Scottish cuisine encompasses the cooking styles, traditions and recipes associated with

Scotland Scotland (, ) is a Countries of the United Kingdom, country that is part of the United Kingdom. Covering the northern third of the island of Great Britain, mainland Scotland has a Anglo-Scottish border, border with England to the southeast ...

. It has distinctive attributes and recipes of its own, but also shares much with

British British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories, and Crown Dependencies. ** Britishness, the British identity and common culture * British English, ...

and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern. Scotland's natural larder of vegetables, fruit, oats,

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...

and other seafood, dairy products and game is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, without the use of rare, and historically expensive, spices found abroad.

History

Scotland, with its temperate climate and abundance of indigenous game species, has provided food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with sustenance. Agriculture was introduced, and primitive

oats The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human co ...

quickly became the staple."Scotland's Traditional Cuisine – a brief overview", Taste of Scotland
/ref>

Medieval

From the

journeyman A journeyman, journeywoman, or journeyperson is a worker, skilled in a given building trade or craft, who has successfully completed an official apprenticeship qualification. Journeymen are considered competent and authorized to work in that fie ...

down to the lowest

cottar Cotter, cottier, cottar, or is the German or Scots term for a peasant farmer (formerly in the Scottish Highlands for example). Cotters occupied cottages and cultivated small land lots. The word ''cotter'' is often employed to translate th ...

, meat was an expensive commodity, and would be consumed rarely. For the lower echelons of mediaeval Scots, it was the products of their animals rather than the beasts themselves which provided nourishment. This is evident today in traditional Scots fare, with its emphasis on dairy produce. A typical meal in medieval Scotland consisted of a

pottage Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', whi ...

of herbs and roots (and when available some meat, usually seafood, or stock for flavouring), with bread and eggs, cheese or kelp when possible. Scotland was a

feudal state Feudalism, also known as the feudal system, was the combination of the legal, economic, military, cultural and political customs that flourished in medieval Europe between the 9th and 15th centuries. Broadly defined, it was a way of structur ...

for the greater part of the second millennium. This put certain restrictions on what one was allowed to hunt, therefore to eat. In the halls of the great men of the realm, one could expect

venison Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, ...

boar The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The species is ...

, various fowl and songbirds, expensive spices (

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

, cloves, cinnamon, etc.), and the meats of domesticated species. Before Sir Walter Raleigh's introduction of the potato to the British Isles, the Scots' main source of

carbohydrate In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or m ...

was bread made from oats or

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

. Wheat was generally difficult to grow because of the damp climate. Food thrift was evident from the earliest times, with excavated

middens A midden (also kitchen midden or shell heap) is an old dump for domestic waste which may consist of animal bone, human excrement, botanical material, mollusc shells, potsherds, lithics (especially debitage), and other artifacts and ecofac ...

displaying little evidence of anything but the toughest bones. All parts of an animal were used. The mobile nature of Scots society required food that should not spoil quickly. It was common to carry a small bag of oatmeal that could be transformed into a basic porridge or

oatcakes An oatcake is a type of flatbread similar to a cracker or biscuit A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with ...

using a ''

girdle A belt, especially if a cord or rope, is called a girdle if it is worn as part of Christian liturgical vestments, or in certain historical, literary or sports contexts. Girdles are used to close a cassock in Christian denominations, including th ...

'' (griddle). It is thought that Scotland's national dish,

haggis Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though n ...

, originated in a similar way: A small amount of

offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...

or low-quality meat, carried in the most inexpensive bag available, a sheep or pig's stomach. It has also been suggested that this dish was introduced by Norse invaders who were attempting to preserve their food during the long journey from

Scandinavia Scandinavia; Sámi languages: /. ( ) is a subregion in Northern Europe, with strong historical, cultural, and linguistic ties between its constituent peoples. In English usage, ''Scandinavia'' most commonly refers to Denmark, Norway, and Swe ...

Early Modern period

During the Early Modern period,

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

played a role in Scottish cookery due to cultural exchanges brought about by the "

Auld Alliance The Auld Alliance ( Scots for "Old Alliance"; ; ) is an alliance made in 1295 between the kingdoms of Scotland and France against England. The Scots word ''auld'', meaning ''old'', has become a partly affectionate term for the long-lasting a ...

