Scotland is a country of brooding landscapes, deep-rooted traditions, and a culinary reputation that often leans toward the punchline rather than the profound. In the first season of A Cook’s Tour (2002), Anthony Bourdain set out to discover if there was more to Scottish food than stereotypes of sheep stomachs and deep-fried candy bars. This early episode captures a younger Bourdain navigating the stark contrasts of the country, from the gritty pubs of Glasgow to the aristocratic estates of the Highlands. Bourdain’s mission was to experience the full spectrum of Scottish dining. He dove into the notorious culture of the “chip shop,” embracing the glorious, greasy reality of deep-fried everything. But he also sought out the refined, historical side of the cuisine, exploring traditional game, fresh river salmon, and, of course, the infamous haggis. The journey highlighted a food culture caught between working-class survival fare and the pristine, wild ingredients of the rugged countryside. Here are the places that defined his initial dive into the bold and unapologetic flavors of Scotland.
When Anthony Bourdain visited Glasgow, Edinburgh and The Highlands, in Scotland, on his show A Cook’s Tour, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is A Cook’s Tour, season 1, episode 21. It first aired on July 8, 2002.
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DISH – A Pint of Guinness – Anthony Bourdain Scotland
WHAT IS IT?
They had a pint of Guinness.
“Is there anything more beautiful? I don’t think so. This is brain food, this ensures the thinking of only great thoughts for the rest of the day.” -Anthony Bourdain
WHERE IS IT?
Jinty McGuinty’s Irish Bar
29 Ashton Ln, Hillhead, Glasgow G12 8SJ, United Kingdom
Glasgow, Scotland
DISH – “Scottish Fried Foods” – Anthony Bourdain Scotland
WHAT IS IT?
They had deep-fried fish and chips, battered and deep-fried pizza, a deep-fried Mars bar and a deep-fried pickled egg.
“We had some extraordinary food, we broke a new ground.” -Anthony Bourdain
WHERE IS IT?
University Cafe
87 Byres Rd, Glasgow G11 5HN, United Kingdom
Glasgow, Scotland
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DISH – Traditional Haggis – Anthony Bourdain Scotland
WHAT IS IT?
They had haggis, which is made of lamb’s liver, heart, lungs, oatmeal, onions and black pepper and some turnips and potatoes on the side.
“Almost like a–a shepherd’s pie feeling but, a little heartier and a little oatier.” -Anthony Bourdain
WHERE IS IT?
Dubh Prais
123B High St, Edinburgh EH1 1SG, United Kingdom
Edinburgh, Scotland
NOTES – Anthony Bourdain Scotland
Unfortunately, this restaurant has since closed its doors.
DISH – “Local Scottish Dinner” – Anthony Bourdain Scotland
WHAT IS IT?
They had nettle soup, and a poached salmon with whiskey cream.
“So here’s the skinny, wild salmon freshly pulled from a Scottish river doesn’t compare to this stuff you get in supermarkets and for that matter, most restaurants. I’m ready to go forward into nature.” -Anthony Bourdain
WHERE IS IT?
Drynachan Shooting Lodge
Unnamed Road Nairn, Nairn IV12 5RQ, United Kingdom
City, Country
DISH – Poacher’s Stew – A Cook’s Tour Scotland
WHAT IS IT?
They had a poacher’s stew made of rabbit marinated in red wine, with venison, mushrooms, leeks, cabbage and herbs.
“This is really classical old school hunting style…Nature’s cool. Good food, great company, good wine and a view that’s–that’s as good as it gets.” -Anthony Bourdain
WHERE IS IT?
Cawdor Estate
Estate Office, Cawdor, Nairn IV12 5RE, United Kingdom
Scotland
READ MORE: SCOTLAND: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN
This early excursion into Scotland set the tone for how Bourdain would approach maligned or misunderstood cuisines throughout his career. Rather than mocking the deep-fried Mars bar, he tried it with an open mind, while also showcasing the incredible quality of Scotland’s wild game and seafood. The episode proved that beneath the cliches lies a robust, historical food culture tied deeply to the land and the weather. His genuine appreciation for both a gritty Glasgow pub and a refined Highland stew highlighted his egalitarian approach to dining. It remains a fantastic snapshot of a country whose food is far more complex than its reputation suggests. The next time you visit Scotland, make sure to try the local salmon—and perhaps a deep-fried pizza, just for the experience.
