What is traditional Scottish Food?

Scottish food and meal ideas for your holiday in the Cairngorms

Forget deep fried Mars bars and deep fried pizza 😁

Cullen Skink

A rich and comforting Scottish fish soup made with smoked haddock, onions and potatoes. A perfect starter for a Burn’s Night Supper in January.

500g of smoked haddock (undyed)
1 litre of whole milk
2 onions, peeled & diced
25g of butter
2 large potatoes, peeled & cut in 2cm dice

  • In a shallow pan, poah the haddock in milk for 6 – 8 mins, when cooked remove the haddock from the milk, keep the milk.
  • Sweat onions in butter until soft (not coloured). Add diced potatoes, cook for 5 mins.
  • Add the reserved milk to the pan, bring to a boil and simmer until the potatoes are cooked through.
  • Mash the potatoes
  • Flake the haddock and return to the pan, season with salt and pepper to taste

Looking for a local fishmonger? Pro Fish Services Ltd, Aviemore , Call 01479 810576

Haggis, Neeps and Tatties (Haggis, turnips and potatoes)

A perfect quick and easy dinner for the family.

907g of Haggis
1 kg of turnips
1 large carrot
1kg of potatoes (Maris Piper have a good flavour)
100ml of milk (warmed)
80g of butter
Salt & pepper

  • Heat the haggis (follow the instructions on the label)
  • Peel the potatoes, turnips & carrot
  • Dice the turnips & carrot into 1cm cubes
  • Cut the potatoes into quarters
  • Gently boil the potatoes in a pan of salted water, 20 – 25 mins until soft
  • Gently boil the carrot & turnips in a separate pan of salted water, 20 – 25 mins until soft
  • Drain each pan
  • Add 40g butter, 100ml of milk to the potatoes, mash until creamy, add salt & pepper to taste
  • Add 40g butter to the turnips & carrot, mash (not too smooth), add salt & pepper to taste

Mix up some instant gravy granules with boiling water for a quick gravy. Yum!

Looking for a local butcher?

Mackinnons of Speyside, Aviemore, Call 01479 258008
D Gilmour Butchers, Kingussie, Call 01540 661212
Cairngorm Butchers Ltd, Grantown on Spey, Call 01479 870304


A dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle.


570ml of double cream
85g of porridge oats
7 tbsps of whisky
3 tbsps of honey
450g raspberries

  • Toast the oats in a frying pan (do not burn)
  • Lightly whip the cream to a soft peak
  • Fold in the whisky, honey, oats & raspberries
  • Serve in dessert glasses (serves 4)

I like to grate a bit of chocolate over the top too!

Looking for some local Whisky? Speyside Distillery, Aviemore & Tromie Mills, Call 01540 661060

I want someone to cook for me…..

Click here for details of Private Caterers and restaurants in the Cairngorms National Park.


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