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

/Traditional Haggis
Traditional Haggis 2016-11-18T08:33:27+00:00

Haggis is the Traditional Scottish Dish for Burns Night

traditional Haggis

Our traditional Haggis is supplied by Macsween – a famous Scottish producer

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

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!

The Haggis and Burns Night

Burns Night is a celebration of the Scots National Poet Robbie Burns. The suppers are normally held 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 >>

Macsween Haggis

Our Haggis is supplied by Macsween one of a select few haggis makers that uses 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.

A Macsween 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 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.There are several recipes you might like to try:

  • haggis recipe serving

Haggis recipe

  • Haggis

Haggis, Neeps and Tatties