5 Food You Must Try When In Scotland

Scotland is a pantry of dreams and a bountiful land of plenty in terms of fresh produce. From Scottish salmon to homemade buttery shortbread, we take you on a tour of its culinary highlights.

# Haggis

‘Fair fa’ your honest, sonsie face, Great chieftain o the puddin’-race! Aboon them a’ye tak your place’. Address to a Haggis by Scotland’s beloved poet Robert Burns sums up how highly regarded haggis is in Scotland. The rumours are all true. Scotland’s iconic national dish is made of sheep’s pluck (liver, lungs, and heart) minced with spices, salt, oatmeal, suet and onion inside a lining of the animal’s stomach (nowadays it can be artificial). Intestines aside, this delicacy is utterly divine. Don’t knock it until you’ve tried it.

# Neeps and tatties

Although typically served with haggis, neeps and tatties are featured in many Scottish dishes. Just to clarify, ‘neeps’ are turnips and ‘tatties’ are potatoes. If you add butter and chives to the mix, you get clapshot (a dish that originated from Orkney). In Scotland, neeps and tatties go together like peas and carrots.

# Scottish salmon

Walk into any high-end supermarket or restaurant across the world and look for Scottish salmon. It will be there. Why? Because it is the best. Scotland is a prime breeding ground for salmon, with water that is as fresh as can be. Scottish salmon is celebrated globally for its terrific taste and perfect texture. Make sure to appreciate the greatness while in the heart of Scotland and experience it for yourself.

# Porridge

Whether it’s Scott’s Porage Oats straight out of the box or a gourmet restaurant version, nothing beats the hearty taste of good old Scottish porridge. Be warned; it is made with salt, not sugar. If you can pick it up with your hands, don’t be alarmed; that’s how it is supposed to look. Immerse yourself in Scottish culture and taste a part of it every morning with each spoonful of porridge.

# A full Scottish

A full Scottish breakfast is just like a full English breakfast, except it comes with black pudding, lorne sausage, and tattie scones. Haggis is sometimes included, as is white pudding (similar to black pudding but with the blood substituted for fat). Tattie scones may be bland to some, but serve them with lashings of butter and you’re good to go. Expect to leave the table feeling full and content. Late night? Most places in Scotland serve this hearty breakfast all day long.