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Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
The Scottish Food and Drink Fortnight is a nationwide festival in Scotland, designed to celebrate all aspects of Scottish food and drink, including its variety, producers and history. The event takes place at the start of September and is organised by Scotland Food & Drink and VisitScotland. [1]
Scotland Food & Drink is the industry leadership trade association established in 2007. It aims to collaboratively grow the value of the industry to £30 billion by 2030 and to reinforce the reputation of Scotland as a Land of Food and Drink. In addition to its private sources of income it receives financial support from the Scottish Government.
Food and drink companies of Scotland (4 C, 8 P) H. Haggis (9 P) History of Scottish cuisine (7 P) L. Scottish cuisine-related lists (5 P) R. Restaurants in Scotland ...
Atholl brose (or Athol brose, Athole brose) is a Scottish drink obtained by mixing oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions). ). Atholl brose has also become an alternative name for the dessert cranachan, which uses similar ingred
Brose is a Scots word for an uncooked form of porridge, whereby oatmeal (and/or other meals) is mixed with boiling water (or stock) and allowed to stand for a short time. It is eaten with salt and butter, milk, or buttermilk.
Pages in category "Food and drink in Scotland" The following 3 pages are in this category, out of 3 total. This list may not reflect recent changes. F.
Sowans or sowens (/ ˈ s u i n z / |; / ˈ s ʌ u ɪ n z /; / s ɔɪ n z /; / s w i n z /; [1] Scottish Gaelic: sùghan), also called virpa in Shetland, [2] [3] is a Scottish dish made using the starch remaining on the inner husks of oats after milling. The husks are allowed to soak in water and ferment for a few days.
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