Five Shots: Food in London & Scotland

I love to eat and drink. On vacation, it’s important to me to try authentic dishes. Sampling Scotch whiskey in Scotland was a treat as well as trying the haggis, neeps and tatties (organs from the goat ground with hops with mashed turnips and mashed potatoes and whiskey sauce) the various meat pies and fish and chips, of course. Then there was the freshwater salmon, the haddock and cod, oysters, mussels, scallops–again, coming from the desert, this was a sublime menu. In London, we ate marvelous Indian, Korean, Chinese food, too.

Smoked Salmon and goat cheese
The menu of a Chinese restaurant in SoHo.
Lunch. I have no idea what I’m eating.
I still have no idea what I’m eating and I was hungry afterward.

 

Fish and Chips
A “Frenchy” cafe in Kensington, London
Oysters and Glenfiddich15.
Harrods of London, sweets, and macaroons

36 thoughts on “Five Shots: Food in London & Scotland

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  1. I do ‘cuisine’ occasionally. Likely regretfully. My tastes aren’t ‘cultured’.
    Fish and Chips? Yup. Used to get those wrapped in newspaper.
    I can down a few oysters.
    And English sweets? O ya. They’re good at that.

    1. Hi, JC. I remember when I first visited London back in 1979 they sold fish and chips in newspapers. Same in Scotland when I was there in the early 80s. I suppose someone said it was unsanitary, because there are no newspapers in sight. I loved the fish there. I could easily become a vegetarian if I lived there.

    1. Yes, mine was. It had a spongy texture. It has the ingredients of a dumpling but it comes out with a texture I am unfamiliar with. It was interesting to eat. The best meal I had was Indian.

  2. Pleasant memories. I lived in Soho’s Chinatown, behind Gerrard Street, for most of the 70s. You could buy a set sit-down meal for Β£1. My late friend, Norman often served up neeps with haggis that he bought from Harrods, which he called his corner shop; and of course, you know about Mr Pink’s fish and chips.

  3. The best Salmon I’ve ever had was in Scotland, in the Highlands. Fish and Chips is good nearly everywhere in Great Britain, but Salmon has to come fresh from a Scottish river. As to Fish and Chips: what I regret is that the old tradition of serving it in a newspaper is no longer around, due to health concerns.

    1. I agree. I love the fresh water Salmon. When I was stationed in the 80s up at the northern tip of Scotland, we would barter with the locals and get huge salmon for a bottle of Johnny Walker. It was a good trade. πŸ™‚

  4. Terrific photos, Cindy! I also love eating the local food, and those fish and chips look great! I’d also try Haggis although it seems to be a dish of necessity rather than optional – created at a time when EVERYTHING had to be used: as they said about a “tail to snout” Chef – “everything but the oink!”

    1. Ha Ha. Yes. Haggis is certainly peasant food. We were told the dish was created by the left over hops from creating the beer and grinded with the lungs and organs of a sheep. I know from your blog you are a connoisseur of food and drink. I loved pairing Scotch whiskey with appetizers. Goat cheese and Scottish cheese is marvelous.

  5. Fish and chips, classic. Tastes best when served in a coastal chipper. They stopped using the papers because of the paint – heavy metals or something like that.
    Fresh salmon from the boat, yummy.
    When people kill an animal for food, they should use all of it to justify the killing. Haggis rules πŸ˜‰

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