Ep 2. William Wallace's Scotland

In Bizarre Foods season 20 episode 2, host Andrew Zimmern travels to Scotland to explore the country's rich culinary heritage and uncover some of its most unusual and daring delicacies. Titled William Wallace's Scotland, the episode takes its name from the legendary Scottish hero who fought for his country's independence from England in the late 13th century.

Zimmern begins his journey in Edinburgh, Scotland's capital city, where he samples some of the country's most iconic dishes. He tries haggis, a traditional Scottish dish made from sheep's heart, liver, and lungs, served with turnips and mashed potatoes. He also samples cullen skink, a hearty soup made from smoked haddock, potatoes, and onions, as well as bridies, a savory pastry filled with beef and onions.

Moving beyond the familiar, Zimmern heads to Dumfries and Galloway, a region in the southwestern part of Scotland, to explore some of the more unusual foods that the country has to offer. He visits a farmer who raises free-range wild boars, and samples boar sausages and bacon made from the animals' meat. He also tries a traditional Scottish dish called black pudding, which is made from pig's blood and rolled oats, and is often served as part of a full Scottish breakfast.

From there, Zimmern heads north to the Scottish Highlands, where he meets with local farmers and fishermen who are continuing age-old traditions of sustainable food practices. He samples fresh-caught seafood, including lobster and langoustines, and tours a smokehouse where salmon is slowly cured and smoked using traditional techniques.

The episode also features a trip to a distillery, where Zimmern learns about the process of making Scotland's famous single-malt whiskies. He tastes a variety of different whiskies, including some that have been aged for over two decades, and learns about the different characteristics that distinguish one whiskey from another.

Throughout the episode, Zimmern is accompanied by local chefs and food experts who help him appreciate the unique flavors and history of Scotland's food. He learns about the country's long history of foraging wild herbs and plants, and how they are used in traditional dishes like neeps and tatties.

William Wallace's Scotland is a celebration of the rich culinary heritage of a country that is often overlooked when it comes to world cuisine. From unusual meats to fresh-caught seafood to aged whiskies, Scotland has a wealth of unique flavors that are just waiting to be discovered. And with the help of local experts and chefs, Andrew Zimmern is able to provide viewers with a fascinating glimpse into this often-overlooked culinary world.