Traditional Scottish food is embedded in the history of the country. Scotland's rolling, rural hillsides, clear coastal waters and lush, fertile lands produced game, dairy products, fish, fruit, and vegetables and this has been a major factor in traditional Scots cooking, There has always been a high reliance on simplicity and a lack of spices as these were often very expensive.
Scotland is an unspoilt environment and a climate without extremes - the ideal conditions to produce superb, high quality food. Find traditional dishes, from haggis, neeps (turnips) and tatties (potatoes) to mouth-watering Aberdeen Angus steaks, to world-renowned sea-food such as wild trout, salmon, oysters, langoustines and of course whisky has made Scottish food synonymous with taste and quality There is an abundance of lamb, and if you can afford it, venison and game birds like grouse and pheasant.
Scotland's national dish, haggis, is well known. It is a savory pudding containing sheep’s offal, minced with onion, oatmeal, suet, spices and salt is traditionally encased in the sheep’s stomach, although nowadays most haggis is prepared in a sausage casing. It is traditionally served with turnip and potato, and sometimes black pudding.
If haggis is the national dish, then whisky, or "uisge beatha," water of life in Gaelic, is the national drink of Scotland. Two types of whisky are produced; single malt made only with water, barley and yeast, whereas grain whisky, relatively cheap in production, is mainly made with maize and a small amount of barley. Blended whisky, which accounts for more than 90% of the total sales, is a blend of the two styles.
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