Latest news with #BurnsNight
The Herald Scotland
19 hours ago
- Entertainment
- The Herald Scotland
This cocktail bar has one of the best views in Edinburgh
My first visit to the bar was actually for Burns Night two years ago when I discovered it through an event they were hosting alongside the Bacardi portfolio Scotch whisky brands: Craigellachie, Aberfeldy and Royal Brackla. The selected drams were paired with different small plates, and it was a lovely way to spend Burns Night. Perhaps not your traditional Burns Night celebration with tartan and haggis, but a great chance to showcase scotch whisky in a modern and fun way. João's Place is continuing their celebration of flavour by pairing food and drinks together as they are just launching their "Taste of João's" menu which includes an aperitivo cocktail and six different dishes where the Brazilian and Japanese influences are combined. Guests also have the option of adding on a drinks package of either paired wines or cocktails. It is definitely bound to be a great night out for those seeking something new and a bit different from their food and drinks. There always seems to be something fun and a bit different to be found on the menu. On this most recent visit, I tried a cocktail that combined the flavours of mint, cinnamon and pineapple, which certainly was unlike anything I have ever tried before, but it had such a refreshing and invigorating taste. Elsewhere, a fun feature on the menu is the "design your own highball" section, which involves picking your Japanese spirit - whisky, gin or vodka -, your season and your mixer. I am definitely coming back to João's Place just to try this out as I'm a big fan of highballs, and especially in the warmer months of the year. I think it is going to be the Japanese whisky paired with the autumn flavours of jasmine, plum and apricot with tonic water for me, but if I am in a different mood, I will let that decide my choices in the moment. If you fancy a small bite with your drinks, there are sushi plates available on the menu from Sushisamba, which is located on the same floor. I can tell you from personal research that sushi goes incredibly well with whisky, but I might be slightly biased, considering these are two of my top favourites in the food and drink world. My whisky of the week is Nikka Coffey Malt, which was one of the very first whiskies I tried from a Japanese whisky company. This whisky is made from 100% malted barley but has been distilled through a Coffey still. This might be the whisky I need to thank for my interest in grain whisky, but compared to many of the single grains I have tried from Scotland, the Coffey Malt has a lovely mix of spices like cloves and cinnamon, rather than a vanilla ice cream note. The spices are balanced out with a soft grassiness and elegant sandalwood.
Daily Record
3 days ago
- Entertainment
- Daily Record
Japanese ambassador to UK shares one word reaction to iconic Scottish delicacy
Since taking on the role in December, Hiroshi Suzuki has become a social media hit by diving into British culture The Japanese ambassador to the UK has delighted Scots with his one-word verdict on haggis. Hiroshi Suzuki is fast becoming a social media favourite thanks to his upbeat personality and charming travel updates. Suzuki tucked into the iconic Scottish dish during a trip to Edinburgh on Wednesday, May 29. And although the traditional delicacy has its critics, the Japanese ambassador described it as 'fantastic'. He shared the moment with followers on X, formerly Twitter, as he raised a glass of whisky, took a bite of haggis, and declared: 'I'm enjoying haggis… Fantastic,' before giving a cheerful thumbs-up to the camera The video has since racked up nearly 400,000 views and sparked a flurry of comments, Scottish Daily Express reports. One person admitted: 'Ambassador, I love you but I still don't have the cojones to try haggis.' Another wrote: 'Your posts always cheer me up! Enjoy the haggis, it's delicious.' Haggis is a savoury pudding traditionally made with sheep's heart, liver, and lungs, minced with onion, oatmeal, suet and spices. It is Scotland's national dish and typically eaten on Burns Night, where the Bard's poem Address Tae A Haggis is read. It has long divided opinion even among Scots, with some embracing its