Scottish cuisine (; ) encompasses the cooking styles, traditions and recipes associated with

Scotland Scotland is a Countries of the United Kingdom, country that is part of the United Kingdom. It contains nearly one-third of the United Kingdom's land area, consisting of the northern part of the island of Great Britain and more than 790 adjac ...

. It has distinctive attributes and recipes of its own, but also shares much with other

British British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories and Crown Dependencies. * British national identity, the characteristics of British people and culture ...

and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern. Scotland's natural

larder A larder is a cool area for storing food prior to use. Originally, it was where raw meat was larded—covered in fat—to be preserved. This method slowed spoilage by sealing out air, bacteria, and moisture. In colder larders (4°C/40°F or lower) ...

of vegetables, fruit, oats,

fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...

and other seafood, dairy products and

game A game is a structured type of play usually undertaken for entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator sports or video games) or art ...

is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, generally without the use of rare (and historically expensive) spices found abroad.

History

Scotland, with its

temperate climate In geography, the temperate climates of Earth occur in the middle latitudes (approximately 23.5° to 66.5° N/S of the Equator), which span between the tropics and the polar regions of Earth. These zones generally have wider temperature ra ...

and abundance of indigenous game species, has provided food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with sustenance. Agriculture was introduced, and primitive

oats The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural). Oats appear to have been domesticated as a secondary crop, as their seed ...

quickly became the staple."Scotland's Traditional Cuisine – a brief overview", Taste of Scotland
/ref>

Medieval

From the

journeyman A journeyman is a worker, skilled in a given building trade or craft, who has successfully completed an official apprenticeship qualification. Journeymen are considered competent and authorized to work in that field as a fully qualified employee ...

down to the lowest cottar, meat was an expensive commodity, and would be consumed rarely. For the lower echelons of mediaeval Scots, it was the products of their animals ''per se'', rather than the beasts themselves which provided nourishment. This is evident today in traditional Scots fare, with its emphasis on dairy produce. A typical meal in medieval Scotland consisted of a

pottage Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', w ...

of herbs and roots (and when available some meat, usually seafood, or stock for flavouring), with bread and eggs, cheese or kelp when possible. Scotland was a

feudal state Feudalism, also known as the feudal system, was a combination of legal, economic, military, cultural, and political customs that flourished in medieval Europe from the 9th to 15th centuries. Broadly defined, it was a way of structuring societ ...

for the greater part of the second millennium. This put certain restrictions on what one was allowed to hunt, therefore to eat. In the halls of the great men of the realm, one could expect venison,

boar The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a Suidae, suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The speci ...

, various fowl and songbirds, expensive spices ( pepper, cloves,

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...

, etc.), and the meats of domesticated species. Before

Sir Walter Raleigh Sir Walter Raleigh (; – 29 October 1618) was an English statesman, soldier, writer and explorer. One of the most notable figures of the Elizabethan era, he played a leading part in English colonisation of North America, suppressed rebellio ...

's introduction of the potato to the British Isles, the Scots' main source of

carbohydrate A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' ...

was bread made from oats or

barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...

. Wheat was generally difficult to grow because of the damp climate. Food thrift was evident from the earliest times, with excavated middens displaying little evidence of anything but the toughest bones. All parts of an animal were used. The mobile nature of Scots society required food that should not spoil quickly. It was common to carry a small bag of oatmeal that could be transformed into a basic

porridge Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal ...

or oatcakes using a girdle (griddle). It is thought that Scotland's national dish,

haggis Haggis ( ) is a savoury pudding containing sheep's offal, pluck (heart, liver, and lungs), Mincing, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while traditionally encased in the anima ...

, originated in a similar way: A small amount of

offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...

or low-quality meat, carried in the most inexpensive bag available, a sheep or pig's stomach. It has also been suggested that this dish was introduced by Norse invaders who were attempting to preserve their food during the long journey from

Scandinavia Scandinavia is a subregion#Europe, subregion of northern Europe, with strong historical, cultural, and linguistic ties between its constituent peoples. ''Scandinavia'' most commonly refers to Denmark, Norway, and Sweden. It can sometimes also ...

