Best Butchers in London – Award Winners

Shane Holland Executive Chairman of Slow Food UK visited Morley Butchers in Crouch End to present the 2015 London Best Butchers award. The Slow Food London Awards are a real seal of approval because the entrants and the final winners are all selected by London food shoppers.

Now in their third year these awards were created by Slow Food London to support and highlight the growing number of quality food retailers and producers within London which are the polar opposite of supermarkets .

In their awards statement Slow Food London said “The London Best Butchers award to Morley Butchers recognises excellence in their butchery, time-honed skills, as well as their impressive range of game and quality meat.”

“We are so pleased to have won this award for the second year,running, particularly as it is based on votes from our customers. A huge thank you to them for their support and enthusiasm for our products and what we do in the shop.”

Andrew Beresford – Morley Butchers

Slow food Best Butcher Award

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Traditional Haggis And Burns Night

/Traditional Haggis And Burns Night
Traditional Haggis And Burns Night 2018-01-09T12:12:42+00:00

Haggis is the Traditional Scottish Dish for Burns Night

traditional Haggis

Our Traditional Haggis

A traditional haggis consists of lamb, beef, oatmeal, onions and special seasoning. Good to eat at any time but the essential dish for a Burns Night supper. Burns Night is celebrated on the 25th of January every year.

There are no specific origins of haggis, but the dish dates back well before Robert Burns’ era. In fact it probably goes back many thousands of years to the earliest of times, when the hunters returned with their kill, some of the meat could be salted or preserved, but some would need to be eaten at the time.  The fresh, edible offals would be chopped and mixed with cereal and herbs and cooked over the fire in the ready-made container, the stomach. This would be the first origins of Haggis!

About Macsween – Our Supplier And A famous Scottish Producer

Macsween is a third generation family company established as a butchers shop in Edinburgh in the 1950’s. The company has passed down through a family of natural entrepreneurs. Following in their family footsteps the current generation are passionate about making the best tasting foods and at the same time prioritising environmental sustainability.

The Haggis are made by selecting the finest ingredients which are locally sourced where possible. They use our unique family recipes, and  hand-make our products with great care and in small batches. They use natural casings (similar to the skin of a salami). Macsween haggis is a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives.

The haggis has already been cooked and simply needs to be baked, steamed or microwaved until it is piping hot. We have them in several sizes.

The Haggis and Burns Night

Burns Night is a celebration of the Scots National Poet Robbie Burns. Following his death in 1796 his friends organised a “Burns Supper” in his honour thus begining the tradition that continues to this day. These suppers are held around the world on or near the poet’s birthday, 25th January.  Typically the meal will include a traditional Haggis, Scotch Whiskey and readings of Burns’ poetry. He famously wrote  “Address to a Haggis” which names the Haggis as “Great chieftain o’ the puddin-race!”More on Burns Night here >>

When he wrote his eight verses‘Address to a Haggis’ Burns unwittingly elevated haggis from its humble origins to something so celebrated and iconic.

The Haggis name origins

The name ‘haggis’ is probably Scandinavian in origin – the Swedish ‘hugga’ and the Icelandic ‘hoggva’, mean to cut or chop.  The connections between Scotland and Scandinavia between the 9th and 15th centuries were especially strong, and it seems likely that haggis could have become established in Scotland during this period.

Poet Robert Burns

Latest posts from the Butcher Blog about Traditional Haggis

Haggis is great as an ingredient not just as a standalone dish. We have several recipes here you might like to try any time of the year:

  • haggis pie

Haggis Pie Recipe

  • haggis recipe serving

Haggis recipe

  • Haggis, Neeps and Tatties for Burns Night

Haggis, Neeps and Tatties