This evening, my principal focus is traditional Scottish food.This is prompted by yesterday’s visit to Alloway when I discovered a wide choice of locally grown/produced foods for sale at a farmers market.

Firstly, here is a traditional haggis which was described by Robert Burns as ‘the great chieftain o’the puddin race’. Image taken on Isle of Skye. The U.S. bans imports of Scottish produced haggis because some 10-15pct of a traditional haggis is comprised of sheeps lung which is deemed by the U.S. authorities as unfit for human consumption. However, this age -old dish remains very popular in the U.K. with sales  increasing by 25pct since 2007. Because the dish is cooked extensively any bacteria are killed. Most mass produced Scottish haggis consists of pig offal and very little contribution from sheep meat.

The haggis shown below may well be of the traditional sort, encased in a sheep’s stomach.

Scottish Haggis

Classic Scottish Haggis

Here is a selection of Ayrshire meats.

Quality Scottish Meat

Best Scottish Meat

This stall comprises mainly cheese, including locally produced goats cheese.

Scottish Cheese Selection

Choice Scottish Cheese

A wide selection of wholesome food including fruit juice, free range eggs, clootie dumplings and other goodies.

Selection of Local Scottish Food

Selection of Local Scottish Food from Ayrshire

Here are a few Clootie Dumplings. Clootie refers to the cloth that this fruit pudding is traditionally made in. Best served hot with jam, cream or custard.

Traditional Clootie Dumplings

Traditional Clootie Dumplings, Scotland

Here is a traditional Black Bun which is popular at New Year. A type of rich fruit cake encased in pastry. 

Traditional Black Bun

Traditional Scottish Black Bun

Elsewhere today I have been heavily engaged with new Whisky Tours. Two are now firm with two more under discussion. Also:

  • Liaising with guest re a 14 day self-drive tour of England and Scotland.
  • Arranging tours and lodgings for a group of 6 ladies arriving in June.
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