The iconic full Scottish breakfast

The origins of the full Scottish breakfast can be traced back to the mid-19th century. For the Victorians breakfast was the most significant meal of the day, where it was used to showcase affluence and hospitality. The climate might also have something to do with the chosen ingredients; providing all the nutrients needed in colder weather conditions, making it the perfect fuel to start your day .    

Regardless of where you find yourself eating in Scotland - a local café, a Michelin-star restaurant or one of our award-winning spas - you’ll undoubtedly be able to find a full Scottish breakfast as an option on the breakfast menu. So, what is a full Scottish breakfast? Usually made up of bacon, link sausages, Lorne sausage (also known as square sausage or slice), black pudding, haggis, baked beans, fried mushrooms and tomatoes, toast, tattie scones and fried eggs, the full Scottish breakfast is a sight to behold.

For the very best taste experience, be sure to source these items locally, from Scottish farms and butchers. Produce in Scotland is amongst the finest in the world, and there’s no better way to showcase the amazing ingredients on our doorstep than the traditional Scottish breakfast.

Dig in to traditional Scottish breakfasts and other dishes

Even though these are the traditional Scottish breakfast items, the culinary landscape has evolved, offering a wide variety of new and exciting choices for vegetarians and vegans who still want to experience an authentic Scottish breakfast.   

Discover more about the vegetarian or vegan Scottish breakfast

Black pudding  

A staple of any Scottish breakfast, the word pudding might remind you of something sweet, but interestingly it comes from the French word "boudin", meaning "small sausage". Made from a fusion of pork or beef blood, pork fat or beef suet, and accompanied by a cereal – often oatmeal, oat groats, or barley groats – black pudding is a culinary delight with a rich history. Surprisingly, black pudding might be way older than you'd imagine – the first known mention of it was as early as 800 BC! It appeared in Homer's classic The Odyssey, when he references "a sausage of fat and blood".    

Haggis  

You can’t have a traditional Scottish breakfast without Scotland's national ingredient! Contrary to popular belief, haggis isn't a mythical animal native to the Scottish Highlands. It’s crafted by blending sheep's heart, lungs and liver with a medley of grains and spices, then stuffed into the sheep's stomach to be cooked. Nowadays, it's mostly cooked in a synthetic sausage casing. The origins of haggis can be traced back to ancient times, with mentions of a similar dish found in works by Marcus Apicius, Aristophanes and Homer. However, the exact meaning of the word"haggis", which emerged in the 15th century, continues to elude us.   

Tattie scones  

No authentic Scottish breakfast is truly complete without the addition of tattie scones! They're a mixture of mashed potatoes and flour that's then made into a dough. Lady Clark of Tillypronie, celebrated for her extensive compilation of recipes, may have been among the pioneers of savouring a hot and freshly baked potato scone - an encounter that elevates even the humblest of baked treats.   

Baked beans  

While not the most famous element of the quintessential Scottish breakfast, baked beans add a balance to the dish. They add a layer of flavour and a vivid burst of colour.