Traditional Scottish Foods

The foods traditionally associated with Scotland may seem a little plain – even dull – in today’s world of readily-available international cuisine. However, not only did they keep many communities alive, they also ensured health and vigour which was the envy of many other nations in pre-industrial times. Many of these foods – oats, oily fish, kale for example – are finding new popularity today as healthy options, both in traditional and in modern dishes.

Most rural communities in Scotland were self-sufficient. Oats were the great staple. They were used to make oatcakes, porridge and bannocks. They were also used to make stuffings and to thicken soups and stews. Cattle were kept for meat and also for milk which was made into butter and cheeses. All parts of the animal were used, hence the origin of haggis, black pudding and such. Milk was also available from goats and sheep while hens and wild birds provided eggs. Communities living by the coast or by rivers supplemented their diet with fish, with the surplus being dried or smoked for use during the winter. They also used dulse, a finely flavoured seaweed, which could be eaten raw or cooked. There was not much variety in vegetables, with potatoes, kale (or kail) and turnips being the staples, but the summer would provide berries, plums, rowans, apples and pears in different parts of the country, and these would also be preserved to add cheer in the long winter months. Wild garlic added flavour to dishes and honey added sweetness.

Heritage foods with protected geographical status.

This logo signifies a distinctive traditional local food whose identity is protected under the EU food scheme as either “PDO” (Protected Destination of Origin) or “PGI” (Protected Geographical Indicator).

To gain this award, the food must fulfil certain criteria and must be produced, processed or prepared in the geographic area from where it originates and to which it owes its distinctive characteristics. These conditions make it difficult for producers to brand inferior products with a well-known geographical identity, and thereby help maintain the high quality and authenticity of the protected food.

Several British foods are already protected under this scheme. Perhaps the most familiar in Scotland is the Arbroath Smokie, which has PGI status, while Shetland lamb and Orkney beef have PDO awards. Elsewhere in Britain, famous cheeses such as Stilton, West Country Farmhouse Cheddar, Dovedale and Swaledale also enjoy this protection, as do Newcastle Brown Ale, Cornish Clotted Cream and Jersey Royal potatoes.

More applications for protected status are in the pipeline, as we join our European neighbours in acknowledging that our high quality traditional foods deserve preservation and respect. PDO/PGI status is a sign of provenance and reputation, and gives these products a unique competitive edge