| OATCAKES | Thin, savoury biscuits traditionally made in Scotland |
| CRACKER | Thin savoury biscuit |
| IRNBRU | Which drink is supposedly "made in Scotland from girders"? (3,3) |
| PAISLEYSHAWL | Shoulder-covering made in Scotland (7,5) |
| LANGTRY | Lily made, in Scotland, protracted test (7) |
| TWEED | Cloth originally made in Scotland (5) |
| WHISKIES | Distilled spirits, often made in Scotland (8) |
| SCOTCHES | Whiskies made in Scotland (8) |
| WENSLEYDALE | Cheese traditionally made in Hawes in Yorkshire, a favourite food of Nick Park's character Wallace (11) |
| LUNN | Sally -; with a recipe in Eliza Acton's The English Bread-Book and also Elizabeth David's English Bread and Yeast Cookery, a type of bun traditionally made in Bath (4) |
| RUSKS | Hard, dry biscuits; traditionally given to babies (5) |
| ARMAGNAC | Brandy traditionally made in Aquitaine (8) |
| TWEEDS | Woven textiles such as those traditionally made in Harris (6) |
| DAUBE | French stew, especially of beef, traditionally made in a terracotta pot |
| MARINARA | Tomato sauce traditionally made in Naples (8) |
| CALVADOS | An apple brandy traditionally made in Normandy (8) |
| PESTO | Sauce traditionally made in a mortar |
| OATCAKE | Thin, savoury, mealy biscuit (7) |
| OATMEAL | Ground farinaceous haver used in the making of bannocks, brose, haggis, porridge, savoury biscuits and Staffordshire pancakes; or, a pale variegated brown, buff, ecru, fawn, greige or mushroom colour |
| CRACKERS | Word for bangers, party poppers or squibs; festive snappers or "cosaques" modelled on bonbons twisted in wrappers; crisp savoury biscuits that break with a sharp snap; or, corkers, stunners or other p |
