From the land
The Aberdeen Angus breed of cattle is one of Scotland’s most famous and hails from both Dundee & Angus and Aberdeenshire. Known for its rich flavour, the meat makes award-winning steaks and can be found on menus throughout the country.
The Aberdeen Rowie, or buttery, is a savoury Scottish bread roll which, although salty, is often eaten toasted and served with jam or butter. They were created to serve the growing fishing industry during the 19th century.
From the sea
With Peterhead the largest white fish port in Europe, it's no surprise that the region is renowned for its succulent seafood and smokehouses. You can pick up fresh fish at the daily Peterhead Fish Market or try popular regional fish dishes such as Finnan Haddie.
Finnan Haddie has its origins in Findon near Aberdeen. The town, known locally has Finnan, was where lightly smoked haddock (haddies) were first produced in the 19th century. It is often served grilled with butter, or as a fish stew with milk and onions. Haddies, along with potatoes and onions, are also used in the creation of the traditional Cullen Skink soup, a local dish from the seaside town of Cullen in Moray. It is commonly served as a starter at formal Scottish dinners.
For a sweeth tooth
Don't miss the mouth-watering shortbread of Dean's of Huntly, or look out for the well known luxurious Mackies Ice Cream during your visit.
Cook your own
You can also use the region's finest produce and pick up some new cooking skills at the Nick Nairn Cook School in Aberdeen city centre. The classes are a great way to learn how to match flavours, prepare mouth-watering sauces and pick up a few tricks of the trade - not to mention recipes - along the way.
Browse the listings to discover producers and food attractions across Aberdeen City and Shire.