rich flavour and others put off by its ingredients. But it is a staple at Burns Night and on St Andrew's Day, as well as in chippies and restaurants across the country. Suzuki also posted a video drinking iconic Scottish drink, Irn Bru, calling it "great" Ambassador Suzuki's Scottish culinary adventure didn't stop there. In another post, he is seen smiling as he eats Tunnock's Teacakes for breakfast on Thursday, May 30, joined as always by his travel companion Paddington Bear. The plush toy has become a regular fixture in Suzuki's updates since he began his UK posting six months ago and appears in most of his videos and photos. While in Edinburgh, the ambassador also visited the historic Edinburgh Castle and met with a number of Scottish political figures, including Holyrood's Presiding Officer Alison Johnstone. He also took part in a cross-party group meeting on Japan at the Scottish Parliament. He described the talks as 'fruitful discussions on a wide range of topics' and said he was particularly pleased to visit Adam Smith House, the former home of the Scottish economist, now a research institute. 'I was delighted to visit the house of Adam Smith in Edinburgh,' he said. Suzuki is also set to meet with First Minister John Swinney during his visit to Scotland. Sharing his excitement ahead of the ambassador's arrival, Swinney posted on X last week: 'Looking forward to welcoming you @AmbJapanUK to Bute House and to our wonderful country next week.' Since taking up his post, Suzuki has thrown himself into life in the UK. He's been seen enjoying Welshcakes, giving the Welsh national anthem a go, and visiting traditional pubs for a pint. In a video posted in March, marking his first six months in the role, he summed up his impressions of the UK with a single word: 'GREAT.'
Scottish Sun
21-05-2025
- Entertainment
- Scottish Sun
Little-known Scottish butchers wins top award with item judges ‘had never seen before'
The business landed the ultimate Diamond Award in the 'Make It With Haggis' category at the Scottish Craft Butchers awards UPPER CRUST Little-known Scottish butchers wins top award with item judges 'had never seen before' Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) A SMALL town butcher shop has scooped a top award for their quirky twist on a popular pastry. Donald Gilmour in Kingussie, Highlands, has been recognised for their haggis quiche. Sign up for Scottish Sun newsletter Sign up 1 Donald Gilmour Butchers scooped a top award for its haggis quiche Credit: Google Maps The business landed the ultimate Diamond Award in the 'Make It With Haggis' category at the Scottish Craft Butchers awards. The pastry impressed judges, who hadn't seen haggis quiche before. The pastry was created three years ago in a bid to appeal to people visiting Kingussie. But the meaty quiche has grown in popularity and become a hit with locals and tourists alike. The concoction is a cheese quiche filling with haggis mixed through it. Mr Gilmour hailed the award and said he was delighted to collect the gong. He told the P&J: "I came up with the recipe to extend our haggis season beyond Burns Night and give the tourists something a wee bit different. 'I decided to enter it for the evaluation competition. I never for a moment thought that it would take the top award. I'm absolutely delighted. 'This is basically a cheese quiche mixture in a pastry case with haggis through it. 'I feel very honoured to lift this prestigious award for something so simple. I like it, our customers like it, the tourists like it. World's best Scotch pie & haggis revealed as butcher scoops championship double crown "Now it's fantastic to know that the Scottish judges at the SCB event like it too.' Mr Gilmour and his team are hoping winning the award will encourage more people to visit the shop and give the haggis quiche a try. Jason Ward, general manager of event sponsors John Scott Meat, said: 'A haggis quiche is something we haven't seen before and it shows just how versatile our iconic Scottish haggis can be.' Earlier this week, we told how a Fife butcher picked up the top prize for Scotland's best sausage. Tom Courts Quality Foods, based in Burntisland, made history by scooping the title for a record-breaking third time at the Scottish Craft Butchers' biennial Trade Fair in Perth.
