Other Foodie Stuff, out of the kitchen
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Deep fried, spiced Sheep’s heart, liver and lungs, onion, oatmeal and suet.

This, my dear friends, is a deep-fried local Drumnadrochit Haggis.

Married to a Scot, I try Haggis every year on Burns’ Night, with renewed vigour and great enthusiasm (ahem..) but, sadly, no, this traditional Scottish delicacy of sheep’s heart, liver and lungs, onion, oatmeal, suet, salt and spices encased in a stomach lining, has not yet won me over. This one of course, is also battered and deep-fried…I kid you not.

The lyrically named Drumnadrochit is a village on the edge of Loch Ness, near to the ruins of the evocative Urquhart Castle. It is also home to Fiddler’s (which I mentioned on Twitter as having possibly the best chips ever).


I am told by husband and daughter that their deep-fried haggis is also a league above. I will take their word for it.

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