Wheat was generally difficult to grow because of the damp climate. In the halls of the great men of the realm, one could expect venison, boar, various fowl and songbirds, expensive spices ( pepper, cloves, cinnamon, etc.), and the meats of domesticated species.īefore Sir Walter Raleigh's introduction of the potato to the British Isles, the Scots' main source of carbohydrate was bread made from oats or barley. This put certain restrictions on what one was allowed to hunt, therefore to eat.

Scotland was a feudal state for a greater part of the second millennium. It would appear that the average meal would consist of a pottage of herbs and roots (and when available some meat, usually seafood, or stock for flavouring), with bread and eggs, cheese or kelp when possible. This is evident today in traditional Scots fare, with its emphasis on dairy produce. For the lower echelons of mediaeval Scots, it was the products of their animals rather than the beasts themselves which provided nourishment. įrom the journeyman down to the lowest cottar, meat was an expensive commodity, and would be consumed rarely. Agriculture was introduced, with primitive oats quickly becoming the staple. The wealth of seafood available on and off the coasts provided the earliest settlers with their sustenance. Scotland, with its temperate climate and abundance of indigenous game species, has provided a cornucopia of food for its inhabitants for millennia. ( September 2021) ( Learn how and when to remove this template message) Unsourced material may be challenged and removed.

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Salt&#39;n pepper restaurant

Salt'n pepper restaurant