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

Scotland Scotland (, ) is a country that is part of the United Kingdom. Covering the northern third of the island of Great Britain, mainland Scotland has a border with England to the southeast and is otherwise surrounded by the Atlantic Ocean to ...

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

European cuisine European cuisine comprises the cuisines of Europe "European Cuisine."fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...

and other seafood, dairy products and

game A game is a structured form of play, usually undertaken for entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator sports or games) or art (suc ...

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 the ...

, 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 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 edibl ...

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 Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or Aroma compound, fragrance in fi ...

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...

, etc.), and the meats of domesticated species. Before

Sir Walter Raleigh Sir Walter Raleigh (; – 29 October 1618) was an English statesman, soldier, writer and explorer. One of the most notable figures of the Elizabethan era, he played a leading part in English colonisation of North America, suppressed rebelli ...

'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 o ...

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 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 Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

or oatcakes using a '' girdle'' (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 S ...

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. 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 Aberdeenshire ( sco, Aiberdeenshire; gd, Siorrachd Obar Dheathain) is one of the 32 council areas of Scotland. It takes its name from the County of Aberdeen which has substantially different boundaries. The Aberdeenshire Council area inclu ...

). These were published posthumously in 1909 as ''

The Cookery Book of Lady Clark of Tillypronie ''The Cookery Book of Lady Clark of Tillypronie'' is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie (née Coltman, 1851–1897), and published posthumously in 1909. The earliest recipe was collected in 1841; ...

''.

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 union, supranational political union, political and economic union of Member state of the European Union, member states that are located primarily in Europe, Europe. The union has a total area of ...

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 w ...

—an uncooked porridge *

Porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

Sowans Sowans or sowens ( gd, sùghan), also called virpa, is a Scottish dish made using the starch remaining on the inner husks of oats after milling. The husks are allowed to soak in water and ferment for a few days. The liquor is strained off and al ...

—a sour oat porridge *

Skirlie Skirlie is a Scottish dish, made from oatmeal fried with fat, onionsMcNeill, F. Marian (1929). ''The Scots Kitchen'' and seasonings. The "skirl" indicates the noise made by the frying ingredients. Similar to white pudding, which has similar ingr ...

—oatmeal fried with fat, onions and seasonings

Soups

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

hare Hares and jackrabbits are mammals belonging to the genus ''Lepus''. They are herbivores, and live solitarily or in pairs. They nest in slight depressions called forms, and their young are able to fend for themselves shortly after birth. The g ...

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 Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish i ...

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

Fish and seafood

Arbroath smokie The Arbroath smokie is a type of smoked haddock, and is a speciality of the town of Arbroath in Angus, Scotland. History The Arbroath smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of Arbr ...

s—a type of smoked haddock, a speciality of the town of

Arbroath Arbroath () or Aberbrothock ( gd, Obar Bhrothaig ) is a former royal burgh and the largest town in the council area of Angus, Scotland, with a population of 23,902. It lies on the North Sea coast some ENE of Dundee and SSW of Aberdeen. Th ...

in Angus * 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—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 Kedgeree (or occasionally ) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold. Ot ...

—rice, smoked haddock, eggs, parsley, butter or cream *

Rollmops Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling. Presentation The filling usually consists of onion, sliced pickled gherkin, or green olive with pimento. Rollmops are often skewered with ...

—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 and

herring Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Ocean ...

Fish and chips Fish and chips is a popular hot dish consisting of fried fish in crispy batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who created ...

—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——savoury puddings, variously of meat, fat and cereal * Boiled gigot—leg of mutton or lamb *

Forfar bridie A bridie or Forfar bridie is a Scottish meat pasty that originates from Forfar, Scotland. History and preparation Bridies are said "to have been 'invented' by a Forfar baker in the 1850s".Gow, Rosalie. ''Modern Ways with Traditional Scottish ...

—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—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 Mince and tatties is a popular Scottish dish, consisting of minced beef and mashed potato. The dish is also known in the island of Jamaica, mainly in the Cornish county, as the dish was introduced by the Scottish in the 1800s. It sometimes contai ...

—minced beef, potatoes, onions, often carrots * Mutton ham—lamb ham * Pottit heid (brawn)—head cheese * Potted hough—another head cheese *

Reestit mutton Reestit mutton (, ) is a type of salted mutton traditional to the Shetland Islands, Scotland. It has been termed "Shetland's national dish" Etymology The name ''reestit mutton'' comes from the Scots language word ''reest'', meaning to cure by ...

—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 1 ...

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 ...

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 ...

* 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—slow-stewed potatoes, often onions and meat

Vegetables

Clapshot Clapshot is a traditional Scottish dish that originated in Orkney and may be served with haggis, oatcakes, mince, sausages or cold meat. It is created by the combined mashing of swede turnips and potatoes (" neeps and tatties") with the addition ...

—potatoes, swedes, chives, butter * Curly kail * Neeps and tatties ( swede turnip and potatoes) * Rumbledethumps—a traditional dish from the

Scottish Borders The Scottish Borders ( sco, the Mairches, 'the Marches'; gd, Crìochan na h-Alba) is one of 32 council areas of Scotland. It borders the City of Edinburgh, Dumfries and Galloway, East Lothian, Midlothian, South Lanarkshire, West Lot ...

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 The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...

* Tayberries

Dairy

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

—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—pudding made with flour, breadcrumbs, dried fruit * Cranachan—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 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 orde ...

