Traditional Scottish Food You HAVE to Try - With Recipes (2022)

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Thanks to a temperate climate and fertile soil, Scotland has a natural larder full of edible plants, berries, and livestock, which is why so many delicious soups, broths, puddings, and oat-based dishes are staples of the Scottish diet.

In this article, you’ll find recipes for a collection of traditional Scottish foods from hearty main meals to deliciously sweet desserts, along with details about the origins of Scottish cuisine and recommended Scottish restaurants.

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1 Traditional Scottish food you HAVE to try

2 1. Clapshot

3 2. Tablet

4 3. Stovies

5 4. Cranachan

6 5. Cullen Skink

7 6. Scotch Egg

8 7. Forfar Bridies

9 8. Scottish Shortbread

10 9. Cock A Leekie Soup

11 10. Clootie Dumpling

(Video) Top 10 Traditional Foods To Try in Scotland

12 The history of traditional Scottish food

13 Restaurants to try Scottish food

14 Conclusion

15 Frequently asked questions

Traditional Scottish food you HAVE to try

I have to admit, when I first moved to Edinburgh I was more than a bit worried about eating the traditional Scottish food I’d heard so much about.

My initial experiences were something of a culture shock, and to be honest, I wasn’t quite sure what I’d let myself in for.

‘What on earth is this haggis thing?’ and ‘I didn’t even know you could deep-fry a pizza’ were some of the thoughts that raced through my head on my first visit to the local chippy, and that’s before I was introduced to the wonders of the deep-fried Mars Bar.

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But thankfully, it didn’t take long before I was introduced to home-cooked Scottish meals, and that’s when I realized there’s an enormous difference between the stereotypes of Scottish cooking and the reality of what the average person sits down to eat every night.

These simple meals don’t just taste good but they make you feel good in a wrapped-up-in-the-duvet kind of way. It’s food for enjoying with the family.

Food that isn’t particularly healthy, but who cares anyway? And it’s food you don’t have to spend a day’s wages on like that snobby Italian place down the road.

So if you want some good, hearty, wholesome Scottish meals there’s a list of recipes below that you can easily make yourself with just a few basic ingredients I bet you’ve already got in your cupboard.

And there isn’t a mince-filled sheep’s stomach in sight.

1. Clapshot

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What is it?

This is a simple vegetable dish that originated in Orkney but moved south and is now enjoyed in Scottish households throughout the land. It’s basically posh mashed potato with swede, turnips, chives, onions, and lashings of butter and cream mixed in.

The Scots often serve this with haggis as an alternative to neeps and tatties (mashed swede and potatoes), but you can eat it with anything.

While Scotland isn’t particularly well-known for its vegetable dishes, this one really seems to work well with practically any type of meat you want to add to it. And it’s absolutely fantastic with a big dollop of thick beef gravy poured over it.

Fun fact: In Orkney, Clapshot is usually eaten withoatcakes.


  • 1 pound baking potatoes, peeled and cubed.
  • 3/4 pound turnips, peeled and cubed.
  • 1/4 pound carrots, peeled and cubed.
  • 1 onion, chopped.
  • 1 teaspoon salt.
  • 2 tablespoons butter, cubed.
  • 3 tablespoons heavy cream.

How do I make it?

  1. Place the potatoes, turnips, carrots, onion and salt in a big pan, fill with water to cover the vegetables, and bring to a boil over a high heat.
  2. Reduce the heat to medium-high and boil the vegetables until tender for 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish and stir in the butter and cream.

2. Tablet

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What is it?

A friend to the wallets of Scottish dentists for many decades, eatingtablet is more or less like eating an entire bag of sugar, albeit one that tastes absolutely amazing!

Think something along the lines of a really hard fudge and you’ve pretty much got tablet sussed, with the main ingredients of sugar, butter, and condensed milk just like you get with standard fudge.

Tablet, however, has this incredible, semi-hard, grainy texture that’s quite unlike its soft English cousin, and somehow it tastes all the better for it. As a top tip, splash in a few drops of vanilla essence to really bring out the sweetness.

Fun fact: The first recipe for Scottish tablet dates all the way back to the early 1700s.


