Yes Scotland is a land of haggis lovers. Unsurprising, you might think. After all, it is not every dish that has its day. (Just try and host a Burns Supper around January 25 without serving one of Macsween’s magnificent ceremonial haggis.)
But Scotland, like many other places in the world, has its own local food movement, capitalising on the cornucopia of world-class, Scottish produce (see Mike Small’s Scotland’s Local Food Revolution). A decline in the popularity of classic, traditional dishes could well have been the anticipated result.
Instead Macsween’s UK haggis sales have steadily increased for a number of years, rising from £6.387m to £8.778m in just two years from 2007 to 2009.
Love of haggis continues to grow overseas too. Haggis UK delivers thousands of traditional and canned haggis gifts to England, Europe and worldwide every year. And the number continues to grow.
So why is are more people buying haggis?
The taste, of course, but it is more than that.
It is legendary haggis producers like Macsween, modern creative chefs like Thomas Kitchin and Shirley Stear, plus savvy eaters like you who have added fire to the world’s passion for haggis.
Forget the sneery expressions that often cross American faces when haggis is mentioned. Sadly for them, they’ve not been able to eat the real thing since 1971 (Scottish Parliament petitioned the US to remove the ban on haggis in June 2014 but to no avail).
Haggis is a 21st century super food
Haggis is full of warm, earthly flavours that tantalise the tongue and make it an excellent dish with neeps and tatties, if you wish to be traditional. And it can also be served in so many other ways.
Take a look at Macsween website for some great inspirational haggis recipes. Grants include some video haggis masterclasses for preparing canned haggis and Stahlys share some of their favourite family recipes here.
We’ve also been collecting some of our favourite haggis recipes here.
Macsween haggis is evolving
In a new and exciting step, Macsween has organised their haggis into ranges, designed specifically around how they will be used and cooked, in order to give you a choice as to which range you buy and to maximise convenience and versatility.
- The Delicious Every Day Range is easy to use, convenient to cook with and perfect for a weeknight dinner.
- The In a Hurry Range cooks in just 60/90 seconds and is perfect for a swift snack.
- The Traditional range is for your haggis traditionalist, perfect for celebrations or ceremonial use for addressing at Burns Night functions.
The award-winning recipes have not changed however; the food inside the packaging is still the same. Hand-made with great care, using the best ingredients and our unique family recipes.
Want to know more about haggis?
If you’re looking for a great read and some delicious recipes, you can’t get better than these books:
The Macsween Haggis Bible by Jo Macsween
Scion of the legendary haggis makers, Macsween of Edinburgh, Jo Macsween is a passionate ambassador of the haggis. In her book, you are given the low down on all things haggis – from the traditional Burns’ Supper fare to using haggis as an everyday ingredient.
A Cook’s Tour of Scotland (2006) by Sue Lawrence
Lawrence is a Scottish cookery and food writer, noted for her promotion of traditional Scottish recipes and regional produce. Her guide to Scotland is a culinary delight.
Remember, when you buy haggis from us, you can book your preferred delivery date whether you live in the UK or EU. Any questions, get in touch.
Lee and the Haggis UK team