Food, Drink and Entertainment

Get Ready for a Culinary Adventure

There are two paths that Scottish cuisine has followed in recent years. One, the more modern table, is all about fresh flavors, quality ingredients and mixing the old and new. With a bounty of produce and a rising culinary scene, Scottish cuisine is becoming more popular than ever. Whether celebrating Burns Night, Hogmanay or simply after a hearty feast, Scottish recipes and restaurants are offering a new brand of tasty dishes.

Ahhh, but you really can’t say you’ve truly encountered a country until you’ve broken bread with the locals, and you can’t claim to really know Scotland until you’ve sampled traditional Scottish food.

By American standards, some Scottish dishes are simple and rib-sticking. Many recipes are steeped in centuries of tradition and turbulent history – others are steeped in deep-fried batter. Scottish cuisine draws on the natural bounty of its coastal waters, moors and craggy peaks to produce dishes as memorable as they are flavorful, with the national firewater – whisky – providing a potent accompaniment to belly-filling classics.

Let’s Start with Breakfast…

Oat Porridge

If it was good enough for a Highlander, it’s good enough for you! Though oat porridge is not unique to Scotland, this simple breakfast dish of overnight-soaked oats, boiled either with milk or water and traditionally served with salt, has been associated with the place for centuries. Oat cultivation in Scotland goes back at least 2,500 years, according to archaeological finds on the Outer Hebrides.

Cranachan

Not a fan of hot cereal, then you may prefer your oats (either for breakfast or dessert) in one of Scotland’s favorites that makes the most of the ingredients hardy enough to flourish in tough Scottish soil. Cranachan is a layered parfait made of toasted oats, fresh raspberries, double cream – or, traditionally, crowdie (soft, fresh cheese) – honey and a generous splash of whisky. It’s as comforting as a hug from your grandma.

Full Scottish Breakfast

If you’ve ever had a full English breakfast, you’ll find that a full Scottish breakfast also incorporates bacon, eggs, toast, grilled tomatoes and baked beans, but with the wonderful addition of black pudding or white pudding, potato (tattie) scones, and Lorne sausage (a square sausage made of meat, rusk and spices). It cures all that ails you, including the aftereffects of a few drams from the night before – as long as you’re not thinking of doing anything remotely active for hours afterward.

Finnan Haddie

A Finnan haddie goes by a few different names, with Finnan haddock and Finny haddock being two other examples. Not surprisingly, this breakfast dish consists of smoked haddock. The method of smoking is relevant too, as a Finnan haddie relies on peat and greenwood in the smoking process. This creates a distinct flavor. When served for breakfast, Finnan haddie tends to be poached in milk. Often served with a soft-boiled egg.

There are also other morning choices such as “drop scones” rather like pancakes, scones with sweet marmalade and of course every dish is served with tea or Scottish coffee!

And a Few Interesting Lunch and Dinner Entrées…

Haggis, Neeps and Tatties

Immortalized in the poem “Address to a Haggis” by Sir Robert Burns, haggis is Scotland’s national dish – a fine ambassador for traditional Scottish food, and a stellar example of nose-to-tail dining and a waste not, want not mentality. To the American palate, this might be a bit much, but to a Scot, it’s religion. Traditionally made from a boiled mix of sheep’s “pluck” (finely chopped liver, heart and lungs), oatmeal, suet, herbs, spices and seasoning, haggis is typically accompanied by two sidekicks: creamy mashed turnips (neeps) and mashed potatoes (tatties), plus a good swig of whisky to help it all down. Cheers to those who sample the dish!

Cock-a-leekie

A colorful name to be sure, this is the Scottish version of a French chicken soup. Scotland’s “Auld Alliance” with France goes back centuries – many of Scotland’s landed gentry have French roots – and the culinary culmination of this cross-cultural pollination is a hearty, peppery chicken broth, thick with rice or barley, redolent with the crunch of leeks and the kick of onions, and occasionally (and bafflingly) garnished with prunes.

Cullen Skink

One must hand it to the Scots for their quirky culinary moniker, but Cullen skink is Scotland’s answer to American chowder and French bisque, though it’s smokier than the former and more filling than the latter. Originating in the northeast town of Cullen, this creamy winter warmer is thick enough to stand your spoon upright in it and is traditionally made with Aberdeenshire “finnan haddie” smoked haddock cured using a particular regional greenwood, onions (or leeks) and potatoes, with cream added to the broth for extra calories. It’ll also cure what ails you.

