I think part of the issue is that every pub has the same items on its menu and after a week or so, some variety would be nice. Here is the menu of every place (outside of cities) we observed:
- Fish and chips (had many, many times. Don’t need fish and chips again for a year or two)
- Haggis (honestly, if you get good haggis, it’s real good, but I don’t want to eat it every day)
- Neeps and tatties (mashed root vegetables and potatoes)
- Black pudding (congealed blood and oats mixed into a savory pudding)
- Pies (usually filled with minced meat and potatoes – can be very good or meh)
- Cullen Skink (smoked fish soup – can be great after a day of hiking in the rain or not, depending on the location)
The theme here is heavy on the meat and carbs. After a few days, it might leave a person craving a salad or any level of fresh vegetables that aren’t comprised of peas and carrots. I love you Scotland, but you made my stomach do things that 2 years in the Peace Corps in Guatemala didn’t do.
In general, all of the higher end restaurants had versions of the above that were amazing. The Clachlan Inn in Drymen had the best pies. Bridge of Orchy Hotel had the best food of the trip, hands down. It does all of the traditional Scottish cuisine exceptionally well AND has a diverse menu featuring a very good salad entrée (oh my heart!) as well as some of the best salmon I’ve ever had. Which leads me to salmon. I grew up in Seattle – Scotland has the best salmon I’ve ever had. Smoked salmon eggs benedict, grilled salmon, however you can get it, have it. At a certain point, we were burned out on heavy food and pivoted to ordering fish. Salmon is the secret powerhouse of Scottish cuisine. It is beyond delicious.
