8 results for tag: Haggis

Forks at the ready in Scotland

The last forty-eight hours has created the perfect menu for a leisurely day trip or once-in-a-lifetime holiday or celebration in Scotland. Our Director and Chief Tour Curator Brenda Anderson tells you why: Put simply, Scotland has launched both its first ever Food Tourism Action Plan and the 2018 Scotland Food & Drink Fortnight. This offers great news if like me you step out the front door and use your stomach as your guide! Trying the local cuisine and liquid libations of a nation is one of the very best ways to experience the local culture and really get under the skin of a place.  Almost ten years ago, Mr Erik Wolf described Scotland as ...

Food for business as well as pleasure

It’s less than a month until the World Food Travel Association (WFTA) starts orchestrating the largest food and drink based research project ever conducted. What’s more everyone from DMO’s to individuals with a passion to develop Scotland in the business or tourism sector can get involved. Although Scotland excels at promoting Whisky Tourism, I’m sure you will agree in relation to Food Tourism there is still work to do (for yes, we are indeed more – much more - than simply haggis and shortbread). There is absolutely no doubt we have the potential to be a great food destination. With the forthcoming project we have the chance to include ...

3 Scottish foods worth going the extra mile for

These 3 delicious Scottish foods are not quite so easy to find, but here's why they're well worth going the extra mile for. Would you travel for food? If so you are part of a fast growing population of experience seekers. Those, who love nothing more than getting to grips with the country they are in via the readily available iconic national dishes and the more unusual regional and local specialities. As dedicated food travellers ourselves we work tirelessly at Tasting Scotland to create a range of premium quality culinary, food and whisky tours across the whole of Scotland that tells the Scottish story; one glorious mouthful or sip at a ...

Lifting the lid on Scotland’s Food and Drink

Last Friday the National Library of Scotland in Edinburgh, the world centre for the study of Scotland and the Scots, opened its summer exhibition and it looks to be a cracker for Scotland's food and drink enthusiasts. The 'Lifting the Lid: 400 years of Food and Drink in Scotland', exhibition uses a variety of material including a rich collection of manuscripts, books, household accounts, tradesmen’s bills and recipe books, as well as feature both amateur and government films to tell the story of Scotland’s food and drink. As part of the Year of Food and Drink, this gives you a chance to delve deep through the centuries and explore Scotland...

Top 5 must-try food and drink when in Scotland

When it comes to travel, we all know there is something very special about enjoying the food and drink of the country you are in. It tells a story like no other story can be told. The food on a plate is the only form of art that touches all 5 senses. Quite incredible really. In Scotland, we are blessed with a fantastic natural larder. From Shetland lamb who graze on nutrient rich seaweed in the north to wild river salmon further south, from ripe raspberries in the east and sublime seafood in the west there is a feast of local and regional flavours around every corner and a plethora of stories just waiting to be heard. We were recently pushed to ...

Gie her a haggis

Today, the 25th January marks the birthday of Scotland’s most famous bard and one of our national heroes, Rabbie Burns. Long standing traditions at Burns’ Suppers have become as much a tribute to Scottish food and drink, as to his work. But few probably realise just how closely each of the courses from Scotch Broth to Haggis, Neeps and Tatties, Cranachan and Cheese and Oatcakes washed down, most likely with more than just, a wee dram of whisky ties in with Burns the man, from his childhood experiences to his writing and his, shall we say, vivacious love for life. Much of Burns’ work, is itself, littered with Scottish culinary references. ...