Battered Mars bars, newspaper-wrapped fish-and-chips and haggis is what Scottish food is all about, right? Well, this may have once been the case, but the modern food scene in Scotland has transitioned from beige fried food to innovative menus exploding with local farm produce and twists on traditional dishes. Given the abundance of rich green fields with a water source every 200 meters, it’s no surprise Scotland is rapidly blossoming into one of the most impressive culinary destinations in the world.
Whether wandering ancient footpaths or gliding effortlessly along quiet country lanes, Backroads offers two unforgettable ways to experience Scotland’s soul-stirring landscapes—on a walking journey from Inverness to Skye or an easygoing e-bike tour from Edinburgh to St Andrews.
Gone are the days of traditions based in medieval times, where stodgy porridge and bland potatoes were cooked up over open fires. And while the Scots may continue to drink whiskey to help stay warm during a harsh winter, you’ll now find a wide array of exciting new cocktails and distilleries.
With a coastline of over 10,000 miles (including Scotland’s 800 islands), this bonnie land has a huge abundance of fresh shellfish and seafood. Why not try Atlantic salmon? Freshly caught or smoked in one of the many local smokehouses. If you’re like me and seafood isn’t for you, that’s no problem here. Aberdeenshire Angus beef is something that appears on majority of popular menus, as does other fresh food that has often been caught or collected just hours before it’s served – no air miles involved. Therefore, it’s easy for me to state that Scotland has some of the freshest and more delicious fish, meat and game in the world. Even when it comes to vegetables, we’ve been blessed with rich fields, nourished by that famous UK rain. So, when cycling or hiking through Scotland, keep an eye out for berry tunnels bursting with huge, sweet strawberries, raspberries and blueberries, as well as fields of peas, broccoli, carrots and even rhubarb.
So back to haggis... what’s the deal? The national dish of Scotland is consumed with true pride. It’s the Scots version of turkey on Thanksgiving, and it’s often served with “neaps and tatties,” which roughly translates to potatoes and rutabaga in a whisky sauce. The dish is traditionally sheep offal mixed with (Scottish) beef or lamb, as well as often oats, nuts, onions and seasonings. The traditional method of cooking haggis was within a sheep’s stomach, although an artificial one is now used.
So, that’s the truth about haggis! I always encourage people to try it when they visit, even just once. If you ever order a true Scottish breakfast, you’ll basically receive an English breakfast with a bit of juicy haggis on your plate instead of potatoes. Every establishment offers their own twist, including haggis bon-bons, a popular starter, or pizza with haggis as a topping. Just like the rest of the foodie scene in Scotland, the country has moved toward a more ethically and delicious way of producing haggis and presenting it, making it much more tempting!
This push toward modern and fresh food is often seen in another traditional dish–porridge. A dish we all know as a filling and hearty breakfast. But stodgy no more; what many eateries in Scotland have done recently is put time and effort into producing a cream-based luxury porridge. Often served with fresh berries, honey or compote–or even a wee dram of whisky! If you’ve got a day on the bike or in the mountains, winding your way around the land of myth and legends, a hearty bowl of porridge may be the perfect way to start out.
Scots are incredibly patriotic and therefore putting a fresh, modern and delicate twist on traditional dishes is what has made the food scene in Scotland so impressive and unique. Tasting menus in highly rated family-owned restaurants are common, with up to nine courses of fresh seasonal local produce. Your travels will often be delightfully interrupted by street food markets, farm shops bursting with local honey and compotes, as well as Michelin-starred restaurants with incredibly talented Scottish chefs. Put Scotland on your next “must try” destinations–you may even be brave enough to sample that famous tasty haggis!
