The culinary traditions and practices of Scotland, shaped by its coastline, farmland, and cool climate.
Seafood is central, especially salmon, trout, and herring, alongside freshwater fish like brown trout and Arctic char; hearty stews and pies commonly feature lamb, beef, and game such as venison or grouse. Scottish dairy and cheeses (Dunlop, Caboc, Crowdie) and oats, used in porridge and baked goods, are also staples. The best-known dish is haggis, a savory pudding of minced sheep offal, oatmeal, suet, and spices, traditionally served with neeps and tatties (mashed turnips and potatoes); the Scotch pie, a small hand-held meat pie, is another everyday staple. Scottish baking is particularly renowned, producing shortbread, scones, and Dundee cake, all built on butter, sugar, and dried fruit. Haggis and Scottish cuisine more broadly carry cultural weight beyond the table, most visibly at the Burns Supper, an annual dinner honoring poet Robert Burns where haggis is ceremonially served.