". When

Mary, Queen of Scots Mary, Queen of Scots (8 December 1542 – 8 February 1587), also known as Mary Stuart or Mary I of Scotland, was Queen of Scotland from 14 December 1542 until her forced abdication in 1567. The only surviving legitimate child of James V of S ...

returned to Scotland, she brought an entourage of French staff who revolutionised Scots cooking and created some of Scotland's unique food terminology. These terms include Ashet (''assiette''), a large platter;Brown, Catherine (1989). Chapter 9: "Culinary Interchange". In: ''Scottish Cookery''. Glasgow: Richard Drew Publishing. . Cannel (''cannelle''), cinnamon; Collop (''

escalope An escalope is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender. The ...

''); Gigot, French for a leg of mutton; Howtowdie (''hétoudeau''), a boiling fowl in Old French; Syboe (''ciboule''), spring onion.

18th and 19th centuries

With the growth of sporting estates and the advent of land enclosure in the 18th century, harvesting Scotland's larder became an industry. The railways further expanded the scope of the market, with Scots

grouse Grouse are a group of birds from the order Galliformes, in the family Phasianidae. Grouse are presently assigned to the tribe Tetraonini (formerly the subfamily Tetraoninae and the family Tetraonidae), a classification supported by mitochondria ...

at a premium (as today) on English menus shortly after the

Glorious Twelfth The Glorious Twelfth is the twelfth day of August, the start of the shooting season for red grouse (''Lagopus lagopus scotica''), and to a lesser extent the ptarmigan (''Lagopus muta'') in Great Britain and Northern Ireland. This is one of the bu ...

. In the 19th century, Charlotte, Lady Clark of Tillypronie collected recipes throughout her life by asking society hostesses or cooks, and then testing them for herself at Tillypronie ( Aberdeenshire). These were published posthumously in 1909 as '' The Cookery Book of Lady Clark of Tillypronie''.

20th and 21st centuries

The availability of certain foodstuffs in Scotland, in common with the other parts of the United Kingdom, suffered during the 20th century. Rationing during the two World Wars, as well as large-scale industrial agriculture, limited the diversity of food available to the public. Imports from the

British Empire The British Empire was composed of the dominions, colonies, protectorates, mandates, and other territories ruled or administered by the United Kingdom and its predecessor states. It began with the overseas possessions and trading posts e ...

and beyond did, however, introduce new foods to the Scottish public. During the 19th and 20th centuries there was large-scale immigration to Scotland from Italy, and later from the Middle East, India, and Pakistan. These cultures have influenced Scots cooking dramatically. The Italians reintroduced the standard of fresh produce, and the later comers introduced spice. With the enlargement of the

European Union The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been de ...

in the early years of the 21st century, there has been an increase in the population of Eastern European descent, from Poland in particular. A number of speciality restaurants and delicatessens catering for the various new immigrants have opened in the larger towns and cities.

Dishes and foods

These dishes and foods are traditional to or originate in Scotland.

Cereals

Brose Brose is a Scots word for an uncooked form of porridge: oatmeal (and/or other meals) is mixed with boiling water (or stock) and allowed to stand for a short time. It is eaten with salt and butter, milk or buttermilk. A version of brose made ...

—an uncooked porridge * Porridge * Sowans—a sour oat porridge * Skirlie—oatmeal fried with fat, onions and seasonings

Soups

* Cullen skink—a thick soup made of smoked haddock, potato and onion * Baud bree— hare broth *

Cock-a-leekie soup Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of p ...

—leeks, peppered chicken stock, often with rice or barley * Game soup * Hairst bree (or ''hotch potch'')—one-pot dish, usually with lamb or mutton, seasonal vegetables *

Partan bree Partan bree is a seafood soup speciality from north-eastern Scotland, where much of the country's fishing fleet is based. Its name derives from its ingredients, ''partan'' being the Gaelic and Scots for crab and ''bree'' a Scots term for soup ( ...

—seafood soup with crab and rice * Powsowdie—a Scottish sheep's heid (head)

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

or soup *

Scotch broth Scotch broth is a filling soup, originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most oft ...

—soup with barley, lamb or mutton, and root vegetables

Fish and seafood

* Arbroath smokies—a type of smoked

haddock The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the family Gadidae, the true cods. It is the only species in the monotypic genus ''Melanogrammus''. It is found in the North Atlantic Ocean and associated seas wher ...

, a speciality of the town of Arbroath in

Angus Angus may refer to: Media * ''Angus'' (film), a 1995 film * ''Angus Og'' (comics), in the ''Daily Record'' Places Australia * Angus, New South Wales Canada * Angus, Ontario, a community in Essa, Ontario * East Angus, Quebec Scotland * An ...

