Haggis – Scotland's national dish

Haggis is a savoury mix of meat, oatmeal, onions, salt and spices, cooked slowly until it is warm and delicious. Traditionally, it was simmered in a sheep’s stomach which was a practical way of holding a meal together in the old days. But today it’s usually prepared in modern casings. Vegetarian versions are also widely available.

It is said that in days gone by hunters would mix offal, which couldn't be preserved, with cereal - creating the first haggis. The first written mention of a haggis-type sausage comes from the ancient Greek playwright Aristophanes in 423 BC when he refers to one exploding!

Haggis served with neeps and tatties (turnips and potatoes) is the classic way to eat this Scottish favourite. But the country hasn’t stopped experimenting. You’ll find haggis in Balmoral chicken, crumbled over nachos, shaped into Scotch eggs, or folded into other culinary reinventions!

You’ll find haggis everywhere in Scotland. Local butchers, supermarkets, farm shops, and on the menus of pubs and restaurants across the country. Or you can try your luck haggis hunting in the Scottish hills. You might not get very far!