Scotland

Scottish cuisine has evolved over the centuries to have a high dependence on local produce such as game, dairy, fish, vegetables and oats, omitting supplements such as spices which would have been costly to import. Typically, a Scottish aristocrat's banquet table would have been adorned with venison, boar, songbirds and a range of fowl. Much of this remains to the present day; game dishes such as pheasant, grouse, wood pigeon and partridge are signature in Scotland. The extensive coastland and exceptional fishing has also paved the way for top quality fresh haddock, trout and salmon, the latter often being smoked and served as a starter to the meal. If you are feeling particularly suave, Scotland prides itself on some of the world's best lobster and crab.

The old specialty is Haggis, which is stuffed sheep paunch served with a turnip mash and potatoes. Robert Burns praised this dish, cleverly created so that it could be carried for days on long journeys in the cheapest bag obtainable, the animal's own stomach, by saying:

Fair fa' yer honest, sonsie face,
Great chieftain o' the pudden race!

To the average 21st century diner haggis may sound unappetising, but its rich flavour is something to taste if you're feeling daring. Scottish beef is excellent (Aberdeen Angus), and again of superior local quality. If you're on a beer hunt, you will not have to go far as fine ales are available in abundance; the Scots really are masters having been brewing beer for 5000 years. Finally, you must try Drambuie, a whisky liqueur.