A champion Arbroath haggis maker is at the forefront of a campaign to convince people that haggis is for life, not just for Burns.
DH Robertson the butcher, which was named as the best producer of haggis in the East of Scotland in 2011, was this week flying the flag for the consumption of haggis all year round as part of the national campaign, ‘2014 Year of the Haggis’, organised by the Robert Burns World Federation and the Scottish Federation of Meat Traders Association.
In the run up to Burns Night, on Saturday, January 25, the staff at DH Robertson will sell hundreds of haggis, and in order to keep up with demand will make up a batch of the traditional dish every day.
However, after Burns Night, production falls to just one batch a week, which according to Chris Livingstone, manager at DH Robertson, is a shame considering how versatile haggis is.
He said: “There’s a lot you can do it. You try to put it into a lot of different things to give people a taste.
“You could stuff a chicken breast with haggis or you can make haggis truffles and have it as a side instead of as the main dish for people who are not actually sure if they would like it.”
Arbroath Burns Club has lent its support to the ‘Year of Haggis’ campaign and this year is expecting a turnout of 217 for the Burns Supper at the Meadowbank Inn.
Club secretary Tony Treger said: “Probably one of the biggest Burns Clubs in Scotland is the Arbroath one. It’s sold out, we can’t get any more into the Meadowbank this year.
“If you go back to the Arbroath Burns Club in 1890 there’s over 50 members, then in 1975 it’s at 150 and in 2014 it’s 220.
“Every year it’s more and more popular, there’s something like 10,000 Burns Suppers every year, that’s a lot of haggis.”