Trains cancelled as Storm Floris set to batter Scotland with 85mph winds
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Scotsman
5 hours ago
- Scotsman
How traditional Scottish food is causing stir on world stage, bringing tourists and trade
Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... All around the world, food is becoming more than simply a fuel. It is a cultural experience rooted in place, heritage and story. Social media and increased travel for leisure have amplified this shift, with platforms like TikTok and Instagram thriving on vibrant, shareable content about food. Diners want meals that connect them with the culture and character of where they are or where they dream of going. As a result, under-explored cuisines and ingredients like Mayan sikil pak and Filipino banana ketchup are taking centre stage. Advertisement Hide Ad Advertisement Hide Ad With rich traditions and an enviable natural larder, Scottish food has the opportunity to thrive as a result of this growing appetite for exploring global food experiences. It is tough for food producers at the moment, so looking for a competitive edge is more important than ever. However, despite the challenges, it is also an exciting time for producers in Scotland; and the time is ripe for us to stand proudly on the world stage and turn local flavours into global fascination. Scotland's unspoilt landscapes and traditional Scottish ingredients like heather are part of the reason why global food tourists want to come here (Picture: Peter Thompson/Heritage Images) |Tapping into tradition The global culinary tourism market is growing, driven not just by food but by the stories behind it. According to Skyscanner, San Sebastian in northern Spain is rising in popularity partly because of travellers looking to try Basque cheesecake and pintxos – a Basque version of tapas – which are both rooted in regional identity. Advertisement Hide Ad Advertisement Hide Ad This reflects a broader trend: consumers value food that connects to heritage. And this authenticity is something Scotland offers in spades. Our research found that if an item is identifiably grown, reared or produced in Scotland, it makes it more attractive to 87 per cent of UK tourists. And that enthusiasm isn't limited to people living overseas – just over half of Londoners say the same. Traditional Scottish ingredients like oats, seaweed, heather and barley are part of Scotland's story. There's a renewed interest in these ingredients, with many of them inspiring new and exciting products, such as Six Degrees North's Foraged Saison beer, made with foraged elderberries and heather. Scotland's sensory appeal Visual appeal dominates on social media as well as on our plate – as the old adage goes, we eat first with our eyes. And with regulatory pushback against artificial dyes in countries around the world, producers are exploring natural ways to appeal to consumers' senses. Advertisement Hide Ad Advertisement Hide Ad This shift is opening the door to other sensory experiences, particularly scent. Our sense of smell is not only central to flavour, but also closely linked with memory and emotion. Scottish cuisine is naturally rich in evocative aromas and colours: briny seaweed and green samphire evoke our coastline; purple heather and yellow-green juniper recall untamed countryside; and woodsmoke and peat offer a dark depth that contrasts with our open skies. These elements create a sensory landscape on our plates that resonate with visitors, locals and expats alike. For those who have visited, Scottish food brings back memories. For those planning a visit, it's a taste of what's to come. And for Scots abroad, it delivers a comforting sense of home. READ MORE: Our 4 favourite blended Scotch Whisky releases that are as good as any single malt Advertisement Hide Ad Advertisement Hide Ad Culinary curiosity As consumers search for authentic experiences, hybrid flavours are gaining ground – especially when they balance novelty with familiarity. We see this in crisps with globally inspired flavours like Manchego and olive or Thai red curry. Scottish producers are making their mark here, too, fusing international techniques with local ingredients to make something distinctly Scottish – such as Matugga, bringing African rum distilling techniques to a Scottish distillery. These reflect Scotland's long-standing openness and culinary curiosity, both parts of our culture. Products made in Scotland, by Scots or for Scots, are embraced as part of our identity. That sense of hospitality and inclusion is something to celebrate and is a strength as Scotland's food and drink sector continues to evolve for a global audience. Naturally nutritious Authenticity isn't the only thing driving consumer decisions. Wellness plays a central role in how people choose what to eat. Health is no longer a niche concern. Consumers are increasingly aware of the link between soil health and human health, and they're beginning to avoid ultra-processed foods in favour of naturally nutrient-rich options. Advertisement Hide Ad Advertisement Hide Ad Scotland is already well-suited to meet this demand. Our well-earned reputation for unspoilt landscapes, crystal-clear waters and open skies reinforces perceptions of purity and quality. Many traditional Scottish ingredients also align with contemporary dietary preferences, whether natural animal protein, gluten-free or nutrient-dense. They appeal to a broad and health-conscious market. Even trends like fermentation – despite their polarising flavours – are opening the door to more adventurous products with added health benefits. Scottish brands are well-placed to innovate here and use familiar local ingredients to create products that resonate globally and have functional value; consider Slow Sauce's miso made from fermented Aberdeenshire oats. A global presence Scottish cuisine has long been valued for its quality: just look at the £844 million of Scottish salmon and £5.4 billion of whisky exported last year as proof of the global appetite for our products. But there's more to share than seafood and spirits. Advertisement Hide Ad Advertisement Hide Ad From heritage grains and foraged botanicals to health-driven innovation and cross-cultural creativity, Scottish food is already delivering on the values that modern consumers want: authenticity, quality and nutrition. To fully embrace this momentum, Scottish producers must continue to pair innovation with approachability and lead with the compelling stories which show we deliver on the authentic, meaningful food experiences that consumers are looking for.
