The Combined Council of Scottish Societies

(Auckland NZ)

Traditional, Classic & Modern Food Styles of Scotland

Traditional Scottish Cuisine is by its nature simple and basic.  The harshness of the early environment, a lack of ingredients and modest resources available combined with a natural ingenuity has created a classic style which today has been refined by the geography and international alliances as they developed over time.

Bakery - Abernethy Biscuits, Bannock or Oatcake and variations Selkirk and Yetholm, Black Bun, Butteries or Rowies, Caramel Shortbread or Millionaire Shortbread, Chocolate Whisky Gateau, Dornoch Dreams, Drop Scones or Scotch Pancakes, Dundee Cake, Fatty Cutties, Flapjacks, Fruit Slice or flee cemetery, Gingerbread, Loaf, Petticoat Tails, Rolls, Scones, Scots Crumpets, Shortbread, Soufflé, Tiffin.

Cereals and Breakfast - Brose or Crowdie, Crowdie – can also refer to a cheese.  ‘Gruth Dubh’, gaelic for Black Crowdie, is so named for the crushed peppercorns added for flavour. Porridge, Skirlie, Sowans.

Confectionery - Sweets (or sweeties, a general name for boiled sweets and toffees) have been a favourite of the Scots since the 15th century after sugar started to be imported. A licence is recorded as being issued to a manufacturer in Glasgow in 1665 and shortly after the city became known for sugar refining. Scotch Mints started out as spheroid however have become oval, longer than they are wide usually with a hard outside and soft, chewy inside. Berwick Cockles, Chocolate Fudge, Crispie Mars Bars, Deep Fried Mars Bars, Edinburgh Rock, Gaelic Fruits, Granny Sookers, Hawick Balls, Helensburgh Toffee, Jethart Snails, Lucky Tatties, Marzipan Dates, Moffat Toffee, Pan Drops, Peppermint Creams, Peppermint Slice, Puff Candy, Rowan Jelly, Soor Plooms, Strippit Baws, Tablet, Toffee Apples, Treacle Toffee, Whisky & Chocolate Crunch.

Desserts - A relatively recent phenomenon but enormously popular.  Barley Pudding, Blackberry and Apple Soufflé, Caledonian Cream, Cheesecake, Cloutie Dumpling, Cranachan, Crowdie Cream, Crumpets, Dunesslin Pudding, Ecclefechan Butter Tart, Edinburgh Fog, Island Creams, Melrose Creams, Meringues, Pudding Sandwich, Raspberry Creams, Raspberry Cream Crowdie, Scotch Mist, Scotch Trifle or Tipsy Laird, St Fillans’ Fruit Pudding, Sticky Toffee Pudding, Strathbogie Mist, Tipsy Cake, Wafers.

Drinks - Sanitary conditions in early cultures when villages, hamlets, towns and cities became part of the landscape prohibited the consumption of water.  The process of fermentation killed the bacteria that could decimate an urban population so they all had their favourite and for most it was some form of beer.  The Scots and Roman preferred red wine.  Monks are recorded as bringing their craftsmanship to the Northern Isles around the 11th century however the ancient Celts were producing ‘uisgebeatha’ (the water of life) before this.  Atholl Brose, Beer, Brandy, Cafe au Drambuie or Gaelic Coffee, Claret, Cocktails, Irn-Bru, Gin, Ginger Wine, Heather Ale, Het Pint, India Pale Ale, Port, Powsowdie, Scotch Mist, Whisky, Whisky Punch, Whisky Stout, Whisky Toddy, Wine.

Miscellany - There’s always something that doesn’t fit a category.  Butterscotch, Deep Fried Pizza, Dunsyre Blue, Heather Honey, Macaroni Pie, Marmalade, Omelettes, Pasta, Pies, Scotch Eggs, Stovies, Tayside Tang, Tunnock’s Caramel Log, Tunnock;s Caramel Wafer, Tunnock’s Snowball, Tunnocks Tea Cakes.

Meat - As is usually the case, the high born took the best therefore the big beasts and game were off limits to anyone else.  These items were rarely on the table however the offal and discards were.  Black, Red and White Pudding, Boar, Casseroles, Cattle (Aberdeen Angus, beef, veal) Collops, Corned Beef Soufflé, Festy Cock, Forfar Bridies, Hare, Haggis, Howtowdie, Kilmeny Kail, Lorne Sausage, Meatloaf, Mutton Ham, Pig (Ayreshire bacon, ham) Potted Heid (Brawn), Potted Hough, Poultry (Chicken, Duck, Gannet, Goose, Grouse, Gull, Partridge, Pheasant, Puffin, Swan, Turkey) Rabbit, Sheep (hogget, lamb, mutton) Steak Balmoral, Venison.

Seafood - With the coastline of the mainland and the associated islands that claim allegiance to Scotland there are 16500Km of beaches and cliffs available to collect or fish Cod, Crab, Haddock, Herring, Prawns, Salmon, Scallops, Sea Bream, Salmon, Seal, Shellfish, Squid, Trout, Whale.  Arbroath Smokie or Toastie, Cabbie Claw or Cabelew, Crab Pate Pasta, Crappit Heid, Eyemouth Pales, Finnan Haddie, Kedgeree, Kippers, Rollmops, Smoked Salmon Pate, Tweed Kettle.

Soups - Scottish soups tend to be hearty, thick and full flavoured.  Auld Reekie, Baud Bree, Cullen Skink, Green Pea, Hairst Bree, Leek & Potatoe, Partan Bree, Powsowdie, Scotch Broth.

Vegetables - Barley, Beans, Cabbage, Carrot, Kale, Leeks, Lentils, Potatoe, Turnip and the clever combination of any of these lead to the meat mans’ worst nightmare – salads!  Cauliflower & Cheese, Clapshot, Colcannon, Curly Kale, Neeps & Tatties.

This list is by no means exhaustive however the number of links is prohibitive to list here!   We hope what's listed here gives you 'food for thought' and enjoy your seach for these.

Rampant Scotland Traditional Recipes Index

Scotlands Enchanting Kingdom

Tour Scotland

Traditional Scottish Recipes 1

Undiscovered Scotland

Traditional Scottish Recipes 2

Scotsman Food and Drink

Celtic Radio

Scottish Culture and Life

Scottish Mum Blog


DIY Scotch Pie Company

Taste of Scotland

Recipes from Granny’s traditional Scottish Kitchen

The Scotch Kitchen

Stonington Seafood

Scottish Recipes from the Glasgow Guide

Scottish Cooking

Living in Scotland Food Page

Food For Life Scotland