Early Modern period

During the

Early Modern period The early modern period is a Periodization, historical period that is defined either as part of or as immediately preceding the modern period, with divisions based primarily on the history of Europe and the broader concept of modernity. There i ...

French cuisine French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In ...

played a role in Scottish cookery due to cultural exchanges brought about by the " Auld Alliance". When

Mary, Queen of Scots Mary, Queen of Scots (8 December 1542 – 8 February 1587), also known as Mary Stuart or Mary I of Scotland, was List of Scottish monarchs, Queen of Scotland from 14 December 1542 until her forced abdication in 1567. The only surviving legit ...

returned to Scotland, she brought an entourage of French staff who revolutionised Scots cooking and created some of Scotland's unique food terminology. These terms include Ashet (''assiette''), a large platter;Brown, Catherine (1989). Chapter 9: "Culinary Interchange". In: ''Scottish Cookery''. Glasgow: Richard Drew Publishing. . Cannel (''cannelle''), cinnamon; Collop ('' escalope''); Gigot, French for a leg of mutton; Howtowdie (''hétoudeau''), a boiling fowl in Old French; Syboe (''ciboule''), spring onion.

18th and 19th centuries

With the growth of sporting estates and the advent of land enclosure in the 18th century, harvesting Scotland's larder became an industry. The railways further expanded the scope of the market, with Scots

grouse Grouse are a group of birds from the order (biology), order Galliformes, in the family (biology), family Phasianidae. Grouse are presently assigned to the Tribe (biology), tribe Tetraonini (formerly the subfamily Tetraoninae and the family Tetr ...

at a premium (as today) on English menus shortly after the

Glorious Twelfth The Glorious Twelfth is the twelfth day of August, signifying the start of the Driven grouse shooting, shooting season for red grouse (''Lagopus lagopus scotica'') in United Kingdom, Great Britain and Northern Ireland, with the Rock ptarmigan, p ...

. In the 19th century, Charlotte, Lady Clark of Tillypronie collected recipes throughout her life by asking society hostesses or cooks, and then testing them for herself at Tillypronie (

Aberdeenshire Aberdeenshire (; ) is one of the 32 Subdivisions of Scotland#council areas of Scotland, council areas of Scotland. It takes its name from the Shires of Scotland, historic county of Aberdeenshire (historic), Aberdeenshire, which had substantial ...

). These were published posthumously in 1909 as '' The Cookery Book of Lady Clark of Tillypronie''.

20th and 21st centuries

The availability of certain foodstuffs in Scotland, in common with the other parts of the United Kingdom, suffered during the 20th century. Rationing during the two World Wars, as well as large-scale industrial agriculture, limited the diversity of food available to the public. Imports from the

British Empire The British Empire comprised the dominions, Crown colony, colonies, protectorates, League of Nations mandate, mandates, and other Dependent territory, territories ruled or administered by the United Kingdom and its predecessor states. It bega ...

and beyond did, however, introduce new foods to the Scottish public. During the 19th and 20th centuries there was large-scale immigration to Scotland from Italy, and later from the Middle East, India, and Pakistan. These cultures have influenced Scots cooking dramatically. The Italians reintroduced the standard of fresh produce, and the latecomers introduced spice. With the enlargement of the

European Union The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are Geography of the European Union, located primarily in Europe. The u ...

in the early years of the 21st century, there has been an increase in the population of Eastern European descent, from Poland in particular. Several speciality restaurants and delicatessens catering for the various new immigrants have opened in the larger towns and cities. Fusions of Scottish and other cuisines have occurred since this, an example in recent years being the invention of the

haggis pakora Haggis ( ) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an ...

