour Taste - a wine tasting from Australian comedians Ethan Cavanagh and Sweeney Preston who have teamed up with local wine experts to produce a raucous one hour and 15 mins of entertainment (and some wine education).
Make sure to check out The Scotsman's coverage of the festivals to be right up to date with reviews and recommendations.
Transcript
00:00We're here at Shakespeare for Breakfast, which is the first show of the day, enjoying a croissant
00:09and coffee and really looking forward to getting our foodies day at the festival underway.
00:20Hello and welcome to Scram, the podcast passionate about the Scottish food and drink scene.
00:24I'm your host, Roslind Erskine, and it's that time of the year again when I can't resist
00:27the temptation of the world's biggest arts festival. I went along earlier this week to
00:32enjoy a foodies day out at the Edinburgh Festival Fringe and bring you some top shows to consider
00:37if you're going to be getting along there too. First up, we hit C venue for Shakespeare
00:42for Breakfast.
00:43Honestly, Miranda, were you not listening at all?
00:46No, I was. It just seems a little over the top. It was a game like 12 years ago.
00:54This is my only chance to fix it. They are near. I can sense it.
01:00Rosferran, what on earth are you talking about?
01:05Then for something completely different, I went to A History of Fortune Cookies, performed
01:10by Sean Wei-Kiang. With an audience of 10, this was a really intimate show where Sean
01:14shares his story with us about the influence of his Chinese grandparents, along with their
01:19cooking, both at home and in the fast food restaurant they ran, all while baking the
01:23audience their own fortune cookies.
01:29Sometimes I think about if I could go back in time and give them a fortune cookie, what
01:33might I want their fortune to say? I think I'd want it to say something like, everything
01:41will be okay in the end.
01:47For many, the festival is all about the fringe and the laughs. Daniel Downie definitely brought
01:52those in his whisky salt show, Daniel Downie Dramas.
01:55I've always been fascinated by whisky. Whisky is obviously very, very important to the Scottish
02:02economy. Whisky is worth about £7.8 billion to the UK Treasury every single year. It's
02:10our second highest export after oil and gas, so it's like our nicest one. The £7.8 billion,
02:18that's pretty compressive when you consider that's like a third of a PPE contract that
02:22they used to do.
02:26Whilst many may start an evening at the festival with a glass of wine or five, I chose to finish
02:30up with In Poor Taste, a wine tasting from Australian comedians Ethan Kavanagh and Sweeney
02:34Preston, who have teamed up with local wine experts to produce a raucous one hour and
02:39fifteen minutes of entertainment, and some wine education.
02:44Very good. Now, people, we've had to do our research with every new city that we take
02:49this show to. We always look up what is the dingiest feet stick to the floor sort of nightclub
02:54in any given city, just to make sure if they have a red wine on their list. Now, people,
02:59has anyone here been to Sneaky Pete's?
03:07Shakespeare for Breakfast has been performed at the Edinburgh Fringe Festival for 33 years.
03:12What better way to start your day than a show that offers breakfast? I headed along
03:16to Sea Venues for 10am, picked up my coffee and croissant, and settled in for a modern
03:21retelling of The Tempest. Afterwards, I caught up with Mary Jenzik, company manager for Sea
03:26Theatre, and Claire Louise Roberts, one of the performers, to hear about this year's show.
03:31Ferdinand? Seriously, what's going on? A plague upon this howling. It is louder than
03:44the wind. What has brought this on? I am ruined. Because of your results? Oh man, it's not
03:51the worst. My future's over. Never thought I'd sink so low. Good grief, brother. Brother?
04:00I thought you were my father. In this version of the show, we're all siblings, not a father
04:07in sight. It'd make casting so much easier. Anyway, back to the matter at hand. Brother,
04:12you applied to do English Literature. Literally every university in the kingdom will take
04:16you. I don't want to go to any university. I want to go to Wittenberg. I heard they have
04:20the best drama department, and the Prince of Denmark's going too. But he's a weirdo.
04:25Do you remember that party we went to, and all he did was talk about ghosts? The point
04:30is, sister, I don't want to go to some half-weird university. I want to see the world, explore
04:37new countries, dance at masked balls, drink too many blue Alka-Pops, exit Pursued by Bears.
04:44Is that too much to ask for? You can do all of that, or at least most of that, at any
04:49university. Look, Ferd, you've got your name down for clearing off, as you know a good
04:53place will be in touch. It's not the great shipwreck you think it to be.
05:03Hello, Ferdinand, Prince of Naples. Son of Alonzo Senior. Bravo to Alonzo Junior.
05:09We're backstage just after watching Shakespeare for Breakfast with Mary and Claire. So, Mary,
05:14could you just tell us a little bit about the show and how long it's been going, because
05:17I think it's been here for quite a while, is that right?
05:20So, yes, we've been doing The Fringe for 33 years now, and we've always had the tradition
05:25of doing Shakespeare for breakfast. So, over the years, it's evolved and changed, but we've
05:30really got our system down now of giving everyone breakfast as they come into the door, and
05:35then also giving them a really high-quality show that is always some adaptation of a Shakespeare
05:40play.
05:41And do you find that the breakfast element does draw people in?
05:44Honestly, sometimes people come in and say, oh, I just came for the coffee and the croissant,
05:49but then they end up leaving having really enjoyed the show as well.
05:52And, Claire, can you just tell me what people can expect from the show?
05:55Well, I often tell people that it's sort of a modern comedy retelling of a Shakespeare
06:01play, and there'll be a lot of references to pop culture, but there'll also be references
06:06to other Shakespeare plays. So, really, you don't have to know Shakespeare to enjoy it.
06:10There's something for everyone to see, and it's always going to be a little bit silly
06:14at the same time, and you'll come out knowing the plot of that Shakespeare play in some way.
06:22For the sake of the gods, can you not look where you're going?
06:26Why are you wearing that?
06:28Be collected, no more amazement.
06:31Prospero, you look ridiculous.
06:33It is imperative that I look smart for the arrival of our new student.
06:37But you look like a Disney villain. Maleficent, maybe.
06:41No, Frollo from Hunchback of Notre Dame.
06:44Sister, I'm a very important person at this university.
06:48You're president of the Students' Union, a union of five students.
06:53I know you see yourself as a father-mother figure at this university, but you must remember
06:59that I am your sister, and I will not humour this nonsense.
