Hold the haggis: the changing face of Scottish food

Ask someone south of the border for their thoughts on Scottish cuisine and they’ll inevitably offer up thoughts of two Gaelic gastronomic inventions: haggis and deep-fried Mars bars. 

Despite the wealth of produce available – and exported – from the country, Scottish fare has struggled to shake its tartan-clad clichés. Take a table in London and you’ll find Orkney scallops, Isle of Mull oysters, highland venison and Outer Hebridean whisky on restaurant menus, while bonnie chefs like Quo Vadis’s charismatic Jeremy Lee and industry darling Adam Handling lead the capital’s kitchens. But in the depths of Braveheart country, the restaurant scene is now freshening up as a bevvy of young chefs make the most of Scotland’s generous natural larder to serve Michelin-worthy meals.

Don’t think this is fine dining of the silent, white tableclothed type, though.