Ultimate Scotland🏴󠁧󠁢󠁳󠁣󠁴󠁿 Travel Guide¦¦ Best Things We Ate and Did

It is our very first time here in Bonny, Scotland, and we are showing you everything we're eating from traditional Scottish scram to some iconic and viral eats. Ooh, if you're a seafood lover, this, I think, is a must. Scotland has always been one of those places that I dreamed of visiting one day, known for its breathtaking natural landscapes, lush green forests and mountains, culture-rich cities with elegant architecture, fairytale streets with towering castles, like something straight out of a storybook. We are Amanda and Felix Eats, a foodie couple from Hawaii, a chain of islands in the middle of the Pacific Ocean. If you missed our previous episodes, we traveled over 24 hours to get from Honolulu to London, and so far, we are loving eating our way through the city and exploring all the famous historical landmarks. But today, we are packing up and taking a four-hour train to Scotland. We take you with us to the Scottish countryside, where we see highland coos and the sound of bagpipes fill the air. We even adventure to see Nessie, the Loch Ness Monster, to a tranquil seaside town, to the cobblestone streets of the capital Edinburgh, where I tick off another box on my bucket list. So we have done the first leg of our journey, and now we are heading from London to Scotland. We are taking the London North Eastern Railway, and we should be in Edinburgh in a couple of hours. Right now, we are in the first-class lounge because we did try to reserve seats for this train because it's going to be a longer train, and we're just going to get some water, maybe some coffee, and I guess we'll see you guys on the train. The view on this train is amazing. We're like passing by some really old castles, too, and really cool little country towns. Furiohana, we made it to bonnie Scotland. We are here in North Berwick. It's a nice beachside town, super, super pretty. Somehow, even though we're from Hawaii, known for beaches, we ended up at the beach. Guys can you believe it's almost 10 o'clock, 10 p.m., look at the sun, it's still out. Of course, when you're in Scotland, do as the Scots do, do yourselves a favor and order a Scottish breakfast. So upon ordering it, I can tell already it looks like the full English breakfast with a little differences. Some similarities, you get the sausage here, instead of black pudding, you get haggis, and of course, you get the tatty. This is, I guess, like a hash brown, you get your tomatoes, but it's not grilled, it's just halved, mushroom, and pumpkin, or ham, and of course, an egg of your choice. I'm actually most interested in trying the haggis first. Oh, it's really soft, cheers. It has more spices and flavor, it kind of has a little sour note to it, I'm guessing it's mustard seeds that they use in here. This is really good, the only thing I like more about the black pudding is that they finish it off the griddle top, so it has that crisp edges, but the flavor of this is a lot better. Okay, now let's try the tatty, it looks like a fried donut in texture, it tastes like a fried donut, but it's savory, this is really good, you guys already know I love my fried Chinese donut, so it's right up my alley. We're here at the Fudge House, they're since 1949, Edinburgh's original, made by hand, they were actually making it by hand, so you could get some to go, and we're gonna try it right here. A Scottish dish that you must try when you're here is the tablet, she kind of described it as melt-in-your-mouth, it looks like this, it looks kind of layered and a little crumbly, and she did mention that they melt it, or they make it at a different temperature than the fudge, so it's a little bit of a different consistency. Wow, nice deep caramelly taste, it is very crumbly, the top is actually more of like a moist fudge type of consistency, it's very very sweet, so this would taste perfect with like a cup of tea or a cuppa, and I do really like the flavor, it is a deep caramel kind of flavor, but a little bit different, very buttery as well, I really like it. This is delicious you guys. Another traditional flavor we got at the fudge house is their signature fudge, this is simply called Highland Cream, it looks like a solid brick of butter, and it's hard, I mean to the touch anyway. Oh it's actually quite chewy and soft, oh wow. As it starts dissolving in your mouth, it actually gets quite nice, like a fudgy, velvety fudge, and back home in Hawaii, when you think of fudge, you're thinking of