  • 3 1/2 tablespoons sweetened condensed milk.
  • 3/4 cup water.
  • 2 cups white sugar.
  • 1/4 cup unsalted butter.

How do I make it?

  1. Prepare an 8-inch square pan by coating with butter.
  2. Place the milk, water, sugar, and butter into a large saucepan. Bring to a boil over a medium heat, stirring continuously. Turn the heat to low, and continue to simmer until it reaches between 112 to 116°C.
  3. Once the temperature is reached and the tablet has turned a dark tan colour, remove it from the heat and let it stand for 5 minutes.
  4. Beat the tablet mixture with an electric hand mixer for five minutes, until it cools and begins to harden. Pour it into the prepared pan, and score into serving-size pieces while it is still soft. Allow itto cool until it’s completely set.

3. Stovies

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What is it?

I’ll be the first to admit that when I first saw a spoon of stovies splat down onto my plate my heart sank – at least until I actually tried some – because it’s really just a Scottish variant of an English dish that I pretty much grew up on.

One of my favourite meals as a child was corned beef hash, which was basically all the leftover veggies from yesterday’s meal mixed up with corned beef.

Stovies is more-or-less the same thing as corned beef hash, but served with oatcakes and using sausages, beef, or some other meat instead of corned beef.

Add in a few vegetables as a side and you’ve got a traditional Scottish meal that will warm you up for hours in the cold winter evenings, and it’s even relatively healthy.

(Video) 15 Must Try Foods to Eat in Scotland | Scottish Food List | Scottish Food Review

Fun fact: ‘to stove’ means ‘to stew’ in Scots.


  • 6 large potatoes, peeled and cubed.
  • 1 cup milk.
  • 1 tablespoon butter.
  • 1 large onion, roughly chopped.
  • 12-ounces of sausages or beef, cut into chunks.
  • salt and pepper to taste.

How do I make it?

  1. In a saucepan, combine the potatoes and milk. Bring to a boil, reduce heat, and simmer until the potatoes are tender.
  2. While the potatoes are simmering, melt some butter in a pan over a medium-high heat. Cook the onions until they’re soft.
  3. When the potatoes are soft, mix in the onions and meat chunks. Cook for an additional 10 minutes or until heated through. Season with salt and pepper.

4. Cranachan

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What is it?

Cranachan is the reason why I know God is Scottish, because no mere mortal could come up with such an amazingly tasty culinary treat.

Cranachan is a traditional Scottish dessert that was originally created to celebrate harvest time in Scotland, which meant that in days gone by it was only ever served in June. Thankfully, they decided it’s too good to eat for only one month of the year and now it’s served as a standard dessert.

Raspberries, cream, sugar, oats, and whisky are mixed into an artery-clogging goo that’s possibly the most Scottish dessert you could ever imagine, but one that rivals any other in the world. Try it after your meal with freshly-brewed black coffee for the ultimate indulgent treat.

Fun fact: Cranachan is traditionally served by bringing the separate ingredients out to the table so that each person can create their own dessert.


  • 1/2 cup rolled oats.
  • 1 cup thick cream.
  • 1/4 cup sugar.
  • 1/4 cup Scotch whisky.
  • 1/2 teaspoon vanilla extract.
  • 1 cup fresh raspberries.
  • 4 fresh mint leaves for garnish (optional).

How do I make it?

  1. Preheat the oven to 175°C. Spread the oats out in a thin layer on a baking sheet and then toast them in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool.
  2. In a medium bowl, whip the cream to firm peaks, but not so it’s grainy. Gently fold in the sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh raspberries. Drizzle a good amount of whisky over each serving. Garnish with a mint leaf.

5. Cullen Skink

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What is it?

Continuing with the theme of arterial wall-thickening is this next Scottish dish – Cullen Skink – a fish broth which is so thick and creamy that after eating a bowl you probably won’t want to eat another thing for the rest of the day.

The fact that it has double cream mixed into it practically screams that it originates from Scotland.

Cullen Skink is usually served as a starter but it also works well when served with great big chunks of crusty bread as a main meal.

