The annual dinner celebrates Chinese New Year and Burns Night, both of which tend to fall around the same time.
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.
From the whisky sold in foreign liquor stores to tartan-boxed shortbread clutched by Edinburgh tourists, we’re told that Scotland’s food is rooted in history. But many traditional dishes aren’t as “Scottish” as we might think.
My home country’s reputation as being culinarily challenged has not been achieved without putting in the work. Scottish restaurants have a way to go until they’re no longer the punchline.
“Scots and Punjabis are very proud of their own cultures so you get both of these coming together and it’s wonderful,” says Harry Singh, Glasgow restaurant owner and co-creator of the haggis pakora.
This week, Scotland’s rural affairs secretary will try to convince the American government to allow imports of haggis, a dish banned in the country since 1971 due to US laws prohibiting sheep lungs.
A group of male waiters from the city of Inverness has gone on strike, complaining about being constantly groped by horny female clientele. The sexual harassment tables have turned.
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...