07:03Good exposition.
07:04Thanks.
07:05Now, please leave.
07:06And have you both been doing this for a while?
07:09How many times have you been up to Edinburgh?
07:12This is my second year with Sea Theatre and doing The Fringe,
07:15but Claire's been doing it a bit longer than I have.
07:18Only one more year. I'm on my third year of Shakespeare for Breakfast at The Fringe.
07:23And do you have any food and drink tips for people coming to The Fringe?
07:27So, whenever I'm doing a show and I have a little bit of a break,
07:31I always go to Hula in Grassmarket for a smoothie, because they are very, very good.
07:36Grassmarket has loads of good places.
07:38We also really like Lovecrumbs, which is a coffee shop next to our venue,
07:42so it's very convenient for us after the show.
07:44They do really good coffee and really good cake.
07:46So, as well as Shakespeare for Breakfast, you're doing another show as well,
07:49so do you want to tell us a little bit about that?
07:51Yes, so at 12.40 every day at the same place, we do Wind in the Willows,
07:55which is a retelling of the classic children's tale.
07:58It's a really cosy, heartwarming, lovely show that's for children,
08:03but really for the whole family as well.
08:05For both shows, there are tickets.
08:07Shakespeare for Breakfast is selling out quick,
08:10so make sure if you want to see it, buy a ticket as soon as you can,
08:13but they'll both be on the Ed Fringe website
08:17if you look up Shakespeare for Breakfast and Wind in the Willows.
08:21Thank you very much. It was great. I really enjoyed it.
08:23It was funny as well, which is great. You don't expect that with Shakespeare.
08:26Thank you very much.
08:29Just one more word from your spirit friend, as our tale draws to an end.
08:34Remember to love your world. You have only one.
08:36You may get better or worse, but you'll blink and it's gone.
08:39Especially here at the Edinburgh Fest.
08:42As drama shows go, it's the biggest and best.
08:45And have fun, drink and sing loud.
08:48Dance, make new friends, make younger you proud.
08:51So farewell, recycle, and please, please be kind
08:55to those who love you and your one unique mind.
08:58And as from their actions, you now pardon these.
09:02Go let your indulgences set you all free.
09:17Performance maker and foodie, Shong Wei Keung, explores fortune cookies
09:22as well as his own mixed-race identity in the next show I went along to experience
09:26at Summer Hall, A History of Fortune Cookies.
09:29With 10 people max in the audience, as Sean bakes,
09:32this show is a great example of how the festival can challenge us
09:35to consider our own place in the world and what we put into it.
09:38This was a singular experience I would recommend to anyone
09:41who wants a gentle, thought-provoking show in the middle of the day.
09:44You'll hear him quietly stirring his cookie batter
09:47as the audience filters in at the start of this audio.
09:59What are you here for?
10:06Is it happiness?
10:11Just general good fortune?
10:15Maybe a string of numbers to guide you in your path?
10:21I'm here to tell you that whatever it might be,
10:28I'm pleased to say that fortune cookies can help you do all that.
10:38Or maybe positivity feels too unrealistic for you.
10:42Maybe instead you agree with Donald Lau,
10:45who was chief fortune writer at Wonton Food Inc. for over 30 years.
10:49For anyone who might not know,
10:52Wonton Food Inc. is the largest manufacturer of fortune cookies in the entire world.
10:58Based, of course, in Brooklyn, New York.
11:01And so being chief fortune writer there is a job that holds with it a lot of responsibility.
11:09However, when he retired, Mr. Lau gave an interview to local press,
11:14during which he said that, in his opinion,
11:17fortune cookie fortune writing had become too pressured to be
11:20motivational, aspirational, and basically just too positive.
11:28Instead, he wished that he could have focused on accuracy.
11:34And as I think we can all agree here,
11:37accuracy sometimes necessitates the telling of much harder truths.
11:49We're here at Summer Hall just before the start of A History of Fortune Cookies with Sean.
11:56So Sean, for anyone that doesn't know, could you just tell us a little bit about your show?
12:00Sure thing. So my show is an intimate short form performance,
12:04by which I mean that there's 10 audience maximum and it's only half an hour long.
12:08During this time, I bake fortune cookies and tell the story of my family,
12:12as well as the story of fortune cookies.
12:14And so that's also why it has to be a small audience,
12:16because I can only cook so many fortune cookies in such a short space of time.
12:20And how did it all come about?
12:22So I've been using fortune cookies in my performance work for a long time.
12:26Most of the time it has been with pre-made fortune cookies
12:29that I've sort of slipped my own little fortunes into or something like that.
12:32And I really like doing that.
12:34And I like the fact that it was giving people such joy for me to give them fortune cookies.
12:39And then as it sort of went on, the whole story became a bit more personal
12:44and it became a bit more intimate.
12:45And it actually became about me cooking the cookies, which I had actually never done before.
12:49And now suddenly it's this big thing that people seem to be enjoying, luckily.
12:53Because you've had a few previews and it's gone down quite well.
12:56So could you tell us how that's gone so far?
12:58Because you've won something.
13:00Sure, sure, yeah.
13:01So I'm very lucky in that I was awarded the Autopsy Award by Summer Hall and Feral Arts.
13:06And without their support, I wouldn't really be able to do this.
13:09Because while I love what I do, it's also quite intensive on me emotionally
13:14and also physically because you have to perform.
13:16You also have to cook, do both at the same time.
13:19And so through their support, I was able to really focus on just having a small audience
13:25and being able to handle both things at the same time.
13:30And yeah, some of the previews were a bit chaotic.
13:33Some of them went better than others.
13:35But I think everyone appreciates that what I'm doing is a bit more difficult
13:38than just performing or just cooking.
13:40And so audiences have been really friendly and lovely to me throughout that.
13:44And for anyone that doesn't know, could you tell us a little bit about what the Autopsy Award is?
13:48Sure thing.
13:49So the Autopsy Award, it's an award given by Summer Hall and Feral Arts
13:54that is for someone who hasn't done a fringe show before.
13:58And it basically funds them to do that.
14:00Their practice has to be based in Scotland.
14:02And it's mainly for more experimental work
14:05or things that go against the boundaries of traditional theatre.
14:15Apparently some people are just desperate to get to the fortune inside instead.
