Top 5 Scottish Breakfasts
My favourite meal in Scotland is undoubtedly breakfast. Although I’ve had some fine lunches and dinners in my father’s homeland, what always stands out for me is the quality (and often quantity) of Scottish breakfasts. Perhaps because of the cold climate, they are inevitably hearty affairs of smoked fish, porridge and various sausages, as well as excellent (often local) eggs, bacon and preserves. Here are five places worth staying at for their breakfasts alone, next time you travel north of the River Tweed.
Porridge at The Albannach, Lochinver
I dreamt about the porridge at this luxurious west coast B&B for 14 years, and when I had it again it was even better than I recalled! A mixture of coarse and fine oatmeal with cream and brown sugar served on locally-made pottery, it’s simply the best porridge I’ve ever had (see photo for more of the menu).
Black Haggis at 23 Mayfield Gardens, Edinburgh
I’m no fan of offal, but the combined black pudding and haggis served in this guesthouse’s beautiful Victorian dining room was such a hit with my haggis-loving husband that it rates a mention. I was just as enamoured by the natural yoghurt with whisky-flambéed fruit and toasted oats.
Poached Haddock & Egg at Ben Loyal Hotel, Tongue
The thick, white, flaky flesh of haddock is a Scots staple, though I generally prefer oilier fish for smoking. Smoked haddock from the tiny fishing village of Kinlochbervie, poached with golden-yolked local eggs at this hospitable rural hotel on Scotland’s windswept north coast, changed my mind.
Smoked Salmon at Forss House Hotel, Thurso
You eat a lot of smoked salmon in Scotland, but the Caithness Smokehouse version served in the sunny dining room of this Georgian Manor is special. It’s brined, dried overnight, then cold-smoked over oak and applewood, before being shaved into surprisingly long horizontal slices served simply with hot wholemeal toast.
Kippers at The Sherbrooke Castle Hotel, Glasgow
My favourite of all Scots breakfast dishes is the ubiquitous kipper. I’ve eaten them all over the country for many years … so trust me when I say that the golden, flaky, buttery, smoky fillets served in this beautiful 19th century baronial villa are my new kipper benchmark.