When you think of Scottish cuisine, the first thing that probably springs to mind is haggis. Now I know that minced sheep organs enclosed in the animal’s stomach might not be everyone’s cup of tea, but its important to know that meal times in Scotland aren’t limited to, nor influenced by its most well-known dish.
Due to the colder climate, Scottish cuisine has evolved from hearty, warming meals, such as stews and broths. You’ll find pub menus laced with home-cooked pies and tender Aberdeen steaks, which are washed down perfectly with a rich ale or a nip of single-malt whisky. Seafood is also popular, with the ocean, and abundance of freshwater lochs.
Breakfast
Full Scottish Breakfast
Porridge
Toast
Appetiser
Scotch Eggs
Mains
Haggis
‘Neeps & Tatties
Bangers & Mash
Fish & Chips
Stovies
Cullen Skink
Cock-a-leekie soup
Black Pudding
Meat
Aberdeen Angus
Lamb
Grouse
Pheasant
Partridge
Seafood
Salmon
Haddock
Trout
Mackerel
Fish pie
Dessert
Tablet
Cranachan
Shortbread
Dundee Cake
Deep-fried Mars Bar
Beverages
Irn Bru, Tea
Beer
McEwan’s, Belhaven Best, Tennent’s, Innis & Gunn, Traquair House, Armageddon.
Spirits
Laphroaig, Tomatin, Highland Park, Glenfiddich, Glendronach, Ardberg, Dewar’s, Monkey Shoulder, Drambuie.
