David Lawson

Legend of the Haggis – A True Story

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I was so attached to the dear, dear Highlands and missed the fine hills so much. There is a great peculiarity about the Highlands. – Queen Victoria
A dish that epitomises Scottish tradition and culture, the haggis is loved and revered around the world. The small pudding, with its oaty texture and unique spiced flavouring makes for an interesting delicacy; and with anything interesting, we as humans want to know more about it!
Although world famous, there is still a certain mystery surrounding the dish. What is it made of? Why is it so loved in Scotland? Is it really an animal that is hunted in the Highlands? 

In fact, according to a poll of 1,000 US visitors, one third of Americans that visit Scotland believe haggis to be a real but elusive creature that is actively hunted throughout Scotland.  
So why exactly do so many people believe haggis to be real game, and what exactly is the story?
When recounting the legend of the haggis to unsuspecting believers, it never ceases to draw a few cheeky grins and a chuckle from the more enlightened among us. In fact, the legend of the haggis seems to be a wee bit of a national joke for some playful Scots!

A small, rough and scruffy creature with four legs, the wild haggis is said to be native to the plenteous mountains in Scotland. It scurries on four legs, with the legs on one side of its body significantly shorter than the others. This allows for easier, more balanced movement around the steep sides of the Scottish hills and mountains. You can tell the male and female haggis apart because each has its short legs on opposing sides. Legend has it that this is because it makes for an easier meeting when the destined couple are running round the mountains. The creature itself however is hard to find, even during ‘haggis hunting’ season. There is no hard evidence to prove the existence of the mysterious critter…yet!
Although a fantastic story, we at Speyside Specialities make our own haggis with a delicious blend of traditional Scottish oats, spices, onions and seasoning with only the finest delicate meats. We are in fact famed for our distinctive haggis recipe!
However, as the saying goes, there is no smoke without fire, and the legend of the haggis is certainly a strong one. With the vast uninhabited countryside, strewn with ample forests there would certainly be plenty of hiding spaces for this wee creature. In Scotland it could be quite possible for a small slippery ‘haggis like’ creature to elude detection. 
Whatever the truth, a bit of mystery never goes unwelcome with the bustling tourist industry. Scottish culture is laden with myth and legend, and that is what makes us all the more interesting!

Have a Traditional Burns Night Wherever You Are

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“O Scotia! My dear, my native soil! For whom my warmest wish to Heaven is sent.” – Robert Burns

We Scots love our traditions. In fact we are famous for it. That ingrained national pride is often the envy of the world, or so WE like to think. Whether we’re strutting around in kilts, busking with our bagpipes, or singing a well-known Scots tune at every opportunity we get – we are proud of our heritage. Therefore, it comes as little surprise that with Burns Night fast approaching this weekend, us Scots will be throwing ourselves into it with all the gusto only a Scotsman (or woman) can muster.

Burns Night is just one of many Scottish traditions, and one of the most prominent in the cultural calendar. It is a celebration of the life and poetry of Scots bard Robert or ‘Robbie/Rabbie’ Burns. It is a tradition that has been upheld by the nation since the 18thcentury, and usually takes place on Robert Burns’ birthday – January 25th. 
So how exactly do you celebrate Burns night? As a long-established Scottish company that values tradition, we have compiled the four main points of Burns night and written a short guide to each. Follow these steps, and you’ll be celebrating the evening like a true Scot this weekend!
What to Wear
                                                                                                           