Rumbledethumps

Yes, that is a real word and no, it’s not the name of that imp out of the Brothers Grimm story who spins straw into gold and trades it for the miller’s daughter’s baby. A good example of the magic that you can work with leftovers if you’re sufficiently determined, rumbledethumps is a dish from the Scottish Borders that combines butter-sauteed cabbage and onion with mashed potato. As the crowning touch, you top the mixture with grated cheddar and bake in the oven until it’s bubbling and golden brown.

Scotch Pie

No, we haven’t skipped directly to dessert yet, Scotch pie is a favorite among rugby and football (that would be our soccer) fans as well as pubgoers. Generally, the warm, crusty meat pie is served alongside a cup of hot Bovril (think of it as beef broth). While most butchers have a favorite zealously guarded recipe for scotch pie, what you’re most likely to encounter is a delectable double-crust pastry filled with
peppered mutton.

Best for Last…

Deep-fried Mars Bar

Leave it to the ingenuity of a Scot, the creator of this deep-fried endorphin rush – a 15-year-old at the time, was looking for something gross to dare his mate to eat – and had never actually tried a battered Mars bar himself. After the initial oily crunch of the batter, the chocolate adds a brash, sugary punch to the palate. If a Mars bar doesn’t float your boat, most chippies (a fish and chip shop) will deep-fry your sweet
of choice. Boldly go, my friend.

Dundee Cake

Authentic Dundee Cake is a glorious thing. Rumored to be the late Queen’s favorite afternoon snack, this is a dense fruit cake flavored with nuts and spices. Wonderfully moist and delicately sweet, a good Dundee cake comes loaded with raisins, orange zest, and almonds. It’s not like a fruitcake (which can also serve as a door stopper) this delicacy is a good anytime, anywhere sweet treat.

Scottish Tablet and Shortbread

Scottish tablet is often compared to fudge, but it really deserves some love on its own merits. It’s sweeter than fudge, and crumblier. A thick slab of intensely sugary
and buttery candy, the tablet is for true dessert fanatics. But that’s nothing compared to the sweet, buttery Scottish shortbread. Just four blissful ingredients, a bit of elbow grease and you have heaven on a plate. In fact, try your hand at making them.

Traditional Scottish Shortbread Recipe

Prep time : 10 min
Cook time : 30 min
Total time : 40 min
Servings : 18 pcs
Calories : 162 kcal

Ingredients:

– 2 cups (240 grams) all-purpose flour
– 2 sticks (230 grams) quality unsalted butter, cubed and softened at room temperature (the better the butter, the better the shortbread)
– 1/2 cup (120 grams) caster sugar, or “baker’s sugar” in the U.S. (if you can’t find any simply pulse granulated sugar in a blender until very fine. Do NOT use powdered sugar)
– 1/2 teaspoon salt

Instructions:

Preheat the oven to 350 degrees F.
Butter an 8x8 or 9x9 inch square baking pan. You can also use a round cake can and cut the shortbread into triangles.
Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it's too dry and crumbly it needs to be pulsed a bit longer.
Pour the mixture into the greased baking pan. Use your fingers and hands to firmly press down the mixture.

Note: If the mix is too dry to work with, including pricking with a fork, then it was not pulsed long enough in the food processor.

Optional: Prick the shortbread with the tines of a fork, creating rows. Some people also like to run a knife between each row of fork tines to make cutting the shortbread easier after it’s baked. You can also prick the shortbread with a fork immediately after it is done baking while it is still warm; the holes will be more pronounced this way as they tend to close during baking.

Place the shortbread on the middle rack and bake for 30-35 minutes or until lightly golden and firm. Let cool. Cut and serve.

Store the shortbread in an airtight container for up to several weeks (fat chance there’ll be any left to do this). Its flavor and texture improve over time, or so they say.

Nutrition:

Serving: 1 shortbread finger
Calories: 162kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 6g Cholesterol: 26mg | Sodium: 154mg | Potassium: 17mg | Sugar: 5g | Vitamin A: 315IU | Calcium: 5mg | Iron: 0.6mg

All That Food Is Making Me Thirsty

Whisky is probably the most familiar Scottish alcoholic drink (although there are others to sample as well… and we’ll get to them in a moment). This distilled alcoholic beverage originated in the Scottish Lowlands as early as 1495, according to some sources. There are three main types of whisky (notice there is NO “e” in Scottish whisky) – these being single malt, blended and grain.

