The Skye's the Limit

People have been traveling to Scotland for centuries — but never for the food. While Scottish beef, game, salmon and shellfish are prized by top chefs the world over, you are more likely to enjoy the best stuff in Madrid than in Edinburgh, because the lucrative export market consumes the best produce. The nation's cooking has long been a source of dismay to food-loving visitors and locals alike. But now a new generation of culinary bravehearts is transforming Scotland's gastronomic landscape. The notoriously sniffy Michelin guide awarded a star to two new restaurants in 2002, bringing the total number of Scottish...

Want the full story?

Subscribe Now


Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!