Tartan is of course essential. If your family name has a clan tartan that’s definitely a plus, otherwise there are thousands of generic tartans to choose from. The Burns clan tartan is also a popular choice. Once you’ve decided on your tartan, how to wear it is up to you.
Ladies, you can give your chosen tartan a ‘wee’ nod by opting for tartan accessories such as a brooch, scarf, hat, bag or shoes – or if you really want to go all out, donning a full tartan dress and traditional sash will certainly do the trick.
Men will usually opt for the national Scottish dress of a kilt and ‘Bonnie Prince Charlie’ jacket. Full tartan suits and waistcoats are also a good choice. A more subtle approach, however, could be a tartan tie, tartan cufflinks or tartan scarf.
What to drink
Robert Burns was not only famous for his poetry but also for having a penchant for whisky. This well-known taste of his makes the drink a central part in a Burns celebration. A good Scotch whisky is not hard to find. Scotch (Scottish) whisky is Scotland’s biggest export. House names such as Glenfiddich and Bowmore will always prove popular, but have a look at a recent article by news site, Business Insider, on the best Scotch Whiskies in the world for more ideas.
If you’re not a fan of whisky, a bottle of red wine is a good alternative. A non – alcoholic suggestion would be the Scottish national soft drink Irn-Bru.
What to Eat
One of Burns’ most famous pieces of work is his Address to a Haggis, and it is this poem that dinner is centered around. The haggis is presented to the table, or ‘piped in’ by a fanfare of bagpipes, the table will recite the Burns’ poem and then cut the haggis on cue with, “his knife see rustic-labour dight”. Alternatively, you can recite only the first two lines of the poem, “fair fa’ your honest, sonsie face, great chieftain o the pudding-race!”
As a proud producer of traditional Scottish meat, Speyside Specialities works hard to deliver fresh, quality and authentic haggis. We are honoured to count the ‘chieftain o the pudding-race’ in our diverse selection of products.
The haggis is served with ‘neaps’ (turnip or swede for those non-scots) and ‘tatties’ (potatoes – usually mashed). A starter of ‘cock-a-leekie’ (chicken and leek) soup and a dessert of ‘clootie dumpling’ (rich fruit pudding) or ‘tipsy laird’ (whisky and usually raspberry trifle) are also an option.
Entertainment
As a notorious ladies man, the ‘address to the Lassies’ is a Burns tradition where the men make a toast to the women in their life. The women will then respond with their own toast in the ‘address to the Laddies’. A recital of your favourite Burns poem is the perfect way to end the evening, with most choosing the world famous Burns song ‘Auld Lang Syne’, which is also regularly sung on Hogmanay or New Years Eve.


New Year, New You – Stay on Track!

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“There is no diet that will do what eating healthy does. Skip the diet. Just Eat Healthy!” – Unknown

Every New Year, the majority of us vow to change at least one of our bad habits; whether it’s smoking, drinking, or spending too much money. We also like to take this annual opportunity to start doing something new, something we have wanted to do for a while – aka a New Year resolution.

New Year Resolutions, much like us, come in all shapes and sizes. From the weird, wonderful and ambitious such as yarn bombing the local chip shop, or breaking a world record (ANY world record!); to age old favourites, such as joining a gym (and actually going) to eating clean and healthy. All in all, the core of most popular New Year resolutions is to get fit and get healthy!
Unfortunately, year after year, over 80% of us fail to stick to our guns and our New Year resolutions fall to the wayside. Too much distraction, too much temptation and not enough time in the day are the biggest culprits of an abandoned resolution.
However, not to worry! If like many of us, you have chosen to improve your diet, Speyside Specialities has a few easy tips on hand to help you stay motivated.
We recently launched a new and original range of Superfood burgers, with fitness enthusiasts specifically in mind. We have taken the original burger and turned its perception on its head. Our ambition is to redefine the burger as an active food for fitness, which can be actively integrated into an athlete’s diet to provide the required lean proteins needed to maintain a tough workout schedule. This leads us on to our first tip:
Swap Mean for Lean: When it comes to food choices, small food swaps in your every day lifestyle can go a long way. There are endless healthy food swap suggestions all over the Internet. Our favourite food swap however, is our own recipe that doesn’t involve swapping a burger for a salad. In fact it involves swapping a burger for … a burger! Our Power Food burgers are made with grass fed, Scottish lean steak, and packed with various superfoods to create a lean and healthy alternative to its greasy cousin. These added ingredients not only make our burgers extra tasty, they are also well known for their health boosting properties.
We know that this type of resolution is not an easy one, and the urge to succumb to temptation is really strong! This is what leads us on to our second tip:
Never Deny Yourself:Many people feel that they need to completely deny themselves food that is seen as ‘bad’ or ‘unhealthy’. However, denying yourself usually just leaves you craving ‘naughty food’ even more, and could end up with you gorging and falling off the health wagon completely! The best thing to do is let yourself have a treat day once a week where you can indulge in your cravings. Our weakness is a full Scottish breakfast – black pudding, sausages, bacon, hash browns, you name it!
A changed diet shouldn’t mean starving yourself for a limited time; it should be done in such a way that you can maintain a healthy, well-rounded diet for the foreseeable future. Yes, you might be more conscious of your calorie count, but its essential you can still enjoy your food!
By following these simple steps, we hope we have inspired a few of you to give it a real go this year – you can do it!
If you’d like to read more about our Powerfood Range via Social Media visit: www.facebook.com/PowerFoodRange
Happy New Year, Happy New You!