Blends consist of both single malts and neutral grain spirits from different distilleries. Most Scottish distilleries will produce a single malt and a blended whisky. Naturally, the single malts tend to come from smaller distilleries that focus their efforts on that one drink alone.

Whisky is believed to be Scotland’s most famous export and there are many varieties available all over the world today. However, when you visit Scotland, you can sample the delights of this popular drink for yourself.

There are numerous Scottish distilleries split across five whisky-producing regions of Scotland.

Highlands – There are over 30 distilleries in Scotland’s largest whisky-producing region. Well-known examples of Scottish malt whiskies made here include Glenmorangie, Dalwhinnie, Talisker and Clynelish.

The Lowlands – Six distilleries are in the Lowlands including the Auchentoshan Distillery which is particularly popular.

Speyside – Scotland’s most famous whisky-producing region is also home to the most distilleries. The best-known examples include Glenfiddich, Glenlivet and Aberlour.

Campbeltown – Famous for its rich whiskies including Springbank and Glengyle.

And finally,

Islay – This region takes its name from the southernmost island in Scotland which is famous for its heavily peated whiskies including Ardbeg and Laphroaig.

Let’s Not Forget about the Beer (and Wine)

Scotch Ale

Scotch ale is a beer style distinguished for its malty character and rich caramel flavors. These big, bold, and full-bodied beers are typically light copper to dark brown and mostly have a high alcohol content, usually falling between 6 to 10% ABV range.

Their aromas and flavors are dominated by rich malty expressions and caramel-like qualities, along with typical notes of molasses, dried fruit and plums. They often leave some malty sweetness on the palate, while the hop aroma and flavor are low or absent.

Tennents Lager is also a standout in Scotland. Not only is it in the top ten lagers in the world, but local sales make it another national drink of the country. They also make a Super Tennents, also a popular choice among younger imbibers.

For those who prefer wine to spirits, ale or lager (oh yes, and don’t forget Drambuie, a famous Scottish cordial) there are at least five well-known Scottish wineries. Probably the most famous grape winery in Scotland is Chateau Largo, located in the Fife region, which is north of the capital city of Edinburgh. It is by the sea, has a lightly warmer climate and could be said to be the most wine-friendly part of Scotland. Started in 2015 they use hybrid grapevines, such as Siegerrebe, which can stand the harsh cold realities of the region. Now while the first batch was deemed “undrinkable,” since then they have made a bit of a name for themselves. Ironically, if temperatures continue to warm the Scottish landscapes, Scotland could be one of the wine powerhouses of the future. Slὰinte mhath, which means good health!

Irn Bru

For those who prefer a softer side to beverages, try Irn Bru. The popular, orange-colored soda, whose secret-formula taste defies any categorization, has been described as “Ambrosia from Mount Olympus itself.” It’s also been described as a bubbling highland stream mixed with casual violence,” which is an arrow pretty close to the target. (It’s not too different from the “champagne sodas” you can find in Latin American groceries in the United States) but is something you’ll just have to try. And by the way, it’s pronounced “Iron Brew.”

Days Full of Activities and Nights Brimming with Adventure

Summit All Stars will have a ton of fun with individual and group activities during the day. Leisure time may find you seeking out mysterious nooks and crannies of Edinburgh’s cobbled streets, boutiques and museums. There’s a host of interesting encounters that await, but here are a few to pique your interest.

Shopping

Shopping in Edinburgh is a fantastic experience catering to all tastes, styles and budgets.

Princes Street boasts an uninterrupted view of an ancient castle, as well as unique shops lining only one side of the street, leaving the opposite side a lush and verdant garden space giving shoppers breathtaking views of the Old Town cityscape.

The latest shopping experience in Edinburgh is St James Quarter, opened in June 2021.

Nightlife

There are several pubs and nightclubs spread all across Edinburgh, and being a university town, students and visitors seem to enjoy a wide range of pubs – from traditional ones in the Old Town to modern ones in New Town catering to different moods as well as catering to choices across generations. Live performance is a key element of any Edinburgh night out, whether you opt for a classical show, stand-up comedy, or local bands in small pubs. There are endless places to enjoy a night out.

Here are a couple of popular spots:

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