* Cabbie claw (cabelew)—young cod in white sauce with chopped egg white * Crappit heid—fish head stuffed with oats, suet and liver *

Eyemouth pale Eyemouth ( sco, Heymooth) is a small town and civil parish in Berwickshire, in the Scottish Borders area of Scotland. It is east of the main north–south A1 road and north of Berwick-upon-Tweed. The town's name comes from its location at the ...

—cold-smoked haddock with light golden hue, subtle smoke flavour *

Finnan haddie Finnan haddie (also known as Finnan haddock, Finnan, Finny haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. Origin The origin of finnan haddi ...

—another cold-smoked haddock *

Kipper A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Ki ...

s—a whole herring butterflied, salted or pickled, and cold-smoked * Kedgeree—rice, smoked haddock, eggs, parsley, butter or cream * Rollmops—pickled herring, rolled up with onion, gherkin or green olive, with pimento (on a stick) *

Smoked salmon Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, t ...

Tatties The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United S ...

and herring * Fish and chips—fried fish in crispy batter, served with chips.

Meat, poultry and game

* Ayrshire bacon—specially cured *

Black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...

red pudding Red pudding is a meat dish served mainly at chip shops in some areas of Scotland. Red pudding is associated with the east of Scotland, particularly Fife, but has become less common in recent years.white pudding , country = Great Britain and Ireland , region = England, Ireland, Scotland, Northern Ireland , national_cuisine = United Kingdom and Ireland , creator = , type = Pudding , served = , ma ...

——savoury puddings, variously of meat, fat and cereal * Boiled gigot—leg of mutton or lamb * Forfar bridie—meat and onion filled pastry *

Chicken tikka masala Chicken tikka masala is a South Asian dish consisting of roasted marinated chicken chunks ( chicken tikka) in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was popularised by cooks from South Asia living in Great B ...

—roasted marinated chicken in curry *

Collops A collop is a slice of meat, according to one definition in the ''Oxford English Dictionary''. In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last ...

—escalope, thick slice of meat off the bone cut across the grain *

Haggis Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though n ...

—a savoury pudding containing sheep's pluck ( heart, liver and lungs) and several other ingredients * Howtowdie with Drappit eggs—young hen with poached eggs * Kilmeny Kail—rabbit, bacon, greens * Mince and tatties—minced beef, potatoes, onions, often carrots * Mutton ham—lamb ham * Pottit heid (brawn)—head cheese * Potted hough—another head cheese * Reestit mutton—salted meat * Roast

Aberdeen Angus The Aberdeen Angus, sometimes simply Angus, is a Scottish breed of small beef cattle. It derives from cattle native to the counties of Aberdeen, Banff, Kincardine and Angus in north-eastern Scotland. In 2018 the breed accounted for over ...

beef * Roast haunch of

* Roast

woodcock The woodcocks are a group of seven or eight very similar living species of wading birds in the genus ''Scolopax''. The genus name is Latin for a snipe or woodcock, and until around 1800 was used to refer to a variety of waders. The English name ...

snipe A snipe is any of about 26 wading bird species in three genera in the family Scolopacidae. They are characterized by a very long, slender bill, eyes placed high on the head, and cryptic/ camouflaging plumage. The ''Gallinago'' snipes have a ...

* Solan goose or ''guga'' (gannet) in the Western Isles *

Scotch pie A Scotch pie or mutton pie is a small, double-crust meat pie, traditionally filled with minced mutton but now generally beef, sometimes lamb. It may also be known as a shell pie or mince pie (although the latter term is ambiguous) to different ...

—double-crust meat pie, usually mutton *

Lorne sausage The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square sl ...

—sausage meat, not encased, mostly served for breakfast *

Stovies Stovies (also stovy tatties, stoved potatoes, stovers or stovocks) is a Scotland, Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually McNeill, F. Marian (1929). ''The Scots Kitchen''. ...

—slow-stewed potatoes, often onions and meat

Vegetables

* Clapshot—potatoes, swedes, chives, butter * Curly kail *

Neeps Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots), and Turnip (termin ...

and

tatties The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United S ...

( swede turnip and potatoes) *

Rumbledethumps Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main di ...

—a traditional dish from the Scottish Borders with main ingredients of potato, cabbage and onion

Fruits

* Blaeberries—not identical to US blueberries,

cf. The abbreviation ''cf.'' (short for the la, confer/conferatur, both meaning "compare") is used in writing to refer the reader to other material to make a comparison with the topic being discussed. Style guides recommend that ''cf.'' be used onl ...

