Smokies

A wood-smoked haddock.

Bannocks (or Oatcakes)

A barley and oat-flour biscuit baked on a griddle. In modern times bannocks are often eaten with cheese.

Scottish Beef

The Aberdeen-Angus breed of beef cattle are now widely reared across the world. Renown for their rich and tasty meat, which makes excellent steaks.

Scotch Broth or Hotch-Potch

A rich stock is traditionally made by boiling mutton (the neck is best), beef, marrow-bone or chicken (for a chicken broth). There is also freedom over the choice of vegetables, which should be diced. Carrots, garden peas, leeks, cabbage, turnips and a stick of celery can all be used.

Black Bun

Black Bun is a very rich fruit cake, made with raisins, currants, finely-chopped peel, chopped almonds and brown sugar with the addition of cinnamon and ginger.

Colcannon

A dish found in the Western Islands of Scotland and also in Ireland. It is made from boiled cabbage, carrots, turnip and potatoes.

Crowdie

A simple white cheese, made from the whey of slightly soured milk seasoned with salt, touch of pepper the rolled in oats.

Scottish Salmon

Since Victorian times Scottish rivers have hosted wealthy fishing parties on the estates of the aristocracy. Today the salmon tends to be smoked, and thinly sliced, served as an entrée

Forfar Bridies

An oval delicacy, similar to the Scotch Pie. Unlike the pie, the filling is crimped into the pastry case.

Haggis

Haggis is perhaps the best known Scottish delicacy, and it is wonderful stuff, with a rich flavor, although those partaking for the first time are often put off when they hear what it is made of... Haggis is made from sheep's offal (or pluck). The windpipe, lungs, heart and liver of the sheep are boiled and then minced. This is mixed with beef suet and lightly toasted oatmeal. This mixture is placed inside the sheep's stomach, which is sewn closed. The resulting haggis is traditionally cooked by further boiling (for up to three hours) although the part-cooked haggis can be cooked in the oven which prevents the risk of bursting and spoiling.

Scotch Pies

A round crusty pastry pie made without using a pie tin. These self-contained pies are filled with minced meat, The tradition is to use mutton, although in modern times beef is almost always used. A variation of the theme may contain onion in addition to the beef. Differentiating between the ordinary pie and the onion variety was traditionally made easier by the number of holes in the top; one for plain, two for onion. This distinction is sometimes also used for Forfar bridies.

Porridge

A simple dish, made of boiled oatmeal. It needs to be boiled slowly and stirred continuously with the traditional spirtle - a wooden stick - to avoid the formation of lumps! It has remarkable properties for preventing hunger. Today it is often eaten for breakfast, with the addition of milk, and a small plate keeps you feeling full until lunchtime.

Traditionally crofters in the Highlands of Scotland would make a large pot of porridge at the beginning of the week. Once allowed to cool, it would be cut into slices, and the crofter would places a slice in his pocket for lunch.

Stovied Tatties (or Stovies)

Stovies are a potato-based dish, designed to use up left over meat and vegetables. The stovies have the consistency of mashed potatoes.

The following menus have been complied by some of the top reception venues in Scotland.

• Cream of Mushroom Soup with Garden Herbs & Port.

• Supreme of Chicken with Tomato, Mustard & Tarragon Scented Sauce.

• Light Raspberry & Drambuie Mousseline With Crisp Gaufrette Wafers & Fresh Vanilla Custard

• Freshly Brewed Coffee With Mint Creams

• Fan of Ripe Seasonal Melon
  With Fresh Fruits & Strawberry Syrup.

• Supreme of Chicken
  In a Light Mushroom & White Wine Sauce With Fresh Garden Herbs.

• Baked Lemon Tart
  Glazed & served with
  A Dou of Dessert Sauces.

• Freshly Brewed Coffee
  With Hand Made Petit Fours

• Warming Red Lentil Broth
  With Root Vegetables & Cracked Pepper.

• Roast Loin of Pork
  With Apple & Calvados Sauce
  Chives & Fresh Cream.

• Exotic Fruit Mousseline
  With Mango & Raspberry Coulis.

• Freshly Brewed Coffee
  With Mint Creams.

• Rich Chicken Liver Pate
  With Baby Leaf & Herb Salad.

• Fillet of Salmon
  In a Brioche & Herb Crust
  With Tomato Fondue.

• Chantilly Cream Profiteroles
  With Butterscotch Sauce.

• Freshly Brewed Coffee
  With Hand Made Petit Fours

• Medallions of Scottish Salmon
  & Fresh Herbs on a Creamy Lemon Dressing.

• Cream of Broccoli Soup
  With Almond Nibblets & Chopped Herbs

• Roast Breast of Chicken
  Garnished with Baby Onions, Mushrooms & Bacon
  Served on a Rich Madeira Sauce

• Sticky Toffee Pudding
  With Chocolate Sauce & Vanilla Ice Cream

• Freshly Brewed Coffee
  With Hand Made Petit Fours

• Roasted Woodpigeon Supreme
  With Sweet Peppers, Leeks & Parmesan.

• Cream of Cauliflower Soup
  With Arran Mustard & Cheddar Cheese

• Roasted Rack of Border Lamb
  With a Herb Crust, Rich Red Wine
  Shallot & Thyme Essence

• Tangy Fresh Orange Tart
  With Milk Chocolate Cream

• Freshly Brewed Coffee
  With Mint Creams