The National
5 hours ago
- The National
Martin Laird returns to Scotland for Nexo Championship
In his typically modest way, the two layouts at Trump International Golf Links are now championed as 'The Greatest 36 Holes in Golf.' His original 18 is the host venue for this week's Nexo Championship on the DP World Tour. 'It's spectacular but it's flippin' hard,' gasped Martin Laird with a statement that could be a new advertising slogan for The Donald's domain. Laird has not played competitively in his homeland since the Scottish Open of 2018 and the 42-year-old is delighted to be back in the auld haunts. 'Being back here has energised me,' added the Glasgow exile. Laird was actually a member of the guest party at the grand opening of Trump's first course back in 2012 when he was the standard bearer for Scottish golf on the PGA Tour. 'I played with Eric and Don Jnr (Trump's sons) and Monty (Colin Montgomerie) played in front of us with the main man,' added Laird with a smile. 'It was soft back then as it had just opened. "Everything around here is about keeping the ball in play. You've got to drive it straight. If you don't you may as well pack up and go.' A few of the game's golden oldies probably felt like packing up golf completely after a punishing PGA Seniors' Championship here at Trump's wind-ravaged joint last week. Only two players finished under-par while the halfway cut fell at an extraordinary 14-over. 'That shows you what this place is capable of as I have never seen a 14-over cut in my life,' noted Laird. 'I was saying to my caddie that they need to get the tees right (this week). 'Even today, when the wind is less than yesterday, they really have to move some of those tees up just purely for pace of play. 'On some holes, even if you hit a good drive, you are hitting long irons into small targets with 25-30mph crosswinds. It almost gets a bit unplayable.' The forecast for the next few days is certainly not as boisterous as last week with official Met Office updates suggesting 'fresh' and 'moderate' breezes. That probably means it'll be blowing an absolute hoolie. As of the eve of the championship, tournament officials were planning on moving the tees forward on seven holes to combat any meteorological menace. That could make it some 270-yards or so shorter than its full 7439-yard stretch. It'll still be flippin' hard as Laird would say. 'I just love a tough golf course,' he added. 'Someone even asked me yesterday if I was here playing in the seniors last week. I was like 'steady on, I'm eight years away from that'.' Time flies, though. Laird has been in the good ole US of A now for 25 years. A four-time winner on the PGA Tour during a terrific career, he is now juggling competition on three fronts having lost his full status on the US-based circuit at the end of last season. He still gets a few starts on the main PGA Tour while he bolsters his schedule with outings on the second-tier Korn Ferry Tour and the odd DP World Tour event. 'The hardest part was at the start of the year, when I'd get in a tournament one month then have to wait another month to get in another one,' said Laird of the scheduling guddle that's par for the course when you don't have full playing rights. 'It's just simple stuff. My wife, for instance, would say 'are you going to be around this week?' and I said, 'I don't know'. Whereas in the past I could say 'yes' or 'no'.' Despite the professional plooters of his reduced status, there have been plenty of personal pleasures to savour. 'It's actually been kind of nice this year both from a family point of view and a me point of view, too,' he reflected. 'Last year was the first year that I would admit that at times I didn't want to be out there. "I had full status and was playing in great tournaments, but my game wasn't great and the grind of 20 years of travelling finally just hit me. 'The kids are older now and I was missing stuff with them. If you are not playing great and it's a battle every week, it is tough to keep going all the time. "At the end of last year, I was annoyed to lose my card. But, at the same time, I pretty much had December, January, February and half of March off. 'I'd never been at home for three months prior to that in 20 years. It was brilliant. I needed it. It was like a reset.' Laird, it seems, is good to go.
