The Scottish Kitchen Today

Like England, food in Scotland today is an eclectic mix of many cultures - English, Italian, Indian and Chinese. In Scotland, the Scots hold on tightly to their culinary heritage still using local, seasonal food. Oats are still widely eaten, as is fish, game, and of course beef. Scottish soft fruits – raspberries, strawberries, are renowned throughout the UK. Scottish cheeses, fruits and vegetables likewise.

In Scotland, the Scottish kitchen is an abundance of soups and broths including Cock-a-Leekie - Chicken and leek soup, Scotch Broth – barley enrichened soup, Cullen Skink - a stew/soup from Cullen on the shores of the Moray Firth usually made with Finnan Haddock and Brose – A simple soup usually Kale, with a handful of oatmeal.

Fish is a staple of Scotland coming from the lochs, streams, river and magnificent coastline. Fish and seafood are plentiful and Scottish salmon (smoked and fresh) is world-renowned as are Arbroath Smokies (smoked haddock).


Scotland is celebrated for its baking and puddings. A Clootie Dumpling, again not unlike an English suet pudding with a suet pastry case filled with dried fruits. Scottish shortbread is legendary as are oatcakes and pancakes. No list would be complete without Crannachan which incorporates some of Scotland’s most famous ingredients - raspberries, oats and whisky – or Tablet the delicious fudge-like confection made from sugar, cream, condensed milk, and butter.