Latest news with #McCaskie'sButchers
Scottish Sun
14-05-2025
- Business
- Scottish Sun
I'm the world champion Scotch pie AND haggis maker – there's a secret recipe that makes them the best
Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) A DOUBLE world champion butcher has revealed the secrets to the perfect pie and haggis. Third-generation owner of McCaskie's Butchers in Wemyss Bay, Nigel Ovens, bagged two World Championship titles for his Scotch pie and his haggis. Sign up for Scottish Sun newsletter Sign up 2 McCaskie's Butchers in Wemyss Bay bagged two World Championship titles for their Scotch pies and haggis Credit: Perthshire Picture Agency 2 And owner Nigel Ovens revealed the secret to his success Credit: © Perthshire Picture Agency. The pie pro, 48, beat the best in the world for the prestigious accolade, also scooping gold for his steak pies. He picked up the gong for his haggis at Sunday's Scottish Craft Butchers Trade Fair in Perth Branding his win "the culmination of a lifetime's work", he added: "I've spent years watching, tasting, tweaking and learning from others and I'm absolutely thrilled to be lifting the World Championship – it's a dream come true." And amid all the excitement, Nigel revealed the secrets to his success. Making the perfect haggis pie is not an easy skill to master. Since taking over the business 29 years ago, the meat merchant has been refining his recipe before striking the "perfect balance between offal and spice". Speaking to The Scottish Sun, he said: "The haggis and black pudding and dry-cured bacon are like my missions to get perfect. And it doesn't happen overnight. "I mean, years of trying, years of tweaking. You've got this rich, creamy texture. The oatmeal colour, it's not clawy or gooey. It's just the perfect balance we seem to have struck." He added: "Let's just say lamb fat probably helps sweeten the haggis and give it broader appeal." Just hours before his haggis triumph, Nigel's Scotch pie was crowned the best in the world at the 2025 World Championship Scotch Pie Awards on Saturday at the Hilton, Glasgow. I tried the new 'Glasgow pie', it's like nothing I've ever tasted before For his award-winning Scotch pie, it's all about the top-notch ingredients. McCaskie's sources their meat from the best of the best. Nigel said: "You've got to put the top ingredients in. The lamb in the pie is from the Isle of Bute, Scalpsie Bay. It's organically reared. "And the beef - 100% Aberdeen Angus that we do exclusively at our shop. 100% Scotch, the best of ingredients. That's the key." But the finishing touch that ties it all together is a perfect golden ring encircling the top of the pie. Nigel added: "It's always fired the same. Always the gold ring around the top, perfectly fired and the meat and the seasoning have something special."
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.
The Herald Scotland
12-05-2025
- Entertainment
- The Herald Scotland
Wemyss Bay McCaskie's Butchers crowned world's haggis champion
Third-generation butcher Nigel Ovens admitted to being overwhelmed when he secured the global title at the Scottish Craft Butchers Trade Fair in Perth on Sunday. The haggis triumph sealed a double for Mr Ovens, whose Scotch Pie – crafted to an award-winning recipe created by James Pirrie & Son of Dundee – was also crowned World Scotch Pie Champion at the Scotch Pie Awards. Judges praised his haggis for being 'meaty, with a coarse but moist texture'. Its 'spicy peppery element', said to kick in at the end, made it 'a real champion'. Head judge Jon Wilkin said it 'couldn't be bettered'. 'I've spent years watching, tasting, tweaking and learning from others and I'm absolutely thrilled to be lifting the World Championship – it's a dream come true.' The haggis was said to be 'meaty, course and moist' (Image: Scottish Craft Butchers) Mr Ovens' haggis won the Scottish Championship 10 years ago and the butcher, who owns McCaskie's Butchers at Wemyss Bay, fought off stiff opposition from 55 other producers to be named world champion this time around. He refuses to part with the secrets of the recipe that makes his haggis a world-beater, but did allow a few key details to seep out. The butcher said: 'Let's just say lamb fat probably helps sweeten the haggis and give it broader appeal,' he said, 'but after a lifetime spent perfecting the recipe, I'll keep the rest a secret.' Nigel said the world title was a reward for his 24-strong team at Wemyss Bay who work to ensure that his haggis is enjoyed by customers across the UK. 'Haggis is no longer a Burns Night and burst product,' he said. 'It is a versatile foodstuff used to create a multitude of haggis products enjoyed throughout the year. 'It's one of Scotland's most iconic products and this World Haggis Championship title is the one that every butcher in the country aspires to. 'This means so much to me. It literally is a lifetime's achievement – I'm so honoured, so humbled and so thrilled.' Head judge Mr Wilkin, Reader in Food Innovation and Knowledge Exchange at Abertay University, said McCaskie's haggis was the very best the world could showcase and a worthy winner of the championship. 'It's absolutely fantastic and I can't imagine there's a better haggis anywhere,' he said. 'The judges had a tough time because the standard this year was extraordinary, but Nigel's haggis had something special. 'It was meaty, with a coarse but moist texture, just the right amount of offal to flavour but not overwhelm, a really good salt level and a wonderful spicy peppery element that kicks in at the end – a real champion.' Mr Ovens' Scotch Pie also won the top award (Image: Scottish Craft Butchers) Louise Harley from championship sponsor Grampian Oat Products added her congratulations to McCaskie's after playing her part on the judging panel. 'It was an honour to be part of such a prestigious event as both a judge and a sponsor,' she said. 'The standard was incredibly high and, although scoring was tight, we congratulate Nigel Ovens and McCaskie's on an outstanding product. 'Oats are an integral part of the haggis recipe and Grampian Oat Products was delighted to sponsor the World Championships again this year.' READ MORE: Mr Ovens is only the second butcher ever to win the World Haggis Championship – a competition staged for the first time by Scottish Craft Butchers (SCB) in 2023 and held every two years. SCB President, Laura Black of Coopers of Bellshill and previous holder of the title, said she was delighted to see the extremely high standard of entry for such an iconic dish and congratulated Nigel for reaching his lifetime goal. 'McCaskie's are well known for their multi-award-winning products and for Nigel to add this World Haggis Championship to his plaudits is just wonderful,' said Laura. 'There are few butchers who wouldn't want to add that accolade to their honours and we're thrilled for him.'
