Scotland

Scotland is vast and varied. The high, bare hills of the Grampians offer a stark yet beautiful contrast to the lush meadows of the Borders, while the major cities all have their individual charm. The uniting factor is an awareness of the country's natural riches and pride in its culinary heritage.

History

The mainly self-sufficient diet of most rural Scottish communities was a simple and inexpensive one. Every household made their own staples using Scottish oats - oatcakes and bannocks (flat, round loaves traditionally cooked on a griddle).

Filling soups and porridges, herring and mackerel might have been supplemented with the occasional treat, such as prawns and salmon. Milk from local goats, sheep or cows was made into butter and simple cheeses. Although haggis is recognised as the national dish of Scotland, there's plenty of other local produce to choose from.

Meat

Scotland is famous for some of the finest shooting and fishing estates in the world. The 'Glorious Twelfth' (12 August) is the start of the grouse shooting season and the most sought-after catch is traditionally prepared by stuffing it with rowanberries or cranberries, then roasting it. Partridge, wild duck, pheasant and snipe are all shot in Scotland during their respective seasons and deer roam wild in the Highland forests and are farmed commercially.

Scotland's most famous export, Aberdeen Angus beef, is a breed directly descended from the native cattle found in the north-east of Scotland. The breed can trace its origins back to the 12th century. The picture-postcard shaggy, red-haired Highland cows are also indigenous to the region.

Whisky

Scotch whisky is produced in some of the most beautiful areas of the country - along the River Spey, in the Highlands, west of Aberdeen and on the islands off the west coast. Many of the distilleries lie along official 'whisky trails' and welcome visitors.

Baking

The Scots love their baked goods and, although less common now, high tea is still a well-loved meal for many. A typical high tea might start with savouries, such as kippers, Finnan haddock or Arbroath smokies (Arbroath is a small town on the east coast of Scotland and the smokies are a type of lightly cooked smoked haddock), cold meats, pies or 'bridies' (similar to Cornish pasties). With a cup of tea, the Scottish speciality - shortbread - in all its guises might follow (petticoat tails, oatmeal shortbread, Ayrshire, Balmoral...), along with Dundee cake, gingerbread or drop scones.

Fish

Fishing remains an important Scottish industry. Great catches of herring, haddock, mackerel, halibut, sole, cod, plaice and other fish, plus mussels, scallops, shrimp, Dublin Bay prawns, some of the world's finest lobster, and crabs are all landed along the coast. Scottish salmon has always been prized for its taste and quality, and salmon from the Orkney farms in particular is finding its way into numerous supermarkets and food shops.

Contemporary cuisine

The contemporary Scottish diet mixes indigenous and overseas influences, with new Scottish dishes being created that rely on the country's same excellent produce, but which are perhaps slightly more refined than the dishes of the past. So you'll find Aberdeen Angus steaks served in whisky sauce and native shellfish transformed into elegant dishes by Scottish chefs.

Celebrity chefs and food writers such as Nick Nairn and Sue Lawrence have been great campaigners for their country's excellent produce and Scottish meats, seafood, cheeses, preserves and baked goods are just a few of the things we all take for granted now in our shops. Closer to home, Scottish farmers' markets are proving extremely popular with the locals, and another common sight around the countryside is the abundance of ostrich farms cropping up!