Order your free Scottish Gourmet Catalogue now. They’ve have been supplying the very best of Scottish produce and made to order, ready cooked meals from their chef's kitchen to diners since 1978. The Scottish Gourmet menu contains fully traceable products and uses only the freshest and highest quality ingredients. Dishes include the best Scotland can offer in terms of Aberdeen Angus beef, Shetland Salmon, Highland Venison and Scottish smokehouse specialties. Wherever possible artificial additives and preservatives are avoided and genetically modified ingredients are not used.

Their food is fresh, chilled and most is vacuum packed in order to maintain freshness, never frozen. Sealed ice packs are placed in your parcel to ensure your order arrives just as it was packed, usually within 24 hours of dispatch. All products come with a guarantee.

Haggis is the most traditional of all Scottish dishes, eaten on Burns night and washed down with a glass of single malt Scottish whisky.

Sheep heart and lights, boiled and minced

2 lbs. dry oatmeal

1 cleaned sheep or lamb's stomach bag
1 lb. chopped mutton suet
1 lb. lamb or venison liver, boiled and minced
2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper

Toast oat meal slowly until crisp. Mix all ingredients (except stomach bag) together. Add stock. Fill bag to just over half full, press out air, and sew up securely. Get ready a large pot of boiling water. Prick the haggis all over with a large pin so it doesn't burst. Boil slowly for 4-5 hours. Serve with tatty and snips.