Fresh Scottish Haggis is a traditional Highland dish made using sheep’s ‘pluck’ which is the heart, liver and lungs of the sheep, minced with onions, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal’s stomach.
The flavours and textures are perfectly complemented with “neeps & tatties” - swede, yellow turnip or rutabaga and potatoes.
Traditionally served on Burns Night which takes place on the 25th January to celebrate the Birthday of the Scottish poet Robert Burns.
A wonderfully filling wholesome meal.
