By Nujma Bond

When you have never been to Scotland, one of the things you look forward to is trying the regional cuisine. While I wasn’t there for long, and always on the move, there was no shortage of everyday foods to experience and unfamiliar ones to try along the way. Here are just a few of the tasty things I had a chance to savour, and what I learned about them.

I came upon this unusual combination – at least for me – at a Starbucks in Edinburgh. Or course it sounded almost exotic – and something I’d never heard of, so I had to try it. The cheese was flavourful and a bit sharp and the pickle spread added to the overall tanginess of the sandwich which also contained some greens. It was a unique and fresh sensation. Later, I learned that Red Leicester (pronounced “Lester”) is a popular and classic British cheese from the 18th century made from cow’s milk and quite popular in the U.K. It appears the pairing of the two ingredients is not unheard of in quiche or even in a Croque Monsieur – a very French sandwich that normally doesn’t include pickle!

First Scottish breakfast, and “full” Scottish breakfast.

Breakfast was the first Scottish meal I had, at a little cozy breakfast café not far from the Glasgow airport. It was a spontaneous stop after seeking out spots on my phone. It was early morning, and the menu looked good. I tried their really good omelette which came with hearty toasted bread and a salad. Because it was my first meal in the country, it was my most memorable. Everything seemed to taste extra special. It was well made and satisfying and I learned that breakfasts along the way would be something to look forward to.

The day I visited Ayr for example; I had a truly traditional full Scottish breakfast. My version was without haggis or black pudding, and came with what you’d expect: eggs (mine were scrambled), a tattie scone (potato patty), sausage, toast, and a grilled tomato. While it was tasty and filling it was less hearty than a similar North American breakfast. And it was almost artistic in its presentation. Such a breakfast was well worth trying as the flavours and textures were different.

While I am a bit of a dessert connoisseur, I have never had a genuine sticky toffee pudding and had always wondered about it. Only in Scotland did I find out. Until recently I didn’t even know that it was Scottish in origin. I had it for dessert at dinner in Stirling, and I finally tasted what all the fuss is about. It was slightly warm and served with ice cream and not as sweet as I’d expected. Similar in texture to that of a good gingerbread but without the spice. I’m pretty sure it was made as it should be, because I’ve had it in Canada since, and let’s just say it was not the same. Another excuse to get back to Scotland as soon as possible!

This was the best burger I’ve ever had, possibly. Maybe even surpassing the “Sonoma burger” (I still remember the name) that has topped my list ever since I enjoyed it at a restaurant years ago in Florida. I found the Aberdeen Angus beef burger at a hotel restaurant in Stirling, not far from Glasgow. It was lean yet juicy, cooked well, and with hjgh quality toppings that made it absolutely delicious. Served with “chunky chips” and a nice coleslaw, it was a complete, satisfying meal.

Aberdeen Angus beef has its roots in the counties of Aberdeen, Banff, Kincardine and Angus in northeast Scotland, and it’s well worth trying if you haven’t had it before.

Irn Brew carbonated beverage

I had never heard of this drink until I tried it at a Scottish Society of Ottawa event – Hogman-Eh! – a few years ago. I liked it but hadn’t had it since. It’s an orange pop that’s hard to describe because it doesn’t really taste like any of the North American flavours we have. “Scotland’s other national drink,” as it’s sometimes referred to, has a pleasant almost fruity flavour to me. It was introduced by a Scottish family over a hundred years ago, and the production was based in Falkirk. It grew wildly in popularity over the years and is currently produced in North Lanarkshire.

I saw the brew stacked on grocery store shelves and found it was a regular menu item in restaurants. I had a can of it at a hotel bar in Glasgow and it was particularly refreshing. Apparently, it’s even more popular in Scotland than Coca-Cola. The “Irn” comes from the “iron” which it contains. Here’s a fun story about it: Irn-Bru history.

Beyond all these treats and staples, I saw shortbread and tablet, tea and Cadbury chocolate. I took note of so much more that I hadn’t heard of but just didn’t have time to try. Like an ad for a “hot milkshake” on the side of a bus shelter by a Tim Horton’s – in the heart of Glasgow.

It left me intrigued, and that’s good. There are many other culinary adventures to be had the next time around!

A Scottish Journey: Savouring the foods of Scotland

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