Under the Apron Strings: Scotland



This past Monday, Alton and I took a private tour of Holyrood Palace, the official residence of the Queen in Scotland. Holyrood Palace is now temporarily closed due to the Queen’s passing. Today, the Queen arrived at Holyrood House for a brief period before she is transported to St. Giles Cathedral to lie in state tomorrow.



St. Giles’ Cathedral (Scottish Gaelic” Cathair-eaglais Naomh Giles), or the High Kirk of Edinburgh, is a parish church of the Church of Scotland in the Old Town of Edinburgh. Construction on the current building started in the 14th century and extended until the early 16th century; significant alterations were undertaken in the 19th and 20th centuries, including the addition of the Thistle Chapel.


Right outside of St. Giles, sits the Mercat Cross, where important announcements from the crown are made.


While in Scotland, we also learned the history of some of their oldest food traditions and dishes. Oatcakes are one of the longest documented Scottish foods, dating back to at least AD 43, being described as the “mainstay of Scottish breads for centuries.” Although more a cracker than a cake, the oatcake has had historic staying power.





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