chocolate, but I guess fudge here is like their type of candy. The flavors is almost like a cold foam flavor, if that makes sense to you, like it has that nice rich creamy sweetness that goes so well with black coffee, I couldn't imagine eating this little by little, enjoying my hot black coffee in the morning, very delicious. I've never had a candy this creamy, this is like all filling of the candy bar, and for you Asian subscribers, kind of weird, but this kind of reminds me of the taste of white rabbit candy, that familiar sweet and creamy taste, but of course exceptionally higher quality. This next dish had me salivating from the walkway, peering through the window was a whole roasted Scottish hog, here at an establishment called Oink, they are known for their whole Scottish roast hog sandwiches, or you could get it just by the hog itself. It looks so good! Guys they even topped it with a crispy crackling pork skin on the top, I kind of wish they just threw it all in the sandwich, but I'm not complaining, it smells amazing, very customizable, you choose your bread, your topping, your sauce, so I got mine on white, the medium size which is called the Oink, with sage and onion stuffing, and their homemade chili jam. This is going to be one glorious bite, I cannot wait, I just want to try the pork by itself. Mmm, oh man, this is going to be phenomenal, it has a sour note to it, it has a more vinegary flavor to it, but the consistency is kind of like a little pig, but more moist. It's like a shredded pork. Cheers! Oh man, that's the proper way to do it. Sweet chili notes from the homemade chili jam, not spicy at all, no heat, that sage and onion stuffing gives a nice, herbaceous flavor profile to the already tender pork. The pork isn't super salty or anything, so it melds very well with the other flavor profiles, I really like this. This is a lunch all-in-one. I did get their meal deal, so it comes with crisps and your drink choice, I got of course Coke Zero. And guys, here the Coke Zero tastes a little different, which is actually a good thing, it tastes really good. The bread is just simple, nothing to write home about, but everything in that bread, between the two bread slices, another cool thing we noticed here in the UK, the way they designed their bottle caps, we need that back home. In the beginning we thought it was just on really good, but as soon as you open the bottle, it's actually still attached, it's to prevent you from losing the cap, I don't know if you guys see it, it's like a little plastic hinge, so if it's your first time visiting, don't try and muscle off the cap, it's actually there for a reason, it's to keep your cap in place. How awesome is that? Look at that. While in Scotland, we had to try some world famous Scotch Whiskey. Felix is a big fan of whiskeys, so I decided to treat him to a whiskey tasting at the Scotch Whiskey Experience. This tasting was definitely more of a storytelling about Scotch Whiskey and Scotland itself. Unfortunately, recording of any sort wasn't allowed, so we couldn't film our experience, but we learned so much about Scotch Whiskey, and we enjoyed trying four contrasting regional single malts, and we even got to see one of the world's largest collections of Scotch Whiskey. I think it's safe to say that Felix enjoyed his wee drams. You guys, when you have a place that you've bookmarked for months, and you finally get to go there, that's this place for me today. This is Moo Pie, it's a hot chocolate and gelato shop, and they put this luscious marshmallow fluff on the top, and you guys already know I'm a huge fan of marshmallow, so of course I had to get it. This is the 55% dark chocolate, and it is really cold here in Edinburgh, so I'm excited for this. Ooh, look at that chocolate. Oh, it's proper marshmallow fluff. Gonna take a sip of the hot chocolate now. Ooh, that's nice. Nice dark, rich chocolate flavor. It's not super sweet. It has a light saltiness, maybe the cream or the marshmallow fluff has a little bit of saltiness. The way that the marshmallow just kind of blends in with the chocolate. This is definitely more of a dessert. When you see a showcase full of delicious, freshly frosted donuts, how could you resist? We're at a place called Kilted Donuts, they had so much flavors, we only had room for one, it was so hard to choose, one of the hardest decisions in my life. Among the flavors, I chose their cinnamon roll, I'm excited. First donut outside of the states. This is a pretty substantial donut, I wish it