It is true to say that the Scots love a drink, and much of their socialising is done down the local pub. The humble pub acts as more than just a watering hole, mind you; it can be a place where the entire community can gather to share news, stories and gossip. At many pubs, open mic sessions of traditional and folk music are commonplace and free to enter.
You don't have to be the world's biggest drinker to enjoy a pint of lager, a small 'dram' of whisky, or even just a good pub lunch at a Scottish howff. This is definitely worth doing as it will be a memorable part of your trip as you will almost certainly meet some real Scots.
Here's a good tip for you;
Don't tip the bar staff, you will immediately be revealed as an outsider and it won't win you a free round. On the issue of rounds; it is not uncommon for people drinking in groups to buy one another rounds during any drinking session. It is extremely bad manners to pass on your turn, so don't!
Local breweries are making a major resurgence across all regions in Scotland after years of dominance by large multinationals. While there has always been a strong vein of local brewing tradition running through Scottish culture, it is now getting much more publicity as a possible backlash to what some might see as a stranglehold on small business. In each region you will find a number of small, local breweries and quite a few microbreweries as well. The most widely available brands are McEwans and Tennents, each with a plethora of different types of beer, from light lagers to dark coloured ales. Among the smaller producers; Deuchars IPA and Orkneys Dark Island are worthy of note. I've only ever tried the IPA and I must say it is a very refreshing and creamy bitter. The stout of choice is Guinness from neighbouring Ireland and Stella Artois from France is the lager of choice.
If you're not used to the strength of U.K beer then be warned. It has a higher alcohol content than North American beers, and that even goes for American beer such as Bud, so please be aware if you plan on having more than a couple.
Whisky;
If you're in Scotland or anywhere in Europe for that matter, you don't need to identify Whisky as Scotch Whisky as it is taken for granted that that is what it'l be. If you would like a North American whisky then you must ask for it by brand. Those that know about these things would recommend a single malt Scotch, whose taste is largely dependant on where it has been distilled. The typical flavours tend to be; peaty Island, sweet Lowland and smooth and balanced from the Highlands. Or, if you're like me, they all taste like burning fire no matter where they're from!
Single Malts tends to be for sipping and shouldn't be corrupted by serving it with ice or anything other than a few drops of tab water. If you would like a Whisky cocktail then expect it to be from one of the well known blends such as Famous Grouse or Bells, and not a single malt.
To stay undercover as a true Scotsman when asking for a whisky, order in your best Scottish accent, a 'wee dram'. This means a small shot and the bartender will think you're the local he somehow always misses. The best way to drink it is neat (with nothing added), however some say that a few drops of tap water can bring out its flavour and aroma. Either way, don't ask for an Evian!
A note on Scottish cooking:
Scottish cooking in the traditional sense is both hearty and satisfying. The main foods in the countries culinary repertoire are potatoes (colloquially known as tatties), oatcakes and porridge, game (of which Scotland has plenty),turnips (known as neeps) and fish.
For far too many years was the Scottish restaurant experience typified by over boiled meats and watery, overcooked vegetables. However, in the past twenty years or so, Scottish cuisine has witnessed a great renaissance, with a large swathe of independent restaurants opening up and offering the best ingredients the countries sizeable larder contains, while at the same time combining them with other exotic influences and styles.
One of Scotland's best known exports is Aberdeen Angus Beef, arguably the finest beef in the world. Also equally fine is Scottish Lamb renowned for its strong, rich and tender taste. Fish, in a land dominated by rivers, seas and lochs, is a staple and can often be found incredibly fresh. Scottish smoked salmon delicacy famous all over the world and can be enjoyed far more in its homeland than in your local Tesco. Scottish shellfish is also a world-beater, whether it be oysters and crab or langoustine and lobster. Game meat such as grouse, rabbit or venison is an important part of Scotland's natural food reserves and Haggis remains the national dish. However this is probably more due to symbolism and tradition than gastronomic merit.
Honey infused with heather is top drawer and jams make use of the countries abundance of soft fruits. Take Scottish Raspberries as an example, they are said to be among the best in the world. During your stay if you happen upon any of the famed local cheeses, you could do far worse than give them a try. Among the best if Criffle, from the south of the country. It is produced from the milk of Shorthorn cows that happily graze on only the freshest and greenest organic fields.
The best way to start your day..
Found in pretty much every B&B across the land is the deliciously full-fat Scottish breakfast or Full Fry Up. This is in essence very similar to the English breakfast and contains ; eggs, bacon, sausage, mushrooms, fried bread, tomato and black pudding.
If you want to dine out in restaurants then you will be surprised to find a heady mix of cultures has proliferated the restaurant scene, especially in Edinburgh and Glasgow. The main ones to be found are Indian, Thai, French and Italian, however the ubiquitous 'Fish Supper' is still the local's favourite.
Below is a list of some of the main dishes and ingredients.
Soups
Cullen Skink
Baud bree
Cock-a-leekie soup
Game soup
Hairst Bree (or Hotch potch)
Partan bree
Scotch broth
Fish and Seafood
Arbroath smokies
Cabbie claw (Cabelew)
Crappit heid
Eyemouth pales
Finnan haddie
Kippers
Rollmops
Smoked salmon
Tatties and Herring
Meat, Poultry and Game
Ayrshire bacon
Black pudding, Red pudding and White pudding
Boiled Gigot of Mutton or Lamb
Forfar Bridie
Collops
Haggis
Howtowdie with Drappit eggs
Kilmeny Kail
Mince and tatties
Mutton ham
Pottit heid
Potted hough
Roast Aberdeen Angus beef
Roast Haunch of Venison
Roast Grouse
Roast Woodcock/Snipe
Solan goose
Scotch egg
Scotch pie
Skirlie
Square sausage
Stovies
Vegetables
Clapshot
Curly Kail
Neeps and Tatties (Swede and Potato)
Rumbledethumps
Tattie scones
Fruits
Raspberries
Slaes
Blaeberries
Strawberries
Porridge
Dairy and Cheese
Bishop Kennedy
Carola
Criffel
Crowdie
Ayrshire Dunlop
Gigha
Isle of Mull Cheddar
Lanark Blue
Loch Arthur
Morven
Caboc
Strathdon Blue
Dunsyre Blue
Galloway Cheddar
Puddings and Desserts
Burnt Cream
Apple Frushie
Blaeberry pie
Carrageen Moss
Clootie Dumpling
Cranachan
Deep-fried Mars Bar
Hatted Kit
Marmalade pudding
Tipsy Laird
Cakes, Breads and Confectioneries
Abernethy biscuits
Bannock
Berwick cockles
Black bun
Butterscotch
Butteries
Caramel shortbread
Drop-scones
Dundee cake
Edinburgh rock
Fatty Cutties
Hawick balls
Jethart Snails
Moffat toffee
Oatcakes
Pan drops
Pan loaf
Petticoat tails
Plain loaf
Scones
Scots Crumpets
Selkirk Bannock, variations include Yetholm Bannock