Top Tips For The Perfect Stuffing

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There’s no doubt about it. Whilst the festive period is traditionally perceived as a relaxing family occasion with crisp blankets of snow, roaring fires and mulled wine, it is more often than not, a time where the average adult is whirring about in a mild panic.


Aside from buying all those presents, hoping the tree fits through the door, and making sure Grandma gets a comfy seat at the table, there’s the immense and sometimes daunting task of preparing the Christmas dinner.


The ability to achieve a succulent turkey, and produce all manner of side dishes, gravies and accompaniments is enough to bring some of us out in a cold sweat. Luckily for you, we have an industry expert on hand, and with his tips and expertise you might be on the way to creating a Christmas dinner comparable to Jamie Oliver’s.

Managing Director of Buckie-based Speyside Specialities, David Lawson, knows all there is to know about oatmeal stuffing, skirlie and other traditional Scottish produce. With his family having been in the industry since 1898, and his products sold in supermarket chains nationwide, he is just the man to help you create a stuffing that family and friends will be talking about for years to come.

He comments, “Stuffing is definitely one of the most important elements of the Christmas dinner. Over the years there have been many variations of stuffing developed around the world, so it is difficult knowing which to choose. I would recommend a fresh, oatmeal-based stuffing to a dry pack – this is a healthier option to rusk or bread-based options. I’d also like to demonstrate that by adding some simple ingredients to traditional, fresh oatmeal stuffing, you could achieve a wide variety of complimentary flavours. This will turn a good turkey into a great turkey, and will have your guests sneaking back for more!

Sage, Celery and Onion:

“This is without doubt the undisputed classic of the stuffing world and can be easily prepared. I recommend lightly sautéing a couple of sticks of celery and an additional half of onion (if you like a slightly stronger oniony taste) in a pan with a little butter. Once softened, add to the oatmeal-stuffing mix along with a dessertspoon of dried sage, and combine well. Fresh sage can also be used, but you may need a little more as dried herbs are much more concentrated in flavour. You’re then ready to transfer into the bird cavity.”


Spiced Cranberry with Roast Chestnuts and Pancetta:

“Cranberries are classically associated with turkey at Christmas, but what better way to give them a twist by incorporating them into your stuffing?

“In a little melted butter, add a sprig of rosemary, a ¼ to ½ diced onion, ½ teaspoon of cinnamon and ½ teaspoon nutmeg to the pan. Once the onion is softened, add a handful of coarsely chopped roast chestnuts, short strips of crisply fried pancetta and a handful of dried cranberries. You are then ready to transfer the ingredients to your oatmeal stuffing and mix well. Once the cavity is stuffed and begins to cook, the dried cranberries will soak up the juices, turning plump, sweet and delicious.  

Apple and Walnut:

“This is a fantastic stuffing which gives you a little kick of sweet apple and crunch of walnut. It’s fabulous with pork, but also works really well with turkey. To prepare, simply add two diced shallots and one chopped and cored dessert apple to a pan with a little butter to soften. Next, add a tablespoon of dried thyme and the same of coarsely chopped walnuts. Combine this mixture with your oatmeal stuffing and combine well before roasting.”

