Photo: Contiki
When you think of Scotland, your first thought is probably of Edinburgh Castle, or the adorable cuddly-looking Highland cows, or maybe even the soulful wail of bagpipes. But you probably don’t think of the food. Whiskey? Sure. But not food.
And if you do think of the food, you probably think of haggis and deep-fried Mars bars first. But we’re here to tell you that Scottish food is built on so much more than that! And actually, the wild country filled with rolling hills and lush forests, has a great relationship with local and organic products – making their dishes pretty bloody fantastic.
Having recently travelled to Scotland on our Scotland in a Week trip, American foodie influencer Sarah is here to tell you all about her experience eating her way through the country and supporting local farmers.
Local dining experiences, like the one on this trip, make up the heart and soul of travel, while lowering our carbon footprint and supporting local farmers and food growers. As such, it’s one of Contiki’s sustainability goals (Goal 4). As of 2024, per our Impact Report, Contiki has at least 1 Local Dining Experience on 83% of itineraries.
Hi Sarah! What were your expectations of Scottish food before your trip? Did you know of any traditional Scottish dishes?
“I expected traditional British fare like fish and chips, afternoon tea, and full English breakfasts, but what I discovered was a culturally diverse culinary scene that far exceeded my expectations!”
“I’d heard that the Scots make the best Sunday roasts, and of course, I have heard of haggis.”
What dishes did you get to try on your trip? Which were your favourite?
“I went on a spectacular sticky toffee pudding tour, and my favourite was the one at Makars Mash Bar in Edinburgh. It was the first time I’ve ever had STP and it prompted me to order it from every menu for the rest of the trip!”
“Another few of my favorite bites were at Hot Toddy, the mussels were so delicious; Rothiemurchus Estate, the lunch roast was probably the best roast on the trip; and surprisingly, even the McDonald’s in Glasgow had a really fun menu!”
Did anything surprise you?
“How fresh everything was! Every restaurant we went to prepared their food fresh that day, or even within the hour of ordering, and most of the produce was sourced the same day or at peak freshness.”
Speaking of produce, what was some of your favourite local Scottish produce?
“In my free time, I would go to local grocery stores around my hotel to see and taste some of the local produce. I loved having rhubarb, leeks and purple broccoli which were in season when I visited.”
In your day to day cooking, how important is organic food to you?
“Consuming sustainably and responsibly grown food is deeply important to me — not only for its clear health benefits, but also for its positive impact on the environment and food systems.”
What were your thoughts on the Farm-to-Table Experience? Was this something you have ever done before? What did you learn?
“100/10 experience, I felt great learning about the food I was eating, and I was able to enjoy the original taste of local ingredients.”
“The experience definitely gave me a new perspective on the food I eat every day. I realised that while eating organic is important, the way food is sourced and its environmental impact matter just as much to me.”
“The meal at the Dundreggan Rewilding Center, which is all put together with local and in season ingredients, was also amazing and great fuel for a day learning about conservation.”
When you travel, how important is sustainable eating to you? I.e. supporting local shops/restaurants, etc.
“It’s my preferred way to travel! Eating sustainably and supporting local restaurants/shops is one of my favorite ways of giving back to the community that has welcomed me to visit – and tipping well, of course.”
In terms of sustainable eating, what do you think the importance of working with local suppliers is?
“Working with local suppliers is crucial for sustainable eating because it reduces the carbon footprint associated with long-distance food transportation. It also supports local economies and helps small-scale farmers who often use more environmentally friendly practices. Additionally, sourcing food locally fosters seasonal eating, which can lead to fresher, more nutritious meals!”
Contiki emphasises the importance of engaging with local supplies and eating local products across our trips and accommodation. Did this aspect surprise you?
“It was a truly enjoyable experience that deepened my appreciation for Contiki and made me even more enthusiastic about supporting the brand.”
Is there a Scottish recipe you want to bring home and cook for your friends/family?
“Sticky toffee pudding 1000%!!”