While it’s quite smokey thanks to the haddock, the flavours of the cream perfectly complement the potato and onions which make up the bulk of the soup. It’s definitely a winter warmer that can be enjoyed at any time of the year.

Fun fact: The village of Cullen in Moray is home to the Cullen Skink World Championships, a competition where cooks from across the globe compete to prepare the world’s tastiest bowl of Cullen Skink. You can learn all about the village of Cullen in my complete guide to Cullen.


  • 2 pounds smoked haddock fillets.
  • 2 1/2 cups milk.
  • 1/2 cup double cream.
  • 2 large potatoes, peeled and diced
  • 1 large onion, finely chopped.
  • Ground black pepper to taste.
  • 2 tablespoons chopped fresh parsley for garnish.

How do I make it?

  1. In a saucepan over a medium heat, combine the haddock, milk and cream. Simmer for about 15 minutes, or until the fish flakes easily with a fork. Remove the fish and set it aside in a bowl. Add the potatoes and onion to the milk/cream mixture and simmer for about 10 minutes until tender.
  2. Transfer the contents of the pan to a blender and blend until it’s smooth and creamy. Scoop the mixture back into the pan and flake the fish into it. Heat through gently, but do not boil it. Serve immediately. Season with pepper and garnish with parsley.

6. Scotch Egg

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What is it?

The Scots like sausage and egg for breakfast. This is an egg wrapped up in a sausage. It’s basically the perfect Scottish breakfast but made in a way that it can be enjoyed at any time of the day. Genius.

But don’t let the simplicity of the Scotch egg fool you because these little blighters taste surprisingly good and they’re possibly the most perfect picnic food ever.

Scotch eggs have been popular in Scotland for well over a hundred years, although the English department store Fortnum and Mason claim to have created the first recipe for one of their outlets in 1738.

But wherever the recipe originates from, the humble Scotch egg is just as popular today as it was over two hundred years ago.

There are even regional variations such as the Manchester Egg which uses a pickled egg and the Worcester Egg which uses white pudding. But those are just wrong.

Fun fact: In the 19th-century, Scotch eggs used fish paste instead of sausage meat.


  • 6 eggs.
  • 1 pound pork sausage, formed into 6 patties.
  • 4 eggs, beaten.
  • 2 cups seasoned bread crumbs.
  • vegetable oil for frying.

How do I make it?

  1. Place the eggs in a saucepan and cover with water. Bring to the boil. Cover, remove from the heat and let the eggs sit in the hot water for 10 to 12 minutes. Remove the eggs from the hot water and allow them to cool. Peel the shells from the eggs once cooled.
  2. In a large deep pan, heat about 1 inch of vegetable oil until it’s hot.
  3. Place the whole boiled eggs on top of the sausage patties. Roll the meat to form aball around the egg and dip it into the beaten egg wash, then the seasoned breadcrumbs. Deep-fry in the hot vegetable oil until the meat is fully cooked. Serve hot or cold.

7. Forfar Bridies

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What is it?

At one time in a previous life I lived in Cornwall and one of my favourite foods was the humble Cornish pasty.

After moving to the opposite end of Britain I thought I’d never be able to sample those meat-filled pastry delights ever again, but I soon found out they make something similar in Scotland, only up here they call it a Bridie.

A Bridie is basically a Cornish pasty without the potato, and a flaky pastry instead of the shortcrust pastry they use down south. But despite their differences, Scottish bridies are delicious, especially when they’re fresh out of the oven.

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The filling consists of minced steak and beef suet with traditional Scottish herbs and spices (i.e. salt and pepper), and the pastry is folded into a triangular shape.

Just like a Cornish pasty they can be eaten hot or cold which makes them perfect for packing into your picnic basket.

Top tip – try one at home with chips, peas, and beans as a main meal.

Fun fact: Supposedly invented in Forfar, the bakers there stick a finger into the middle of their bridies to signify that it’s been made without onions. Two finger holes mean that it has onions in it.


