The notorious deep-fried Mars bar is a common representation of Scottish food, but it doesn’t do justice to the country’s rich and varied culinary scene, which is on par with any in the British Isles. Scotland’s cities provide plenty of options for foodies, but the whole nation has fantastic food experiences, from quaint rural taverns and bed & breakfasts to neighbourhood community cafes on isolated islands. Food in Scotland is a culinary experience.
At its core, Scottish food offers filling, hearty dishes that are frequently high in fats and carbohydrates. These dishes are meant to warm and nourish anyone venturing into the untamed Highlands or sailing between the Scottish Isles. Whether it’s a hearty bowl of porridge for breakfast or a hearty haggis dinner with neeps and tatties for dinner, it’s hard to leave a Scottish meal feeling anything less than fully satisfied.
But there’s more to the culinary scene than meets the eye. Scottish chefs are leading the way in the British Isles’ culinary comeback, promoting a fantastic array of regional and sustainable ingredients, such as lamb infused with seaweed and Mull cheddar made from cows fed grains from Scotland’s whisky distilleries. Traditional Scottish drinks, such as beer and whisky distillery, are also experiencing a renaissance, with single malt whiskies being praised like fine wines and craft breweries serving a wide variety of innovative ales.
This is your guide to the best foodie experiences and drinks Scotland has to offer.
Start the day right with a solid breakfast
Though porridge isn’t only served in Scotland, this straightforward breakfast, boiled with milk or water and traditionally served with salt, has been associated with the place for thousands of years. Oat cultivation in Scotland dates back to around 600 AD, according to archaeological finds on the Outer Hebrides. And to this day, it’s the most famous Scottish breakfast.
For something more filling, try the full Scottish breakfast – a fry-up consisting of any or all of the following: sausage, bacon, beans, black pudding (a type of sausage made with oats, onion and pig’s blood – sounds horrid, but it’s lovely, we promise!), mushrooms, potato scones, grilled tomato, and eggs. You can find this at most hotels, B&Bs and cafes. Edinburgh’s small and friendly Fountain Cafe is reputed to serve the best Scottish fry-ups in the capital, complete with all the essentials.
Scotland has a long-standing custom of serving smoked fish for breakfast, such as poached smoked haddock and grilled kippers, which dates back to the days when seafood was a staple of farming and fishing communities. Many hotels still follow this tradition and serve these delicacies with buttered toast.
Indulge in the exquisite flavours of Scottish seafood
A notable example of Scottish seafood expertise is the Arbroath smokie; haddock smoked over a hardwood fire, whose origins are disputed between local invention and Scandinavian influence. Cold-smoked delicacies such as salmon, kippers, and Finnan haddies, as well as hot-smoked fare like bradan rost, can be relished from local producers like Iain R Spink in Arbroath, renowned for their Arbroath smokies, and the Loch Fyne Oyster bar in Cairndow for exquisite bradan rost.
Beyond these, the Scottish coast is a treasure trove of culinary delights, from creel-caught langoustines to hand-dived scallops, all of which can be enjoyed in seafood shacks under a setting sun. Amidst this variety, trout is widely enjoyed, and mackerel takes form in pâtés and smoked dishes. Traditional fish and chips is still a comforting staple, but there’s also a wide variety of langoustines, brown crabs, and local scallops for shellfish fans. Restaurants such as Fishers in Leith and the Bay in Stonehaven are notable for their inventive seafood dishes and commitment to sustainability.
On top of this, Scottish salmon – especially the highly sought-after wild variety – best represents the country’s seafood legacy when served simply with lemon on brown bread. Places such as Edinburgh’s Cafe Royal serve both cold and roast smoked salmon, further highlighting Scotland’s stellar seafood reputation.
Warm up with Scottish soups
Nothing beats a comforting steaming bowl of soup for a post-hike thaw, and it’s a staple of pub or cafe lunch fare. Hearty cock-a-leekie is made with chicken and leeks, while nutritious and delicious Scotch broth is made with mutton stock, barley, lentils, and peas. Leek and potato soup and lentil soup, traditionally made with gammon stock, are two hearty vegetable soups to try.