14:19One person I talked to even said she didn't even realise the cookie bit was edible.
14:23I guess she thought it was like one of those plastic things in the Kinder Egg or something.
14:26I don't really know what's happening there.
14:29In any case, unless you're celiac, this goes against everything I was raised to believe.
14:38It's just, you know, I was raised to hate any and all food waste.
14:44My grandfather would tell stories about crawling through the Hong Kong countryside in the Second World War,
14:50hiding from the Japanese army and praying that his rumbling stomach wouldn't give up his position.
14:56My grandmother, meanwhile, was raised on a farm in a traditional ward
15:03and therefore she never had any kind of concept of food waste.
15:07There, if it grew, then you just ate it.
15:10And if nothing grew, well then you just didn't eat.
15:17I always thought it was crazy that they would go from those kind of experiences to then owning a Chinese takeaway.
15:22A place where food is cheap and fast, easy and reliable and, well, let's face it, kind of disposable.
15:33Of course, I know they had very little choice in the matter.
15:37When they first came here, they had very little English, even less formal education.
15:42And other migrant groups, like Italians and Indians, had already started using food as a way to better their own economic circumstances
15:49through things like restaurants and catering companies.
15:52So I think this kind of thing is just natural and normal when people migrate around the world.
15:58However, it always struck me still, the huge difference between the food that they would cook to sell to customers
16:05and the food that they would cook for the family.
16:08And there'd be hardly any overlap, really.
16:12For instance, we'd never sell a whole steamed sea bass or congee rice porridge to customers.
16:20And then at funerals or weddings or other family gatherings, there'd never be any fortune cookies.
16:34So we're here just about to sit down and enjoy your show, but could you describe the setup?
16:39Yeah, so it's quite a simple setup in some ways, in that it's just a big long table where 10 people can fit around.
16:45But then I also have a smaller side table where I have my oven on and some baking trays and a pre-made batter
16:52that I am then going to use to make the cookies.
16:55And each person also gets a slip of paper and a pen so that everyone can write their own fortune,
17:02which is a big part of the show as well.
17:05And you've got some family pictures here as well. I'm assuming that's all part of the narrative.
17:11Yeah, so the whole point of the show really is that I want an excuse to tell my family's story.
17:16And food is such a big part of that. Their love language is always food.
17:20I think for a lot of families, especially migrant families, food is such a huge part of the love languages that we were raised with.
17:28And so the whole premise of the show is based around the experiences that I had with my grandparents specifically.
17:35So this is your first Friends show. So how does it feel just as we're kicking off?
17:39It was very stressful. I'm not going to lie. I was very daunted by it.
17:42The idea of doing 48 performances in 26 days because I do two a day was very, yeah, it was weighing on me a lot.
17:52But from the very first one, I've sort of settled more into it.
17:55And some of the feedback that I've received has been really heartwarming.
18:00And that's what makes it all worth it, I think, because the reason I like performing is to get that connection with people.
18:05And so to have people who you can tell it is connecting with, that helps energize me and helps me to remain excited to then perform it day after day.
18:14So for everyone listening, could you tell us a little bit more about the food that you had grown up?
18:18Yeah. So the big cooks in my family were my grandparents.
18:22They were from Hong Kong and they moved to the UK in the 40s and 50s and they opened up a Chinese takeaway.
18:28So there was a lot of food around, but a lot of it was food that was takeaway food and it was not for us to be eaten in the family, really.
18:36And then there was other types of food that we would eat at home.
18:39And so some of the things I touch on in the show are about the differences in those foods and the inauthenticity of certain foods like fortune cookies, but also sort of questioning how good or bad that inauthenticity might be.
18:55That sounds really interesting, because there's obviously a lot of foods from takeaways that we just love and take for granted that's not actually authentic.
19:03And I don't think many people know that really or really dig down into it.
19:07So I'm looking forward to finding out more.
19:09Yeah, I think, you know, the question of what is authentic is something that's fascinated me all my life about food.
19:16And that's also stemming from myself being mixed as well and having my own authenticity questioned in terms of my identity and culture.
19:23So, yeah, so putting the two together and making a show that's about inauthentic food and myself as an inauthentic person or authentic person, however you might want to look at it, that sort of just felt natural and normal to me.
19:36So do you find, I mean, you might not know because you're doing this for the first time, but food and drink, when it comes to a show, I feel like might have a draw to people.
19:43You know, if you're looking at what's on in the fringe, something that involves interactive and, you know, food is probably a winter for most people.
19:50Do you think that's correct?
19:52Yeah, definitely. And I'm completely the same.
19:54I'm, you know, if I'm looking through the Fringe Guide or even just programming any other time of the year and I see something that's going to offer me food, even if it's just a wee cookie, that sold it to me already.
20:04You know, that's the selling point.
20:05So, yeah, I think it's one of those things that as a storytelling device, food is such a powerful, multi-sensory thing.
20:13And that's, I think, what keeps audiences interested in seeing things that have food within them.
20:19So anyone that's coming to the Fringe over the next few weeks, is there anywhere you would recommend for eating and drinking in Edinburgh?
20:25Edinburgh has so many lovely places. I would like to shout out Jimmy's Express near Southbridge, which has the most amazing char siu rice.
20:37And also just in general, the Starlight Chinese supermarket is just a fantastic emporium of anything and everything that you could want to make your own food as well.
20:46And where can people find out more about you and your writing and your show?
20:49So you can find me on my website at shaunwaykeung.card.co or you can just follow me on Instagram at shaunwaykeung.
20:58That's S-E-A-N-W-A-I-K-E-U-N-G.
21:03Yeah, well, really looking forward to it and thank you very much.
21:06Thank you so much. Hope you enjoy it.
21:11I'll still be here.
21:13Baking.
21:17Because this is what I do.
21:19And this is who I am.
21:24My name is Shaun Way Keung.
21:37And now for something completely different.
21:40I went along to the Beehive in the Grassmarket to see Daniel Downie Dramas, a fun hour of whisky and history gags.
21:46Libations are optional. You'll hear him talking about the Scottish Comedy Festival.
21:50This was founded in 2012 with the aim of giving local comedians a place at the fringe every year.
21:56Whisky is obviously very, very important to the Scottish economy.
21:59Whisky is worth about 7.8 billion pounds to the UK Treasury every single year.
