Survey shows Scots cuisine is still healthy
Scotland's culinary heritage is fighting fit, with not a single deep-fried Mars bar in sight, according to a new survey conducted by the Food Trust of Scotland.
The survey, designed to find Scotland's top 10 favourite dishes, throws into doubt the popular theory that global cuisines and convenience foods have usurped the crown of more traditional fare.
Top of the list came cranachan, a blend of raspberries, cream, heather honey, oatmeal and whisky, beating Aberdeen Angus beef into second place. Smoked salmon and roast lamb were also up there, alongside Scotch broth; haggis, neeps (turnips, usually mashed) and tatties (potatoes, also usually mashed); and clootie dumpling, a spiced fruit pudding made with suet, boiled in muslin.
"Robin Cook said tikka masala was Britain's favourite dish," said Arthur Bell, chairman of the Food Trust of Scotland. "Well, it may be England's, but it sure as hell isn't Scotland's!"
He added: "My advice to chefs here is to go Scottish. The Scottish diet can be poor, but if you mix modern ideas with traditional ingredients you will lift the whole quality - don't ignore what we've got."
Six thousand people completed the questionnaire, which was issued at the Royal Highland Show, from specialist food shops, garden centres and restaurants, and through the Women's Rural Institute.
The top 10 dishes were prepared for a special St Andrew's Day dinner held on Sunday at the New Lanark Mill hotel by head chef (and Frenchman) Raymond Boudon.
