Burns night is celebrated on January 25th and we have been improving our haggis recipe with the help of a grand champion haggis maker. Made from scratch in our shop using great local meats, beef suet from the New Forest and lamb liver/ hearts from Romsey and Chilworth. It’s always best to order your haggis in advance, especially this year, as we are expecting to be selling smaller sized haggis than usual. Smaller the haggis longer the time it takes to make it.
Haggis is really delicious, hearty winter dish and easy to cook and serve.