Scots celebrate the life of poet Robert Burns (aka the Bard) on 25th January, traditionally with HNT (haggis, neeps and tatties). Of course it’s not a Burns Supper without the HNT, but stovies – a meat and potato stew – is a good alternative and provides excellent digestive ballast for an evening of whisky tasting,
Tag: Scottish food
Imagine eating the most regional dish in its exact place of origin, overlooking the bay and the fields which yielded the produce. That’s my experience at the aptly named Cullen Bay Hotel in the North East of Scotland. This is the home of the famous Cullen skink, a kind of smoked fish chowder. Even better,
Dr D in Oz 