By Barry Shelby
Love the rustic love the booklet. the simplest books for trip by means of some distance, nice sequence.
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Extra info for Scotland For Dummies
Darroch Learg, Ballater, the Northeast: This hotel is one of the more highly regarded inns in the Royal Deeside region, near the Queen’s estate at Balmoral, several historic castles, and the Speyside whisky trail. See Chapter 17. ߜ Glenapp Castle, Ballantrae, South Ayrshire: Glenapp is a beautifully decorated pile close to Stranraer, with Victorian baronial splendor and antiques, oil paintings, and elegant touches. See Chapter 14. ߜ Knockinaam Lodge, near Portpatrick, Dumfries, and Galloway: With a Michelin-star restaurant, Knockinaam combines exquisite meals with a secluded seaside setting on the Rhinns of Galloway.
Scots are often mistaken to be English by foreigners. Any visitors should avoid that faux pas. Scotland’s union with England in 1707 effectively relegated Scotland to little more than an administrative region within Great Britain. Even though Edinburgh — called the Athens of the North — has long been an intellectual center and Glasgow was the “Second City” of the British Empire, many written histories of “Britain” tend to ignore developments in Scotland. Even worse, in some cases, Scotland is treated with condescension, which, in part, explains why Scots sometimes act as if they have terrible chips on their shoulders.
But modern Scottish cuisine is more diverse and innovative, borrowing from French and even Far Eastern techniques and using local produce such as scallops or lamb. One of Scotland’s best-known food exports is Aberdeen Angus beef, but equally fine is free-range Scottish lamb, known for its tender, tasty meat. Fish, in this land of seas, rivers, and lochs, is a mainstay, from wild halibut to the herring that’s transformed into the elegant kipper (see the “Culinary lingo” sidebar, above). Scottish smoked salmon is, of course, a delicacy known around the globe.
Scotland For Dummies by Barry Shelby