Of the Place: 1990s and Into a New Century

As the final decade of the twentieth century unfolds, the strengths and weaknesses of cooking in Scotland come into sharper focus than ever before. There is the tantalising possibility of the country’s cooking making its reputation at home, in the same way that its native produce is renowned worldwide. If this happens, travellers might be enticed to Scotland with the promise of certain unique Scottish food and drink features, some of which they may already have sampled as exports. Whisky and smoked salmon, of course, but there are also huge volumes of Scottish seafood, prime beef and wild game which are trucked, flown, etc. to other shores daily.