Scottish Cuisine: 10 Traditional Foods of Scotland

Scotland is a country located in the United Kingdom, north of England, with over 790 adjacent islands. Famous for its Highland landscapes, Scotland has a number of mountains and lochs (lakes) that are popular hiking destinations.

Scotland is home to 150 different whisky distilleries, making Scotch one of the most renowned whiskeys worldwide.

Scottish cuisine shares many similarities with other British countries as well as other European cuisines. The country has a temperate climate and numerous native vegetables and animals which have been used in traditional recipes for hundreds of years.

With its many rivers and seas, Scotland is one of the biggest exporters of seafood in the world; particularly salmon and langoustines.  

Haggis (Sheep Offal)

Hagis is Scotland’s national dish, made by blending cooked sheep offal with onions, oatmeal, suet and stock and stuffing a sheep’s stomach. This dish is served at Burns Night Suppers.

Hagis is traditionally served with neeps (turnips) and tatties (potatoes), and covered in a whisky gravy.

There are similar versions of haggis eaten all over the world, such as the Brazilian Buchada de Bode made with goat’s intestines.

Cock-a-Leekie Soup (Chicken and Leek Soup)

Cock-a-leekie is a Scottish soup made with chicken and leeks cooked in chicken stock. It is known as ‘Scotland’s National Soup’.

Cock-a-leekie is typically garnished with prunes, and may also be thickened with the addition of barley. It is often served as a traditional course at Burns’ Suppers.

Cullen Skink (Haddock Chowder)

Cullen Skink is a soup made with haddock, potatoes, milk, onion and parsley. Originally from Cullen in Moray, occasionally  ocean perch or salmon are used as an alternative to haddock.

Caledonian Cream

Caledonian Cream is a dessert made with whipped cream with whisky liqueur, marmalade, and orange or lemon juice. The exact origin is unknown, but it has been around since the invention of marmalade in Dundee in 1700.

Ashet of Oatcakes and Caboc Cheese (Cheese and Crackers)

An ashet of oatcakes and Caboc cheese is simply the name for a platter of cheese and crackers. The word ‘ashet’ comes from the French word assiette, meaning ‘platter’, as it was influenced by French cuisine.

Caboc cheese is the oldest cheese in Scotland. It has a creamy texture due to its high butter fat content.

Soor Plooms (Sour Candy)

Soor plums are a traditional Scottish round, green boiled candy with a sharp-flavor.

Created as far back as the 1300s from the southeastern town of Galashiels, these small boiled sweets are sold loose by weight in paper bags in Scotland.

Tablet (Scottish Fudge)

Tablet is a sweet treat similar to fudge, but with a more crumbly texture. Tablet is made with thick condensed milk, brown sugar, butter and milk.

It can be found homemade across Scotland and is a popular souvenir to take back home from a trip to Scotland.

Porridge (Cooked Oats)

Porridge is made with ground oats, milk and/or water, cooked slowly over a low heat. Traditionally, porridge is made with a pinch of salt, but these days honey or syrup are more popular additions.

Porridge is a popular breakfast dish in Scotland due to its simplicity and cheap cost.

Howtowdie (Chicken with Poached Eggs)

Howtowdie is another French-influenced dish. It is made of boiled chicken served with spinach and poached eggs. Other common side dishes include kale, silverbeet, or creamed spinach.

Traditionally, the chicken is stuffed with skirlie, a combination of oatmeal and onions sautéed in fat.

A Hot Toddy (Hot Whisky)

A Hot Toddy is an alcoholic drink whisky mixed with hot water, honey, cinnamon, and often a mix of other spices. This drink has a fragrant, potent flavor and is a popular way to warm up from the cold weather.

Scotland is home to some of the finest whisky distilleries in the world, so whisky-based drinks are a popular choice.