By now, you know that seafood is fantastic in Scotland, and there are some great soups incorporating this luxury. Look out for seafood soups like partan bree, a nutritious rice and crab soup from the northeast coast, where the best crabs are found, and the delicious Cullen skink, made with smoked haddock, potato, onion, and milk. If you’re going to try Cullen skink, go straight to the source. The Rockpool in Cullen serves hearty bowls made with locally caught fish that can be eaten on their own or as a side dish with a sandwich.
Enjoy the variety of Scottish meats
Lovers of steak will relish savouring an impressive fillet of renowned Aberdeen Angus beef. Highland cattle are just one of many traditional livestock species that live a healthy outdoor lifestyle in the Scottish countryside, and their beef is also highly prized.
Made from red deer, venison is leaner and a common feature on many menus, especially in Highland country house hotels and upscale pubs. Pork from Ayrshire is also celebrated, as is seaweed-fed lamb and mutton from Ronaldsay in Orkney.
You can also find an exciting variety of Scottish meals and meat-based deli products from smaller, often organic producers, with pork, mutton and venison cropping up smoked, dried, ground into pâtés or sliced into charcuterie.
Don’t be scared of the haggis, neeps and tatties
The iconic Scottish haggis, with its unique blend of sheep’s lungs, heart, and liver combined with oatmeal and onion, encased in a sheep’s stomach, and boiled into a savoury pudding, often gives visitors pause due to its unconventional ingredients. However, this rich, flavourful dish, usually accompanied by neeps (turnips) and tatties (potatoes), remains a celebrated part of Scottish cuisine and one of the most traditional Scottish dishes. Haggis takes centre stage during the annual Burns Night on January 25th, a tribute to the revered Scottish poet Robert Burns. The ceremonial entrance of the haggis is heralded by bagpipes, followed by the recitation of Burns’ “Address to a Haggis,” and then ceremoniously opened with a traditional dirk.
Sip on a pint at a local pub
Scottish breweries offer a diverse array of beer products, including classic Scottish real ales, craft beers from small regional breweries, and generic international lagers. The revolution in craft beer has swept across Scotland. Numerous exciting beers, including organic lagers, classic Scottish ales, pale ales with American influences, and different dark beers, are being produced by small breweries.
Tennent’s Lager is one of Scotland’s most iconic beer brands and is an iconic national favourite. The beer is brewed by Wellpark Brewery, located in Glasgow, which has a history dating back to the 1550s, making it one of the oldest in Scotland and indeed one of the oldest continuous commercial concerns in the country.
Savour a dram of single-malt whisky
Scotch whisky, an iconic Scottish product and major export, is distilled from malted barley and aged in oak casks for over three years, with a heritage dating back to at least the 15th century. Variations in local water sources and malting practices give rise to distinct regional flavours. A warming option for those who prefer a blend is the whisky mac, which is a combination of whisky and ginger wine.
Scottish gin is becoming more and more popular, especially the Isle of Harris distillery’s gin made with sugar kelp infusion. In addition, a well-liked mixer is Barr’s Irn-Bru, an iconic bright, sweet soda that should be tried on its own regardless. Top distilleries offering whisky tastings and tours include Macallan in Craigellachie, Jura on the Isle of Jura, and Glenlivet in Speyside.
Vegetarians and vegans
Similar to the rest of the UK, 15% of people who live in Scotland are vegetarians, and the practice is becoming increasingly common. Dedicated vegetarian restaurants can be found in the cities, and even the most remote Highland pub usually serves at least one vegetarian dish.
Compared to previous years, vegans are now much better catered for, and Saorsa 1875, the UK’s first 100% vegan hotel, is located in Pitlochry. One thing to bear in mind is that the classic recipe for lentil soup, a seemingly vegetarian dish, is traditionally made with gammon stock.
Nowadays, most bed and breakfasts provide a vegetarian fry-up option; however, vegans are urged to clarify the term to their host in advance, just in case. Prominent vegetarian eateries include the trendy, meat-substitute-focused Flying Duck in Glasgow, the vegan-only Bonobo Cafe in Aberdeen, and the venerable Hendersons in Edinburgh. Wherever you are, there’s no doubt you’ll be catered to.
