Travel Reference
In-Depth Information
Best
Eating
Eating out in Edinburgh has changed beyond all recognition in the last 20 years.
Two decades ago, sophisticated dining meant a visit to the Aberdeen Angus
Steak House for a prawn cocktail, steak (well done) and chips, and Black Forest
gateau. Today, eating out has become a commonplace event and the city has
more restaurants per head of population than any other city in the UK, including
a handful of Michelin stars.
Modern Scottish Cuisine
Scotland has never been celebrated for its national cuisine - in fact, from haggis and por-
ridge to deep-fried Mars Bars, it has more often been an object of ridicule. But a new culin-
ary style known as Modern Scottish has emerged, where 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.
Haggis - Scotland's National Dish
The raw ingredients of Scotland's national dish don't sound too 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 and is now on the menu
in many of the capital's restaurants, whether served with the traditional accompaniment of
champit tatties
and
bashed neeps
(mashed potatoes and turnips), with a generous dollop of
butter and a good sprinkling of black pepper, or given a modern twist (haggis in filo pastry
parcels with hoisin sauce).
