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With a newly-launched food and drink campaign for 2010, Scotland is set to attract affluent Middle East travellers looking for unique and memorable gastronomic journeys.
From Michelin-star cuisine using the freshest seasonal produce to dedicated food festivals happening throughout year, Scotland is fast-becoming a 'foodie's' holiday destination spot.
"Food is a major element for Arab travellers when choosing a destination to spend their holidays, making Scotland's new food and drink theme a natural fit," said Carol Maddison, tourism promoter VisitBritain's manager based in the Gulf.
"With 16 Michelin-starred restaurants available, in addition to scenic landscapes, and tailored luxury offerings, Scotland offers the ideal getaway package."
Food-loving Middle East guests can celebrate Scotland's 'Spotlight on Food and Drink' festivities through a number of events that include The Big Tent Festival in Fife, set against the beautiful backdrop of Falkland Estate and the East Lomond Hill. Taking place from July 23-25, the event mixes a fusion of world and folk music, children's activities galore, debates, poetry, exhibitions, workshops, demonstrations and fantastic local food in the One Planet Food Village.
Younger guests can also take advantage of the Foodies at the Festival event taking place from August 13-15 in Edinburgh. Foodies at the Festival is one of the main food events at the Edinburgh festival, serving up popular food and drink master classes. Classes will be held in areas ranging from chocolate to speciality cheeses.
In addition, The Dundee Flower & Food Festival 2010, taking place from September 3-5 will offer Gulf guests with over two acres of marquees set in the magnificent grounds of Camperdown Country Park. This festival has become the region's top lifestyle event and offers the best in food, horticulture and live entertainment.
From November 6-14, regional guests can also visit the Shetland Food Festival for a unique culinary experience. Shetland is renowned for its top quality produce including unusual specialities like black potatoes and seawater oatcakes.
Scottish cuisine shares much with wider British cuisine but has distinctive attributes and recipes of its own, as a result of foreign and local influences both ancient and modern. Traditional Scottish dishes exist alongside international foodstuffs brought about by migration.
Scotland's natural larder of game, dairy, fish, fruit, and vegetables is the integral factor in traditional Scots cooking, with a high reliance on simplicity and a lack of spices from abroad, which were often very expensive.
Many inveterate dishes such as Scotch broth are considered healthy. Traditionally Scotch Broth is a bit of everything thrown into the pot and is quite a filling soup. In olden days Scots would eat this as a main meal. In modern times many Scottish households still serve Scotch Broth as a main meal rather than a starter soup.
Ingredients can be substituted depending on your own tastes. It's best made the day before to allow the full flavour to soak through. Many make a huge pot of it and boil it up each day, adding more potatoes and water as needed. Scotch broth soup is sometimes called Barley Broth soup. For more information visit www.eatscotland.com
