Granny’s favourite mince and tatties failed to make it into the “Top Ten” of Scotland’s national dishes, according to a survey. But raspberries in cream (with heather honey, oatmeal and a dram), otherwise known as Cranachan, has battled it out with prime Scotch Beef to win top place.

Keen to see what the nation’s palates preferred the Food Trust of Scotland started issuing questionnaires at the Royal Highland Show. Then food shops, garden centres, restaurants and The WRI got involved, until over 6000 survey forms had been handed out.

When the results started pouring in some very surprising suggestions had the organisers wondering what was happening in Scotland’s kitchens, and to our taste-buds. Project coordinator Ann Smith, herself a trained dietician and former chef, couldn’t believe her eyes when ‘Monkfish, oyster, and rhubarb curry’, arrived on the same day as ‘Grasshopper ice cream’. “I was gobsmacked at some of the strange ideas of ‘National Dishes’. It was as if potted hough or Arbroath Smokies were listed in Thailand’s top ten foods. Thank God”, she said, “that deep fried Mars Bars didn’t merit a single vote!”

As hundreds of forms started to pile up however traditional favourites started to take over. An early leader, the north east’s famous fish soup Cullen Skink, was displaced by the oldest of them all – Scotch Mutton Broth. Nowadays Smoked Salmon is no longer just for the privileged; it is established as one of our three most popular starters. And Robert Burn’s “Great Chieftan o’ the puddin’ race”, Haggis, Neeps and Tatties, swept aside newcomers like Avocado Salad or deep-fried Brie.

The famous national ‘sweet tooth’ was highlighted by an overwhelming vote for Scottish raspberries in Cranachan (toasted oatmeal, heather honey, whisky and whipped cream). “Of all the votes, raspberries in cream surpassed everything. It was 35% ahead even of Aberdeen Angus beef – and is clearly Scotland’s favourite food, with an incredible 41% naming the soft fruit. It polled three times as many nomination as haggis”, said Food Trust Chairman Arthur Bell. “Having picked them for tuppence a pound as a wee boy in Angus, I well love their unique taste.”

Scotch Trifle and Atholl Brose lost out to another ancient Scots speciality – Clootie Dumpling. “I’m going to have my cholesterol tested after eating a plate of this,” said Arthur Bell. He continued: “One of the most pleasing things was seeing the popular revival of farmhouse cheeses and Oatcakes. They completed the Scottish Top Ten, and show the public don’t overwhelmingly support ‘The Cheese Police’.”