Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, mincing the boiled meat for haggis at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with "neeps and tatties" (swede, yellow turnip and potatoes, boiled and mashed separately) and a "dram" of Scotch whisky), especially as the main cou
Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, mincing the boiled meat for haggis at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with "neeps and tatties" (swede, yellow turnip and potatoes, boiled and mashed separately) and a "dram" of Scotch whisky), especially as the main course of a Burns supper.
Size: 5118px × 3412px
Location: Braveheart Butchers, Wallasey, Wirral, England, United Kingdom
Photo credit: © Colin McPherson / Alamy / Afripics
License: Licensed
Model Released: No
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