My Recipe Memoir – Haggis


Haggis needs little to no introduction but there be no finer fitting way to announce my choice other than the words from the great bard himself: Robert Burns 1759-1796.


Fair fa’ your honest, sonsie face,
Great Chieftan o’ the Puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe or thairm:
Weel are ye wordy of a grace
As lang’s my arm

The groaning trencher there ye fill,
Your hurdies like a distant hill,
You pin was help to mend a mill
In time o’need
While thro’your pores the dews distill
Like amber bead

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Meat & Poultry

Haggis & Whisky & My love of both….

Haggis and whisky are the heart and soul of Scotland radiating a passion into that entire encounter of rich and sublime ingredients which come together in these two national icons. Whisky has developed over the hundreds of years by the local distillers who have nurtured an appreciation and through understanding of their regional soils and water to create this amber nectar. Whisky is a serious affair for all who are involved in this business, from the distillers to the merchants and even the humble bar man in a local pub, knowledge and understanding of this fine spirit is akin to being in possession of a sacred elixir. How to drink whisky is an important dilemma as no one outside Scotland would wish to offend the Scots over such an historical etiquette. Water or no water is usually the question, and it is aft talked about that single malt whisky’s will “open out” when a little water is added but blended whisky mixed with something sugary and fizzy is pretty much viewed as scorn free.

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