Raspberries The raspberry is the edible fruit of a multitude of plant species in the genus ''Rubus'' of the rose family, most of which are in the subgenus '' Idaeobatus''. The name also applies to these plants themselves. Raspberries are perennial with ...

* Slaes * Strawberries * Tayberries

Dairy

* Bishop Kennedy—soft, round, brie-like cheese with a yellowish runny interior * Bonchester—soft cheese with a white rind *

Caboc Caboc is a Scottish cream cheese, made with double cream or cream-enriched milk. This rennet-free cheese is formed into a log shape and rolled in toasted pinhead oatmeal, to be served with oatcakes or dry toast. Description The texture is sm ...

—cream cheese *

Crowdie Crowdie is a type of soft, fresh cheese made from cows' milk, traditionally from Scotland. The cheese was traditionally made for domestic use by crofters and smallholders in the Scottish Highlands and Islands, using milk from the family cow. ...

—soft, fresh cows' milk cheese *

Dunlop cheese Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop, East Ayrshire, Scotland.MacIntosh, John (1894). ''Ayrshire Nights Entertainments: A Descriptive Guide to the History, Traditions, Antiquities, etc. of the County of Ayr''. Pub. Kilmarno ...

—originating in Dunlop in

East Ayrshire East Ayrshire ( sco, Aest Ayrshire; gd, Siorrachd Àir an Ear) is one of thirty-two council areas of Scotland. It shares borders with Dumfries and Galloway, East Renfrewshire, North Ayrshire, South Ayrshire and South Lanarkshire. The headquar ...

MacIntosh, John (1894). ''Ayrshire Nights Entertainments: A Descriptive Guide to the History, Traditions, Antiquities, etc. of the County of Ayr''. Pub. Kilmarnock. P. 265. *

Gigha Gigha (; gd, Giogha, italic=yes; sco, Gigha) or the Isle of Gigha (and formerly Gigha Island) is an island off the west coast of Kintyre in Scotland. The island forms part of Argyll and Bute and has a population of 163 people. The climate is ...

—a Dunlop-style cheese, long-produced on the isle of

* Lanark Blue—a rich, blue-veined artisan sheep's milk cheese * Teviotdale cheese—full-fat, hard, cows’ milk cheese

Puddings and desserts

* Apple frushie (variant of apple tart) * Burnt cream, also known as Crème brûlée or Trinity cream. *

Blaeberry ''Vaccinium myrtillus'' or European blueberry is a holarctic species of shrub with edible fruit of blue color, known by the common names bilberry, blaeberry, wimberry, and whortleberry. It is more precisely called common bilberry or blue whortle ...

pie * Carrageen moss—a milk pudding thickened with seaweed *

Clootie dumpling A clootie (also cloutie; from the Scots word cloot or clout: "a piece of cloth or leather; a patch; a rag") is a strip or piece of cloth, a rag or item of clothing, traditionally used to make clootie dumplings. The term ''clootie'' can also refe ...

—pudding made with flour, breadcrumbs, dried fruit *

Cranachan Cranachan ( gla, Crannachan ) is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in June. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whis ...

—cream, raspberries, oats and whisky * Hatted kit—milk pudding *Marmalade pudding—made with stale bread, dried fruit, marmalade, milk and eggs * Stapag, Fuarag-oats with cold water and cold milk respectively * Tipsy laird—

trifle Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ord ...

made with

whisky Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden ca ...

Drambuie Drambuie is a golden-coloured, 40% ABV liqueur made from Scotch whisky, heather honey, herbs and spices. The brand was owned by the MacKinnon family for 100 years, and was bought by William Grant & Sons in 2014. Etymology The name "Drambuie ...

, custard and raspberries

Cakes, breads and confectionery

Bannock Bannock may mean: * Bannock (food), a kind of bread, cooked on a stone or griddle * Bannock (Indigenous American), various types of bread, usually prepared by pan-frying * Bannock people, a Native American people of what is now southeastern Oregon ...

—flat

quick bread Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consumin ...

Berwick cockle A Berwick cockle is a white-coloured sweet with red stripes, originally associated with Berwick-upon-Tweed Berwick-upon-Tweed (), sometimes known as Berwick-on-Tweed or simply Berwick, is a town and civil parish in Northumberland, England, ...

s—white-coloured sweet with red stripes * Black bun—fruit cake completely covered with pastry * Butteries/Rowies—savoury

bread roll Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made food ...

