• S3.Ep1: Haggis with Forsyths of Peebles

  • Jan 31 2025
  • Length: 45 mins
  • Podcast

S3.Ep1: Haggis with Forsyths of Peebles

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  • Summary

  • 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



    This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit foodscapepodcast.substack.com/subscribe
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