From locally grown neeps and tatties, to a range of haggis from the likes of Macsween of Edinburgh, Scotts of Huntly (a Scottish Haggis championship winner no less!) and Presly of Oldmeldrum, we can guarantee you won’t need to look elsewhere for your traditional Burns Supper ingredients.
Of course, a delicious dessert is a fitting ending to any Burns Supper, so to complete your meal in style, how about a mouthwatering combination of Mitchells Crannachan ice cream made by Rizza’s of Huntly, raspberries from Barra Berries, and toasted Aberdeenshire oats to give a true taste of Scotland?
If you fancy yourself as something of an amateur baker, you may even want to try your hand at Paul Hollywood’s Cranachan Cheesecake, which featured on Paul Hollywood’s Pies & Puds, and which imaginatively used Mitchells’ handmade oatcakes as the base of the dessert.
If you aren’t quite full by then, we also have a wide selection of Scottish shortbread and cheeses, which are absolutely delicious with our aforementioned handmade oatcakes.
Of course, no Burns Supper is complete without whisky, and you will be glad to know that we have a great range of whisky at very competitive prices to toast the Bard.
To ensure you have your ingredients in time for Burns Night, simply ask in-store at the deli counter. If you would like any haggis or Burns Night items sent to family or friends anywhere in the UK, please contact us on info@mitchells-scotland.com and we will be happy to help.
We hope you all have a fantastic Burns Night, and from everyone at Mitchells Dairy - to the immortal memory of Robert Burns!
If you are having a Burns Night celebration, please share your pictures with us on Facebook and Twitter, and feel free to share your recipes with us too - we would love to tell our community about them.
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