Promoting Scottish Food & Cuisine

In recent years the term ‘Scotland’s Larder’ has become very user friendly and is often used as a reference when promoting Scottish food and the wonderful food products of Scotland. Where else would you be able to sit down to lunch or dinner and choose from a menu with best Aberdeen Angus beef, with succulent venison from the Highlands, grouse, hare, pork and bacon, mutton and lamb of the highest quality? Together with the abundance of Scottish seafood dishes now gracing menus gives an indication of the wonderful harvest produced around our shores and from Scotland’s lochs and rivers.

Wherever you travel in Scotland the opportunity exists to sample the local delicacies – Arbroath smokies, Lochfyne kippers, Forfar Bridies, Selkirk bannocks, Orkney cheese, Islay cheese, Galloway cheese, Dundee cake, Moffat toffee etc. etc.

The culinary skills of the men and women of Scotland producing traditional and modern versions of Scottish home baked products such as scones, pancakes, shortbread, ginger bread and other favourites – is second to none. If you have ever been to one of the local country shows, farmers markets or craft fairs and observed the mountains of baking, jams and preserves on display you will know exactly what I mean.

For many years oats in all forms have been a staple food in the Scottish diet. Porridge and oatcakes are still prominent within Scottish cuisine and in recent years have grown in popularity as a healthy food proving to have real health benefits.

Perhaps one of the most important ingredients of the Scottish larder is whisky – known as Uisge Beatha or the Water of Life. Whisky is without doubt Scotland’s national drink, made in Scotland and consumed all over the world. Among the famous Highland malts are Glen Grant, Macallan, Glenfarclas, Knockando, Cardhu, Glenfiddich, Strathisla and Tamnavullin. Of course there are also island malts which have their own special appeal. These include Highland Park and Scapa on Orkney, Talisker from the misty Isle of Skye, Jura and the Islay malts which include Laphroaig, Bowmore and Bruichladdich.

On our site you will find two excellent articles by Sheila Devlin Thorpe including a brief history of Scotland’s Traditional Food Culture and Contemporary Scottish Cuisine.

Our directory site continues to grow as we add new listings and more articles on Scottish Food and Cuisine. We welcome any contributions (and updates) from our online visitors.

Graham Metcalfe
Editor, Taste of Scotland 2017 Edition.