What is typical Scottish food and drink?
You can find typical Scottish food and drink in pubs as well as in restaurants or hotels in Scotland. It’s not just that Shortbread and whiskey. Although of course this too Trips to Savor belong. We notice one thing very quickly during our stay in Scotland. Scottish food is hearty and filling. So perfect for Outdoor adventurer In scotland. However, it is not easy to find out what to order. Anyone reading a menu in Scotland for the first time needs one Übersetzer. Because who knows immediately what Haggis, Neeps and Tatties are? We were in a restaurant on our first visit Inverness at least before a riddle.
Haggis, Neeps & Tatties
Thanks to Google and a good internet connection, we quickly find out that Haggis is a typical Scottish specialty. The ingredients initially take some getting used to. Haggis consists of sheep entrails like heart, liver, lungs and stomach, which are minced in the meat grinder. They then mix that with fat, flour and onions. Some like to add beef and oatmeal. Haggis is always well seasoned with pepper. This mixture is filled into a sheep's stomach and cooked in the oven. My initial skepticism quickly disappears, when I realize, that it tastes quite good. For my taste it is a bit spicy, though. But that obviously is typical. In Scotland, "Neeps" is a puree made from turnips, and "Tatties" are potatoes, that are also served as coarse puree.
Haggis, Neeps & Tatties was also the favorite dish of Robert Burns, Scotland's most famous poet. He even wrote a poem about it. You can find this (and a German translation of it) here.
It's Scottish food, that's perfect for an evening out after a hike at one of the lochs. We taste it for the first time at a dinner. It is served as the first course of our dinner in the Kingsmills Hotel in Inverness *. In hotels you can sometimes get haggis for breakfast, too. However, since we are only briefly in Inverness and at Loch Ness, we want to taste other breakfast versions. After all, we want to get to know as much typical Scottish food as possible during our time in the country.
Breakfast in Scotland
Our first breakfast in Inverness reminds me a lot of Ireland and how they start the day there. It is served in a coffee shop in the hotel. The ambience is not really cozy, rather functional. The selection for a continental (cold) breakfast consists of cold cuts and cheese, fruit, cereals, dried fruits and nuts, yogurt, bread, pastries, porridge, milk and juices. However, we are interested in a cooked Scottish breakfast. We can choose the ingredients for this ourselves. There are pork sausages, black pudding, bacon, mushrooms, tomatoes, eggs (fried or as scrambled eggs) and baked beans. Except for the beans, you can find everything in the photo above.
In addition, there are other side dishes or warm breakfast variations. These include vegetarian sausages, poached eggs, potato scones, omelets, Pancakes, Haggis, boiled eggs, smoked herring (Scottish Kippers), smoked salmon with scrambled eggs, poached Scottish smoked fish (Scottish Smoked Haddock) and poached eggs. We order Eggs Benedict on smoked salmon on the second day. I usually can't resist that. Again, this was a good choice and typical Scottish food. We often find salmon on the menus in Scotland.
For lunch, you can go to restaurants, pubs or coffee shops on country roads. As we spend the first day of our stay in Inverness with a tour of the area, we stop at one of the coffee shops along the route. Scottish highland cattle graze in the pasture. A doe greets us curiously from its paddock, and geese chatter excitedly, when they see us coming.
The coffee shop is small but well visited. There is still space at one of the wooden tables for us. From our seats we have a good view of the cattle pasture and the countryside. We choose our dishes from a slate board, that advertises the daily specials. I opt for a salmon roll with meat salad, mixed salad and chips. There is also tea. This is as popular in Scotland, as it is in England. Petar has a potato soup with bread.
On the second day of our stay, we visit the Number 27 restaurant (27 Castle St, Inverness IV2 3DU) below Inverness Castle. Number 27 is a mixture of pub and restaurant. It describes itself as "Bar and Kitchen". On the walls it advertises the current desserts of the day. However, we choose our lunch from the extensive menu. It is cozy here. Apparently the ladies group, who comes shortly after us and obviously enjoys their lunch together, agrees. This time we opt for pork belly on pumpkin puree with red wine sauce. Even our lunch shows, how hearty - and good - Scottish food and drink is. Neither our time nor the capacity of our stomach are big enough for a dessert. That's why we save the desserts for our dinners.
Dinner in Inverness and at Loch Ness
We have dinner twice during our short trip to Inverness. Once at the Conservatory Restaurant at the Kingsmills Hotel in town, and once at the Fiddler's Pub in Drumnadrochit on Loch Ness. We got Scottish food at both locations. Scottish gourmet food with haggis, neeps and tatties (see photo above) as a starter was available at the hotel. We liked, that traditional Scottish food was part of a gourmet dinner. In the pub we got pub food as is common in Scotland. That is also an experience, that we like to remember.