  • 1 onion, chopped.
  • 2 tablespoons beef broth.
  • 1 pound lean beef, chopped.
  • 1 teaspoon Worcestershire sauce.
  • 1/4 teaspoon salt.
  • 1/4 teaspoon ground black pepper.
  • 1 sheet flaky pastry.
  • 1 egg white, lightly beaten.

How do I make it?

  1. Preheat the oven to 175°C.
  2. In a large heavy pan over a medium heat, cook the beef chunks until they’re evenly brown and then drain the excess fat. Reduce the heat and stir in the onion, beef broth, and Worcestershire sauce. Season with salt and pepper.
  3. On a lightly floured surface, roll thepastry out to 1/8 inch thickness and cut into 6-inch circles. Place approximately 1/2 cup of the beef filling on one half of each pastry circle. Fold the pastry over the filling and crimp the edges to seal. Brush lightly with beaten egg white and cut three slits in the top to allow the steam to escape. Place the Bridies on a baking sheet.
  4. Bake in a preheated oven for 30 to 35 minutes, or until golden brown.

8. Scottish Shortbread

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What is it?

Scottish shortbread is well-known as the tea-drinkers secret ally, thanks to the fact that these crumbly biscuits are able to absorb a curiously huge amount of liquid. Even more than a digestive. Or maybe a hob-nob.

Traditionally made with butter, sugar, and oat flour, shortbread has been made in Scotland for nearly three hundred years, with the first known recipe dating all the way back to 1736.

Even though these tasty treats are usually associated with Christmas they can always be found on Scottish high streets thanks to the Walkers Shortbread company that exports them around the world, usually in some tartan-encrusted tin.

There are three typical shapes that shortbread is cut into.

The long and thin tea-dunking Shortbread fingers that we all know and love, the less well-loved but equally tasty circle, and the triangular biscuit that’s traditionally eaten with a glass of red wine by the French. But we won’t talk any more about that one.

(Video) 32 Top Traditional Scottish Food & Scottish Dishes

Fun fact: The refinement of the Shortbread recipe that we know today is credited to Mary, Queen of Scots.


  • 2 1/2 cups all-purpose flour.
  • 1 cup butter, at room temperature.
  • 1/2 cup white sugar.
  • 1 tablespoon white sugar.

How do I make it?

  1. Preheat the oven to 150°C.
  2. Mix the flour, butter, and sugar together in a bowl until the dough is well combined. Press the dough into an ungreased 11 1/2x 7 1/2-inch pan. Sprinkle with 1 tablespoon of sugar.
  3. Bake in the preheated oven until the edges are light brown, for around 20 to 30 minutes. Cut the shortbread into fingers while still warm. Cool completely before removing the fingers from the pan.

9. Cock A Leekie Soup

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What is it?

Known as ‘Scotland’s National Soup’, Cock-a-leekie is actually believed to have originated in France where it had been a staple diet of farmworkers long before the recipe was ever imported to Scotland.

This hearty broth is usually made with bits of leftover chicken along with leeks, rice (or barley) and onions, although rather revoltingly the traditional recipe also adds prunes to the soup during cooking.

There have been several variations of the original recipe over the years depending on the number of raw ingredients that were available at the time, so when chicken was difficult to get hold of it was often exchanged for pheasant, while more modern recipes sometimes use beef.

You can even swap out meat entirely for a vegetable alternative, and you’ll find several recipes online that add potatoes with plenty of oatmeal for thickening. Cock-a-leekie soup is most definitely one traditional Scottish food that will warm the cockles of your heart.

Fun fact: The first Scottish recipe for Cock-a-leekie soup dates back to 1598.


  • 4 pounds chicken thighs.
  • 10 cups water.
  • 1 onion, chopped.
  • 1/3 cup barley.
  • 1 can condensed chicken broth.
  • 4 sticks celery.
  • 7 leeks, sliced.
  • 1 sprig fresh thyme, chopped.
  • 1 tablespoon chopped fresh parsley.
  • 1 teaspoon salt.
  • 1/2 teaspoon ground black pepper.

How do I make it?

  1. In a large pan over a high heat, combine the chicken, water, onion, and barley. Bring to a boil, then reduce the heat to low and simmer for 1 hour. Remove the chicken, discard the bones and skin, and chop the meat into bite-size pieces and return to the pan.
  2. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 minutes. Serve while hot.