Fast food

Scotland's reputation for coronary and related diet-based diseases is a result of the wide consumption of fast food since the latter part of the 20th century. Fish and chip shops remain extremely popular, and indeed the battered and fried

supper remains a favourite. In the area around

Edinburgh Edinburgh is the capital city of Scotland and one of its 32 Council areas of Scotland, council areas. The city is located in southeast Scotland and is bounded to the north by the Firth of Forth and to the south by the Pentland Hills. Edinburgh ...

, the most popular condiment for chip shop meals is "salt and sauce", the sauce element consisting of brown sauce thinned with water and vinegar. However in

Glasgow Glasgow is the Cities of Scotland, most populous city in Scotland, located on the banks of the River Clyde in Strathclyde, west central Scotland. It is the List of cities in the United Kingdom, third-most-populous city in the United Kingdom ...

, and elsewhere, chippy sauce is unknown and ketchup or salt and vinegar are preferred, prompting light-hearted debate on the merits of the options among the cities' residents, who tend to find the alternative a baffling concept. Outlets selling

pizza Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high t ...

kebabs Kebab ( , ), kebap, kabob (alternative North American English, North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East. Kebabs consist of cut up ground meat, somet ...

, pakoras and other convenience foodstuffs have also become increasingly popular, with an extreme example of this style of food being the Munchy box. In addition to independent fast-food outlets, in the 1960s American-style burger bars and other restaurants such as Wimpy were introduced, and in the 1980s,

McDonald's McDonald's Corporation, doing business as McDonald's, is an American Multinational corporation, multinational fast food chain store, chain. As of 2024, it is the second largest by number of locations in the world, behind only the Chinese ch ...

Burger King Burger King Corporation (BK, stylized in all caps) is an American multinational chain store, chain of hamburger fast food restaurants. Headquartered in Miami-Dade County, Florida, the company was founded in 1953 as Insta-Burger King, a Jacks ...

, Pizza Hut and

Kentucky Fried Chicken KFC Corporation, doing business as KFC (an abbreviation of Kentucky Fried Chicken), is an American fast food restaurant chain specializing in fried chicken and chicken sandwiches. Headquartered in Louisville, Kentucky, it is the world's s ...

appeared in Scotland, followed by a large number of Subway franchises in the early 21st century. Branches of Greggs offering cakes, pastries and sandwiches are also very commonly found on the high streets of Scotland, often alongside smaller competing bakeries.

Dishes and foods

These dishes and foods are traditional to or originate in Scotland.

Cakes, breads and confectionery

* Bannocks, flat

quick bread Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like Baker's yeast, yeast or Sourdough#Starter, sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, w ...

* Berwick cockles, white-coloured sweet with red stripes * Black bun, a fruit cake completely covered with pastry * Butteries/rowies, a savoury

bread roll A bread roll is a small, oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a '' sandwic ...

* Caramel shortbread * Digestive biscuits * Drop scones, a type of pancake * Dundee cake, a fruit cake with a rich flavour * Edinburgh rock, a soft and crumbly confection * Empire biscuit, two shortbread biscuits with jam between, white icing and a cherry on top * Fatty cutties, a girdle cake * Festy cock, an oatmeal pancake * Fruit slice or Flies' graveyard, sweet pastries with currants or raisins * Granny sookers, sour, hard, boiled sweet or a peppermint sweet, also known as a pan drop * Hawick balls, peppermint-flavoured boiled sweet * Jethart Snails, boiled sweets in the shape of a snail * Lucky tattie, white fondant with cassia, covered with cinnamon * Moffat toffee, notable for its tangy but sweet centre * Morning rolls, airy, chewy bread rolls * Oatcakes, flatbread similar to a cracker, biscuit, or pancake * Pan drops, a white, round, mint-flavoured boiled sweet with a hard shell and soft middle * Pan loaf, a bread loaf baked in a pan or tin * Penguin biscuits * Petticoat tails, a type of shortbread * Strippit baws, aniseed-flavoured hard-boiled sweet * Plain loaf, formerly and traditionally the most common form of bread * Puff candy, sugary toffee with a light, rigid, sponge-like texture * Scones * Scots crumpets, broadly similar to the pikelet * Scottish macaroon, made with a paste of potato and sugar, and often chocolate * Selkirk bannock, variations include Yetholm bannock—types of flat

Shortbread Shortbread or shortie is a traditional Scottish biscuit usually made from one part sugar, white sugar, two parts butter and three to four parts plain flour, plain wheat flour. Shortbread does not contain leavening, such as baking powder or bakin ...

