Travel Reference
In-Depth Information
The Scottish Larder
Traditional Scottish cookery is all about basic comfort food: solid, nourishing fare, often
high in fat, that will keep you warm on a winter's day spent in the fields or out fishing, and
sweet treats to come home to in the evening.
But a new culinary style known as Modern Scottish has emerged over the last two dec-
ades. It's a style that should be familiar to fans of Californian Cuisine and Mod Oz. Chefs
take top-quality Scottish produce - from Highland venison, Aberdeen Angus beef and
freshly landed seafood, to root vegetables, raspberries and Ayrshire cheeses - and prepare it
simply, in a way that enhances the natural flavours, often adding a French, Italian or Asian
twist.
PRICE BANDS
Eating choices are flagged with price indicators, based on the cost of an average main course from the dinner menu.
» £ Budget place where a main dish is less than £9
» ££ Midrange; mains are £9 to £18
» £££ Top end; mains are more than £18
Lunch mains are often cheaper than dinner mains, and many places offer an 'early bird' special with lower prices
(usually available between 5pm and 7pm).
Scotland's traditional drinks - whisky and beer - have also found a new lease of life in
recent years, with single malts being marketed like fine wines, and a new breed of micro-
breweries springing up all over the country.
HAGGIS - SCOTLAND'S NATIONAL DISH
Scotland's national dish is often ridiculed by foreigners because of its ingredients, which admittedly don't sound
promising - the finely chopped lungs, heart and liver of a sheep, mixed with oatmeal and onion and stuffed into a
sheep's stomach bag. However, it actually tastes surprisingly good.
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