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Traditional Scottish Food (part 2) – Scottish Ingredients


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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