Brian Austin, Tobago-born owner of The Rum Shack in Glasgow, pipes in a plantain-covered haggis for his Caribbean-inspired Burns Night dinner.
Last night, Jeremy Lee of Quo Vadis and Black Axe Mangal chef Lee Tiernan honoured Scotland’s most famous poet with an unconventional feast.
After it’s paraded around the room to the accompaniment of bagpipes, an ode is recited to this giant sheep sausage. Then it’s stabbed and ripped open to reveal its warm, reeking, and rich innards. It’s perhaps the most iconic of offal dishes, the great...