If you are travelling to Scotland, here are my six dishes to try in Scotland.
Before I get into the list, I have to say that Scotland really surprised me with its culinary scene. It is incredibly diverse. Pick a cuisine, and I’m sure you can find it. Food trucks to white tablecloth restaurants, Indian to Ramen. Pizza, burgers, pub food, the list goes on.
To the list!
If you are going to make a list of dishes to try in Scotland, you’ve got to start with:
Haggis
Looking up Haggis on the internet, or a cookbook, you will find it described as shredded sheep organs (lungs, kidney, and lungs), oatmeal, spices, fat, and broth boiled in a bag. Historically, this bag was made from the sheep’s stomach. Despite this less than glamourous description, haggis is pretty tasty. Scottish chefs are being creative for using haggis across the menu.
Usually, if haggis is going to be on the menu, it will be in the signature dish of Haggis, neeps, and tatties. This dish features haggis, turnips, and mashed potatoes. It’s common to have this presented with a whiskey sauce and is quite good. For those of you that like taking pictures of your dish at a restaurant, this dish is not the most photogenic. Get past the appearance.
But haggis isn’t just for tatties anymore. We had haggis bon bons as an appetizer. Haggis coated in a breading and deep fried, with a whiskey sauce to dip in. Bacon wrapped chicken breast stuffed with haggis. Again, both dishes were excellent and just an example of the creativity that Scottish chefs showing with diversifying haggis across the menu.
One thing that I gotta try when I go back. Stopped at a café for a cup of coffee and saw a breakfast menu item of a toasted cheese, egg, and haggis sandwich.
Pies
Scottish pies are awesome. In my book, the crust is the make or break and they have the crust down pat. Now the fillings are based on your taste. I could not bring myself to try a kidney pie, but steak and Guinness pie hit the mark. Pies can be hot or cold, depending on your taste. I even saw a macaroni and cheese pie at a deli in Aberfoyle.
Cullen Skink
This was something I was a bit reluctant to try as I am not a big seafood fan. I have some things I like but am a bit reluctant to try new seafood dishes. I am happy I took the risk. Cullen skink is a wonderful soup, made with smoked haddock, potatoes, and onions in a cream soup base. Now some may say differently, but I really felt this was New England Clam Chowder, substituting the clam with the Haddock. I really enjoyed it, and it warmed the soul on a grey and rainy day in Inverness.
I doubt if they would take my suggestions seriously, but I think it would be great if we can get some Tabasco Sauce over there and make it a Creole-Cullen Skink.
Sausage rolls
Depending on here you get it, the form can be a long thin burrito, turnover, or empanada, or even looking like a McDonald’s apple pie. Regardless, the results are the same. These little delicacies are da bomb! Tasty flaky pastry crust stuffed with a mildly spiced hamburger, or hamburger/pork mix.
Ok, I’m going to take some creative license in talking about Scottish “dishes” as I want to include a couple of beverages that carry national pride for the folks in Scotland.
IRN BRU
IRN BRU sounds like something you might find in Pittsburgh, but this beverage is 100% Scotland and is the best-selling soft drink in the country, surpassing Coke and Pepsi. This soft drink has been made proudly in Scotland since 1901, based on a secret recipe. If you asked me, what does it taste like? I would answer that it’s kinda of hard to nail down. To me it has the flavor of a mildly sweet orange soda, with some other flavors mixed in. My daughter was more definitive in saying that it tasted like bubble gum. Sounds like it may be like Scottish cilantro, in that it tastes differently dependent upon the individual.
Try it, make your own decision on the taste.
IRN BRU is a globally exported product. There are adjustments to the recipe to meet the standards of the importing country. As such, it may taste differently than what you would find in Scotland.
Whisky
How can you talk about anything that you eat or drink in Scotland without mentioning whisky.
A person who appreciates a good single malt whisky, understands the complexity in the flavors from the regions and each distillery. An afficianado knows the impact that the barrels have on the Whisky, and the years spent in the loving care of their casks. He, or she, also knows that an angel’s blessing is bestowed with each dram.
For those who have never tried Scotch whisky, rest assured that there is still hope.
To appreciate the impact that the whisky industry has on the country, According to Visitscotland.com:
“There are over 130 active whisky distilleries spread across Scotland, which are split into five whisky-producing regions; Campbeltown, Highland, Islay, Lowland and Speyside.”
Some fun facts from the Scotch Whisky Association.
- In order to be named Scotch Whisky, the product can only be distilled in Scotland.
- There are 53 bottles of Scotch Whisky exported each second. And, if the bottles were lined up end to end, they would wrap around the world 11 times.
- In 2022, Scotch Whisky exports were 6.2 billion GBP, 77% of all Scottish food and drink exports, 26% in these categories of all UK.
- Scotch Whisky industry directly employs 11,000 people in Scotland and supports 82,000 jobs across the UK.
To truly appreciate a country, you must experience its cuisine. While there is so much more to sample from Scotland, I hope I’ve given you a list of dishes to try in Scotland to start with. Until next time, Slainte!
Travel Well! Pursue experiences.
O.M.I.A.H.