For those that are planning their Burns Supper this weekend, we have all the traditional components of the meal to celebrate Scotland’s National Bard. For Robert Burns birthday on Sunday 25th January, we are ready and fully stocked of neeps, tatties and haggis.
Our swede (known as a turnip in Scotland and other celtic regions) is coming from Chapel Farm in North Berwick in East Lothian as well as New Farm down in Lincolnshire. Boil, salt and mash to maximise the flavour of this hearty root veg.
Our favourite mashing tatties are the Alouette and Twinner Varieties from Newfields Organics over in North Yorkshire. We find these give the creamiest texture and buttery flavour. For the main event, our Mcsween Vegetarian Haggis can be found in our fresh chiller. Remember to stand and address before slicing.
Grab a bottle of Benromach Speyside Organic Single Malt Scotch Whisky from the booze cabinet to pair, and you will be reciting the words to Auld Lang Syne before the end of the night!
