The story of Scottish cuisine is a strange one. It can be defined as every available food stuff that is not exported for profits. A perfect example would be the slop “Mince and Tatties” (Boiled minced beef with boiled potatoes). The best Scottish beef is exported around the world and is of exceptional quality. The Scots were left with ground up off-cuts and leathery stewing steak. Which has now been replaced with imported mince and steak. So the Scots went from eating crap cuts of Scottish beef to crap cuts of European beef. While huge fortunes are made in London.
Scots developed a liking for mince and tatties because there was no choice. And now it has become a traditional dish. Protected by ill informed patriots.
Take any food in Scotland and apply the same rules.
Ever seen a Scottish lobster for sale in Scotland?
Scotland produces good quality wheat, which is not evident in any local bread. The morning rolls have a bitterness that suggests poor imported wheat is used.