22:06It's our second highest export after oil and gas.
22:09So it's like our nicest one.
22:11You know what I mean?
22:12The 7.8 billion pounds, that's pretty impressive when you consider that's like a third of a PPE contract.
22:20The first mention of Scotch malt whisky in the annals of Scottish history came in 1494.
22:26When the Scottish King James the 4th, he asked for 8 bolts of whisky to be delivered to him in Dundee.
22:32The official royal writ was for 8 bolts of whisky, 4 bottles of Glen's vodka, 2 bottles of ebdo and 1 bottle of gin.
22:39And that's what he did.
22:40He asked for 8 bolts of whisky to be delivered to him in Dundee.
22:43The official royal writ was for 8 bolts of whisky, 4 bottles of Glen's vodka, 2 bottles of ebdo,
22:49a bottle of Buckfast, a crate of Blue Wickets, 6 packets of fags and a copy of Nuts & Zoo magazine.
22:56With James, he required the presence of a surgeon to distribute the alcohol.
23:00And that is because whisky was thought to have medicinal qualities.
23:04Whisky was used in the treatment of skin and eye conditions.
23:09And whisky has been found to genuinely have medicinal qualities.
23:13Like when I was a kid, for example, and I was unwell, my mum, she used to give me...
23:17We're in the Grassmarket. I have just seen Daniel's show, which is about whisky and comedy.
23:22And it was really good. And I'm here with Daniel. Hello.
23:24Hello. Hello. Thanks for coming to see the show, Rose. I really appreciate it.
23:28It's great. Thanks for having us.
23:29One of the things I learned was the Prohibition Party won a seat in Dundee.
23:35So it was good to find out something new about whisky.
23:38So who would have imagined a Prohibition Party being successful in Dundee of all places?
23:42But they had one serving Member of Parliament who sat in a seat in Dundee.
23:46And he ousted none other than Winston Churchill from the seat.
23:49But you need to come and see the show if you want to hear the rest of the story.
23:52So for anyone that doesn't know, can you tell us what the show is about?
23:55I mean, first and foremost, it's a comedy.
23:58So, you know, if you're looking for an incredibly informative, historically...
24:03Well, I mean, the whole thing is historically accurate, to be fair.
24:06But comedy is definitely the number one thing.
24:08The most important thing in my show is that you come and you laugh.
24:11And you don't need to be like a whisky enthusiast.
24:15I think the comedy, there's enough jokes in there for everyone.
24:17But yeah, it's basically just, it's a very personal show in terms of...
24:20It's just why I love whisky, I guess.
24:23It's a great passion of mine.
24:25Comedy, history and whisky and just combining the three, I guess,
24:28well, it's kind of the vibe I'm going for.
24:30Yeah. And have you been doing this for a long time?
24:32I've been doing comedy for a long time.
24:34I ran a comedy walking tour of Edinburgh
24:36and I went full time doing that in 2019.
24:40Few people were able to corner two dead industries in the pandemic,
24:44you know, stand-up comedy and tourism.
24:46But this guy pulled it off.
24:48But I've survived and the tour is really successful now.
24:51And so this is how I make my living.
24:53I make my living by teaching people about Edinburgh,
24:55teaching people about Scotland.
24:57And every year I take an Edinburgh Friends show
25:00and it's normally about...
25:01I've written shows about the Jacobites and Mary, Queen of Scots.
25:04And so it's just things that really interest me
25:06and I'm really passionate about.
25:08And is this your first whisky one?
25:10First ever whisky one, yeah.
25:11I've never, ever done anything about whisky until this year, yeah.
25:15And in the show you explain you're from Dingwall,
25:17but you're not from a distilling background.
25:19Not from a distilling background, no.
25:21So I've never, ever worked.
25:23But when you grow up in that particular part of the world,
25:26you're surrounded by it.
25:27You know, like our cross-country course
25:29used to go around the Dalmore distillery, you know.
25:32And I used to play football for teams in Dingwall and Muir of Ord.
25:36And we would go and we'd play in Invergarden
25:38and the smell of the distillery was like...
25:42You just grew up in that, you know.
25:44And even the offset from the distilleries
25:47is used in the fields around the area and stuff like that.
25:50So, yeah, I guess I never really noticed it at the time.
25:54But I've never been involved in whisky,
25:57but I've always kind of been surrounded by it,
25:59if that makes sense.
26:02Now, the whisky business boomed until Prohibition.
26:05Basically between 1921 and 1933,
26:08it was legal to purchase, consume, sell or buy alcohol
26:11in the United States.
26:13And people mistakenly think that Prohibition
26:16was a purely American phenomenon.
26:18But there was Prohibition, or there was, sorry,
26:21a Prohibition party in the United Kingdom.
26:23Now, they only ever had one serving Member of Parliament.
26:26And believe it or not,
26:27he actually sat in a Scottish seat.
26:29In 1922, Edward Scunimore won the seat of Dundee.
26:33He won the seat of Dundee, running on a platform
26:36whereby he promised to stop the people of Dundee
26:39from drinking alcohol.
26:40Your walking tours are all year round,
26:41so what is it like now,
26:42like during the fringe verses, like normally?
26:44Oh, man, it's incredibly stressful,
26:46to be honest with you.
26:47But it's great.
26:48Like, the vibe of the city is obviously absolutely amazing.
26:51My tour normally leaves at half past one in the afternoon,
26:54obviously with my show being at two, that's not viable.
26:57But I've managed to work at half past ten's a nice time.
27:02My tour leaves at half past ten
27:03from Monkey Barrel Comedy Club.
27:05And it's worked out as like,
27:06it's about the latest I feel like I can push it
27:09before things get really, really crazy.
27:12But yeah, I always say to people
27:14when they come on my tours in August or out with August,
27:17is like, when you visit Edinburgh in August,
27:20you're visiting the fringe.
27:22You know what I mean?
27:23And I always suggest to people like,
27:25you should come see Edinburgh during August
27:27and then you should come to Edinburgh out with August
27:29to get an idea of what the city's like outside this time.
27:32Because it's very much,
27:33the people who are here in the city right now,
27:35they're mostly here for the fringe, you know?
27:37But I love it, man.
27:38It's a totally different vibe.
27:39And I feel like the tour is probably better in August
27:42because people are more engaged with,
27:46like they're here for the culture.
