Mike McShane: ‘What keeps me coming to the Fringe? Lorne sausage'
Aside from the capacity of talent and multiple scales of spectacle available, all day and night, the smell of grain being turned at three in the cold morning [from the distilleries]; the ground where the Age of Reason and the science of geology were invented, I'd have to say I keep coming back for the Lorne sausage, a marvel of breakfast architecture.
I would like to shed a tear for the old Canonmills bakery that had the little side door and the baker's dog would come out and give you the once-over followed by the heat and the baker asking you what you'd like fresh, like minutes out of the oven … yeahhh.
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