The Independent Golfer
GOLF in SCOTLAND
ACCOMMODATIONS
TRAVEL and FOOD
OTHER RESOURCES

Excerpt from CHAPTER 8

Gie Her a Haggis!

....Eating in Scotland can be an enjoyable adventure for the Independent Golfer. Once you have moved beyond the standard large hotel dining rooms you enter the world of small, independent restaurants, tearooms and pubs that offer a delightful variety of fare at reasonable prices. Fish and other seafood are common and delicious in this country, surrounded as it is by the ocean. Game meat – venison, rabbit and grouse – is more common that we would find back home. The venison is a special, low-fat and tasty treat for the meat eater. There is also the typical fare that is very common to Scots and not too unfamiliar to Americans, though at times, the ways that Scots mix these foods seems a little strange to us. But then you might like a spoonful of baked beans on top of your baked potato!

Breakfast

Scots are proud of their Scottish Cooked Full Breakfast that is served in all bed and breakfast establishments and most hotels and restaurants. Just the hearty start-of-the-day meal for the Independent Golfer, it always contains eggs, at least two kinds of breakfast meat, some form of potato, grilled tomatoes, toast or roll, marmalade, coffee and juice and, if you want, porridge (oat meal) or cold cereal. Different eating establishments vary these basics in a number of ways. Eggs can, of course, be fried, boiled, scrambled or poached. The breakfast meat could be bacon which looks like thinly cut and fried strips of ham (regular American-style bacon is cut much thinner and called “streaky bacon” in Scotland.) Other meats that are served include veal, pork or beef sausage, black pudding (a kind of black sausage made from minced pork fat, pig's blood, and other ingredients), haggis (more about this later) or kippers (herring that is split, dressed, salted and smoked.) Potatoes come as either a triangular patty of hash browns that has been browned in a skillet or as “tattie scones”, thin triangular cakes made from potato flour. Grilled tomatoes, typically two halves warmed facedown in a skillet, are always on your plate. The toast will always be served cool, on purpose. It is presented in a little chrome or silver rack that keeps each slice separate and allows air to circulate freely. Why? Scots say it is to keep the toast crisp. (I always grab it quickly and get butter on it as soon as possible so that the butter will melt before everything goes stone cold. Soggy toast with melted butter is fine to my American palate.) Your Scottish breakfast may also contain sautéed sliced mushrooms and perhaps a spoonful of baked beans.

Though Scots are prideful of their Full Breakfast, they are also aware that not everybody would like such fortification first thing in....

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