A Scottish supper before the Highlands
Haggis is more than a dish with an unusual reputation: it is a savory pudding traditionally made from sheep’s heart, liver and lungs, mixed with oats, fat, onion and seasoning. The oats give it a coarse, filling texture, while the spices and meat make it hearty fare for a late meal. Recipes and presentation vary, and haggis is now commonly prepared in forms that do not use a stomach casing.
Serving it aboard an overnight train turns a familiar Scottish food into part of the journey rather than just a meal at the destination. Passengers can settle into the club car for dinner as the train carries them north, with the landscape changing outside while the menu signals the region ahead.
Why the whisky tastes like smoke
Laphroaig is a Scotch whisky from the island of Islay, off Scotland’s west coast—not from the Highlands. Its pronounced peaty character comes from peat, partially decayed plant matter burned during the traditional malting process. Smoke from that fire can leave a distinctive aroma and flavor in the malt.
That smoky whisky offers a bold contrast to haggis’s savory richness. Together, the food and drink make the club car feel less like a standard dining stop and more like a compact introduction to Scottish culinary traditions, served while the train is still on its way north.
