Arrive in Glasgow — Scotland's largest city, the UK's self-proclaimed music capital and one of the world's great centres of Art Nouveau architecture. Visit Kelvingrove Art Gallery and Museum — one of the UK's greatest museums, with extraordinary collections of fine art, natural history and Scottish culture, housed in a magnificent Spanish Baroque building in Kelvingrove Park. Evening on Buchanan Street — Glasgow's extraordinary pedestrianised shopping and entertainment corridor. Overnight in Glasgow.
Full day exploring Glasgow's extraordinary Charles Rennie Mackintosh heritage. Mackintosh at the Willow — the restored Mackintosh tea rooms. The Hunterian Art Gallery with the extraordinary Mackintosh House. Glasgow School of Art (exterior). Glasgow Cathedral — the only Scottish mainland cathedral to have survived the Reformation intact, with extraordinary vaulted crypt. National Piping Centre — the extraordinary centre of Scottish piping culture and tradition, with a museum and live piping demonstrations. Overnight in Glasgow.
Morning at the Riverside Museum — the extraordinary Zaha Hadid-designed museum of transport and travel, with Glasgow's extraordinary collection of trams, locomotives and the extraordinary Tall Ship (SS Glenlee) moored outside. Transfer to Glasgow Airport for onward travel.
A soup originating in Scotland with principal ingredients of barley, stewing or braising cuts of lamb, mutton or beef, root vegetables, and dried pulses; cabbage and leeks are often added shortly before serving to preserve texture, colour and flavours.
Also known as square sausage or slice sausage, this traditional Scottish dish is made from minced meat, rusk and spices; although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square slices from a formed block; it is a common component of the traditional Scottish breakfast.
Originally a celebration of harvest, made following the raspberry harvest in August, this traditional Scottish dessert combines cream and fresh seasonal raspberries, bolstered by Scottish oats and whisky; it has been called “the uncontested king of Scottish desserts”.
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