10. Clootie Dumpling

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What is it?

I love the name of this fruity pudding. Clootie dumpling. It sounds like a cheeky phrase you’d say to your other half if they’ve done something stupid. ‘Oh, you complete and utter clootie dumpling’.

Anyway, this is a traditional Scottish dessert that’s usually associated with Christmas and Hogmanay thanks to the copious amount of dried fruits and spices that it contains, and also the way that it’s steamed in a cloth, a bit like a Christmas pudding.

While it’s not quite as rich as something you’d find in a bowl on Christmas day it’s no less delicious, and the fact that it’s a bit plainer means it’s easier to eat with your normal evening meal.

The ingredients for clootie dumplings have barely changed in the 270-odd years since the first recipe was written, and neither has the method of cooking it.

Where many other puddings are merely heated in an oven or microwaved, the Scottish still favour wrapping these kinds of desserts in a cloth and boiling them in a big pan.

You can even fry clootie dumpling and serve it with bacon and eggs for a real gut-busting breakfast. It’s truly a pudding for every occasion.

Fun fact: A ‘cloot’ is an old Scots word for a pillowcase, which was often used to steam this pudding in.


  • 4 cups self-rising flour.
  • 1 3/4 cups dried currants.
  • 1 2/3 cups raisins.
  • 1/4 pound shredded suet.
  • 1 cup dry breadcrumbs.
  • 1 egg, lightly beaten.
  • 1/2 cup milk.
  • 1 egg, lightly beaten.
  • 1 cup white sugar.

How do I make it?

  1. Bring a large pot of water to the boil.
  2. In a large bowl, combine the flour, currants, raisins, suet, breadcrumbs and sugar. Mix the egg and milk with mixed spice, baking powder, salt and molasses. Stir the mixture into the flour to form a wet dough.
  3. Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place the dough in the centre of the cloth and draw the opposite corners together to form a ball, leaving a bit of room for the dumpling to expand. Tie tightly with string to seal.
  4. Place the dumpling into the boiling water, reduce the heat to a low boil, and cook for 3 1/2 hours.
  5. Remove the dumpling from the water, remove the cloth, and dry the dumpling in a 150°C oven until the surface is no longer wet. Serve piping hot.

I hope this list of recipes has inspired you to find out more about Scottish cooking, and if it has why not check out my Guide to 10 Easy and Delicious Recipes That Use Scotch Whisky.

In the article, I show you how to cook with Scotland’s biggest export with a few dishes that are incredibly easy to make – and taste absolutely amazing!

The history of traditional Scottish food

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Scotland is a land of extremes, with the wild and billowing seas of the west coast, the dramatic mountainous peaks of the Highlands, and the gently rolling fields of the Lowlands all offering something different to visitors.

It’s believed the birth of Scotland’s unique take on hearty, stodgy meals comes from the Picts who settled in the Highlands around 1,000 BC and were the first large tribe to farm the land.

What the Picts found as they moved across the country was a landscape full of fertile soil, an abundance of freshwater lochs, and forests heaving with animal and plant life, all surrounded by a plentiful sea rich with fish and shellfish.

Basically, it had all the ingredients required for people trying to survive in a cold and wet climate.

While hunting and fishing provided the basis for a very healthy diet it was soon integrated with food containing farmed oats and barley – crops that are perfectly suited to Scotland’s weather – along with root vegetables and farm-raised cattle like the friendly Highland Cow.

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When the Vikings arrived in the 8th century they brought with them methods of preserving and salting their food so that it would last throughout the long winter months, along with animal species that were well-suited to the climate – hence our famously long-haired cattle that are able to thrive in Scotland’s freezing conditions.

This diet of high-protein, high-energy foods quickly became ingrained in Scottish culture and eventually, they became the basis for many of the dishes we know and love today.

Restaurants to try Scottish food


The Ivy on The Square – 6 St Andrew Square, Edinburgh, EH2 2BD. The Ivy is a fairly new addition to Edinburgh but it has already gained a following with diners looking to enjoy good quality Scottish food at great prices.

