NYTimes: Culinary Tour of Scotland

**Rex_Tremende** · 27th July 08, 06:33 AM

Some of you might be interested in an article in this week's travel section of the New York Times on a culinary tour of Scotland. It contains flattering description of the Scottish countryside as well as a mixed review of some of the food the author encountered, and is also accompanied by an audio slideshow featuring some luscious photos.

If the link above doesn't present the entire article, you might also try this one meant for guests (though registration at NY Times is free).

Regards,
Rex

**Jock Scot** · 27th July 08, 08:08 AM

The quality of the food served in Scotland in general and the Highlands in particular has improved out of all recognition in the last 15 years.There are still some dire places out there!The three mentioned here are well worth a visit----be warned------- and without me being impertinant---- the health of your credit card is in serious danger!

**Bugbear** · 27th July 08, 09:24 AM

Haggis... Eat your heart out...

**TheSp8** · 27th July 08, 09:25 AM

Our first trip was 4 years ago and we weren't disappointed with the food. Now it's true, we'll eat anything that doesn't crawl off the plate or out fight us but we also know good food. We had some very nice seafood on that trip. During the second trip I had what was the best steak I'd ever eaten in a restaurant at the Caven Arms in Dumfries. We've also had food that left much to be desired from restaurants the critics loved.

I think that fellow let his preconceptions get the best of him. It sounded like he was expecting, or at least wanting, NY in the Highlands. When moving outside your accustomed haunts you need to go with an open mind. I did like the pics though.

YMOS,
Tony

**Beertigger** · 27th July 08, 05:43 PM

The Caven Arms was quite good. The Moulin Inn in Moulin (Pitlochry) - very good. The Mustard Seed in Inverness served up the absolute best piece of beef I've ever encountered.

And then there's the curry.... Amazing stuff.

The hoary cliches about British/Irish cuisine might still be true in some spots, but those places seem pretty rare to me.

I used to wield a knife and saute pan at some fairly well-known places here, and I'd say more of the food we encountered on our recent trip was just as good as anything you might get in the U.S., if not better.

Eggs that taste like eggs. Tomatoes that taste like tomatoes. Beef that tastes like beef. Those are hard to find in America....