deep fried Mars bar
My home country’s reputation as being culinarily challenged has not been achieved without putting in the work. Scottish restaurants have a way to go until they’re no longer the punchline.
Over-boiled vegetables, deep-fried Mars bars, chips. To figure out what went wrong with Britain’s food rep, we tracked down recent visitors to the UK and asked what they really think of our country’s cuisine.
“Scots and Punjabis are very proud of their own cultures so you get both of these coming together and it’s wonderful,” says Harry Singh, Glasgow restaurant owner and co-creator of the haggis pakora.
Headed up by The Wellcome Project and researchers at the University of Edinburgh, the study investigates the “history of the current stereotype of the Scottish diet”—namely, the deep-fried Mars bar.
The deep-fried Mars bar has plagued Scotland as a symbol of bad eating for years, but for a new generation of Glasgow chippies, the focus is now on high quality fish cooked in fresh oil.