Had a massive craving the other day for a savoury pudding containing sheep’s pluck (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach.
Luckily, Brits in Toronto had been invited to a networking reception to taste the very best of Scotland’s food and drink. Keith Brown MSP, the Scottish Government’s Cabinet Secretary for Economy, Jobs and Fair Work, was also in attendance to celebrate the arrival of Scottish-produced haggis to Canada for the first time in 46 years.
It was organized by Scottish Development International and took place at the Berkeley Bicycle Club, a pretty nice venue on Jarvis.
To meet Canadian regulations, offal is not included in this particular haggis, but it was still very tasty via the samples we tried. The haggis was even piped in:
Keith Brown made a speech and then posed for photos. Here he is with Chef John Higgins:
It was a really fun evening with some great Scottish food and drink on offer.
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