Scotland is known for strange English, hard drinks and frequent rains. But there is much more to the region in the north of the United Kingdom – and especially in culinary terms. All you have to do is dare to climb into the little machines and look behind the scenes.
There is a problem with the plane going from Glasgow to Islay. Engine really doesn’t want to start, pilot tries again and again, then calls technicians for help. Will a flight to the southernmost and possibly most beautiful island in the Inner Hebrides, which takes less than 30 minutes, still work? It wouldn’t be a bad idea to spend the night in Glasgow or Edinburgh, but Islay’s home of the famous PT Whiskey is a must-see.
Whiskey is a common thread running through the culinary culture of Scotland. You meet them everywhere: in bars in big cities, in country pubs, with producers who have long recognized the tourism importance of beverage production and sometimes even gastronomically remodeled it. Chic boutique hotels provide the ideal setting for an unforgettable stay in Scotland.
1. Malt Whiskey
It doesn’t work without brandy, more or less longer stored grain in 1001 types. Not that Scots drink it for breakfast, but in the late afternoon you can taste a 12-year-old and try one of the ripe, spicy rarities afterwards. A few drops of water are allowed in the malt, shrink over ice. You Can Go To Many Distilleries, But The Guest House Has A Guarantee glenmorangi There is no overnight stay. (If you get the chance: it’s worth it.) That some distillers have culinary ambitions – for example at glenturate – Pleasant.
2. Scottish Breakfast
You can not do without oatmeal, because what the Swiss have for Birchermüesli, the Scots have more or less coarse oatmeal. Fills you up for half a day and can be eaten before or after the equally popular Eggs Benedict. On the other hand, bacon and sausage aren’t necessary, while whole grain toast and orange marmalade are at least a courtesy to try. My breakfast at the hotel was exemplary «Machri», the number one spot on Islay for a great place to stay but where the evening meal was disappointing.
3. The Haggis
There is no need to be intimidated by this distinctive feature, as it is ultimately nothing more than a lamb belly stuffed with some offal, as found in many Swiss sausages, as well as onions, spices and oats. On official invitation, a bagpipe player is preceded by huggies who are solemnly carried into the room, then a song of praise for the classic is sung, and finally portions are served, which are best served with whiskey. is served. Best Haggis? Maybe in «ubiquitous chip,
4. Edinburgh’s Bar Scene
It is best for visitors to stay overnight «Tigerly Hotel» Central to Edinburgh – First because the house has a very lively bar, secondly the rooms and suites of this boutique hotel are first class furnished. Third and most importantly, there are tons of exciting bars just around the corner. «The Black Cat» is rustic (I drank the current limited edition Ardbeg, which was worth every pound), in «panda and sons», in a hidden location a few steps down, great cocktails are celebrated.
5. Bus Islay
Good weather is rare on this island, if by good weather you mean consistent sunshine. Otherwise there is no harm in this island famous for its meadows, golf and deserted beaches. Peat mined here for thousands of years dries the barley with its help and thus gives the whiskey its alluring aroma. ardbeg Truly considered a cult distillery, but one definitely not to be missed, even laphroeg to stop by.
6. Scottish Oysters
The French take pride in their oyster production and indeed great qualities exist in the Atlantic and Mediterranean. But you can also think of Scottish oysters. You can get them at many restaurants, or you can visit directly latch fin, the fjord where most of the local oysters are cultivated. Scottish lobster is rare but often great.
7. Gourmet Restaurants and Trends Gastronomy
They exist, even though Scots – like the English – were not long considered open to fine cuisine. ,Andrew Fairley at Gleneagles» Considered Scotland’s number one among fine dining, it is also a fine mix of traditional and fine cuisine that inspires. In “The Scran and Scali» In Edinburgh you can experience such trendy gastronomy and order Haggis or Scottish Wagyu Beef apart from Lock Fen Oysters. No one should say that Aberdeen Angus was the only variety of beef the Scots cared about!
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