x St. JOHN Haggis
We’re thrilled to once again collaborate with our great friends at St. JOHN who have handmade a small number of haggises to celebrate Burns Night 🏴
Please note, this is an artisan product made entirely by hand. The appearance differs visually from anything mass-produced in that natural beef casings are hand-filled and tied with butchers twine. Expect a looser texture than a commercial haggis and as such this is a more fragile product which we recommend baking in a tray as detailed in our cooking advice.
A Burns Night tradition, haggis celebrates the birthday of legendary poet Robert Burns, its origins dating back to 1801.
True to Fergus Henderson's iconic cookbook Nose to Tail Eating, first published in 1999 and arguably a greater influence on a generation of chefs than any other, these haggises have been made in the hallowed kitchens of St. JOHN by head chef Farokh Talati.
As kindred exponents of the whole carcass butchery philosophy and nose to tail cooking and eating, no other delicious thing honours these concepts better than a St. JOHN Haggis; each one containing a sheep's ‘pluck’ seasoned, spiced and combined with buttery onions, oatmeal and suet.
Perfectly paired with neeps, tatties and collard greens (Red Russian Kale or cavolo nero would be perfect). Dijon mustard is an excellent accompaniment.
Original: $33.57
-70%$33.57
$10.07More Images
x St. JOHN Haggis
We’re thrilled to once again collaborate with our great friends at St. JOHN who have handmade a small number of haggises to celebrate Burns Night 🏴
Please note, this is an artisan product made entirely by hand. The appearance differs visually from anything mass-produced in that natural beef casings are hand-filled and tied with butchers twine. Expect a looser texture than a commercial haggis and as such this is a more fragile product which we recommend baking in a tray as detailed in our cooking advice.
A Burns Night tradition, haggis celebrates the birthday of legendary poet Robert Burns, its origins dating back to 1801.
True to Fergus Henderson's iconic cookbook Nose to Tail Eating, first published in 1999 and arguably a greater influence on a generation of chefs than any other, these haggises have been made in the hallowed kitchens of St. JOHN by head chef Farokh Talati.
As kindred exponents of the whole carcass butchery philosophy and nose to tail cooking and eating, no other delicious thing honours these concepts better than a St. JOHN Haggis; each one containing a sheep's ‘pluck’ seasoned, spiced and combined with buttery onions, oatmeal and suet.
Perfectly paired with neeps, tatties and collard greens (Red Russian Kale or cavolo nero would be perfect). Dijon mustard is an excellent accompaniment.
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We’re thrilled to once again collaborate with our great friends at St. JOHN who have handmade a small number of haggises to celebrate Burns Night 🏴
Please note, this is an artisan product made entirely by hand. The appearance differs visually from anything mass-produced in that natural beef casings are hand-filled and tied with butchers twine. Expect a looser texture than a commercial haggis and as such this is a more fragile product which we recommend baking in a tray as detailed in our cooking advice.
A Burns Night tradition, haggis celebrates the birthday of legendary poet Robert Burns, its origins dating back to 1801.
True to Fergus Henderson's iconic cookbook Nose to Tail Eating, first published in 1999 and arguably a greater influence on a generation of chefs than any other, these haggises have been made in the hallowed kitchens of St. JOHN by head chef Farokh Talati.
As kindred exponents of the whole carcass butchery philosophy and nose to tail cooking and eating, no other delicious thing honours these concepts better than a St. JOHN Haggis; each one containing a sheep's ‘pluck’ seasoned, spiced and combined with buttery onions, oatmeal and suet.
Perfectly paired with neeps, tatties and collard greens (Red Russian Kale or cavolo nero would be perfect). Dijon mustard is an excellent accompaniment.