27:47They're here to be entertained in a comedy show.
27:50Sometimes it's just random folk
27:52that stepped off of a cruise ship or something.
27:54They could be hard bloody work, you know?
27:56No, I love it in August.
27:57I have a love-hate relationship with it.
27:58As soon as this month's done,
27:59I'm going to be back at the islands
28:01with some fresh air and some open spaces.
28:03But no, it's great.
28:04So how many fringes have you performed in
28:06and how do you think it's changed over the years?
28:08Oh, that's a really good question.
28:10I've done four shows now.
28:13All kind of Scottish historical ones.
28:17The fringe has changed for me
28:19because the Scottish Comedy Festival
28:21seems to have gone from strength to strength.
28:24When it first started,
28:26it was a venue that I got for a few weeks
28:29and I managed to prove that I could sell tickets
28:31and I could do well.
28:32And so now I've kind of basically made that spot
28:34at two o'clock in the afternoon to behave my own.
28:37But when we started, no one...
28:39I say we, it's not me,
28:41but when the Scottish Comedy Festival started,
28:44no one really knew about it or anything like that.
28:47And then I think now,
28:49hopefully it's getting more of a word.
28:51Like, you know,
28:52I've had Kate Copstick come to see my show
28:54and stuff like that, for example,
28:55and I feel like in the first few years
28:57that would never have happened, you know?
28:59But also I guess when you keep coming back to the fringe,
29:02my audiences are mostly populated by people
29:04who come back every year to see me,
29:06which is when you start out in comedy
29:08and you start doing a fringe show,
29:09you don't really think about that.
29:11And it's incredibly flattering
29:12and I love seeing the same faces and stuff like that,
29:14you know, coming back to see the show.
29:16That means a lot to me.
29:17When it comes to food and drink in Edinburgh,
29:19if people are visiting here for the fringe,
29:20where would you recommend they go?
29:22Well, I guess if you're here for the fringe,
29:24my advice would be to get out of the fringy bits
29:28and try and get to some of the neighbourhoods
29:30that the fringe doesn't really touch.
29:32One of my favourite pubs in Edinburgh,
29:34I love the Bailey and Stockbridge.
29:36Do you know the one in the corner with the really low roofs?
29:39And it's all kind of red interior and stuff like that.
29:43I absolutely adore that pub, it's great.
29:45But like, aye, try and get out of the old town,
29:48get down to Leith, get to Stockbridge,
29:51you know, kind of spread your wings a wee bit.
29:54And I think you'll probably feel better for it
29:56because it can be so oppressive up here in the old town.
29:59But the great thing about Edinburgh is like,
30:01you don't have to go far, you know,
30:02like you only have to go a few streets
30:04to get out of the fringe, you know.
30:06Are there still tickets available for your show?
30:08Are you on every day and where can people get tickets?
30:10Yeah, tickets, absolutely.
30:11Tickets are still available.
30:12Come see the show, I'd love to have you.
30:14It's on till the 25th, through the Fringe website.
30:17It's called Daniel Downie Dramas.
30:19It's a very clever show title, Ros,
30:21because the A's in brackets, so it's like dramas,
30:24but it's like drams.
30:26Very, very clever title.
30:27The show itself is clearly terrible,
30:29but you know, the title's good.
30:31The show's not terrible.
30:33Thank you very much.
30:34And just to say, you've also just completed
30:36a Master's in Scottish History,
30:37so you do know what you're talking about.
30:38Yes, well I like to think so, yeah.
30:40I handed in my dissertation in July.
30:42Technically I've not got my mark back yet,
30:44so I could still not be knowing what I'm talking about,
30:47but I'm fairly confident after writing 18,000 words
30:50that hopefully they give me a pass.
30:52That'd be pretty heartbreaking, wouldn't it,
30:53if I didn't pass it.
30:54I'm confident enough that I've got a tattoo
30:55of Mary Queen of Scots on my arm, to be fair,
30:57to celebrate the end.
30:58So yeah, come see my show,
31:00and if you want to see my tattoo,
31:01I'll show you at the end.
31:03Thank you very much.
31:04My absolute pleasure.
31:05Thank you so much for coming, Ros.
31:06I really appreciate it.
31:07I took a lot of pride in the fact
31:08that I was able to create something
31:10that really, really helps someone else
31:12in a difficult period of their lives.
31:14And I think that whisky was the bridge
31:16that kind of brought us together.
31:17It was the thing that made it
31:18that little bit less awkward,
31:20and it was that kind of thing,
31:21that kind of shared currency that we had together.
31:23And it's just one of the many, many reasons
31:25that I love whisky, ladies and gentlemen.
31:27So a wee toast to my good pal, Nick,
31:29and I hope he's doing well.
31:33Thank you very much.
31:40My final port of call for my day at the Fringe
31:42was Assembly Roxy for In Poor Taste.
31:45I'm pleased to report it was a battle of laughs,
31:47and I did, in fact, learn about some new, tasty wines.
31:54Welcome to In Poor Taste,
31:55a comedy wine tasting experience.
31:57My name is Ethan Cavanagh.
31:58My name is Sweeney Preston,
32:00and folks, this evening,
32:01we'll have a little bit of everything.
32:02That's right.
32:03There's going to be alcohol.
32:04There's going to be music.
32:05There's going to be fun facts.
32:06There's going to be alcohol.
32:09We're also joined by our incredible resident wine expert.
32:12Joining us from local award-winning wine bar,
32:14The Black Grape, Murray Ainslie, everybody.
32:19How are we doing, mate?
32:20How are we feeling?
32:21Super excited.
32:22We've got some brand new wines,
32:24fresh out the fridge.
32:25And Murray, kind of as we're getting started now,
32:27what is the point of a wine tasting?
32:29Why are we all here today?
32:31I suppose the thing with wine is that
32:33most people love it,
32:34but most people are also a little bit intimidated.
32:36People go,
32:37I'm just not sure what kind I should be choosing.
32:39I'm not sure what label I should be getting.
32:41I'm not really sure what all these weird terms mean on the back.
32:44It doesn't help that 90% of the time
32:46they write the notes in French or Italian on the back.
32:49I don't find that helps, you know,
32:50coming from Leith Academy.
32:53We didn't really do a lot of the old appellation training.
