History about the Food

Haggis

Haggis is a traditional Scottish dish. Although there are many recipes, it is normally made with the following ingredients: sheep's 'pluck' (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour. It somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings), sausages and savoury puddings of which it is among the largest types. Most modern commercial haggis is prepared in a casing rather than an actual stomach. There are also meat-free recipes specifically for vegetarians which supposedly taste similar to the meat-based recipes.

Haggis is traditionally served with "neeps and tatties" (Scots: turnip and potatoes), each of these being mashed, separately.

Black Pudding

Black pudding, blood sausage or blood pudding is a sausage made by cooking animal blood with meat, fat or other filler until it is thick enough to congeal when cooled. In the West, pig or cattle blood is most often used, sheep and goat blood are used to a lesser extent, while blood from poultry is very seldom used.

Scotch egg

A Scotch egg is a snack food of Scottish origin consisting of a cold, hard-boiled egg removed from its shell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. It is eaten cold, typically with salad and pickles.

Scotch eggs were traditionally a Scottish breakfast or picnic food, designed to be eaten fresh

Gala pie

Similar to the Scotch egg is the gala pie — a usually loaf-shaped pie with a hot water crust pastry case. Unlike the Scotch egg, the meat is not sausagemeat, but rather a meat filling like that in a traditional pork pie. Classically, these have several whole eggs embedded in the pie, although cheap convenience versions can use a long cylindrical core that resembles a single extremely elongated egg, made from the processed components of several real eggs

Drambuie

Drambuie (dram 'boo ee or dram 'byoo ee) is a honey- and herb-flavoured golden scotch whisky liqueur made from aged malt whisky, heather honey and a secret blend of herbs and spices.

It is produced in the Isle of Skye, Scotland, and can be served straight-up, on ice, or used as an ingredient in a mixed drink, such as the Rusty Nail cocktail.

The alcoholic content of this liqueur is 40% (80° proof).