Salmon, shellfish, smoked herrings, Arbroath haddock, Aberdeen Angus beef, Borders lamb, game, and preserves are just some of the delicacies that this northern land offers at the table.
One of the quintessential dishes is haggis, sheep’s stomach filled with sheep offal, onion, oatmeal, and served with bashed neeps, very thin slices of turnip, and chappit tatties, mashed potatoes.
Other Scottish dishes include shepherd’s pie, minced beef with mashed potatoes, and cock-a-leekie, chicken and leek stew. Excellent cheeses stand out as well, among which the very strong-flavored Lanark Blue, the Caboc covered with oatmeal, and those from the Orkney Islands. Among desserts, the apple pie triumphs, the classic apple tart served with custard, a warm vanilla cream.
In recent decades, Scottish cuisine has made more than commendable efforts to enhance and promote the quality of its primary products. The result is that, in general, it is not difficult to eat satisfactorily, regardless of the level of the chosen establishment, from luxury restaurants to modest inns. Naturally, fast-food is also widespread; while for a quick (and economical) lunch, chippies, the fish and chips shops, are very popular, also highly appreciated by tourists.
Meal times, especially in restaurants in small towns and outskirts, tend to be less flexible than those in large cities; between 5 pm and 7 pm it is also customary to serve a special meal called high tea, consisting of sandwiches or canapés with salmon, cheese, ham, eggs, pâté, sweets, scones, soft homemade cookies, and the indispensable shortbread, cookies made with oatmeal.
