Scotland boasts a range of distinctive national dishes, but haggis is undoubtedly the most iconic. An animal stomach’s stuffed with a sheep’s heart, liver and lungs, mixed with oats, suet, spices and onion, it’s a lot more appetising than it sounds. And it’s often served with ‘neeps and tatties’ (turnips and potatoes).
Other highlights include Scottish salmon - the country’s biggest food export - which is farmed off the west coast and is famed for its buttery taste, Aberdeen Angus Beef, grouse and other game. At the more everyday level, porridge remains popular for breakfast while fish suppers (fish and chips) are an evening staple.
There is a good selection of puddings, including such delicacies as shortbread, Dundee Cake (heavy fruitcake topped with almonds), and Tablet (a very sweet fudge).
If haggis is Scotland’s national dish, whisky is undoubtedly its liquid equivalent, with almost 150 distilleries across the country. Whisky production is closely regulated and a minimum of three years aging in oak barrels is required. Scotland is divided into five whisky producing regions and the wide variety of flavours means that it would be hard to find a brew that you didn’t like.
Beer lovers need not despair either, with more than 100 breweries spread across the country.
Read more about Food and drink in the other Celtic regions:
- Cornish Food and Drink
- Breton Food and Drink
- Irish Food and Drink
- Manx Food and Drink
- Welsh Food and Drink