As an example, a two-course menu with a honey-baked ham starter and a roast salmon main costs just £17 (2022). Not bad for an up-market city-centre restaurant.

Wedgwood The Restaurant – 267 Canongate, Royal Mile, Edinburgh, EH8 8BQ. A visit to Edinburgh wouldn’t be complete without sampling traditional Scottish food, and one of the best places to try local Scottish produce has to be Wedgwood.

This upper-tier restaurant serves dishes including Isle of Mull Scallops, Scottish roe deer, and mouth-watering Scottish cheese selections.

Whiski – 119 High Street, Edinburgh, EH1 1SG. This is the place to go for friendly surroundings, great food, and one of the best selections of single-malt Scotch in the city – after all, what else would you drink with Scotland’s iconic haggis, neeps and tatties?

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The Finnieston – 1125, Argyle Street, G3 8ND. This restaurant on Argyle Street has a wonderful old-school charm mixed with a trendy atmosphere that makes it one of the best in the city for couples and young families. The menu is predominantly seafood, but there are vegetarian options as well.

Ox and Finch – 920 Sauchiehall Street, Finnieston, Glasgow, G3 7TF. This is another trendy restaurant, only this time it features a selection of dishes that are predominantly sourced from Scotland. Of particular note is the extensive wine list that offers something to go with any and every meal.

The Gannet – 1155 Argyle Street, Glasgow, G3 8TB. The Gannet opened in 2013 to rave reviews thanks to its fine Scottish dining that’s offered at very reasonable prices. The interior is minimalistic and cheery, and the food ranges from light seafood dishes to hearty beef platters.

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(Video) Scottish Foods - 3 Dishes To Try In Edinburgh, Scotland (Americans Try Scottish Food)


Rocpool – 1 Ness Walk, Inverness, IV3 5NE. This modern restaurant features high-sided glass walls that allow diners to view the city while they choose from a menu that has gained near-cult status due to its passion for using local produce that includes Highland beef, Speyside venison, and Black Isle pork.

The Dorres Inn – Dorres, Inverness, IV2 6TR. Traditional Scottish food deserves a traditional venue, and it doesn’t get more authentic than this restored country house situated on one of Scotland’s most historic roads (built in 1720).

The Dorres Inn is a family-run inn that prides itself on delicious Scottish fare including fish and chips, mussels, and thick, juicy steaks.

River House Restaurant – 1 Greigg Street, Inverness, IV3 5PT. As an island nation, Scotland has strong connections to the sea, and that includes eating fish and shellfish.

At the River House, diners will find a mouth-watering selection of meals comprised of Scottish produce, with scallops from Harris and crabs from Orkney amongst the stars of the show.


In this article we’ve seen that the ingredients of traditional Scottish food are abundant from the Lowlands to the Highlands, they’re easy to store and prepare, and they’re very healthy – unless they’re deep-fried of course.

They also share a common theme in that they’re rich in flavour, which may go some way to explaining why Scots today prefer extremes of sweet and spicy foods.

You’ll find lots more information about traditional Scottish food on the internet, but I think the Wikipedia page on Scottish cuisine is probably the best place to start.

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There are also countless books about traditional Scottish food, but two I personally recommend (as I own them) are The Best of Traditional Scottish Cooking (Amazon link) by Christopher Trotter, and Scottish Heritage Food & Cooking (Amazon link) by Carol Wilson.

One final thing before you go. Check out this YouTube video of a couple of twenty-something Americans trying some of the traditional Scottish food (and not-so-traditional Scottish food) that I’ve mentioned in this article.

I think they sum up most visitor’s thoughts on cuisine in Scotland quite well (here’s a clue – they like it) and it just goes to show that even people brought up on avocado on toast and pulled pork paninis can really enjoy the dishes that are popular in this country, even if they’re not all that healthy.

Frequently asked questions

What Scottish foods are there?

Arbroath smokies (a type of smoked haddock), porridge, haggis, black pudding, oatcakes, scotch pie, Cullen skink, stovies, tablet, shortbread, cranachan.

What is haggis?