32:58However, I can carve my initials into a tree quite a bit.
33:03You know, the idea of tonight
33:04is to try five different wines.
33:06And, you know,
33:07hopefully we'll find something you guys like.
33:09Incredible stuff.
33:10So we look forward to the tree carving lesson
33:12at the end of the show.
33:13But in the meantime,
33:14we thought we might do a little bit of research, right?
33:16And just kind of do a bit of a vibe check
33:18of who's here in the room with us, right?
33:20Because the comedy wine tasting
33:21doesn't attract the absolute know-it-alls of wine,
33:23no offence.
33:25And we quite like it that way,
33:27but I do just want to know
33:28just how bad things are in here, okay?
33:30So we've got a bit of a list
33:31and we'll just run through this.
33:32So we're here at Assembly Roxburgh
33:34and we have just had five glasses of wine.
33:37A great start to any podcast, I must say.
33:40I'm listening.
33:41At the show In Poor Taste.
33:43So guys, for anyone that doesn't know
33:44and hasn't booked,
33:45can you tell me what to expect from the show?
33:47Well, it's a lot of fun.
33:48All the names in the title right there.
33:50It's a comedy wine tasting experience.
33:52And basically the whole room,
33:54us as well as the audience,
33:56gets five wines included in the ticket.
33:58We host the thing
33:59and we get a resident wine expert
34:01to come and lead the tasting.
34:03And then we do our best to derail it,
34:06basically, the whole way through the show.
34:08The promise is, you know,
34:09one expert with five wines,
34:10two comedians with no idea,
34:12and that is us.
34:13We are those two comedians with no idea.
34:15And it's been so much fun so far.
34:17I think we've nearly sold out every show
34:19we've done so far,
34:20which is amazing.
34:21The response has been incredible.
34:22The UK likes drinking.
34:23Who would have thought?
34:24I had no idea.
34:25The cultural divide is not that wide.
34:26Absolutely.
34:27Of course, we are from Australia.
34:28They're a big wine-loving nation as well.
34:30So it's lovely to come here
34:31and see that that translates.
34:33And how did you go about developing
34:35something like this
34:36apart from drinking lots of wine?
34:37Well, that's pretty much
34:38the whole creative process, actually.
34:39Really?
34:40You really landed on it there.
34:41Absolutely.
34:42You know, it was quite funny
34:43when we first kind of came in.
34:45We knew there was something here.
34:46We didn't know what it was going to be.
34:48And so, literally,
34:49we went and booked
34:50a couple of wine tastings in Melbourne
34:52and we went out
34:53and we took a notepad
34:54and we just kind of saw
34:55all of the little things that popped up
34:56as, you know, quite opulent people
34:58do very fancy hoity-toity wine tastings
35:00and all of the things
35:01that stuck out to us
35:02that were quite funny.
35:03And then we've just been on the road
35:05for nearly two years now
35:07and it's slowly just gotten
35:08closer and closer to being
35:09what it is today.
35:10Because as you folks would know,
35:11like, there's so much culture
35:12that comes with wine
35:13and a big part of that
35:14is the snobbery, unfortunately.
35:16Like, wine can be seen
35:18as a sort of upper-class
35:19kind of highbrow thing
35:21and what our show tries to do
35:23is to make it more approachable,
35:24to make the language
35:26very accessible to an audience
35:28who, you know,
35:29some of them do drink wine,
35:30they're big wine drinkers,
35:31but a lot of them are just,
35:32you know, casual drinkers
35:33and they just want to come along
35:34and learn a couple of things
35:35and have a good laugh
35:36and that's the sort of thing
35:37that we're trying to push
35:38with this show
35:39is the community aspect of it
35:40and taking out all the,
35:41sort of, the self-importance
35:43that can come along with wine.
35:45And this is your first spin show.
35:46It is, ever.
35:47It is, yeah.
35:48Ever.
35:49Day five.
35:50Very exciting.
35:51We've come from the Australian
35:53kind of fringe and comedy festival circuit
35:55so this is by no means
35:56not our first festival.
35:57You know, the show is very much
35:59put together on the road
36:00at places like the Perth Fringe World,
36:02Adelaide Fringe,
36:03Melbourne Comedy Festival,
36:05but it feels amazing
36:06to sort of bring
36:07what we think is a finished product
36:09to Edinburgh
36:11and have a lot of fun
36:12with these crowds.
36:13And what's been really exciting
36:14is we actually haven't had to
36:16change the show too much, really.
36:18In fact, there's some things,
36:19as you would know,
36:20that we've deliberately not changed
36:22that are very Australian
36:23but it's an opportunity for us
36:26to showcase some of the
36:28Australian drinking in jokes
36:30and all that kind of stuff
36:31but also there's actually
36:32not too much of a divide there
36:34that we have to kind of cross
36:35and so we're very happy
36:36that it's being received
36:38as it has been back in Australia as well
36:41in a very positive way
36:42which has been nice for us.
36:43Absolutely, yeah.
36:44And how do the different sort of fringes
36:46in Australia compare to Edinburgh?
36:48Is it kind of similar?
36:49There is just so many more people here.
36:52Oh my god, like, okay,
36:54I've never been to a fringe festival before
36:56where my mobile phone internet
36:58doesn't work.
36:59That is probably the biggest change.
37:01I think Adelaide Fringe
37:03was just over a thousand shows this year.
37:06Melbourne Comedy Festival, I think,
37:08was 600 shows
37:09and then come to Edinburgh,
37:10it's like 3,000.
37:11So it's a massive step up
37:13but what's lovely is that
37:15it's such a multicultural audience as well.
37:17People are coming in
37:18from all corners of the globe
37:19to the Edinburgh Fringe
37:20such is the nature of this beast
37:22and we're so excited to be here.
37:24We feel like we are,
37:25obviously down in Australia geographically,
37:27so separate from everyone else
37:29so it's nice to come to
37:30what is a very international crowd as well.
37:33All sorts of people
37:34from all different sorts of wine regions
37:36who've had different experiences with wine
37:38coming into the room
37:39and enjoying a wine together.
37:40That's it.
