Our Scottish Haggis is made for us by Cheryl’s father, Graham Murdoch at his family butchers is Morayshire, Scotland. Enjoy an authentic Burns Night on Saturday 25th January.

How to order

Choose from sliced (£10/kg), small 450g (£4.50 each) medium 650g (£6.95 each) or Macsween individual Vegetarian Haggis (£2.99 each)

Available to collect from Saturday 18th January.

Email placemyorder@blackerhall.com

Phone 01924 267202 (ext 0)

Or message us on social media

Not sure about buying a whole haggis?

Our Pheasant Royale is a great option, for a taste of haggis encased in locally sourced pheasant breast and wrapped in our own dry-cured smoked streaky bacon.

£2.95 each or pack of 2 £5.95

Try our Burns Night recipes

Neeps and Tatties – A Scottish side dish of mashed turnip and potatoes, traditionally served with Haggis Neeps and Tatties Recipe

Scottish Cranachan – Try this traditional Scottish Dessert of oats, cream, whiskey and raspberries Scottish Cranachan Recipe

Try something new – Scottish Crowdie

Our Crowdie is made by Katy Rodgers. It’s a traditional fresh Scottish cheese dating back to the Vikings and something.

 

A wee dram of Whiskey

Benromach Single Malt Scotch Whisky from The Wine Loft, is made using the finest natural ingredients. Every cask is hand-filled, hand-weighed and hand-stamped and matured for 10 years to create this decadent classic Speyside whisky perfect for Burns Night.

£43 for 70cl