The Doric calls itself the first gastropub in Edinburgh; it was built in the 17th century and converted to a pub in the 18th, and we certainly don’t doubt them. They’re known for their Cullen skink soup and the Scottish haggis, neeps and tatties. (The Scottish what’s and whos’its??)
This is the Cullen Skink… In fact, it looks nothing like a Dr. Seuss character, which was what sprang immediately to mind. In fact, it’s a kind of seafood stew – of smoked haddock, potatoes, onions and cream. Delightful.
I went into the trip swearing I would not eat haggis. Well, I did and I quite enjoyed it! The Doric has a good relationship with their butcher and assured me the parts they use to make their haggis are of highest quality. I understand why haggis is usually served as a trio with the turnip and potato mash. Solo, each one was bleh, but if you put a little of each on every bite, that combination is brilliant! (Your interpretation of brilliant may vary.)
A lovely pub scene inside the Doric…
- Haggis, Neeps and Garlic Tatties with Whisky Sauce (burgerelegante.wordpress.com)
- You take the high road…I’ll catch the haggis (kjbrad57.com)
- Oysters at Ondine, in Edinburgh (seattlefoodshed.wordpress.com)
- Inside a Scottish Grocery Store (seattlefoodshed.wordpress.com)