![]() Warm your hands over a steaming bowl of Cullen skink, made with smoked haddock from nearby Mallaig, at The Rosedale Hotel Restaurant. In winter, dining locales are slightly more limited, but no less stellar. In the summer, the dependable Sea Breezes Restaurant (reservations necessary) is your go-to. Portree, the island’s capital, boasts a centrepiece of candy-coloured waterfront enterprises, most of which serve up groaning platters of just-caught brown crabs, lobsters, mussels, oysters, hake, langoustines and scallops. The perennially popular Isle of Skye – with its fierce landscapes and fascinating history – is an obvious pit stop. When the frantic summer season melds into winter, the island returns to its primordial condition of stillness. For some of the country’s best landscapes and cuisine, head to the Highlands and Islands you won’t be disappointed. The coast offers succulent treasures, such as langoustines and plump scallops, from its depths bucolic farms bear forth cheeses, Highland beef, and tender lamb. Game – venison, rabbit, pheasant – is plentiful. With its pastoral farmlands, deep woods, and winding coastline, Scotland teems with excellent and diverse produce. ![]() The Scots have good reason for their linguistic affection. Heard of “neeps and tatties”? They’re not a schoolyard insult, but mashed turnips and potatoes served with another national favourite – haggis (which can be most succinctly described as a sheep innards meat loaf.) A smokie is a smoked haddock a queenie is the fond term for the humble squat lobster. Cullen skink is not the name of an odorous animal, but a hearty soup (from the village of Cullen) made with smoked haddock, potatoes and onions. ![]() Yes, its national language is English, but the wee country of Scotland has a whole different vocabulary when it comes to food. ![]()
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