Caramel shortbread Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, and Wellington squares is a biscuit confectionery item composed of a rectangular, triangular or circ ...

—with caramel, milk chocolate *

Deep-fried Mars bar A deep-fried Mars bar (also known as a battered Mars Bar) is a Mars-brand chocolate bar covered in batter then deep fried in oil. The dish originated at a chip shop in Scotland as a novelty item. Since various mass media began reporting on th ...

* Drop scones—form of pancake * Dundee cake—a

fruit cake Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are typically served ...

with a rich flavour * Edinburgh rock—soft and crumbly confection *

Empire biscuit An Empire biscuit (Imperial biscuit, Imperial cookie, double biscuit, German biscuit, Belgian biscuit, double shortbread, Empire cookie or biscuit bun) is a sweet biscuit eaten in Scotland, and other Commonwealth countries. It is popular in Northe ...

— two shortbread biscuits with jam between, white icing, cherry on top * Fatty cutties—

cake * Festy cock—oatmeal pancake * Fruit slice or Flies' graveyard—sweet pastries with currants or raisins * Granny sookers—sour, hard, boiled sweet or a peppermint sweet, also known as a pan drop * Hawick balls—peppermint-flavoured boiled sweet * Jethart Snails—boiled sweets in the shape of a snail * Lucky tatties—white fondant with cassia, covered with cinnamon *

Moffat toffee Moffat toffee is a boiled sweet made in the Scottish town of Moffat. The confection is notable for its tangy but sweet centre which gives the sweet its unusual flavour. The Moffat Toffee old family recipe is thought to have been used for the fi ...

—notable for its tangy but sweet centre * Morning rolls—airy, chewy

Oatcake An oatcake is a type of flatbread similar to a cracker or biscuit, or in some versions takes the form of a pancake. They are prepared with oatmeal as the primary ingredient, and sometimes include plain or wholemeal flour as well. Oatca ...

s—flatbread similar to a cracker, biscuit, or pancake * Pan drops—white round boiled sweet, hard shell, soft middle * Pan loaf—bread loaf baked in a pan or tin * Petticoat tails—form of shortbread * Strippit baws—aniseed flavoured hard boiled sweet * Plain loaf—formerly and traditionally the most common form of bread * Puff candy—sugary toffee with a light, rigid, sponge-like texture *

Scones A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally Glaze (cooking technique), glazed with egg wash. The scone ...

* Scots crumpets—broadly similar to the pikelet * Scottish macaroon—made with a paste of potato and sugar, and often chocolate * Selkirk bannock, variations include Yetholm bannock—types of flat

Shortbread Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, ...

— biscuit usually made from sugar, butter, and wheat flour * Soor plooms—sharp-flavoured, round, green boiled sweet * Tablet—a medium-hard, sugary confection * Tattie scone (potato scone)—regional variant of the savoury griddle scone * Well-fired rolls—a more strongly flavoured morning roll

Preserves and spreads

* Dundee Marmalade * Rowan jelly * Heather

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

File:Arbroath Smokies - geograph.org.uk - 481678.jpg, Arbroath smokies File:Cullen Skink.JPG, Cullen skink (right), served with bread File:Dundee cake.jpg, Dundee cake File:Ayrshire's Dunlop Cheese.JPG,

File:Haggis on a platter.jpg,

on a platter at a

Burns supper A Burns supper is a celebration of the life and poetry of the poet Robert Burns (25 January 175921 July 1796), the author of many Scots poems. The suppers are normally held on or near the poet's birthday, 25 January, known as Burns Night ( s ...

File:Rumbledethumps.JPG, A dish from the Scottish Borders,

File:Red herring.jpg, Scottish Kippers, for sale in Harrods

Drinks

Alcoholic

* 90 shilling ale, 80 shilling ale, 70 shilling ale * India pale ale * Atholl Brose – prepared using oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions) *

Crabbie's Crabbie's is a Scottish brand traditionally known for its green ginger wine and blended whiskies produced at John Crabbie & Co's extensive premises in the Leith area of Edinburgh, Scotland. That company has changed its name and its business is unr ...

Ginger wine Ginger wine is a fortified wine often made from a fermented blend of ginger, raisins, sugar and yeast, that is often fortified by being blended with brandy. It is one of the main ingredients of the Whisky Mac cocktail. Ginger wine originate ...

* Het pint—hot spiced ale to which sugar, eggs and spirits may be added * Heather ale—ale flavoured with young heather tops *

Scotch ale Strong ale is a type of ale, usually above 5% abv and often higher, between 7% to 11% abv, which spans a number of beer styles, including old ale, barley wine and Burton ale. Strong ales are brewed throughout Europe and beyond, including in Engl ...

