x GLORIOSA & Rosie Healey | Haggis for Burns Night
A Scottish đ´ó §ó ˘ó łó Łó ´ó żÂ national hero and much venerated the world over, the unique voice of Robert Burns* has left a lasting legacy. He has joined Jesus et al. in a very elite club, whose birthdays have become a cause for celebration and feasting every year. Unless youâre a wee dafty youâll know that there is only one dish that symbolises this celebration of Scottish history and culture; and that is haggis, neeps & tatties. A plate of simple pleasures that is quite frankly perfect for this time of year. The deliciousness of buttery mashed potatoes and crushed swede should not be overlooked, however the true star of this dish is the haggis.
This year, to celebrate Rabbie Burns in true Scottish-style, weâve collaborated with one of our favourite chefs, and queen of the Glasgow restaurant scene, Rosie Healey. Rosie cut her teeth in the world of hospitality working for Yotam Ottolenghi and that proved to be the perfect space to cultivate a love of simplicity in food and the flavours of the Mediterranean; both of which have shaped the cooking at Rosieâs restaurant, Gloriosa. Since it flung open its doors in 2020, the lucky diners of Gloriosa have been treated to simple, sensible flavour combinations prepared with care by a team who have a true understanding of cooking and appreciation of fresh seasonal ingredients. It is exactly what you want a restaurant to be.
So, for this braw Burns Night collaboration Rosie is tapping into her Scottish roots, and creating flavours that both satisfy her nostalgia and put a bit of her signature Healy magic into the occasion. Rosieâs haggis is made in the traditional-style, with the liver, heart and lungs from our native breed lambs** combined with pinhead oats, a delicate spicing, beef suet and a little further lamb mince. Itâs then housed in a natural casing, tied at both ends and ready for simmering in water or a gentle braise in stock for a couple of hours; when you cut open the casing, a distinctive, rich and crumbling centre is revealed. As previously mentioned, we cannae enjoy our haggis without neeps and tatties, it is the only accompaniment weâll consider on Burns Night. But we suggest you eschew the traditional whiskey number for Rosie's choice of a tarragon and caper sauce â a very bonnie twist.
*A Burns Night tradition, haggis celebrates the birthday of legendary poet Robert Burns, its origins dating back to 1801.
**Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale x GLORIOSA Haggis is Always Fresh Never FrozenŽ, made to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
A Scottish đ´ó §ó ˘ó łó Łó ´ó żÂ national hero and much venerated the world over, the unique voice of Robert Burns* has left a lasting legacy. He has joined Jesus et al. in a very elite club, whose birthdays have become a cause for celebration and feasting every year. Unless youâre a wee dafty youâll know that there is only one dish that symbolises this celebration of Scottish history and culture; and that is haggis, neeps & tatties. A plate of simple pleasures that is quite frankly perfect for this time of year. The deliciousness of buttery mashed potatoes and crushed swede should not be overlooked, however the true star of this dish is the haggis.
This year, to celebrate Rabbie Burns in true Scottish-style, weâve collaborated with one of our favourite chefs, and queen of the Glasgow restaurant scene, Rosie Healey. Rosie cut her teeth in the world of hospitality working for Yotam Ottolenghi and that proved to be the perfect space to cultivate a love of simplicity in food and the flavours of the Mediterranean; both of which have shaped the cooking at Rosieâs restaurant, Gloriosa. Since it flung open its doors in 2020, the lucky diners of Gloriosa have been treated to simple, sensible flavour combinations prepared with care by a team who have a true understanding of cooking and appreciation of fresh seasonal ingredients. It is exactly what you want a restaurant to be.
So, for this braw Burns Night collaboration Rosie is tapping into her Scottish roots, and creating flavours that both satisfy her nostalgia and put a bit of her signature Healy magic into the occasion. Rosieâs haggis is made in the traditional-style, with the liver, heart and lungs from our native breed lambs** combined with pinhead oats, a delicate spicing, beef suet and a little further lamb mince. Itâs then housed in a natural casing, tied at both ends and ready for simmering in water or a gentle braise in stock for a couple of hours; when you cut open the casing, a distinctive, rich and crumbling centre is revealed. As previously mentioned, we cannae enjoy our haggis without neeps and tatties, it is the only accompaniment weâll consider on Burns Night. But we suggest you eschew the traditional whiskey number for Rosie's choice of a tarragon and caper sauce â a very bonnie twist.
*A Burns Night tradition, haggis celebrates the birthday of legendary poet Robert Burns, its origins dating back to 1801.
**Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale x GLORIOSA Haggis is Always Fresh Never FrozenŽ, made to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Original: $16.01
-70%$16.01
$4.80Description
A Scottish đ´ó §ó ˘ó łó Łó ´ó żÂ national hero and much venerated the world over, the unique voice of Robert Burns* has left a lasting legacy. He has joined Jesus et al. in a very elite club, whose birthdays have become a cause for celebration and feasting every year. Unless youâre a wee dafty youâll know that there is only one dish that symbolises this celebration of Scottish history and culture; and that is haggis, neeps & tatties. A plate of simple pleasures that is quite frankly perfect for this time of year. The deliciousness of buttery mashed potatoes and crushed swede should not be overlooked, however the true star of this dish is the haggis.
This year, to celebrate Rabbie Burns in true Scottish-style, weâve collaborated with one of our favourite chefs, and queen of the Glasgow restaurant scene, Rosie Healey. Rosie cut her teeth in the world of hospitality working for Yotam Ottolenghi and that proved to be the perfect space to cultivate a love of simplicity in food and the flavours of the Mediterranean; both of which have shaped the cooking at Rosieâs restaurant, Gloriosa. Since it flung open its doors in 2020, the lucky diners of Gloriosa have been treated to simple, sensible flavour combinations prepared with care by a team who have a true understanding of cooking and appreciation of fresh seasonal ingredients. It is exactly what you want a restaurant to be.
So, for this braw Burns Night collaboration Rosie is tapping into her Scottish roots, and creating flavours that both satisfy her nostalgia and put a bit of her signature Healy magic into the occasion. Rosieâs haggis is made in the traditional-style, with the liver, heart and lungs from our native breed lambs** combined with pinhead oats, a delicate spicing, beef suet and a little further lamb mince. Itâs then housed in a natural casing, tied at both ends and ready for simmering in water or a gentle braise in stock for a couple of hours; when you cut open the casing, a distinctive, rich and crumbling centre is revealed. As previously mentioned, we cannae enjoy our haggis without neeps and tatties, it is the only accompaniment weâll consider on Burns Night. But we suggest you eschew the traditional whiskey number for Rosie's choice of a tarragon and caper sauce â a very bonnie twist.
*A Burns Night tradition, haggis celebrates the birthday of legendary poet Robert Burns, its origins dating back to 1801.
**Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale x GLORIOSA Haggis is Always Fresh Never FrozenŽ, made to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
