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What to Eat and Drink whilst watching Scotland 

Food: Scotland has an amazing natural larder – glorious beef & venison as well as delicious Sea food. It is sad that for too many years, that this bounty was not transferred to local cooking rather than wending its way down to London markets. But glorious though the Langoustines from the cold waters of the West Coast of Scotland are, it is for Rugby Food that we need to think.

But there is one foodstuff that says Scotland more than any other – Haggis. Now PLEASE don’t skip this paragraph, because you will be amazed once you have discovered the right producer. Family Run Macsween Haggis have won multiple awards – and there are all different types – there is even a vegetarian version! The clue is not thinking of it as a slab of haggis (all too often  experienced at a dodgy Burns Supper in the South of England) – but break it up and get inventive. I’ve stuffed Indian Pakoras, made Scotch eggs coated in Haggis – and all with rave reviews. Think where you can use mince or sausage meat – haggis can take its place with pride. So pay the lovely people a visit at – they have even given you lots of recipes to inspire you – I think Wee Beasties of the Glen along with some Scotch eggs would be perfect Match Day food.

Another staple of all sporting events north of the border are Scotch Pies. Made from friable pastry (hopefully) and stuffed with mutton (traditionally) these are not for the faint hearted.

Scotland also produces a good range of (mainly hard) cheeses so a cheese board would be a good thinking to pair with your beer or whisky during the match. Look out for names such Brodick Blue, Dunlop, Isle of Bute,  St Andrews .

For more information about other great Scottish Foods such as Stornaway Black Pudding or heather honey,   visit –


Beer: There is no shortage of Craft Beers being made in Scotland. Look out for the superbly named Bitter & Twisted from – Or for individual beers aged in Oak, try The peaty Heather Ale is worth searching out from not to mention their Seaweed ale or Scots Pine Ale.

Making beer from organic malt in the Highlands is or for coffee infused Stout try

If anywhere near Edinburgh (or for on line orders) check out the good selection of beers available at – with very helpful staff!

Wine: There is wine produced in Scotland, most noticeably this year in Fife – but this is more a case of planting vines and waiting to get some benefit from climate change some years ahead. Working in a vineyard is a game of patience and waiting and Scottish wine has a while to go.

National Drink: Usige Beatha – Water of Life – otherwise known as Whisky.

There is a wide spectrum of flavours in Single Malts and it all comes down to what style of Whisky you prefer .  Personally I adore the smoky, peatiness of Lagavulin from the south of Islay but if you’d prefer something slightly tinged with smoke but lighter in style, then look for Bunnahabhain on the northern side of the island.

For something much lighter with a touch of sweetness then do look towards Speyside, although it is hard to generalise as this is where the vast majority of distilleries are based  with such as classic names such as Glenfiddich and Glenlivet (which was the first licenced distillery in 1824). But within Speyside, you can also find the richer more intense styles such as Macallan.  Within all of this are the special malts, sometimes aged in old Sherry or Madeira casks adding sweetness to the final Whisky.

As for the on-going discussion – water or not – there is no “right” answer but depends again on your own taste buds. I like a splash (literally about a teaspoon) of spring water (must be Highland Spring!)  to release the aromas of the malt. All I ask is please no ice, it freezes and masks the flavours.


A fine range of Single Malts are widely available in the UK – But for something a little different do have a look at the two websites below who list an intriguing array of special malts.


Direct Websites for Distilleries mentioned: