Hands up, do you like haggis? Come on, don’t be shy….we know there’s plenty of you out there as apparently the word ‘haggis’ is right up there with the most popular search term for the reason people come to Scotland. Tis true. Our hands are about half way up… We’re not huge fans but when you’re lucky enough to receive an invite to a Macsween ‘limited edition’ haggis dinner with matching Innis&Gunn beers then crikey, we’ll be there.
Celebrating Macsween’s 60th anniversary the pioneers of Scotland’s national dish, have taken haggis to new heights with the launch of two new products:
‘Three Bird haggis’ an elegant trio of grouse, pheasant and duck subtly smoked with quince, lavender and spices, and, ‘Venison haggis’ infused with port, juniper, redcurrants and spices for a rich flavour (aka Staggis).
All hail the haggis! Mrs Monkfish attended the dinner which was hosted by Jo and James Macsween at Innis&Gunn HQ. The new limited editions were served with matching beers presented by Rachel Sutherland, the ‘Sensory and Quality Manager’ (and brewer) at I&G.
Mrs M (left), Rachel Sutherland (right)
Beer and haggis goes rather well (Mrs M reported back!) particularly when you get into the complexities of the flavours in the limited edition haggis and you wash it down with an I&G Rum Finish. Nicely matched Ms Sutherland.
Original haggis with slow cooked lamb loin
Favourite dish of the night for Mrs M was the Three Bird Haggis. James, who is responsible for innovation and new product design said that ‘this is the most succulent and fragrant haggis I have ever made, with a lighter colour and great elegance.’ ‘We have used smoked duck from Rannock Smokery with grouse breast, pheasant and then added quince, lavender and spices.’
Baked three bird haggis with bread sauce, parsnips, game chips
(from L-R) Donald Reid (The List), Cate Devine (The Herald), Chef Neil Forbes, James Macsween
Happy to report back that James is right (he’ll be pleased to hear that…) and it was indeed a flavour sensation that you might not necessarily associate with eating haggis. If you’d like to try the limited editions for yourself they’re now available in Selfridges, London or online via the Macsween website. You’ll have to hurry though, there’s only 2,500 of them….2,000 of which are in the Monkfish fridge….eBay anyone?
Photos of event thanks to Angus Bremner