—

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 ...

or Drambuie, custard and raspberries

Cakes, breads and confectionery

* Bannock—flat quick bread *

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 Black bun, sometimes known as Scotch bun, is a type of fruit cake completely covered with pastry. It is Scottish in origin, originally eaten on Twelfth Night but now enjoyed at Hogmanay. The cake mixture typically contains raisins, currants, ...

—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—with caramel, milk chocolate * Deep-fried Mars bar * Drop scones—form of pancake *

Dundee cake Dundee cake is a traditional Scottish fruit cake. Ingredients Dundee cake is often made with butter, sugar, lemon zest, orange zest, marmalade, flour, baking powder, eggs, milk, dried fruit, glacé cherries, candied citrus peel, currants, sul ...

—a fruit cake with a rich flavour * Edinburgh rock—soft and crumbly confection * Empire biscuit— two shortbread biscuits with jam between, white icing, cherry on top * Fatty cutties— girdle cake * Festy cock—oatmeal pancake * Fruit slice or

Flies' graveyard Flies' graveyard and flies' cemetery are nicknames used in various parts of the United Kingdom for sweet pastries filled with currants or raisins, which are jokingly said to resemble dead flies. In Scotland, they are known as ''fly cakes'', ''fr ...

—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 Scottish usually refers to something of, from, or related to Scotland, including: *Scottish Gaelic, a Celtic Goidelic language of the Indo-European language family native to Scotland *Scottis ...

—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. Oatcake ...

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 A plain loaf, slices of which are known in Scots as plain breid (pronounced ), is a traditional style of loaf made chiefly in Scotland and Ireland. It has a dark, well-fired crust on the top and bottom of the bread. There is no crust on the ...

—formerly and traditionally the most common form of bread * Puff candy—sugary toffee with a light, rigid, sponge-like texture * Scones * 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 quick bread *

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 Tablet may refer to: Medicine * Tablet (pharmacy), a mixture of pharmacological substances pressed into a small cake or bar, colloquially called a "pill" Computing * Tablet computer, a mobile computer that is primarily operated by touching the ...

—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,

s File:Cullen Skink.JPG, Cullen skink (right), served with bread File:Dundee cake.jpg,

File:Ayrshire's Dunlop Cheese.JPG,

File:Haggis on a platter.jpg,

on a platter at a Burns supper File:Rumbledethumps.JPG, A dish from the

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

Harrods Harrods Limited is a department store located on Brompton Road in Knightsbridge, London, England. It is currently owned by the state of Qatar via its sovereign wealth fund, the Qatar Investment Authority. The Harrods brand also applies to ot ...

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 * Drambuie *

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 A cocktail is an alcoholic mixed drink. Most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. Cocktails vary widely acr ...

containing mainly Scotch whisky *

Scotch whisky Scotch whisky (; sco, Scots whisky/whiskie, whusk(e)y; often simply called whisky or Scotch) is malt whisky or grain whisky (or a blend of the two), made in Scotland. All Scotch whisky was originally made from malted barley. Commercial disti ...

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 Red Kola is a carbonated soft drink made from fruit extracts, and may include flavouring from the kola nut. Red Kola is made by various firms including Currie's (operated by Dunns Food & Drinks Ltd), Solripe, and A.G. Barr. Despite the name, it ...

—bright red carbonated soft drink *

Sugarelly {{unreferenced, date=April 2012 Sugarelly, or Liquorice water, is a traditional British soft drink made with liquorice that was popular in the early to mid-20th century. It could not usually be bought as such, but instead was prepared by leaving ...

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 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 of Scotland, council areas. Historically part of the county of Midlothian (interchangeably Edinburghshire before 1921), it is located in Lothian ...

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

, 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

pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, on ...

s, kebabs, pakoras 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 Burger King (BK) is an American-based multinational chain of hamburger fast food restaurants. Headquartered in Miami-Dade County, Florida, the company was founded in 1953 as Insta-Burger King, a Jacksonville, Florida–based restaurant ch ...

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 desse ...

and

Kentucky Fried Chicken KFC (Kentucky Fried Chicken) is an American fast food restaurant chain headquartered in Louisville, Kentucky, that specializes in fried chicken. It is the world's second-largest restaurant chain (as measured by sales) after McDonald's, wit ...

appeared in Scotland, followed by a large number of

Subway Subway, Subways, The Subway, or The Subways may refer to: Transportation * Subway, a term for underground rapid transit rail systems * Subway (underpass), a type of walkway that passes underneath an obstacle * Subway (George Bush Intercontin ...

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 * Tom Lewis * Angela Malik *

Alan Murchison Alan Murchison is a former Michelin-starred Scottish chef and restaurateur, living in England. Career Murchison started his kitchen career as a Chef#Kitchen assistants, kitchen porter, aged 14. Like most chefs, he worked in a number of restauran ...

Nick Nairn Nick Nairn (born 12 January 1959) is a Scottish celebrity chef. He became the youngest Scottish chef to win a Michelin star in the early 1990s. Early life Nairn was born in Stirling in January 1959 and grew up in the village of Port of Men ...

Gordon Ramsay Gordon James Ramsay (; born ) is a British chef, restaurateur, television personality and writer. His restaurant group, Gordon Ramsay Restaurants, was founded in 1997 and has been awarded 17 Michelin stars overall; it currently holds a tot ...

* 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