Gourmet food at the Conservatory Restaurant at the Kingsmills Inn in Inverness
We are served a gourmet dinner at the Conservatory Restaurant at the Kingsmills Inn. The Scottish starter is followed by a featherblade of Scottish beef with châteaux potatoes, seasonal vegetables and red wine jus. At the "Featherblade" I had to google again and found this explanation in LEO: It is the piece "over the (shoulder) blade and is probably called" featherblade "because a thick layer of connective tissue in the middle runs through, from which the fiber branches in both directions like a quill." It tasted excellent in any case.
Raspberry slices as dessert rounded off our gourmet dinner perfectly. They were the perfect and light ending to our first dinner in Scotland.
To round it off, we enjoyed a coffee and a glass of Highland Single Malt Scotch Whiskey from the Tomatin Distillery, which we visited the next day. I am usually not a fan of Scottish whiskey, because it is often too smoky for me. I usually prefer triple distilled Irish whiskey. All the more surprising was Tomatin's Legacy whiskey. I am now convinced of Scottish food and drink in this respect too. You just have to look for what you like best.
What I particularly liked about this gourmet meal was that only Scottish products were used. This gave us the opportunity to gain an insight into the traditional cuisine of Scotland.
Dinner at the Fiddlers Pub in Drumnadrochit
We spent our second night in a B&B in Drumnadrochit on Loch Ness. We had dinner at the Fiddler's Pub in the center of the village (The Village Green, Drumnadrochit). This is one of those pubs, that locals like to go to. Pubs like this are almost like the living room of the village community. There everyone meets for a beer, a chat with friends, or for a meal with the family. It was the same here. The Fiddler's Pub was packed with people. And it was loud! But it was fun watching people spend their evening. We thoroughly enjoyed our dinner with them.
This time we eat à la carte. There is a large selection, but we also want to try Scottish food here. So I choose the Loch Ness Cider & Onion Pork Belly. This is slow-cooked pork belly with black pudding, Loch Ness cider and onion, mashed potatoes and red cabbage. Petar takes the Highlander Chicken that grilled is. There are also Haggis from Cockwalls from Dingwall, mashed tatties and mashed beet puree (neeps). There is also Dijon mustard sauce.
Although the food is hearty, tastes good and makes us full, we want to test a dessert as well. After all, we don't have the opportunity to try Scottish food every day. This time, however, we limit ourselves to one dessert for the two of us. To eat more is simply not possible. Since Petar is a big fan of Pavlova, we choose the Forest Fruit Pavlova as a dessert. It is a chewy meringue with forest fruit compote. It comes with whipped cream, strawberries and cream ice cream.
To finish our dinner off, we treat ourselves to a satisfying glass of whiskey from the Tomatin Distillery range of products.
During our two and a half days in Inverness and at Loch Ness, we certainly did not get to know all the specialties that offer Scottish food and drink. What is missing from our list are, for example, the many fish and seafood dishes that Scotland offers. In the short time we could not try them. But these are good for a longer trip through the country. With our examples, however, we hope to introduce you to some dishes that you should definitely try on a trip to Scotland. Perhaps our explanations will also help you to find your way around Scottish menus.
Inverness offers an international airport.
There are numerous Excursions and tours in and around Inverness.
You can book hotels in and around Inverness * here. We spent the first two nights in the Kingsmills Hotel in Inverness *. The third night we stayed at the Glenkirk B&B in Drumnadrochit. Via this link to Bed and Breakfasts in Inverness Scotland * you can book you B&B in and around Inverness.
Source: own research on site
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline
Monika Fuchs and Petar Fuchs are the publishers of the Trips to Savor and Slow Travel Blog TravelWorldOnline Traveler , They have been publishing this blog since 2005. TravelWorldOnline is online since 2001.
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Monika Fuchs has been working in tourism since 1990. She has been a tour guide on four continents for 17 years and has accompanied high-class trips through North and Central America, Australia, southern Africa and Europe. Since 2001 she has been a writer and photographer for TravelWorldOnline and writes as a freelance journalist for DIE ZEIT Online and travel magazines such as 360 ° Medien, TRIVAGO, Expedia, travador, etc. She also writes travel guides about destinations and enjoyment destinations all over the world. Your guide about Canada's east was released in 2020. Petar Fuchs produced the videos on this blog as well YouTube.
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