Monthly archives "February 2017"

Traditional Scottish Food and Drink (part 3) Festivals, Delicatessens & Markets

Andrew

Scottish food and drink(Continued from part 2) Four great ways to see and sample Scottish food and drink are (i) food festivals, (ii) local delicatessens, (iii) smokehouses or smokeries, and (iv) local farmers’ markets – where products should have been grown, reared, and caught, brewed, pickled, baked, smoked, processed and/or packaged by the stallholder.

If you’d like to take a Highland Culinary Sightseeing Tour with us, then contact us now to get the ball rolling.

Four of the best places to sample Scottish food and drink

Highland Food Festivals

Local Scottish food and drink festivals in The Highlands include:

  • Highland and Moray Food and Drink Festival – top quality butchers, bakers, brewers, local bars and restaurants, delicatessen, foodie retailers, seafood, distillers, artisan coffee, chocolatier, gourmet ice cream and so much more.
  • Inverness Whisky & Gin Festival, hosted by various venues, is a 5-day celebration of Scotland’s finest whisky and craft gin. The events include: master classes, tastings, food, music and plenty of Highland ‘craic’.
  • Cawdor Castle hosts an annual Living Food Festival each September, featuring 35 stalls of high-quality food and drink produce and over 25 artisan crafts exhibitors.
  • Elgin Food & Drink Festival takes place each August with over 80 exhibitors.
  • The World Porridge Making Championships, held since 1996 in the Highlands village of Carrbridge. The ‘oaty cook-off ‘draws competitors from across the globe, who compete for the coveted Golden Spurtle trophy and title of “World Porridge Making Champion.” Not satisfied with just oats, water and salt, competitors also battle it out for the speciality trophy where past winners include: Sticky Toffee Porridge, Fruity Date Porridge and Pinhead Risotto with Lemon and Thyme and Parmesan – the possibilities are endless!

Highland Delicatessens

Smoked meats - a traditional Scottish food and drink offering

Smoked meats – Copyright © VisitScotland / Kenny Lam, all rights reserved.

Local Highland delicatessens, specialising in Scottish food and drink, often with cafes attached, include: Read More →

Traditional Scottish Food (part 2) – Scottish Ingredients

Andrew

Here’s some of the most sought after Scottish Ingredients for you (continued from part 1):

  • Red Grouse - Scottish game bird - one of the most famous scottish ingredientsScottish Game includes: venison, wild pheasant, wild rabbit and hare.
  • Wild Scottish Grouse. The red grouse is sometimes called “moorbird” in Scotland, since it lives in the moors amidst the heather. Famed as ‘The Glorious Twelfth’ (of August), the start of the red grouse season is much anticipated in certain circles!  It’s a traditional competition among chefs to be the first to serve grouse. The season ends December 10. Grouse is much prized as a game bird for its meat, and for its feathers, used to decorate hats. Dining on pheasant, quail and grouse came to represent the country lifestyle of the British aristocracy.
Aberdeen Angus steak - another of the most iconic Scottish ingredients

Aberdeen Angus steak – Copyright © VisitScotland / Grant Paterson, all rights reserved.

  • Aberdeen Angus beef – claimed to be world’s finest beef from Angus cattle. These animals typically live outside all year, eat fresh green forage, free from pollution, 365 days of the year. Why is it so good? The Highland climate and soil type simply create the perfect conditions for beef cattle to thrive.
  • Kobe meat, from Wagyu cattle originates from Japan. Scottish farmers now produce Kobe- style meat from Wagyu cattle crossed with prized Aberdeen Angus.
  • Haggis –  one of the most famous Scottish ingredients and a mainstay of the traditional full Scottish breakfast. Haggis is a savoury pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in boiled in either a sausage casing or a sheep’s stomach, but now often an artificial casing.
    • Haggis Dish

      Haggis Dish – Copyright © VisitScotland / Kenny Lam, all rights reserved.

      Often served together – Haggis, Neeps and Tatties (haggies, swede and potato), is a Scottish classic, traditionally eaten on Burns Night.

    • There is much confusion and furore over whether ‘neeps’ are turnips or swedes. The answer is yes! In most of the English-speaking world, a turnip is a small root vegetable with a white flesh. Whilst ‘neep’ is indeed short for turnip, in Scotland a turnip or neep is a somewhat different root vegetable – larger, purplish-green on the outside and pale yellow or orange on the inside – otherwise known as a ‘swede’ elsewhere in England, Wales, Australia and New Zealand.

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Traditional Scottish Food (part 1)

Andrew

Just as Scotland and The Highlands have a rich culture and heritage, so too there is a distinct and varied fayre of traditional Scottish food. In fact, Scotland has an international reputation as ‘The Land of Food and Drink‘. From the infamous Arbroath Smokies, dairy and beef products, to traditional Scottish Tablet, chocolate and, of course, Scotch whisky influenced recipes.

Traditional Scottish Food and Drink

We are proud to be able to guide you to some of the best, most unique, artisan Highland food and drink producers and suppliers, who we have researched for your enjoyment (and ours!!). There’s something for everyone, to suit every palate and budget. Many of these are right here on our doorstep near Inverness, others involve stunning drives, through amazing scenery to remote and magical destinations – a true Scottish food experience. Let us share with you some of the most magical farms, producers, bakeries, smokeries, distilleries, food festivals, delicatessens, pubs and restaurants.

Which Scottish Food would you like to explore?

Food and drink highlights of your tour might include: Read More →