, biscuit usually made from sugar, butter, and wheat flour * Soor ploom, sharp-flavoured, round, green boiled sweet * Star rock * Tablet, a medium-hard, sugary confection * Tattie scone (potato scone), a Scottish variant of the savoury griddle scone * Tunis cake * Well-fired rolls, a well-baked morning roll

Cereals

* Brose, an uncooked porridge *

Porridge Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal ...

* Sowans, a sour oat porridge * Skirlie, oatmeal fried with fat, onions and seasonings

Dairy

* Bishop Kennedy, soft, round, brie-like cheese with a yellowish runny interior * Bonchester, soft cheese with a white rind * Caboc, cream cheese * Crowdie, soft, fresh cows' milk cheese *

Dunlop cheese Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop, East Ayrshire, Scotland.MacIntosh, John (1894). ''Ayrshire Nights Entertainments: A Descriptive Guide to the History, Traditions, Antiquities, etc. of the County of Ayr''. Pub. Kilmarnoc ...

, originating in Dunlop in

East Ayrshire East Ayrshire (; ) is one of 32 unitary council areas of Scotland. It shares borders with Dumfries and Galloway, East Renfrewshire, North Ayrshire, South Ayrshire and South Lanarkshire. The headquarters of the council are located on London Roa ...

* Gigha, a Dunlop-style cheese, long-produced on the Isle of Gigha * Lanark Blue, a rich, blue-veined artisan sheep's milk cheese * Teviotdale cheese, full-fat, hard, cows’ milk cheese

Fast food and takeaway

* Deep-fried Mars bar, a novelty confection deep-fried in fish and chip shops *

Fish and chips Fish and chips is a hot dish consisting of batter (cooking), battered and fried fish, served with French fries, chips. Often considered the national dish of the United Kingdom, fish and chips originated in England in the 19th century. Today, ...

, fried fish in crispy batter, served with chips *

Haggis pakora Haggis ( ) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an ...

* Killie pie, a football pie * Munchy box, a selection of takeaway items served in a pizza box

Fish and seafood

* Arbroath smokies, a type of smoked haddock, a speciality of the town of

Arbroath Arbroath () or Aberbrothock ( ) is a former royal burgh and the largest town in the Subdivisions of Scotland, council area of Angus, Scotland, Angus, Scotland, with a population of 23,902. It lies on the North Sea coast, some east-northeast of ...

in Angus * Cabbie claw (cabelew), young cod in white sauce with chopped egg whites * Crappit heid, fish head stuffed with oats, suet and liver * Eyemouth pale, cold-smoked haddock with light golden hue and subtle smoky flavour * Finnan haddie, another cold-smoked haddock originating in Findon, Aberdeenshire * Kippers, a whole herring butterflied, salted or pickled, and cold-smoked * Kedgeree, a dish containing rice, smoked haddock, eggs, parsley, butter or cream * Rollmops, pickled herring rolled up with onion, gherkin or green olive, with pimento (on a stick) * Scampi * Smoked salmon * Tatties and

herring Herring are various species of forage fish, belonging to the Order (biology), order Clupeiformes. Herring often move in large Shoaling and schooling, schools around fishing banks and near the coast, found particularly in shallow, temperate wate ...

Fruit

* Blaeberries - not identical to North American

blueberries Blueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section ''Cyanococcus'' with the genus ''Vaccinium''. Commercial blueberries—both wild (lowbush) ...

* Raspberries * Slaes *

Strawberries The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid plant cultivated worldwide for its fruit. The genus ''Fragaria'', the strawberries, is in the rose family, Rosaceae. The fruit is appreciated f ...