was a little lighter, but oh my golly, the flavors are phenomenal. The cinnamon is so flavorful, it's actually a little spicy from the cinnamon spice. The icing is not too sweet. I will say, this yeast donut has a nice chew to it. It's not light and fluffy, but it's also not saturated in oil, which I love. This is a real gem here, Kilted Donuts guys, check them out. It is no secret that you can find some of the best Scottish food here at Gums. We're at Roast Shoe Brewery, and we ordered a bunch of traditional Scottish food. I'll be trying the traditional Scottish dish, Haggis, Neeps and Tatties. This will be my first time trying it, so I'm very excited. It looks like mashed potato, and I'm not sure, this is the Haggis for sure. This is the Neeps, and it comes with a little thing of gravy too. So I want to try them all individually before I combine everything and douse it in warm gravy. So this is the Neeps, I believe. It has a nice orange hue to it. It just tastes very neutral, very light, like a root vegetable that's been mashed up. It doesn't really have much flavor on its own, it's just really starchy. Let's try the Haggis now. So Haggis is ground up lamb with aromatic spices and oatmeal. So it's kind of like a deconstructed sausage. Cheers! Mmm! Oh wow! I love the flavor of the spices mixed in there. The lamb, very tender, a little bit of gaminess, which is perfect, I like that. But it's not gamey where it's off-putting, because the spices mask it very well. It's a very good mix. Mmm, very good. I love Haggis. Let's try, I think this is just mashed potato, but it's nice and velvety. Mmm, it's really buttery. The mashed potato here is like buttery, creamy, very velvety, like I mentioned. Wow. It's like a dark brown gravy. Oh, it's very runny, the gravy. You're already going to taste it all three times. Oh, is that how you're supposed to eat it? Okay, so I'm going to get some Haggis, mashed potato, and the Neeps, combine it to make an all-inclusive bite here. So we've got Haggis, Neeps, and Taddy's. The Haggis with the Taddy's is so delicious. That gravy, it's not super rich. The Haggis gets the job done already. It's rich enough, so the gravy just kind of gives you that nice, moist, extra beefy flavor to it. The next traditional Scottish dish that I'm trying is called the Cullen Skink. It is very, very famous here. It is a soft-flaked haddock in a creamy sauce, type of soup starter, potatoes and parsley, and then we have some farmhouse bread and butter here. Already I can smell it, it smells so warming. Ooh, I see that haddock, the fish. It is a thicker soup, and it does have a slightly greenish, yellowish hue, maybe from the parsley. It kind of smells like a clam chowder. I'm gonna get it with a piece of the fish. Cheers. Mmm. Wow. Slightly creamy, very stick-to-the-bones, warming, lots of potato in there. The potato is kind of thickening the soup, the sauce. Slightly fishy, but not super fishy at all. It kind of has like a saltier, smoky flavor, but not too smoky. Ooh, I just love that the fish is just so nice and whole, so you get nice big chunks of fish. Look at all that fish in there. It is an amazing starter, especially here in Scotland, where it's nice and cold. This will definitely keep you nice and toasty. The next Scottish dish I am trying is the Scottish smoked salmon. So here in Scotland, they're very known for their smoked salmon, and here we have some smoked salmon on the side. It looks like it's topped with some fresh black pepper. We have some sour cream, and these oat cake or oat crackers. And then here, I've noticed that they use a lot of watercress. The watercress does look a bit different than the one we're used to back at home, but I'm excited to try everything out. Okay, we'll do the salmon by itself first, just so I can get a taste of it. You guys know I love a smoked salmon. And this is the starter portion, so it's pretty substantial for the starter portion. Mmm, whoa, that tastes so fresh, oh my goodness. The salmon is so nice and smoky. It's not too salty or cured flavored either. It is a hint of smokiness, it's not overpowering or anything. I love how fresh-tasting it is, and it does not taste fishy at all. Now I'm gonna build a little bite here, so let's get some sour cream on here, on the oat cake. A little bit of sour cream, let's do a little bit of salmon on there. These oat cakes, they kind of taste like wheat thins. I guess if you have like a charcuterie and you put wheat thins and smoked salmon, I guess that's kind of the flavor