37:41Often in the shows in Australia
37:42you get to know the people in the room
37:44and often there'll not be someone further
37:46from an hour or two away
37:47whereas here,
37:48your show's got to be ready
37:50to entertain people
37:51from all corners of the globe
37:52at the same time
37:53which has kind of been a nice challenge
37:54and it's made for some really fun crowd work as well
37:56because we're kind of all meeting
37:58in the middle a little bit
37:59which has been really exciting
38:00and just not something you get in Australia
38:02because it's so far away.
38:04It's so far away.
38:05I mean it's worth going to
38:07but it is so far away.
38:08It's so far away.
38:10And you've got two different wine experts.
38:12How did you go about choosing them?
38:13So we've been working together
38:15with our production company
38:16to kind of source people
38:17in the Edinburgh wine world
38:20that would be fit for the show.
38:22We've got two incredible experts
38:23Murray and Nina.
38:24Nina's from Smith and Gertrude
38:26a wine bar in the city
38:27and Murray's from the Black Grape
38:29just on the Royal Mile
38:30and they are both phenomenal
38:31in their own ways.
38:32It's so lovely
38:33because we've worked with
38:34a whole bunch of wine experts by this point.
38:36How the show works is
38:37we are the constant
38:38and then the wine expert changes city to city
38:41and it's basically a kind of drag and drop thing
38:43which helps us tour the show
38:45but Murray and Nina are so good
38:47they've got such different skill sets
38:50and bring such different beautiful things to the show
38:53different sets of experiences
38:54and I think that's what's really great
38:55for us about touring the show
38:56is we get to meet new people
38:58who are in the wine biz
38:59and see their different approaches.
39:01And drink new wine.
39:02That's a good part of it.
39:04The hard it is when you do a five week festival
39:06and you've got to drink the same wines
39:08every single night.
39:09Our lives are really hard.
39:11It's so general.
39:12People don't get it.
39:13It's such a funny thing to complain about.
39:15It's so hard.
39:16If we start complaining
39:18everyone's like, shut up boys.
39:19But it's true.
39:20You get to the end of Adelaide Fringe's five weeks
39:22which is crazy crazy long
39:24and on that final night
39:26it's like, here we go again
39:27the same five wines
39:28and it's like, what's my life come to?
39:30Here we go again.
39:31It's very silly.
39:32By no means complaining
39:33but it's such a funny way.
39:35We quit our jobs a couple of months ago now
39:38so weirdly kind of drinking wine
39:40and having a giggle with the crowd
39:41is kind of our job now.
39:43So I guess if you went to the drawing board
39:45and went design your dream job
39:47that might be up there.
39:48We've done it.
39:49We've done it.
39:50It's a lot of fun
39:51and we love that
39:52when you go to a new place
39:53you work with a new expert
39:54they always bring something different
39:55and it keeps the show fresh for us
39:57which allows us to tour it more
39:58because it's exciting to do.
40:00And what's really interesting as well
40:02in a rare moment of actual appreciation
40:05for wine and wine culture
40:06is that you do get to sample wines
40:09from kind of closer to the regions
40:11that you're touring to
40:13and yet wine is rooted in people
40:16and culture and place
40:17and all that kind of stuff
40:18and it's interesting how that feeds into
40:20what people drink.
40:21Like even tonight
40:22Murray had a great anecdote about Cote d'Oran
40:24and how people's parents here
40:26all drove to Cote d'Oran
40:27and stuffed the car full of cheap booze
40:29to bring home
40:30and it's like you do get a sense of
40:32the way that drinking culture
40:34has affected people's lives
40:36and their upbringing
40:37and all that kind of stuff
40:38in a way that you get through
40:39just having a bottle of wine on the table
40:40and talking about it.
40:41I think so much of that
40:42is actually tied to the stories behind wine.
40:44I think that's the interesting part
40:45for us too
40:46coming into this
40:47as two people who didn't have
40:48a lot of exposure
40:49to actually like the culture
40:51and sort of the knowledge base.
40:52Famously no idea.
40:53No idea.
40:54It's on the poster and everything.
40:55But for us that's really interesting
40:57because as comedians
40:58you know storytellers
40:59that is what we latch onto
41:01the interesting bits
41:02that we can then translate
41:03to a crowd that might not have
41:05you know as much knowledge
41:06and make it fun for everyone.
41:08That's the key behind the show.
41:09Yeah.
41:10And we managed to mention
41:11Buckfast at least twice.
41:12We did.
41:13I just don't understand
41:14what's wrong with you people.
41:15I just don't know why.
41:16It's not as this media
41:17somebody did point out
41:18it's not as this media
41:19we just drink it.
41:20Yeah.
41:21It's from monks isn't it?
41:22In England too.
41:23That's so bizarre.
41:24It's again
41:25talking about constant
41:26like every country
41:27has their own beverage
41:29that no one's quite sure
41:31why they drink it
41:32but it just has become
41:33the sort of iconography
41:35that we associate
41:36with that nation.
41:37No one can really
41:38no one can really trace it.
41:39They're just like
41:40this is what we do here
41:41deal with it.
41:42And in Australia
41:43we've got plenty of those as well.
41:44So we get it.
41:45So where have you been out
41:46to eat and drink
41:47that you've quite enjoyed
41:48over the last five days?
41:49Beautiful little boutique restaurant
41:51I think it's called
41:52Pret a Manger
41:53I think.
41:54They've got wonderful stuff
41:55down there.
41:56It's very nice.
41:57That's got a back up too.
41:58I went to a beautiful
41:59little coffee chain
42:00called Star Books
42:01as well.
42:02That was great.
42:03No I think we'd
42:04we'd better plug
42:05our wonderful wine experts
42:06businesses.
42:07Harry obviously
42:08owns the Black Grape
42:09on the Royal Mile.
42:10We're very excited
42:11to go there.
42:12Oh boy he's talked
42:13about it so much.
42:14Every single night
42:15he must be so hungry
42:16during the show
42:17as he's like
42:18advertising this whole place.
42:19Talking about all those
42:20lovely wines
42:21and dinner options.
42:22Yeah.
42:23And Smith and Gertrude
42:24as well where Nina works.
42:25Those are places
42:26that we're keen
42:27to get out to.
42:28A lot of the diet
42:29of a fringe performer
42:30does revolve around
42:31like pastries from Gregg's
42:32and you know meal deals
42:33from the supermarkets here.
