Clootie dumpling is the traditional Scottish pudding I think most closely associated with Christmas and Hogmanay, at the least for high days and holidays as a celebration cake. Many Scots have fond memories of their grandmothers or their mothers making so it is something many Scots are fond of. In case you haven’t tried this …
A history of the Clootie Dumpling, including a recipe for making your own - Scotsman Food & Drink
Legend says that the pub was named the Last Drop because this was where those condemned to die by hanging would have their last drink! The menu is not very extensive, but come here for some Scottish cuisine like neeps and tatties or classic fish and chips and you won't be disappointed.
Bannock (bread)- The Métis ate a lot of ‘bannock’. Bannock was a combination of Scottish bread and Indian fry bread that could be baked in an oven, cooked in a skillet over a fire, or fried. The benefit of bannock was that it was easy to make and transport. It also lasted a long time without spoiling, and was quite filling. The Métis harvested wild turnips, peeled and dried them, and then pounded them into flour for use in the bannock. They also traded with the HBC and NWC for flour.