profile, but I do really, really think the salmon by itself, even just on its own, is delicious. I definitely get the smoked salmon, it doesn't have to be from a pub, it could be anywhere in Scotland. Highly recommend, it is very delicious. Maybe you can say this is like a Scottish lunchable. Here they do smoked salmon right. Guys, this next dish needs no further introduction. This is the shepherd's pie. This will be our first time trying an authentic one here in Scotland, so I'm very excited. And look at this one guys, look at the presentation of this baby. It's made with lamb shank, so they leave the entire lamb shank in place. I'm expecting it to be fall-off-the-bone tender. So I'm gonna pour some of this gravy on top. Oh man, look at that. This is almost pornographic, how sexual this looks. I'm gonna see if the bone comes right off here. Oh, the meat's already off. They just pulled for presentation. Okay, I am going in. Let me get a nice piece of lamb here. I see the theme here, it's so cold here in Scotland, everything is nice and warm, it's just warming the soul at this point. Oh man, everything is so tender, it's just disintegrating in my mouth. The lamb is tender, and it tastes like lamb, but I kind of wish it had a little more flavor to it, like a seasoning. The seasoning comes from the gravy and the mashed potatoes. I can taste the herbs, I taste rosemary, the gravy is really nice, kind of on the lighter side, same as that gravy we used earlier on the haggis, but gets the job done. This is the kind of dish you order when it's super cold outside, you want something to save you from the frigid weather. This will keep you alive in a tasty way. The next traditional Scottish dish I am trying is their stovies. This is tender beef and root vegetables and potatoes cooked in this rich brown gravy looking, and we have some crusty bread on the side along with carrots and broccolini. It looks very hearty again, kind of like on the mushy side. It kind of looks like a thick chili. It's so piping hot. I do see some carrots in there, maybe some turnips, and then I also do see some of the bigger beef chunks in here as well. Piping hot. Whoa, it tastes a little bit tomatoey, and also I taste some herbs like fennel. It is very meaty as well, but the meat is more like a mince or a ground meat. The root vegetables also makes it very hearty, very warming, and the gravy is like a brown gravy mixed with tomato, I believe. A bit dry. I could see eating this like after a day of out in the cold if you're like going skiing or something, or you're just out in the cold weather for a really long time, you just want to warm your bones. Yeah, it kind of reminds me of a chili. To kick off the morning, we went to a very, very famous bakery here in Scotland. It's called La Nan Bakery, and we're here in the Stockbridge area. They're actually known for their croissant items. Super excited to try this out. The first thing I am dying to try is this tiramisu croissant. Oh my goodness, look at this. Isn't it just absolutely gorgeous? Flaky outside, tiramisu filling on the inside, got covered cacao powder as well. Wow, the croissant is nice and buttery, very flaky. You can really taste all of those individual layers. The cream is nice and rich. You can really taste that mascarpone flavor, a little cheesy flavor, tartness, and the nice cacao powder on top to finish it off. This is amazing. There's like a little brownie on the inside. I don't think I've ever really had anything like this, so this is wow. Oh no, you guys, there's another level of flavor. It's a coffee soaked brownie. Oh wow, that's going to be hard to top, but we did get some other items. The next thing I'm trying is their custard cake, I think it was called. It's super pretty if you look at it. In all of the pictures online, everybody seems to be getting this. It looked really, really good. When we were waiting in line, the long line or queue, we could actually see them cutting it into these squares. I was on a bit of a solo mission because Felix had to go to the bathroom. But anyway, he's back now, so I'm trying their custard cake. Cheers. Whoa, I love the layers. So it seems like it's like a croissant layer custard. The croissant, again, is nice and flaky, buttery custard, a little bit tart, very creamy. I taste a bit of a citrus flavor, a citrus undertone. And then again, on top is the buttery croissant. And then on the top is like a nice little glaze on there. It's really hard to see in this box, but... Oh, actually the icing is