Food and Drink in Scotland

food and drink in  Scotland

Scotland is known for various regional foods

  • Aberdeen-Angus breed of beef cattle are known for their rich and tasty meat, which makes good steaks.
  • Arbroath Smokie A wood-smoked haddock  produced in the East coast fishing town of Arbroath.
  • Atholl Brose  a pudding from cream and drambuie
  • Black Bun is a rich fruit cake, which gets its name from the very dark colour.
  • Colcannon a traditional Celtic dish made from boiled cabbage, carrots, turnip and potatoes.
  • Crowdie  A white cheese, made from the whey of slightly soured milk, rolled in oats to serve
  • Grouse in season, starts from 12th August each year
  • Haggis  is perhaps the best known Scottish "delicacy", and it is a flavoursome dish,  although some non Scots are often put off enjoying it because of its ingredients. Click the link to see how to make Haggis
  • Oatcakes A barley and oat-flour biscuit baked on a gridle. They are often eaten with cheese.
  • Porridge  A simple dish, made of boiled oatmeal. In Scotland it is cooked, correctly, with salt and eaten without sugar. The habit of eating porridge with a sweetener is alien to the Scots. Traditionally a Highland crofter would make a big pot of  thick porridge on a Monday, allow it to cool, cut it into slices and take a slice every day for his lunch.
  • Raspberries are particularly good because of the climate
  • Scotch Broth A rich soup with a meat stock base, diced vegetables and barley. Served thick and hot
  • Scotch Pies are round crusty pastry pies filled with minced meat (lamb or beef) and made without using a pie tin
  • Scottish Salmon The Rivers Tay and Tweed are Scotland's major wild salmon fisheries, though in recent times,  fish farms have been established in the Sea Lochs on the West coast of Scotland, though  the quality is not considered to be as good as wild river-caught salmon.
  • Tatties (or Stovies) Stovies were invented to use up left over meat and vegetables in a mainly potato dish. Leftover meat and vegetables are fried with onions, then cooked in a little water with potato pieces till the potatoes are soft. They have almost the consistency of mashed potatoes, but you can still detect the lumps !
  • Tipsy Laird a Scottish trifle with drambuie
  • Tatties and Neeps (or Clapshot) served with Haggis on Burns Night
  • Venison  from the great Highland Estates

And to wash it down

  • Scotch Whisky distilled from a barley or grain liquor and flavoured with peat tainted water. Known as the Water of Life or Uisge-Beatha in Gaelic. The are two sorts of whisky:
    • Malt Whisky - made from barley, more expensive,and the product of a single distillery.
    • Blended Whisky - made by blending grain and malt whisky and is therefore cheaper
    • The whisky-producing areas of Scotland are mainly, but not exclusively along the River Spey, in the Highlands and on the island of Islay.
  • Beers as with the rest of Britain the multi-nationals sell the bulk of the beer. There are a few small local beers, for example - Belhaven Brewery (Dunbar), Caledonian Brewery (Edinburgh ), Rose Street Brewery ( Edinburgh ), Firkin Brewery ( Edinburgh ). The traditional Scottish beers also include Indian Pale Ale (IPA) part of our colonial past
  • Hot Toddy sugar, honey, whisky and hot water - it is an excellent cure for many illnesses, even if you haven't got any
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