* Tayberries

Meat, poultry and game

* Ayrshire middle bacon, a specially cured bacon * Balmoral chicken *

Black pudding Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef Blood as food, blood, with Lard, pork fat or Suet, beef suet, and a cereal, usually oatmeal, oat ...

(including Stornoway black pudding), red pudding, fruit pudding and white pudding, savoury puddings consisting of meat, fat and cereal * Boiled gigot, a leg of mutton or lamb * Forfar bridie, a meat and onion-filled pastry *

Chicken tikka masala Chicken tikka masala is a dish consisting of roasted marinated chicken pieces (chicken tikka) in a spiced sauce (masala (spice), masala). The sauce is usually creamy and orange-coloured. The origins of the dish are debated, with many believ ...

, roasted marinated chicken in curry *

Collops A collop is a slice of meat, according to one definition in the ''Oxford English Dictionary''. In Elizabethan era, Elizabethan times, "collops" came to refer specifically to slices of Bacon#United Kingdom and Ireland, bacon. Shrove Monday, also ...

, an escalope, thick slice of meat off the bone cut across the grain *

Haggis Haggis ( ) is a savoury pudding containing sheep's offal, pluck (heart, liver, and lungs), Mincing, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while traditionally encased in the anima ...

, a savoury pudding containing sheep's pluck ( heart, liver and lungs) and several other ingredients, often considered the

national dish A national dish is a culinary Dish (food), dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs ...

of Scotland * Howtowdie with Drappit eggs, young hen with poached eggs * Kilmeny Kail, a dish originating in

Fife Fife ( , ; ; ) is a council areas of Scotland, council area and lieutenancy areas of Scotland, lieutenancy area in Scotland. A peninsula, it is bordered by the Firth of Tay to the north, the North Sea to the east, the Firth of Forth to the s ...

consisting of rabbit, bacon, and either cabbage or kale * Mince and tatties, minced beef with potatoes, onions and often carrots * Mutton ham, lamb ham * Pottit heid (brawn), a head cheese * Potted hough, another head cheese * Reestit mutton, salted meat traditional to the

Shetland Islands Shetland (until 1975 spelled Zetland), also called the Shetland Islands, is an archipelago in Scotland Scotland is a Countries of the United Kingdom, country that is part of the United Kingdom. It contains nearly one-third of the Uni ...

and considered the archipelago's "national dish" * Roast Aberdeen Angus beef * Roast haunch of venison * Roast

* Roast woodcock/ snipe * Solan goose or ''guga'' (gannet) in the Western Isles *

Scotch pie A Scotch pie is a double-crust meat pie, traditionally filled with minced mutton (whereby also called a mutton pie) but now generally beef, sometimes lamb. It may also be known as a shell pie to differentiate it from other varieties of savoury ...

, a double-crust meat pie, usually containing mutton *

Lorne sausage The Lorne sausage, also known as square sausage and flat sausage is a traditional food, traditional Scottish food item made from ground meat, minced meat, rusk and spices. Although termed a sausage, no Sausage casing, casing is used to hold the m ...

, a square-shaped sausage meat, not encased and mostly served for breakfast * Stovies, slow-stewed potatoes, often onions and meat

Preserves and spreads

* Dundee marmalade * Rowan jelly * Heather

honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

Puddings and desserts

* Apple frushie (variant of apple tart) * Burnt cream, also known as Crème brûlée or Trinity cream. * Blaeberry pie * Carrageen moss, a milk pudding thickened with seaweed * Clootie dumpling, a traditional pudding made with flour, breadcrumbs and dried fruit * Cranachan, similar to Atholl Brose, a dessert containing cream, oats, whisky and sometimes raspberries * Hatted kit, a milk pudding *Marmalade pudding, made with stale bread, dried fruit, marmalade, milk and eggs * Stapag, Fuarag, oats with cold water and cold milk respectively * Tipsy laird, a trifle made with

whisky Whisky or whiskey is a type of liquor made from Fermentation in food processing, fermented grain mashing, mash. Various grains (which may be Malting, malted) are used for different varieties, including barley, Maize, corn, rye, and wheat. Whisky ...

