rapscallion

rapscallion Raw Ingredients. Never from Concentrate. Natural is good, fresh is great but Raw is the Holy Grail.

We’re Rapscallion, and we produce a range of flavourful soda’s in a way that’s completely different from household soda brands. We don’t believe in pumping our drinks full of artificial preservatives and flavours. We’ve perfected our recipes to offer a tasty drinking experience; by enhancing the natural flavours of our locally sourced Scottish produce, Rapscallion can offer a range of complex tastes. Not only is it tasty, but due to using natural and fresh ingredients, our soda is also low in calories, and far healthier than drinking other household soda’s. Rapscallion truly is the healthiest drink you can swallow… Well, maybe water comes first, but you get the point. While we’re building a successful soda brand, we want to do so in a sustainable and environmentally responsible way. By 2022 we want to Offset all of our carbon emissions, by 2023 we want to be B-Corp certified and finally in 2024, be carbon negative. We’ve got some grand ideas in order to achieve these goals, so keep an eye on our socials to follow our journey. Our mission is to make a ‘bangin’ soda that’s good for you, by using high quality Scottish ingredients and having a bit of a laugh along the way.

10/09/2026

BANGO 🫧 // FLVR_16

Ideas aren't always linear. The best ones don't necessarily start at your own kitchen bench, nevermind make it past that bench.

has avoided stone fruit since Rapscallion's conception. It's proved a total ball ache to get right in liquid.

So, we grabbed the chance to put two flavour geeks together, lean on what each knows and give the creative juices a chance to flow.

Mango needed something green. Something bright. Something with a leading edge.

We reached for basil, eventually.
Mango + Basil.
And Bango was his name, oh?

Massive thank you to . You can't make great products with average produce, and having access to ingredients of that calibre gave us a playroom of dreams.

Equally humongous thank you to .is.a.food.group for carving time out of an eye-wateringly busy diary and let us pick his brain, raid his jars and give stone fruit another fighting chance.

AND to for letting us roam freely in their Creative Studio, make a mess + keeping us extremely well fed and watered.

No polished collaboration. No grand unveiling. But an idea worth taking home, and exploring.

03/09/2026

LITTLE BACK ROOM 🧠 // FLVR_16

Good ideas rarely jump from the back room to the front easily.

Building knowledge to innovate well takes time. A lot of time.

Since working with , we've had the pleasure of meeting other producers we hold in the highest regard. People who've spent years obsessing over their own corner of flavour.

Until we met someone of Roane's calibre, much of our own innovation began within our own four walls. He showed how much can come from simply being curious about what others do, and caring about it.

What else are people making? What are they playing with? What's hiding in that wee back room?

Mary had a by-product that tasted so bloody good, Roane found a way to get it onto a plate.

The road to the menu isn't always plain sailing. And it's not always the road you expected to take.

01/09/2026

WHAT, WHY + WHEN 💡 // FLVR_16

What happens before an idea reaches your taste buds?

At , Roane + the commercial team look after the what, why + when

Then comes the how.

Product development. Planning. Safety. Consistency. Turning an idea into a system without engineering the life out of it.

Rapscallion started in a kitchen sink. So getting inside an operation spanning a full estate of bakeries was always going to get those cogs turning.

There's an art to quality at scale.

How do you give an idea structure to travel, without losing what made it worth pursuing in the first place.

Watch Full Episode on YouTube 📺

30/08/2026

KING OF THE MANGO 🥭 // FLVR_16

Flavour starts long before most get a nibble at it.

For .is.a.food.group, the stories behind food matter just as much as the end result.

From meticulous ingredient sourcing to nearly 200 bakeries. No mean feat.

Huge thanks to the lovely lot for letting us loose amongst some exceptional produce.

28/08/2026

EVERY DAY'S A SCHOOL DAY 🎓 // FLVR_16

We took FLVR down to London to spend the day with Head of Food Concepts, .is.a.food.group. Bloody legend. Somehow, we were allowed behind the counter.

Between rummaging around some very good produce, getting knee deep in mango, pulling flavour apart and building it back up again - we got talking about something rather close to home.

Making something with care is one thing. Sustaining that quality as you grow is another.

Doing it thousands of times a day? Mind boggling.

Full Episode now on YouTube 📺

CLARITYColour from the fruit. Not from clutter.
16/08/2026

CLARITY

Colour from the fruit. Not from clutter.

FRUIT TO CANThe better we understand the environment and an ingredient at the source, the less we need to meddle later.W...
09/08/2026

FRUIT TO CAN

The better we understand the environment and an ingredient at the source, the less we need to meddle later.

Where it comes from. How it grows. What makes it brilliant. It all matters.

Find brilliant ingredients. Understand them. Then do our very best to let them sing.

Fresh fruit. Raw ingredients. Real flavour.

RASPBERRYWe've had our fair share of raspberry varieties. Some a bit shouty. Some a bit shy. Some outright troublemakers...
08/08/2026

RASPBERRY

We've had our fair share of raspberry varieties. Some a bit shouty. Some a bit shy. Some outright troublemakers. Some simply refused to scale with us.

After years of chasing wonderfully weird and wild varieties, we kept coming back to one. We found our Goldilocks: Maravilla. Bright, beautifully fragrant, sweet and remarkably balanced. It holds onto its character no matter the process.

We source the same variety from two phenomenal growers in Aberdeenshire and Kent, helping us bridge the British season without changing the berry. Sometimes, one exceptional variety is all you need.

We've had our fair share of raspberry varieties. Some a bit shouty. Some a bit shy. Some were outright troublemakers. An...
08/08/2026

We've had our fair share of raspberry varieties. Some a bit shouty. Some a bit shy. Some were outright troublemakers. And some simply refused to scale with us.

After years of chasing wonderfully weird and wild varieties, we kept coming back to one. We found our Goldilocks: Maravilla. Bright, beautifully fragrant, sweet and remarkably balanced. It holds onto its character at every stage of production.

We source the same variety from two phenomenal growers in Aberdeenshire and Kent, helping us bridge the British season without changing the berry. Sometimes, one exceptional variety is enough.

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South Lanarkshire

Opening Hours

Monday 9am - 2pm
Tuesday 8am - 8pm
Wednesday 8am - 8pm
Thursday 8am - 8pm
Friday 9am - 2pm

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