Caorunn Gin have teamed up with iconic London-based Scottish restaurant Mac and Wild to create a mouth-watering haggis toastie!
Caorunn Gin, the first gin handcrafted in a malt whisky distillery, together with Mac & Wild co-founder Andy Waugh have created a unique and tasty twist on
the classic haggis dish perfect for celebrating the life of Scottish Bard, Robert Burns this January 25th.
Forager and renowned chef Andy declared his love for haggis, believing “everyone should eat more offal!” He goes on to explain: “Haggis is the most notorious
cut of meat, not only is it good for you but it is absolutely delicious! It is basically a cooked sausage, what is not to like?”
Ahead of Burns Night, while enjoying a few Caorunn gin and tonics, Andy explains: “I had a bit of a eureka moment and produced the idea of combining gin with
haggis, making a special haggis jam. I wanted to combine Caorunn Gin and its best friend, the red apple, to add sweet tangy notes to contrast the meaty flavours of the haggis. After a few attempts, I created the Caorunn Haggis Jam, which I now manage to use
The experimental chef found the combination of crunchy toasted bread, meaty haggis with sweet and zingy jam, alongside tons of melted cheese is a dish to rival
the traditional Haggis neeps and tatties. He expressed: “Burns himself might think twice about his Burns Night dinner if he knew about this.”
This Burns Night, why not give a Caorunn Haggis Jam toastie a go, whether you are celebrating with friends and relatives, or wanting to get immersed into Scottish
traditions. Andy has provided the full recipe to recreate your Caorunn Haggis Jam toastie at home, with a Caorunn gin in hand.