what's having that nice citrus note. That's so delicious. A wee interesting tidbit about this bakery. It's actually a bain-marie, bain-marie? Most likely butchering it, but it's different from a patisserie that we're used to. They're both French. There's some Austrian influences in the baking process. Very interested to try. I really wish they had their savory things, but the gentleman helping us mentioned lunchtime. They would have the more savory options. So I got the closest thing, which is this kind of croissant tart. Look at the layers of this. Oh my goodness, that is ridiculously pretty. This is death by 100 sheets of croissant. Smells amazing. Oh my goodness. So light, so fresh tasting. This is coming from someone that doesn't even really like tomatoes. The tomatoes are sweet tart. The croissant, star of the show. The layers of crispiness. I could feel every individual crunch as my teeth chomped down on this pastry. The goat cheese is nice and smooth. Not overpowering the tomatoes at all, but complementing it very nicely. And a touch of garlic for flavor. This is such a light pastry. It's a perfect segue from breakfast to lunch. I'd definitely get this again. Oh, this is fantastic. We're here in Scotland on a Sunday. So of course we are here at a Sunday roast. This is Kylo. They're known for being an amazing steakhouse restaurant here in the middle of the city of Edinburgh. They have Sunday roast lunch here. I've been waiting for this day for so long. A very long time. The inner caveman child, whatever it is, is coming out right now. And I just wish we got a bigger size. That's all I can say. So for our Sunday roast, we got the sirloin. It's going to be a nice balance of meatiness to fattiness from the fat cap. The star of the show, the sirloin steak. Perfectly cooked to medium rare. Simply seasoned with rock salt. Yorkshire pudding. The perfect accompaniment to any Sunday roast. Don't mind if I do. Let's get some sides too. These are beef fat roasted potatoes. Guys, the sides here at Kylo are unlimited. So I'm planning to go ham. Or in this case, go beef. This is their cabbage slaw. And their roasted vegetable medley. Carrots. Some turnips. I am going to pour gravy all over this. Nice rich beef fat gravy. And of course, gravy on the Yorkshire pudding. Let's try the steak. Wow, it's so tender. It's a little more cooked than medium rare, but cheers. That was the fat cap. Nice and crunchy. The meat is tender. Very beefy. Not too fatty. That's the beauty of a sirloin. There's more on the leaner side, but you get the nice fatiness. So tender. Oh my goodness. I'm very happy right now. This will be our first time trying it. So I already put some of that beef fat gravy. I see it pooling there. Not sure if there's a proper way to eat this or any pretty way. But oh, it's nice and crusty. Can you guys hear that? It's very light. It's like a popover. Very light and airy. Nice and crispy. It tastes very familiar. It is dry though. So make sure you put a ton of gravy to soak up all the flavor. The flavor is kind of like a popover. Soak up all the juices of the meat. Look at all that meat juices. Very good. Yeah, yeah. Amazing. Sticky toffee pudding. I've had this in Vegas at the Hell's Kitchen from Gordon Ramsay. Already the aroma of this pudding is amazing. It has a nice cinnamon, nutmeg kind of smell. When you think of a sticky toffee pudding, I thought it would be like a pudding, like an American chocolate pudding. This is like a cake with a sauce on the top and ice cream. One biter. It smells so good. It kind of smells like a spiced cake. Cheers. Okay, wow. They do this really good here. The texture is kind of like a mochi kind of texture. It's very moist and it kind of tastes like a spiced cake. And then the sauce on there is kind of like a caramelly brown sugar, sugar caramel sauce. A nice thick drizzle gives it some moisture, gives it some extra sweetness. The ice cream that it comes with gives it a creamy element. Kind of offsets the spice altogether. Definitely, when you come to England, Scotland, or just anywhere in the UK, you gotta get this. Wow, that's really good. That's really good. Wow. Ooh, I like that it's warm. It's really nice with the ice cream. I guess it's like the UK's version of the molten lava cake. Oh, yeah. And as I mentioned, ticking off another box on my bucket list. Of course, we had to see Taylor Swift, one of my favorite artists, on her Eras tour. So cute. Thrill and delight it is to get to say these words to you. Edinburgh, welcome to the