42:34So when we do
42:35get a night off
42:36which is every Wednesday
42:37we've got shows running
42:38every night except a Wednesday
42:39I think that is when
42:40we will fully indulge
42:41in the rich
42:42Edinburgh food culture.
42:43Yeah for sure.
42:44But yeah Nina's
42:45the place where Nina works
42:46Smith and Gertrude
42:47is also very
42:48kind of close to us
42:49as well because
42:50Smith Street
42:51and Gertrude Street
42:52are places in Melbourne
42:53in kind of the inner
42:54north of Melbourne.
42:55Literally right where we live
42:56and that wine bar
42:57is inspired by that
42:58kind of part of the world.
42:59It is quite fun.
43:00It's kind of been
43:01a beautiful fitting as well
43:02because we kind of
43:03have that common ground.
43:04So we're very keen
43:05to go and do more drinking.
43:06That's what we're saying.
43:07Yeah.
43:08It's again
43:09tough life for us.
43:10Yeah really yeah.
43:11After the Flinders
43:12are you taking the tour
43:13anywhere else in the UK?
43:14We absolutely are.
43:15So we're actually going
43:16home.
43:17Well we're actually going
43:18to Ibiza for a weekend
43:19but then we're going home
43:20and then we're
43:21popping back.
43:22There will be wines
43:23on that trip as well.
43:24That one's just
43:25research for tax purposes
43:26if the Australian tax office
43:27is listening.
43:28And then so we're
43:29popping home for about a month
43:30and then we're flying back
43:31because we love those
43:32frequent flyer points
43:33and we're heading on
43:34to Stratford.
43:35We're going to Stortford
43:36Chelmsford and Guildford
43:37and then a few other dates
43:38that are not yet on sale.
43:39So we're doing the regions.
43:40Yeah we're very excited
43:41to kind of get this show
43:42like because we love
43:43doing festivals
43:44but it is funny
43:45that the difference
43:46in the crowd to
43:47when you do the
43:48standalone shows
43:49and some of the
43:50regional places
43:51you do really get
43:52again a really good sense
43:53of you know kind of
43:54often local wines
43:55and kind of people's
43:56kind of the culture
43:57differences all that
43:58kind of stuff.
43:59So we're really excited
44:00to get stuck into
44:01smaller places as well.
44:02Yeah we are of course
44:04we're doing In Poor Taste
44:05on the road in the UK
44:06but we are also
44:07we're also doing
44:08another show here
44:09at the Fringe Festival.
44:10So we're very busy boys
44:11I think we're doing
44:12what is it 36 shows
44:13in 24 days or something.
44:14Yeah it's nothing.
44:15Yeah no it's fine
44:16we're fine.
44:17It's okay because
44:18we're drunk the whole time
44:19so it's fine.
44:20How can you miss it?
44:21We host another show
44:22that we'll be touring
44:23around Australia
44:24and now the Edinburgh Fringe
44:25called the Late Night
44:26PowerPoint Comedy Showcase
44:27and we host it.
44:28We get six comedians
44:29to do a comedy
44:30PowerPoint set
44:31while they're doing
44:32a stand up.
44:33So it is so loose
44:34it's 10.05pm
44:35and it is so much fun.
44:36It's like imagine
44:37every kind of crappy
44:38presentation you've had
44:39to endure at either
44:40university or work
44:41or whatever
44:42it's the opposite to that.
44:43It's PowerPoint
44:44but way more fun.
44:45And it's quite funny
44:46here we're doing
44:47the show because
44:48we work really hard
44:49to make the show
44:50not feel like
44:51you know a strategy meeting
44:52about KPIs
44:53or a university lecture
44:54or something like that.
44:55Here our venue is
44:56literally a university
44:57lecture theatre
44:58so it's quite funny
44:59and they've taken
45:00the prettiest
45:01and they've taken
45:02the projector
45:03out of the venue
45:04so we had to hire
45:05our own TV
45:06back in to do the show
45:07but it's been a lot of fun.
45:08And because it's purpose
45:09built the sight lines
45:10are fantastic
45:11everywhere you see it.
45:12I will say because
45:13it is a lecture theatre
45:14you've got like
45:15the little stands
45:16for your laptops
45:17which in this context
45:18are not used for laptops
45:19in fact beers.
45:20So feel free to come along
45:21our wine's not directly
45:22involved in that show
45:23but that is an optional
45:24add-on extra
45:25if you want to grab
45:26one at the bar beforehand
45:27but it's so much fun.
45:28We've got some amazing
45:29people doing it
45:30and we're very excited
45:31to be bringing those
45:32to you.
45:33That's Thursday to Sunday
45:34that one.
45:35Well we can highly
45:36recommend it.
45:37It's been a really
45:38great evening
45:39and thank you very much
45:40for your time.
45:41Thank you so much
45:42for having us.
45:44Alright okay
45:45wine number five
45:46our final wine
45:47for the evening.
45:48Now friends
45:49what I'm about to
45:50give you here
45:51is a gift okay.
45:52You can go out
45:53there you can use
45:54this any wine
45:55any wine bar
45:56any restaurant
45:57any group of people
45:58you can say this
45:59makes sense
46:00this is what you do
46:01alright.
46:02I'll do it first
46:03then we can do it
46:04together here we go.
46:05Ooh
46:06lots going on there.
46:07You are so welcome
46:08alright let's do it
46:09all together
46:10on three
46:11one two
46:12and three.
46:13Ooh
46:14lots going on there.
46:15Incredible stuff
46:16Murray
46:17what is going on
46:18here?
46:19Thanks to all
46:20the people
46:21who have joined us
46:22for this evening
46:23and to all
46:24the people
46:25who have joined us
46:26for this evening
46:27and to all
46:28Thanks to all the
46:29performers and guests
46:30I spoke to on this
46:31episode, I look forward
46:32to this podcast
46:33every year and this
46:34year has been great
46:35fun as expected.
46:36Make sure to check
46:37out the Scotsman's
46:38coverage of festivals
46:39to be right up to date
46:40with reviews and
46:41recommendations.
46:43If you have loved
46:44this episode please
46:45remember to rate review
46:46and subscribe so you
46:47never miss an episode
46:48of Scran.
46:49Scran is co-produced
46:50and hosted by me
46:51Ross Anderson
46:52and co-produced
46:53edited and mixed
46:54by Kellee Crighton.
46:58you