November 27, 2012

Great Scotland - Part II

I feel like it wouldn't be a true travel post of mine,
if I didn't share some dining recommendations. 
We weren't in Scotland for nearly as long as I would have liked,
but we did manage to taste some traditional food that I would like to share with you now. 

So let's jump right in, shall we?
Ever heard of it? 
Straight out of Wikipedia: Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours.

In all honesty, if you're strong enough mentally to get past the description,
it's actually really delicious.
Definitely not for everyone,
but we liked it so much, we actually had it TWICE.
Tastes likes chicken.
In reality, haggis has this very rich, nutty taste to it.
Best served with a side of neeps and tatties,
(officially translated to turnips and potatoes),
along with an iced cold Irn-Bru.
Scottish food really doesn't get more traditional than that!

On Saturday night,
after a long day of sightseeing,
we decided to go somewhere romantic. 
Dining at The Witchery was an unforgettable experience. 

This beautiful restaurant is hidden in the shadow of Edinburgh Castle,
yet it has developed a world-wide reputation for its exceptional dining experience,
attracting loyal locals, celebrity fans and visitors to the city alike. 
The gothic feel and the fairy tale ambiance truly encompasses the city's personality,
and made us feel like we were in the midst of a Brothers' Grimm story. 
We kicked the night off with some Scotch, naturally,
which I surprisingly acquired a liking for by the end of the trip. 
For the main course,
I selected the Scottish seafood platter, 
which was piled on with the freshest oysters, langoustines, clams, mussels, crab and smoked trout, served on ice with lime mayonnaise, Tabasco and fresh lemon.
The husband opted for the Roast Cairngorm venison, 
served with Pommes Anna, roast squash, purple fig, spinach and chocolate oil.
Everything was exquisite,
and as we sat there and took everything in for hours,
I couldn't feel more content if I tried. 


No comments: