Letters Letters On Scottish Cuisine Letter NYTimes.com

To the Editor: I very much enjoyed both reading and seeing the multimedia presentation of Frank Bruni’s article “A Taste of Scotland” (July 27). On his next visit to Scotland, I suggest that he travel to the Crinan Hotel (www.crinanhotel.com) in Argyll. On my last visit there, the prawns I ordered for a starter, on the menu, carried the note that they “... were landed at our dock at 17:30 this afternoon.” The venison that followed from Jura, which I could see across the sound from my table, was ambrosial. Two other places from our experience well worth the journey are Auchendean Lodge (www.auchendean.com) and Old Pines Hotel and Restaurant (www.oldpines.co.uk) . As a Scot long in exile, I well remember the bad old days of chips (French fries) with everything, but they are mercifully, if not long gone, long avoidable.

Scottish food in markets and well run restaurants is now of a platinum standard.

Walter Stewart Toronto

To the Editor: As a an expatriate Scot, I enjoyed Mr. Bruni’s article but would have to point out that haggis is a (if not the) taste of Scotland, and he really should have tried it. It is the only Scottish dish served around the world and one that I have introduced to many friends in Russia and Vietnam who have almost without exception been taken by its flavors and textures and intrigued by its spiciness.

Sandy Ewart Hanoi, Vietnam

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