Haggis Neeps And Tatties appears as a signature dish in 1 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