In Gaelic Scotland they have a saying; “S mairg a ni tarcuis air biadh”, which translates to “He who has contempt for food is a fool”. The Scots have always used the best of what the land provided to sustain them and the very varied terrain and climate produced a wide range of excellent natural ingredients. Influenced by the Viking invaders (who brought a hardy beef cattle with them, later to be renowned as the Aberdeen Angus) and then the French queen of James V, the local dishes provide flavours deceptively simple and yet exquisitely unique.
Everyone will try a little Haggis – and so you should, but please delve further. The wild salmon is a delight whether fresh or smoked and you must be tempted by Cullen Skink (a thick soup from the Moray Firth made with Finnan Haddock, kale and oatmeal), Arbroath Smokies (smoked haddock) and the Scottish lamb and beef dishes.
Who has not heard of the sweet, crisp Scottish shortbread, oatcakes and the little Scottish pancake (quite different to the English pancake which is really a crepe) but have you heard of Crannachan? This delightful dessert uses raspberries, oats and whisky – rich but light. Then there is the sinful Atholl Brose! A mixture of whisky, cream, honey, oatmeal and eggs; it is reputed to be the downfall of many a highland warrior and one Iain MacDonald, Lord of the Isles in particular.
Scotland is most famous for its whisky, but remember to try the food!
By Yvonne Shaw. Yvonne has been with PerryGolf for over 10 years and is a member of our admin team.