The Herald Scotland
5 hours ago
- The Herald Scotland
Martin Laird returns to Scotland for Nexo Championship
His original 18 is the host venue for this week's Nexo Championship on the DP World Tour. 'It's spectacular but it's flippin' hard,' gasped Martin Laird with a statement that could be a new advertising slogan for The Donald's domain. Laird has not played competitively in his homeland since the Scottish Open of 2018 and the 42-year-old is delighted to be back in the auld haunts. 'Being back here has energised me,' added the Glasgow exile. Laird was actually a member of the guest party at the grand opening of Trump's first course back in 2012 when he was the standard bearer for Scottish golf on the PGA Tour. 'I played with Eric and Don Jnr (Trump's sons) and Monty (Colin Montgomerie) played in front of us with the main man,' added Laird with a smile. 'It was soft back then as it had just opened. "Everything around here is about keeping the ball in play. You've got to drive it straight. If you don't you may as well pack up and go.' A few of the game's golden oldies probably felt like packing up golf completely after a punishing PGA Seniors' Championship here at Trump's wind-ravaged joint last week. Only two players finished under-par while the halfway cut fell at an extraordinary 14-over. 'That shows you what this place is capable of as I have never seen a 14-over cut in my life,' noted Laird. 'I was saying to my caddie that they need to get the tees right (this week). 'Even today, when the wind is less than yesterday, they really have to move some of those tees up just purely for pace of play. 'On some holes, even if you hit a good drive, you are hitting long irons into small targets with 25-30mph crosswinds. It almost gets a bit unplayable.' The forecast for the next few days is certainly not as boisterous as last week with official Met Office updates suggesting 'fresh' and 'moderate' breezes. That probably means it'll be blowing an absolute hoolie. As of the eve of the championship, tournament officials were planning on moving the tees forward on seven holes to combat any meteorological menace. That could make it some 270-yards or so shorter than its full 7439-yard stretch. It'll still be flippin' hard as Laird would say. 'I just love a tough golf course,' he added. 'Someone even asked me yesterday if I was here playing in the seniors last week. I was like 'steady on, I'm eight years away from that'.' Time flies, though. Laird has been in the good ole US of A now for 25 years. A four-time winner on the PGA Tour during a terrific career, he is now juggling competition on three fronts having lost his full status on the US-based circuit at the end of last season. He still gets a few starts on the main PGA Tour while he bolsters his schedule with outings on the second-tier Korn Ferry Tour and the odd DP World Tour event. 'The hardest part was at the start of the year, when I'd get in a tournament one month then have to wait another month to get in another one,' said Laird of the scheduling guddle that's par for the course when you don't have full playing rights. 'It's just simple stuff. My wife, for instance, would say 'are you going to be around this week?' and I said, 'I don't know'. Whereas in the past I could say 'yes' or 'no'.' Despite the professional plooters of his reduced status, there have been plenty of personal pleasures to savour. 'It's actually been kind of nice this year both from a family point of view and a me point of view, too,' he reflected. 'Last year was the first year that I would admit that at times I didn't want to be out there. "I had full status and was playing in great tournaments, but my game wasn't great and the grind of 20 years of travelling finally just hit me. 'The kids are older now and I was missing stuff with them. If you are not playing great and it's a battle every week, it is tough to keep going all the time. "At the end of last year, I was annoyed to lose my card. But, at the same time, I pretty much had December, January, February and half of March off. 'I'd never been at home for three months prior to that in 20 years. It was brilliant. I needed it. It was like a reset.' Laird, it seems, is good to go.
