Editor’s Note: The following is a guest post all about Scottish Food! Delicious!
For hundreds of years, Scotland was regarded as the poor relation in Northern Europe, rather disadvantaged and culturally backward. By necessity, the Scots were forced to export their country’s best produce, not to mention their quality protein sources. Consequently, the Scots learned to make hearty dishes out of what was left over. The Scots’ “soul food” became savoury specialties now enjoyed by foodies the world over.
Due to their years of dire economic circumstances, it seems like the urban poor were forced into protein and fresh produce-deficient diets. Nutritionally, things have been looking up in the last few years, as a new Scots cuisine is making inroads into world consciousness. Primarily, I think this happened due to regaining their native bounty, and to the richly deserved attention paid to their artful folk cookery.
While I once regarded Scottish cookery as denture-inducing sweets and rabbit pie, I was surprised at all the different and frankly gourmet cuisine the Scots have made for themselves.
So, I will try to answer the question: just what do they eat in Scotland? Well, what Scots lad doesn’t fancy a deep-fried Mars bar every so often? Now he can enjoy one after a truly slap-up dinner at a posh Scots restaurant, fancy…
HAGGIS
Image: Traditional Scottish Haggis – Credit: Nick Thompson
The iconic dish that we non-Scots are frankly fascinated by. Haggis is minced sheep innards mixed with oatmeal and onion, stuffed into the stomach, and baked. Every loyal Scot drinks a noggin of Johnny Walker and feasts each January 25th, Robert ‘Rabbie’ Burns Day. To those who would turn up their noses I must ask: do you know everything that goes into your banger?
TATTIES AND NEEPS
Image: Neeps and Tatties served with black pudding – Credit: Ibán
Potatoes and swedes. The Scots have a special way with them. Mash is a noble side dish, but also adds magic to Chappit Tatties (mixed with a variety of greens or peas), excellent chips, and tatties fried in goose-fat. Neeps are bashed not mashed. They accompany mash with the Haggis, are eaten on their own, and both with cheese on top create Orkney Clapshot.
OATS
Image: Measuring out Oats for Cooking – Credit: Jacqueline
Bannocks, Haggis stuffing, scones and crackers; popular extender in many dishes, and, for my money, the best damn oatmeal you ever ate.
SWEETS
Image: Scottish cream, raspberries and shortbread trifle – Credit: London Looks
Scottish trifle, shortbread, clootie dumplin, heavenly berries with cream, and prunes soaked in whisky for weeks. Oh, and don’t forget the deep-fried mars bars.
GAME
Image: A man enjoys venison pie in Glasgow – Credit: Julia Manzerova
Poached venison, rabbit, various birds and small game used to make up a large part of Scottish food. Did you know you could poach a salmon? Poach, as in pinch it from the Laird. It isn’t game, but it counts.
WILD CRAFTED FOOD
Image: Lambs in the Scottish Highlands – Credit: Zaniac
This is what the culinary world is beginning to call natural foods not industrially made: the foods the Scots have reclaimed. Native breeds of beef and lamb fed on pure highland grass; the cream, milk, butter and cheese. The bounty taken from the cold ocean currents and clear rivers and streams. With ingredients like these and more at their disposal, I’d say that it’s no wonder that Scots cuisine has gone world class.
Source: This guest post is bought to you by Boisdale – a Scottish Restaurant, whisky bar and live jazz in Belgravia and Bishopsgate, London.
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