For a true travel experience, you must dine among the people and enjoy their cuisine, and you can’t claim to know Scotland until you’ve done so. Some meals are rooted in centuries of tradition and stormy history, while others simply deep-fried in batter. In addition to the rich flavors imparted by the region’s seas, mountains, and moors, Scotland’s cuisine is distinguished by the use of its national spirit, whiskey, to enhance mouthwatering classics.
Neeps and Tatties, Haggis
Sir Robert Burns’ poem “Address to a Haggis” memorialized Scotland’s national food, the haggis, which is a good representation of the waste not, want not ethos and nose-to-tail feasting. As a finishing touch, whisky is traditionally served alongside mashed turnips (neeps) and mashed potatoes.
Not a reference to male incontinence, but rather a Scottish interpretation of French chicken soup.” Scottish-French culinary ties date back centuries, and one of the most notable examples is a robust chicken soup thickened with rice or barley, flavored with leeks and onions, and occasionally (and perplexingly) served with prunes, all thanks to Scotland’s “Auld Alliance” with France.
Scottish Cullen skink, despite its appearance, is akin to American chowder and French bisque, but with a smokeier and more substantial flavor. Despite its appearance, it has a lot of friends. Smoked haddock from Cullen’s, onions (or leeks), and potatoes are the typical ingredients in this creamy winter warmer that is thick enough to hold a spoon upright. To up the calorie count, heavy cream is poured into the soup.
Porridge made with oatmeal
What worked for Highlander will work for you as well. Overnight-soaked oats, which are boiled either with milk or water and customarily served with salt, have been linked to Scotland for centuries, despite the fact that this simple breakfast dish isn’t. Based on evidence found in the Outer Hebrides, oat production in Scotland dates back more than 2,500 years.
One of Scotland’s most popular desserts is made using oats, a sturdy food that thrives in the harsh Scottish climate. There are several components to the traditional Scotch delicacy called “cranachan,” including oats that have been roasted, fresh raspberries, milk, honey, and even crowdie cheese. It’s like getting a bear hug from Grandma, except better.
A stuffed clootie.
You can’t stop eating it after you’ve finished it because it sits in your stomach in a particularly satisfying, heavy way. It’s round, made of flour, suet, dried fruit, sugar, spices and milk, boiled in a “clootie.” Make this dessert if you’re a fan of fruitcakes and cannonballs if you’re brave enough to try it.
In the Brothers Grimm narrative, the imp who spins straw into gold and exchanges it for the daughter of the miller for her baby is called a troll. One of the best examples of what may be done with leftovers is the Scottish dish known as rumbledethumps, which blends sautéed cabbage and onion in butter with mashed potatoes from the Scottish Borders. The last touch is to sprinkle the mixture with grated cheddar and bake it in the oven until it’s bubbling and brown.
Smoked meats from Arbroath
For centuries, smoked fish has been an essential part of the diet of Scottish fishermen. Arbroath smokies, a dish made from haddock taken off the coast of Arbroath then salted and dried overnight in barrels before being smoked in a barrel over a hardwood fire, is the most famous fish dish in Scotland. It’s a common urban legend that barrels of salted fish were accidentally set on fire one night, and the end result was… most delicious.
Just three ingredients: sugar, butter, and flour make up Scotland’s most popular biscuit. Shortbread is traditionally broken over the head of a married bride when she crosses the threshold of her new house, and it’s not only for dipping in tea. Hmmm. We hear you wonder, “Why not a man?”.
Scotch pies and a cup of hot Bovril are available at halftime during rugby and football matches in Scotland. You’re more likely to find a double-crust pastry packed with peppered mutton in a scotch pie from a butcher’s shop than a secret recipe.
Full English breakfast in Scotland
Black pudding or white pudding, potato (tattie) scones, and Lorne sausage are just a few of the excellent additions to a complete Scottish meal if you’ve ever enjoyed a full English breakfast (a square sausage made of meat, rusk and spices). It’s a panacea for all ills, even hangovers, as long as you don’t plan on doing anything physically strenuous for several hours after.
Fry up some Mars bars.
This deep-fried endorphin rush was invented by a 15-year-old who was looking for a gross food to challenge his friend to try. It’s safe to say he’s never actually eaten a battered Mars bar. You may, though, because many chip shops in Scotland now serve this diabetes-in-one-go meal. Immediately following the oil-crunch of the batter, the chocolate is an overpowering sweetness on the tongue. Almost any chip shop will deep fry your sweet of choice if you don’t want a Mars bar.
One of Scotland’s less well-known dishes is a potato-based dish that’s easy to cook and designed to refuel hard-working men and women after a long day’s job. Although there are countless ways to make it, the basic recipe is simple: boiled potatoes, mincemeat, and onions are combined with drippings (or lard). Although it’s not a complex recipe, it’s fulfilling nonetheless.