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Scotland Food and Drink

  • Scottish Haggis Burns Supper

When thinking about Scotland, traditional comfort food comes to mind, rather than world-class cuisine. The world views the British as a meat and potatoes culture, which they were for a long time, however, the food culture in Britain is changing and it is a very exciting time. Michelin star restaurants are popping up throughout the nation and TV chefs are entertaining international audiences. There is a new emphasis on local and fresh foods, and in Britain’s larger cities, every type of ethnic food is available. As one kingdom made up of four distinct countries, it is not surprising that each country has their own specialties that should not be missed.

Popular dishes in Scotland include:

Scotch Pie: A favourite snack food amongst the Scots, Scotch pies are often eaten at sporting events like soccer matches because their double-crust makes them easy to hold. They are small and savoury pies filled with minced meat.

Haggis: This is Scotland’s national dish and is a savoury pudding. Ingredients include minced offal of a sheep, pig or cow mixed with suet, onions, oatmeal, spices and seasonings. Often considered not for the faint of heart because it was traditionally boiled in a sheep’s stomach, today haggis is usually cooked in a synthetic casing.

Fish and chips: This is Scotland’s favourite takeaway meal. Usually, it is battered cod or haddock that gets deep-fried and served with chips.

Drinks: Scotland’s national drink is whisky as it has been produced in the country for centuries.  Tennants is a popular lager, and Irn-Bru, a ginger-coloured soft drink is available everywhere.


Things to know:

A service charge of between 10-15% may be added to bills in restaurants. If this is the case, a further tip is not necessary. However, if no service charge has been added, then a tip for good service is appreciated.

Drinking age:

People aged 16 and 17 can drink beer, wine or cider with a meal if an adult accompanies them.  They cannot buy alcohol until they are 18.

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