Different dishes and ingredients such as Aberdeen Angus beef, Highland venison, Loch Fyne seafood, Ayrshire cheeses or Clyde valley soft fruits are often present in the Scotish cuisine. Influenced by the Britannic cuisine, the Scottish cuisine also borrowed different culinary habits from the inhabitants of the Scandinavian Peninsula. Regions such as The Western Isles, Orkney or Shetland tend to present more dishes that use fish meat as the main ingredient. The lower agricultural development of these islands recommends fishing as one of the main sources of food for the area. Regions such as the Greater Glasgow and Clyde Valley area or the Perthshir region also use plenty of fish meat in their dishes, but it can be said that more variety in meat choices is presented here, with a larger consumption of beef and pork meat. When it comes to Scottish restaurants, the diversity of food is far greater than the traditional dishes. You won’t be surprised to find excellent French, Italian, Mediterranean, Greek, Indian, Chinese, Japanese, Far-eastern, Mexican or Central American specific restaurants in the larger Scottish cities.