Press and Journal
20-05-2025
- Business
- Press and Journal
Kingussie butcher wins award for product 'judges had never seen before'
Kingussie butcher Donald Gilmour has won a top industry award for his unique haggis quiche. Donald Gilmour received the ultimate Diamond Award in the 'Make It With Haggis' category at the Scottish Craft Butchers awards. The Kingussie butcher was 'delighted' that his haggis quiche was voted the best product of its type in Scotland. The pastry was originally designed three years ago to appeal to tourists. Over the years, Donald's haggis quiche has become a firm favourite with customers at the King Street butchers. Mr Gilmour said: 'I came up with the recipe to extend our haggis season beyond Burns Night and give the tourists something a wee bit different. 'I decided to enter it for the evaluation competition. I never for a moment thought that it would take the top award. I'm absolutely delighted.' Donald, who took over the shop 10 years ago, said butchers in the Kingussie area are always been keen to incorporate traditional Scottish food into new dishes. He added: 'This is basically a cheese quiche mixture in a pastry case with haggis through it. 'I feel very honoured to lift this prestigious award for something so simple. I like it, our customers like it, the tourists like it. Now it's fantastic to know that the Scottish judges at the SCB event like it too.' Donald and his four-strong team are hoping the win will bring even more customers to the Kingussie shop to try the award-winning pastry.. Jason Ward, General Manager of event sponsors John Scott Meat, said: 'A haggis quiche is something we haven't seen before and it shows just how versatile our iconic Scottish haggis can be.'
The Courier
13-05-2025
- Entertainment
- The Courier
Inside the weird and wonderful World Haggis Championships in Perth
I'm quite partial to a bit of haggis. I've even been known to eat it when it's not Burns Night. But did you ever come face to face with 56 cold haggises, all plated up and waiting for your verdict? That's the sight that drained the colour from my sonsie face at Perth's Dewars Centre on Sunday. But it's not every day you're asked to help select a new World Haggis Champion. So what's a glutton to do but roll up her sleeves, pull on her apron and get stuck in? The contest happens every two years and there's fierce competition to be crowned THE great chieftain of the pudding race. Fortunately I've been paired with head judge Jon Wilkin, and by the time I arrive at Dewars, the Scottish Craft Butchers fair is in full swing and he's making short work of the field. Jon's a reader in food innovation at Abertay University, and he's devised a scoring system that marks each haggis according to its uncooked and cooked appearance, aroma, texture and taste. The first thing that strikes this rank amateur is how different they all look. Some are in plastic wrapping. Most are in the traditional sheep's stomach lining. And they vary in shape and size from butcher's fist to child's rugby ball. 'You want a firm covering,' explains Jon. 'But not so thick that you can't see what's inside.' We pick up a decent-looking contender and slice through it with a sharp knife. John reels back, grimacing. 'Oh that's a bit peely-wally,' he tells me. 'It looks like pate. I don't have a good feeling about this.' The proof of the pudding is in the eating though. So we whack it in the microwave for 30 seconds and set at it with our wooden forks. First the aroma. You're looking for a 'robust, meaty scent with distinct notes of black pepper and other secret spices'. Taste-wise you want a crumbly, mealy texture that is somehow slightly dry, yet moist. Think rich, meaty, spicy and savoury with slightly metallic undertones. This one's more claggy and bland. So we mark it accordingly and move on. Around us, the six other judges, including Fife food ambassador Wendy Barrie and Louise Harley from sponsors Grampian Oat Products, are buzzing back and forward between tables and microwave, slicing, sniffing, tasting and awarding marks out of 25 until each region has a winner and we're onto the finalists. The differences aren't just in appearance. If you think you don't like haggis, I'd suggest you just haven't met the right one. Colour, texture, smell and taste vary widely across the finalists' table. But there can be only one winner. And in the end it's a close run thing between it and the runner-up. One is mealier and saltier. The other ticks every box on the score sheet. It's a thing of beauty inside and out; meaty, moist and coarse with a lingering kick of spicy pepper. Only afterwards do we discover it's the work of butcher Nigel Ovens. And the World Haggis Champion title caps a remarkable weekend for him. The third-generation owner of McCaskie's Butchers at Wemyss Bay scooped the World Scotch Pie Championship with his Pirie Pie 24 hours earlier. It's made from the recipe that won Alan Pirie the World Scotch Pie Championship five times before the Newtyle butcher decided to hang up his apron. Nigel's haggis formula is also a closely-guarded secret and the culmination of a lifetime's work. 'I've spent years watching, tasting, tweaking and learning from others,' he said. 'It's a dream come true.' Delighted to have been a part of it Nigel. It's a tough job, but somebody had to do it.
