The traditional food and cuisine of Scotland is something which I would venture to suggest is greatly misunderstood in the wider world at large. There will be many who will think of the traditional food of Scotland as being such as haggis or shortbread. Likewise, there will be those who will think of the traditional food of Scotland as being Aberdeen Angus beef or deep fried fish and chips. The reality, however - as is so often the case with wider perceptions - is somewhat different and although these items played and continue to play their part in Scottish cuisine, there are a great many other foods equally important.
It is probably fair to say that quality cuisine is not something which most people associate with Scotland. This is largely down to both the misconceptions described above and to Scotland's effective isolation in comparison to the countries in the centre of Continental Europe. The latter point means that Scotland has not had the "through traffic" which countries such as France and Spain have had over the centuries, lending a cosmopolitan quality to their cuisine and culture. This does not mean to say, however, that traditional Scottish food is either bland or unappealing.
Fish has formed a great part of Scotland's cuisine for centuries. This is largely down to the length of Scotland's coastline in comparison to its overall size. The fishing industry was once massive in Scotland and the rich fishing grounds of the Atlantic and the North Sea were more than capable of providing for a nation. The cooking methods for the different species of fish and shellfish were adapted over the centuries to eventually provide a rich portfolio of Scottish seafood recipes.
Arbroath smokies originated in a small fishing village a little way north of the town of Arbroath, on Scotland's East Coast. In order to be classed as true Arbroath smokies, the fish must be haddock. They were originally smoked on the beaches by the women of the village in halved barrels over open fires - with the aid of sackcloth - after being caught and gutted at sea by the men. They are still produced to this day, though obviously most often in larger, commercial smokehouses.
Cullen skink is a soup made principally from smoked haddock, potatoes and onions. It takes its name from the small village of Cullen in Northern Scotland and is still widely made and enjoyed to this day.
Shellfish also form a huge part of the traditional food of Scotland. Everything from lobsters, to prawns, to scallops, to mussels were employed in a great variety of dishes, or even in some instances eaten raw, straight from the shell. Right up to the present day, many Scottish coastal restaurants and hotels will offer a seafood platter, which is an absolute gourmet delight for any fish lover to behold and consume.
Mutton held a prominent place also in the traditional food and cuisine of Scotland, though is much less widely consumed in present times. It was probably mutton which was first used in the preparation of stovies, another classic Scottish dish. Stovies was originally made from the remnants of the previous day's roast, frequently to feed the servants in the larger households. It is simply mutton, sliced potatoes and onions, stewed in beef dripping, salt and occasionally spices such as nutmeg. Stovies is still common in Scotland today but is more frequently made with such as beef or even sausages.
Cranachan is a traditional Scottish pudding or dessert. It is prepared simply with toasted oatmeal, mixed with whipped cream and Drambuie, the famous Scottish liqueur. Very often, it is then topped with fresh fruit, particularly raspberries.
Although I have effectively only scratched the surface of those many dishes and ingredients which form a part of the traditional food and cuisine of Scotland, I hope that I have demonstrated that there is a lot more to same than often meets the eye. In this respect, I hope that when you now hear the traditional food of Scotland mentioned in wider circles, more than haggis, shortbread or Aberdeen Angus will spring readily to mind.