"Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!", wrote Robert Burns in his poem ‘Address to a Haggis’. Scotland’s national dish, once derided, has come back around and it simply wouldn’t be a proper Burns Supper, celebrated on the 25th of January, without it.
This Burns Supper the world of gastronomy will raise a glass to Andrew Fairlie, Scotland’s outstanding 2 Michelin-star chef who had his restaurant at the Gleneagles Hotel, who passed away this week.
Michelin star chef Michael Smith cooks Scotch Lamb PGI Haggis pasty with Talisker Whisky glazed rib
What could be better for a Burns Supper than a a recipe that combines the essential flavours of Scotland on one plate. Here Michael Smith cooks a Scotch Lamb Haggis pasty with whisky glazed rib.
2-Michelin star Dale Drewsbury demonstrates mountain hare with haggis and game jus
This might be the gameyist of Scottish game dishes ever, incorporating wild mountain hare, haggis and game jus. Here Dale Drewsbury, from Restaurant Andrew Fairlie prepares the dish tableside in Scotland’s only 2-star restaurant.
Tom Kitchen’s Haggis Starter
A lighter take on haggis with ‘tats and neeps’ as they say in Scotland. Just a wee dram of whisky for flavour.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.