* Scotch mist – a cocktail containing mainly Scotch whisky * Scotch whisky

Non-alcoholic

Breakfast tea Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "t ...

Irn-Bru Irn-Bru ( "iron brew", ) is a Scottish carbonated soft drink, often described as "Scotland's other national drink" (after whisky). Introduced in 1901, the drink is produced in Westfield, Cumbernauld, North Lanarkshire, by A.G. Barr of Glasgo ...

—bright orange carbonated soft drink * Red Kola—bright red carbonated soft drink * Sugarelly

Restaurants

In recent years Haggis pakoras have become popular in Indian restaurants.

Fast food

Scotland's reputation for coronary and related diet-based diseases is a result of the wide consumption of fast food since the latter part of the 20th century.

Fish and chip shops A fish and chip shop, sometimes referred to as a chip shop, is a (often fast food) restaurant that specialises in selling fish and chips. Usually, fish and chip shops provide takeaway service, although some have seating facilities. Fish and c ...

remain extremely popular, and indeed the battered and fried

supper remains a favourite. In the area around

Edinburgh Edinburgh ( ; gd, Dùn Èideann ) is the capital city of Scotland and one of its 32 council areas. Historically part of the county of Midlothian (interchangeably Edinburghshire before 1921), it is located in Lothian on the southern shore of t ...

, the most popular condiment for chip shop meals is "salt and sauce", the sauce element consisting of

brown sauce Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland, normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. Brown sauce is typically eate ...

thinned with water and vinegar. However in

Glasgow Glasgow ( ; sco, Glesca or ; gd, Glaschu ) is the most populous city in Scotland and the fourth-most populous city in the United Kingdom, as well as being the 27th largest city by population in Europe. In 2020, it had an estimated popul ...

, and elsewhere, chippy sauce is unknown and ketchup or salt and vinegar are preferred, prompting light-hearted debate on the merits of the options among the cities' residents, who tend to find the alternative a baffling concept. Outlets selling pizzas,

kebabs Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

pakora Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram ...

s and other convenience foodstuffs have also become increasingly popular, with an extreme example of this style of food being the Munchy box. In addition to independent fast-food outlets, in the 1960s American-style burger bars and other restaurants such as Wimpy were introduced, and in the 1980s,

McDonald's McDonald's Corporation is an American multinational fast food chain, founded in 1940 as a restaurant operated by Richard and Maurice McDonald, in San Bernardino, California, United States. They rechristened their business as a hambur ...

, Burger King,

Pizza Hut Pizza Hut is an American multinational restaurant chain and international franchise founded in 1958 in Wichita, Kansas by Dan and Frank Carney. They serve their signature pan pizza and other dishes including pasta, breadsticks and dessert a ...

and Kentucky Fried Chicken appeared in Scotland, followed by a large number of Subway franchises in the early 21st century. Branches of

Greggs Greggs plc is a British bakery chain. It specialises in savoury products such as bakes, sausage rolls, sandwiches and sweet items including doughnuts and vanilla slices. It is headquartered in Newcastle upon Tyne, England. It is listed on ...

offering cakes, pastries and sandwiches are also very commonly found on the high streets of Scotland, often alongside smaller competing bakeries.

Chefs

* Andrew Fairlie *

Tom Kitchin Thomas William Kitchin is a Scottish chef and owner of The Kitchin, where he became Scotland's youngest winner of a Michelin star. Kitchin and his wife Michaela opened The Kitchin in 2006 on Leith’s waterfront. The restaurant was awarded a ...

* Tom Lewis *

Angela Malik Angela Malik, (born 3 December 1971) is an Indian and Scottish chef, entrepreneur and food consultant. A businesswoman who built a deli business (now defunct) and multi-site Asian cookery school, The Angela Malik School of Food and Wine, Mali ...

* Alan Murchison * Nick Nairn * Gordon Ramsay * Mark Greenaway * Gary Maclean * Tony Singh *

William Curley William Curley (born 29 October 1971) is a Scottish patissier and chocolatier. Curley is the owner of the London chocolate company William Curley Ltd., and has won the Academy of Chocolate's 'Britain's Best Chocolatier' Award four times. In 2 ...

* James Morton

Notes and references

External links

Scottish Food
– Scottish Food & Drink {{DEFAULTSORT:Scottish Cuisine