- March 30th 2017
If you find yourself inspired by the locations we have visited around ‘bonny’ Scotland, as we celebrate the launch of our SS17 Barbour Tartan collection, you will no doubt have worked up an appetite watching hills being climbed and towns explored by foot.
To satisfy your appetite, we are suggesting some quintessentially Scottish foods that must be tried, whether you make it to this part of beautiful Britain or not.
As the national dish of Scotland, Haggis is the centrepiece of any Burns Night Supper, and although it’s no looker, it certainly makes up for what it lacks in elegance with taste.
This primarily oaty boulder also features meat and spices for a crumbly texture with a peppery punch. Enjoy with ‘tatties and neeps’!
Scottish salmon is often referred to as the most highly prized variety, due to the brighter orange-pink colour and buttery texture.
Seen here being served at The Balmoral in Edinburgh, the smoked variety is famed for the flavour that comes from being smoked over old whisky barrels or oak chips to preserve the fish, in a dry curing process that has been in place for centuries.
Hailing from the coastal town of Dundee in the 17th century, and rumoured to have been invented for Mary Queen of Scots (who didn’t like the cherries of a traditional fruit cake) this is Scotland’s most famous cake. Bakers had the cherries replaced with almonds for the Queen, and you can spot a Dundee cake by the concentric circles of almonds that decorate it's surface and define it from other fruit cakes.
Another smoked fish variety on our ‘must-try' list, but this time it comes from the historic harbour town of Arbroath, on the east coast of the country, which is not too far from Dundee.
Made by smoking haddock, a large fish and one of the most popular fish eaten in Great Britain, over beech or oak wood chips whilst the fish is still whole. The smoking is done until the haddock turns a warm coppery brown colour, and develops a an intense creamy flavour.
Arbroath smokies are eaten for breakfast, and are used in making kedgeree, soups and fishcakes.
With a name like Scotch Broth, where else could this heart-warming and filling traditional soup come from?
Using stewing cuts of lamb, mutton or beef, with root vegetables grown in and around Scotland, such as carrots and turnips, the soup also features pulses such as barley.
Cooked slowly to ensure the meat is tender, the barley thickens up the liquid into a filling broth – best served after coming in from the cold after walking your #BarbourDogs.