Haggis Neeps And Tatties appears as a signature dish in 2 United Kingdom cities. See each city's local variant and where to eat it.
Haggis, neeps and tatties · Edinburgh
Sheep's offal, oatmeal and onion encased in stomach lining, steamed and served with mashed turnip (neeps) and mashed potato (tatties). Edinburgh's defining plate, eaten year-round and ritually on Burns Night.
Haggis is older than the Robert Burns Address to a Haggis of 1786 that fixed it as Scotland's national dish, with versions in cookery books back to the 1430s. The Edinburgh recipe canonised the offal-oatmeal-onion mix in the city's tenements through the nineteenth century, and the Royal Mile chip shops normalised the deep-fried version a hundred years later. Macsween of Edinburgh, founded 1953 in Bruntsfield, became the supplier to most of the city's restaurants and the working butcher reference. Burns Night each 25 January is still the dish's high holy day; the addressing of the haggis is performed in pubs from the Grassmarket to Newington.
Where to eat in Edinburgh:
- The Kitchin
- The Scran and Scallie
- The Witchery by the Castle
- The Dome
- Howies
Haggis, neeps and tatties · Glasgow
Haggis, neeps and tatties is Scotland's national plate: peppery spiced offal pudding with mashed swede and potato, often under a whisky cream sauce. Glasgow cooks it year-round, not just for Burns Night.
Haggis, a pudding of sheep's offal, oats and spice traditionally cooked in a stomach lining, is centuries old and was fixed in Scottish culture by Robert Burns's 1786 poem Address to a Haggis. Every 25 January, Burns Night suppers pipe it to the table with neeps and tatties. Glasgow kitchens such as Stravaigin make their own year-round and pair it with a whisky cream sauce.
Where to eat in Glasgow:
- Stravaigin
- The Ubiquitous Chip
- Two Fat Ladies at The Buttery