When asked to consider the culinary contributions of Scotland, most people will likely think of haggis. To our surprise, Scotland delighted us with a vibrant restaurant scene fit for a foodie. As with all Two of Takeoff’s trips, we made food central to our adventure in a new land.
Scotland’s lush countryside and access to the sea inspires much of the local cuisine. Fish, seafood, lamb and game are staples on most restaurant menus. Meals were capped off with traditional Scotch whiskey or a pint from their growing craft beer scene.
While in Edinburgh, we had amazing fish and chips and other British staples. We loved the haggis lollipops and extensive whiskey options at the Queens Arms Pub.
During our pass through the Scottish Highlands, we stopped in Loch Ness. No Nessie sightings, unfortunately! As a consolation, we enjoyed a fantastic meal at The Dores Inn, a local favorite pub and restaurant. Maggie ordered the seared fish, but Patrick won the day with the giant sampler platter. We feasted on mussels, smoked salmon, haggis fritters, local cheese croquettes, and prosciutto-cheese rolls.
Our most memorable meal was from The Three Chimneys, a Michelin star-rated restaurant in Skye. Our gracious B&B host was kind enough to make the half-hour drive to drop us off. When we arrived, the host whisked us over to the adjacent cottage house for cocktails. We sipped on local brews while taking in the views of the bay.
Once seated at our table, our waiter presented us with our eight-course tasting menu. The Scottish salmon, served with wild garlic, asparagus, and a crispy quail egg was a standout favorite. The deer sausage and pork belly dishes were exceptional. The restaurant surprised us with a special dessert plate to celebrate Patrick’s birthday.
On our way out of Skye, we stopped at the Talisker distillery for provisions and The Oyster Shed for a quick bite. The Oyster Shed is a seafood market for locals, but doubles as a popular food spot for lunch. Maggie opted for delicious grilled/smoked salmon, while Patrick got fresh scallops.
It was an epic Scottish food adventure, which Two For Takeoff will not soon forget.