or Drambuie, custard and raspberries

Soups

* Cullen skink, a thick soup made of smoked haddock, potato and onion * Baud bree,

hare Hares and jackrabbits are mammals belonging to the genus ''Lepus''. They are herbivores and live Solitary animal, solitarily or in pairs. They nest in slight depressions called forms, and their young are precociality, able to fend for themselves ...

broth * Cock-a-leekie, a soup made with leeks, peppered chicken stock, often served with rice or barley * Game soup, a soup made of meat products found in

* Hairst bree (or ''hotch potch''), a one-pot dish, usually with lamb or mutton and seasonal vegetables * Partan bree, seafood soup with crab and rice * Powsowdie, a Scottish sheep's heid (head)

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...

or soup *

Scotch broth Scotch broth is a soup originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of Lamb and mutton, lamb, mutton or beef, root vegetables (such as carrots, Rutabaga, swedes, or sometimes turnips), and dried ...

, soup with barley, lamb or mutton and root vegetables

Vegetables

* Clapshot, a side dish made with potatoes, swedes, chives and butter, served with oatcakes * Curly kail * Neeps and tatties ( swede turnip and potatoes) * Rumbledethumps, a traditional dish from the

Scottish Borders The Scottish Borders is one of 32 council areas of Scotland. It is bordered by West Lothian, Edinburgh, Midlothian, and East Lothian to the north, the North Sea to the east, Dumfries and Galloway to the south-west, South Lanarkshire to the we ...

with main ingredients of potato, cabbage and onion, similar to Bubble and squeak File:Arbroath Smokies - geograph.org.uk - 481678.jpg, Arbroath smokies File:Cullen Skink.JPG, Cullen skink (right), served with bread File:Dundee cake.jpg, Dundee cake File:Ayrshire's Dunlop Cheese.JPG,

File:Haggis on a platter.jpg,

on a platter at a Burns supper File:Rumbledethumps.JPG, A dish from the

, rumbledethumps File:Red herring.jpg, Scottish kippers, for sale in

Harrods Harrods is a Listed building, Grade II listed luxury department store on Brompton Road in Knightsbridge, London, England. It was designed by C. W. Stephens for Charles Digby Harrod, and opened in 1905; it replaced the first store on the ground ...

Drinks

Alcoholic

* 90 shilling ale, 80 shilling ale, 70 shilling ale * India pale ale * Atholl Brose, a cocktail prepared using oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions) * Crabbie's * Drambuie * Ginger wine * Het pint, hot spiced ale to which sugar, eggs and spirits may be added * Heather ale, flavoured with young heather tops * Scotch ale * Scotch mist, a

cocktail A cocktail is a mixed drink, usually alcoholic beverage, alcoholic. Most commonly, a cocktail is a combination of one or more liquor, spirits mixed with other ingredients, such as juices, flavored syrups, tonic water, Shrub (drink), shrubs, and ...

containing mainly Scotch whisky * Scotch whisky * Tennent’s Lager

Non-alcoholic

* Breakfast tea * Irn-Bru, a bright orange carbonated soft drink * Red Kola, a bright red carbonated soft drink * Sugarelly

Chefs

* William Curley * Andrew Fairlie * Mark Greenaway * Tom Kitchin * Tom Lewis * Gary Maclean * Angela Malik * James Morton * Alan Murchison * Nick Nairn *

Gordon Ramsay Gordon James Ramsay (; born ) is a British celebrity chef, restaurateur, television presenter, and writer. His restaurant group, List of restaurants owned or operated by Gordon Ramsay, Gordon Ramsay Restaurants, was founded in 1997 and has ...

* Tony Singh

Notes and references

External links

Scottish Food
– Scottish Food & Drink {{DEFAULTSORT:Scottish Cuisine