From Vikings to the Italians, from humble oats to luxurious smoked salmon, the food that makes Scotland’s capital.
Perhaps it’s understandable that the most revered of Scottish exports—whisky, the spirit so perfectly crafted from grains and water, beloved and imitated from Austria to Japan to the American South—overshadows Scottish cuisine in the global imagination. But it’s a little more baffling that people might think of the deep-fried Mars Bar and the fearsome bag of offal, haggis, before they think of Aberdeen-Angus beef and fresh smoked salmon.
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