The Pub Food Boom
When the Licensing (Scotland) Act 1976 killed off the idea that pubs were places to drink and little else, landlords responded by opening up their kitchens and a new era was born. Great efforts were made to deliver adventurous menus, incorporating traditional dishes and exciting options for vegetarians and the health conscious. Staff were trained to exacting standards. And chefs were employed in nearly every pub.

Today, pub food in Scotland has become a phenomenon!

In just a few short years Scotland’s pubs have become widely recognised for the quality of their food. As a result it’s now easier than ever for public houses to get restaurant licenses and so increasingly up-market menus now sit side by side with more traditional pub food.