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Archive for July, 2011

Most first time visitors to Scotland probably think they are well informed as to the national dish and drink. Scotland is justly famous as the home of Whisky and the Haggis. Indeed vast quantities of both these delights are consumed the world over on January 25th, to celebrate the birth of another famous Scot, Robert Burns.

If pushed, some visitors might be able to name another Scots dish, namely porridge. But could they go further? How many foreign visitors could name say six typically Scottish dishes? Many natives might be pressed to come up with such an answer, as much of what we eat is so generically sourced and heavily influenced by TV marketing, that a Scottish meal would be little different from any other part of the United Kingdom, or indeed much of North America.

But there are some uniquely Scottish flavours awaiting the more adventurous taste buds, if you know where to find them. So for the gourmand seeking a truly ethnic eating experience in Edinburgh, read on.

Let us start on a positive note, with the healthiest produce in our diet. Oats and barley are the traditional cereal crops in Scottish agriculture and they influence much of our diet.

Porridge, for the uninitiated, is simply milled oats soaked in hot water and served with a sprinkling of salt. Today you are as likely to find porridge made with hot milk, to give a creamier constituency and served with sugar, jam, honey, or even maple syrup.

Oat cakes are another derivative from our agricultural heritage. Milled oats are baked into small round biscuits and served with cheese and other savoury toppings. Variations abound depending on how the oats have been milled, to create rough and smooth textured cakes. Among our favourites are oat cakes from Orkney. Large and triangular shaped, the ideal partner for Orkney cheese.

Being cold and wet, the Scottish climate demands warm, comfort foods. Soup being just the thing on a cold damp day, it conforms to another Scottish value; that of thrift. By taking a range of ingredients and adding a good measure of water, the meal can be made to go much further.