Spiced Orange and Raisin:

“This one has a really wintery flavour to it and acts as the perfect accompaniment to turkey or duck. Add a handful of dried raisins to a good glug of orange liqueur. Bring this to the boil and leave to simmer until the fruit has soaked up almost all of the liquid. Set aside. Next soften a stick of celery and half a finely chopped onion with a little butter. Add the zest and juice of a large orange, half a cinnamon stick, oatmeal stuffing, and previously prepared raisins. Mix well and transfer to the turkey or duck cavity for roasting. 

flavour. You’re then ready to transfer into the bird cavity.”

Spiced Cranberry with Roast Chestnuts and Pancetta:

“Cranberries are classically associated with turkey at Christmas, but what better way to give them a twist by incorporating them into your stuffing?

“In a little melted butter, add a sprig of rosemary, a ¼ to ½ diced onion, ½ teaspoon of cinnamon and ½ teaspoon nutmeg to the pan. Once the onion is softened, add a handful of coarsely chopped roast chestnuts, short strips of crisply fried pancetta and a handful of dried cranberries. You are then ready to transfer the ingredients to your oatmeal stuffing and mix well. Once the cavity is stuffed and begins to cook, the dried cranberries will soak up the juices, turning plump, sweet and delicious.  

Apple and Walnut:

“This is a fantastic stuffing which gives you a little kick of sweet apple and crunch of walnut. It’s fabulous with pork, but also works really well with turkey. To prepare, simply add two diced shallots and one chopped and cored dessert apple to a pan with a little butter to soften. Next, add a tablespoon of dried thyme and the same of coarsely chopped walnuts. Combine this mixture with your oatmeal stuffing and combine well before roasting.”

Spiced Orange and Raisin:

“This one has a really wintery flavour to it and acts as the perfect accompaniment to turkey or duck. Add a handful of dried raisins to a good glug of orange liqueur. Bring this to the boil and leave to simmer until the fruit has soaked up almost all of the liquid. Set aside. Next soften a stick of celery and half a finely chopped onion with a little butter. Add the zest and juice of a large orange, half a cinnamon stick, oatmeal stuffing, and previously prepared raisins. Mix well and transfer to the turkey or duck cavity for roasting.

The ‘No Mess’ Stuffing:

“Some people can be a bit squeamish when it comes to stuffing the turkey or simply don’t want to get their hands dirty. It is for those people that I recommend the ‘no mess stuffing’. Simply, I would advise on popping a couple of white puddings into the cavity before roasting. You can either leave them in their coating, or peel them before roasting. This way your hands stay clean, the bird picks up the delicious flavours, and you end up with a beautiful accompaniment to your meat.”

Final Top Tip:

David also recommends that if you have any stuffing which won’t quite fit in the turkey, simply press the leftovers into a lightly oiled baking tray and cook in the oven, alongside the turkey, for the last 20mins roasting time. 


The Best Christmas Dinner Ever!

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“There the huge sirloin reek’d; hard by plum-porridge stood, and Christmas pie; Nor fail’d old Scotland to produce, At such high tide, her savoury goose.”  – Sir Walter Scott
What makes the perfect Christmas? 
It’s an impossible question to answer, as we all have our own individual idea of a great Christmas. Some of us fantasise about the classic sentiment of a family centred holiday; huddled round a crackling fireplace, nibbling on ginger bread and sipping hot chocolate. For others it’s unwrapping a mountain of presents; or watching your loved ones reaction when they finally set eyes on your long thought out gift. Many still celebrate the original meaning of Christmas by attending midnight carol singing at the local church; or using the season to spread good will and promote charity and giving.

