In the week before Burns night, one Borders butcher sells almost a tonne of haggis…
An interview with Louise Forsyth, livestock buyer and co-owner of Forsyths of Peebles.
I am shown the workings of a traditional butchery which makes everything from scratch, I meet Eric - guardian of Forsyth’s haggis recipe for 44 years, and enjoy a long chat with Louise about whether haggis still qualifies as Scotland’s national dish.
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In this episode:
* Forsyths of Peebles - www.forsythsofpeebles.com
* Louise Forsyth - The Butcher's Wife on Facebook
* More information on Burns Night Celebrations
* Is it haggis? - Macsween Haggis removes lungs from their recipe, in order to export to America - read the story
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The FoodScape Podcast explores how food shapes the lives and land of the Scottish Borders. It also asks the question; what more could food do for us?
From boosting local economy and creating jobs, supporting biodiversity and improving soil, to establishing a place as a destination; what would it look like for our place to thrive, and can food help us get there?
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Produced & Presented by Charlotte Maberly
Music by Iain Fraser from his album Koterana