The National
12-05-2025
- Business
- The National
Scottish 'butcher king' wins two world championships in two days
Nigel Ovens took his first title – of world champion Scotch pie – at the 2025 World Championship Scotch Pie Awards at the Hilton in Glasgow on Saturday. The 25th anniversary of the grand prize event saw 50 expert judges assess more than 500 products from 88 different butchers, with prizes for everything from macaroni pies to bridies. READ MORE: I tried haggis from Aldi, Tesco, M&S and more — one of them reminded me of dog food Ovens, representing James Pirie and Sons, took home the top Scotch pie prize – as well as a gold award for their steak pie. And on Sunday, in Perth, Ovens then took home the world championship title for his haggis at the Scottish Craft Butchers Trade Fair. Ovens took home that award for McCaskie's Butchers in Wemyss Bay, beating 55 other producers. Nigel Ovens with his world champion haggis (Image: Supplied) McCaskie's Butchers completed the purchase of James Pirie and Sons butchers, in Newtyle in Angus, in April last year, our sister paper the Largs and Millport News reported. Responding to the haggis prize, Ovens said: 'This is the culmination of a lifetime's work to perfect our haggis recipe. 'I've spent years watching, tasting, tweaking and learning from others and I'm absolutely thrilled to be lifting the world championship – it's a dream come true.' Asked to reveal his recipe, Ovens remained understandably tight-lipped. READ MORE: Google AI claims haggis is a real animal in embarrassing blunder 'Let's just say lamb fat probably helps sweeten the haggis and give it broader appeal,' he said. 'But after a lifetime spent perfecting the recipe, I'll keep the rest a secret.' Lesley Cameron, the chief executive of Scottish Bakers, said: "This year marks a significant milestone as we celebrate 25 years of the World Championship Scotch Pie Awards. 'It's a true testament to the passion, skill, and dedication of our butchers, bakers, and pie makers who continue to set the standard for quality and innovation in our industry. 'Our winners should be incredibly proud – to stand out in such a fiercely competitive field is an outstanding achievement.' Carol Smillie joins the winning butchers on stage at the Scotch pie awards (Image: Supplied) TV host Carol Smillie, who presented the awards, added: "I am always thrilled to be part of the World Championship Scotch Pie Awards, celebrating the incredible talent and dedication of Scotland's butchers, bakers and pie makers. 'Every year, I am amazed by the passion and craftsmanship that goes into creating these delicious pies, and it's fantastic to see both familiar faces and exciting new talent taking part. The high standard of entries proves that the industry continues to thrive, with more professionals than ever showcasing their skills. 'Congratulations to all of this year's winners, your hard work and commitment to quality truly deserve to be recognised."
Scottish Sun
12-05-2025
- Entertainment
- Scottish Sun
Scotland's best Scotch pie & haggis revealed as butcher scoops world champion double crown
The butcher gives foodies a sneak peek at his secret haggis recipe A SCOT has been dubbed 'Butcher King of the World' after bagging two prestigious accolades in a global championship. Nigel Ovens, third-generation owner of McCaskie's Butchers at Wemyss Bay, scooped respective awards for his Scotch pies and haggis. 2 Award-winning butcher Nigel Ovens tosses his haggis in the air Credit: © Perthshire Picture Agency The meat merchant picked up the trophy at Sunday's Scottish Craft Butchers Trade Fair in Perth. Commenting on the win, he said: 'This is the culmination of a lifetime's work to perfect our haggis recipe. 'I've spent years watching, tasting, tweaking and learning from others and I'm absolutely thrilled to be lifting the World Championship – it's a dream come true.' Nigel's haggis won the Scottish Championship ten years ago. And he is determined not to change the recipe as he battled the best in the country for the world title. However Nigel teased foodies with a sneak peek into his award-winning formula. He revealed: 'Let's just say lamb fat probably helps sweeten the haggis and give it broader appeal. "But after a lifetime spent perfecting the recipe, I'll keep the rest a secret.' Nigel hailed his 24-strong team at Wemyss Bay who work to ensure that his haggis is enjoyed by customers across the UK. The proud butcher added: "Haggis is no longer a Burns Night and burst product.' I tried top restaurant's new haggis sushi, it should be disgusting but it works 'It is a versatile foodstuff used to create a multitude of haggis products enjoyed throughout the year. 'It's one of Scotland's most iconic products and this World Haggis Championship title is the one that every butcher in the country aspires to. 'This means so much to me. It literally is a lifetime's achievement – I'm so honoured, so humbled and so thrilled.' Louise Harley from championship sponsor Grampian Oat Products added her congratulations to McCaskie's after playing her part on the judging panel. 2 Third-generation owner of McCaskie's Butchers Nigel Ovens is all smiles Credit: © Perthshire Picture Agency She said: 'It was an honour to be part of such a prestigious event as both a judge and a sponsor.' 'The standard was incredibly high and although scoring was tight, we congratulate Nigel Ovens and McCaskie's on an outstanding product. 'Oats are an integral part of the haggis recipe and Grampian Oat Products was delighted to sponsor the World Championships again this year.'