Haggis is a traditional Scottish savoury pudding that’s usually served with neeps (mashed turnips) and tatties (mashed potato). Haggis consists of sheep offal (liver, heart and lungs) mixed with suet, oatmeal, onion, pepper, and spices, all encased in a sheep’s stomach.

What is stovies?

Stovies is a popular dish served throughout Scotland. Recipes vary slightly across regions but the main ingredients are potatoes, fat, onions and meat. It is traditionally served with oatcakes.

What is tablet?

Tablet is a sugary confection that is similar to fudge but has a hard crumbly texture. It is usually made from sugar, condensed milk and butter with vanilla essence to taste. Some variations add Scotch whisky

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What is a popular dish in Scotland? ›

Don't leave Scotland without trying...
  • Haggis. Haggis represents the best of Scottish cooking, using every part of the animal and adding lots of flavour and spices. ...
  • Fresh fish. The fish and seafood that Scotland's waters have to offer are just sensational. ...
  • Lobster. ...
  • Grouse. ...
  • Cullen skink. ...
  • Cured meat and cheese. ...
  • Gin. ...
  • Whisky.
28 Nov 2019

What is the official dish of Scotland? ›

Haggis is our national dish, and the first recipe dates back to the 15th century (in recorded history).

What is a Scottish breakfast? ›

What's in a Scottish Breakfast? Ingredients vary from place to place, but the basic ingredients to a traditional breakfast include square lorne sausage, link sausages, fried egg, streaky bacon, baked beans, black pudding and/or haggis, tattie scones, fried tomatoes and mushrooms, and toast.

What food is Glasgow famous for? ›

When you think of Scottish cuisine, haggis springs to mind. One of our most traditional and famous dishes is haggis, neeps and tatties, which is made up of hearty haggis, of course, neeps (turnips) and tatties (potatoes) and is usually served up with a dram, or two, of Scotch whisky.

What is the national drink of Scotland? ›

It's no surprise that whisky is the national drink of Scotland.

What is Scottish Gaelic food? ›

Biadh agus deochFood and drink
18 more rows

What's a baked Scottish snack? ›

The most likely answer for the clue is OATCAKE. We found more than 1 answers for Baked Scottish Snack.

What is a Scottish hoagie? ›

The hoagie wrap is a treat native to Central Scotland, seemingly flourishing in towns where the local Indian takeaway is the only food outlet and people just need something more from life. It's got doner meat, sometimes chicken tikka, chips, cheese, and hoagie sauce, all wrapped up in a chapati.

What do they call dinner in Scotland? ›

The evening meal is usually called 'tea', 'dinner' or 'supper'.

What is a full Scottish? ›

A full Scottish should be bacon, egg, tattie scone, lorne (square) sausage, haggis possibly and maybe even clootie dumpling (rare these days but superb) and black pudding. The Isle did Lewis is games for its black pudding. Occasionally you might even get white pudding.

What is a five Scottish breakfast? ›

A full Scottish breakfast consists of eggs, bacon, sausage, toast, baked beans, black pudding and tattie scones.

What is Scottish Gaelic food? ›

Biadh agus deochFood and drink
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What is Scottish culture known for? ›

Scotland is internationally known for its traditional music, which remained vibrant throughout the 20th century and into the 21st, when many traditional forms worldwide lost popularity to pop music.

What food is Glasgow famous for? ›

When you think of Scottish cuisine, haggis springs to mind. One of our most traditional and famous dishes is haggis, neeps and tatties, which is made up of hearty haggis, of course, neeps (turnips) and tatties (potatoes) and is usually served up with a dram, or two, of Scotch whisky.


1. Traditional Scottish Soup Recipe
(Celtic Roots Farm)
3. Traditional Scottish Clootie Dumpling Recipe authentic cooking from Scotland
(The Wee Larder)
4. Traditional Scottish Stovies. Recipe & Cook with me :)
(What's For Tea?)
5. Cooking With Angus #99 | Traditional Scottish Dishes
6. Traditional Scottish Herring in Oatmeal and Cheesy Bacon Scallops Scottish Recipes from Aberdeen
(The Wee Larder)

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