Scotland has, quite literally, a feast of traditional food which is
world famous. Porridge, haggis, stovies and Dundee Cake are only a
handful of tasty examples which immediately spring to mind.
Our food owes its origins to several cultures and their influences.
There are, for example, the Celtic roots which give us oatmeal and
the girdle; girdle (or griddle) cakes exist in many forms in Ireland,
Wales, the Isle of Man and Brittany. The Scandinavian influence bequeathed
methods of curing both fish and pork, while it is likely that the original
Aberdeen Angus cattle were of Viking stock.
The close connection with France - "Well keipt ancient alliance
maid betwixt Scotland and the realme of France" - dates back to
Charlemagne in the 9th century. Alexander II and III had French wives
and both James V's wives were French. The Franco-Scots Alliance was
signed in 1295 when Edward I of England was feuding against both countries.
The French dessert was introduced to Scotland in the 16th century,
the table being disserved or cleared, while the fruits and sweets which
followed were eaten in another room. The Exchequer Rolls tell us that
James I had a French cook and probably his successors followed suit.
Here we share with you some favourite traditional Scottish fare, and
a little information about its origins and history.