No matter what activities make up your Christmas, for most of us, Christmas dinner is the centerpiece for all Yuletide celebration. A traditional dinner encompasses the ethos of Christmas – spending time with family and friends, joy, laughter and indulgence in fine food!
Though what exactly is a traditional Christmas dinner?  
In France, it is Le Reveillon – a late supper on Christmas Eve. Although it varies slightly from region to region, most families go for either goose, turkey with chestnuts, or oysters. In Rome and Southern Italy, a dish of fried eels, named il capitone, is a firm favourite, with fish remaining a common theme throughout the rest of Italy. Many households prepare as much as 20 different fish dishes for the occasion!
The Peruvians eat on Noche Buena (Christmas Eve); where families get together to feast on turkey dressed in pineapple and cherries, stuffed with ground beef and peanuts. Marzipan, raisins, almonds and panettone are usually in abundance along with a big cup of hot chocolate! In Africa, Ethiopian families will usually eat Doro wat, a spicy chicken stew with injera – a sourdough flat bread.
So what festive meal do we have here in Scotland?
Served on Christmas day, we Scots will most likely have the winter favourite of soup for a starter – cock a leekie, spicy parsnip and carrot and coriander are popular choices. However, if you’re not a fan of soup, freshly caught smoked salmon is never in short supply, and is chiefly served with caviar as a salmon & caviar rilette.
For the main meal, roast turkey with cranberry jelly, roast potatoes, parsnips and brussel sprouts are customarily on the menu. Many families may also have multiple meats as part of the spread; Aberdeen Angus beef, pheasant, pork, goose and venison are top picks.  
We Scots love our stuffing – whether it’s in the turkey or on the side. A simple oatmeal stuffing for example could be madeinto a delicious addition to any Christmas meal with the right ingredients and touch of creativity. Kilted chipolata sausages (sausages wrapped in bacon), gravy and even steak pie are also included in a traditional spread.
A delicious and rich traditional Scottish Christmas pudding will usually be the dessert. This is served with brandy butter, rum sauce, custard or fresh cream.
Although, a traditional Christmas dinner varies widely throughout the world, we at Speyside Specialities think you can’t beat what’s right at home – especially in the rich and natural landscape of Scotland. In our opinion, a classic Scottish dinner made right, could potentially be the best Christmas dinner ever!

Everyone Wants a Taste of Scotland!

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“Auld Scotland wants nae skinking ware, that jaups in luggies; But, if ye wish her gratefu’ prayer…. Gie her a haggis!” Robert Burns

Scotland certainly seems to be on a role at the moment – what with 2014 being the ‘Year of Homecoming’, Lonely Planet naming the country as the 3rd top country to visit in the WORLD, hosting next years Commonwealth Games, and of course, the food & drink industry going from strength to strength!

We were really encouraged to read a recent article about the Scottish food industry and its successes in export around the world. It mentioned that currently, the Scottish food and drink industry is at an all time high and is worth £5.4 billion to the economy. Exports in food alone have rocketed by 63 per cent between 2007 and 2011. The sector also provides over 330,000 jobs in Scotland – and with a population of around 5 million, 330,000 jobs is a significant number!

So, what exactly makes Scottish food so desirable to the rest of the world?

In our opinion, we think that Scottish food reflects the landscape in many ways – rich and natural. The copious rivers not only offer high-quality, healthy and delicious salmon, but the water itself is so fresh that it is sold in bottles, namely Highland Spring or Strathmore.

Scottish whisky or ‘Scotch Whisky’ is famous around the world, with sales booming abroad – particularly in China. The product is known for being at the top of its game, which is akin to our very own highly sought-after Aberdeen Angus beef. The name proudly on display above a beef counter is synonymous with a quality, excellence and superiority.

Of course, we Scots are also renowned for our unusual but delicious concoctions. We aren’t talking battered mars bars here, but quality produce such as white and black pudding, and the world-famous haggis! Speyside Specialities is proud to be counted amongst the 21% of the entire Scottish manufacturing workforce to be producing quality, delicious and world-famous food products.

It is not only the traditional products that are off to a flying success. There are currently numerous young, innovative and progressive food and drink brands mirroring effective launch and export models and achieving considerable success. We have recently launched our ‘powerfood range’; a functional food for fitness enthusiasts, and our hope is to achieve recognition and encouragement for introducing a pioneering product to the industry.

All in all – Scottish food is associated with being extremely high quality and fresh, which is why we are so proud to be a part of that industry and culture.  Why wouldn’t people want to buy Scottish? It’s just a natural decision.

Do you think the people of Scotland shout about our produce enough? What else could we do to help bring Scottish producers to the fore?