Eras tour! The most wonderful time in Edinburgh. This is actually our third and final show. I do a different thing on guitar. I do something different on piano. It's completely different every single night. Guys, we're at the Loch Ness looking for the legendary Nessie. When visiting Scotland, you guys need to try their fresh seafood. Specifically, the mussels. Yes. Thank you so much. Guys, look at this seafood spread. It is piping hot. Perfect for this cold weather. Look at this, guys. Look at this beauty. So we're here today at Mussel Inn and they sell the mussels by the kilo. Guys, this is over two pounds of fresh mussels. And you get to choose how you want it. We got it in shallot sauce and I am dying to try this out. I'm just gonna go in. No pretty way to eat this, but with your fingers. It looks a lot smaller than mussels that we're used to, but I'm pretty sure it's fresh. So this will be done with shallots, garlic, and a simple white wine sauce. Cheers. Oh my goodness. Oh man, the mussel is actually sweet. It's not briny at all. Like the ones we're used to. Oh my gosh. It complements the sauce very well. Sweet, garlicky, hint of white wine. Oh, this is dangerously addicting. I could probably mop two of these pots myself. The seafood here in Scotland is going to be optimally fresh. They naturally flourish with the cold weather and environment. And this proves it right here. The mussels. Definitely give it a try. Oh man, that sauce is amazing too. I'm gonna get some of the garlic bread. We got a side order of garlic bread. Perfect accompaniment to this pot. I'm gonna soak up all the natural juices. Oh my god. I'm gonna need to order another pot. One for each of us. I got the shellfish pasta. There is scallops in here, so I'm just gonna push that to the side. The main star, of course, is the mussel and the shellfish bisque that the pasta is drenched in. There's some scallops in here, some shrimp, mussels. It looks hot. Cheers. That's delicious. Noodles, fettuccine on the thicker side. Nice and al dente. The sauce has a nice brininess to it. A hint of sweetness. A little bit of tomatoeyness. And also some fresh herbs on the top. It's a bouillabaisse sauce. It is very rich, very warming, very hearty, and the seafood really does just shine. That's next-level creamy. Wow. The best mussels I've ever had. Wow. If you're a seafood lover, this, I think, is a must. Absolutely a must. The texture is not rubbery. It's buttery. It's creamy. It almost tastes like uni, like that nice, creamy, but yet sweet, yet briny thing. When in Edinburgh, you have to come and visit Bobby. Here, outside of Greyfriars, Bobby, he is a very loyal Sky Terrier, known to have waited by his owner's grave loyally for 14 years. And it's lucky to touch his nose. All right, Foodieohana, that's gonna wrap it up for our Scotland adventures. We hope you guys had an amazing time with us, because we definitely did. Also, guys, one last hurrah for the Scottish sunset tonight. It is absolutely gorgeous. We love it here in Edinburgh. Guys, if we had more time, we would definitely be staying here longer, but we do have to go back to London tomorrow. We hope you guys enjoyed all the food we had to share with you here in Edinburgh, some Scotland delicacies, Scotland traditional items, and just some food in Scotland that we truly enjoyed. If you guys like this video, please give it a big thumbs up. It helps us out a lot. And if you have not already, subscribe to our YouTube channel by clicking that subscribe button. We will see you guys on the next episode. All right, Foodieohana, until the next foodie adventure, big mahalo to Scotland for having us. And slán de vál. Cheers, guys. Mahalo. Bye, guys. What are we saying? It's just really cold. What do we think? Oh, I'm so cold. Underdressing. Okay. Is the tablet... She kind of... Flavors is almost like... Here at Oink Oink. Wait, what is it called? I think it's just called Oink. Here at... It smells so good. I just want to eat it. I'm gonna take a sip of the... Take a sip of the... I'm gonna take a sip of the hot cock. I will say the yeast, this... I will say the... This... What are you doing? This is so... Oh, whatever. Okay. There's a bus. A little fun fact. This... A little fun fact. I mean... Wait, you want to sweat? A little... Okay, sorry. That wasn't a feeling. When you're in Edinburgh, it is a must to come visit Bobby here. Oh, yeah. Sorry. Known to have waited... Scott Yorkshire. Very... Very loyal... What do I say? I'm doing it one more time. Slangivore.