Whilst Paul Wedgwood’s eponymous restaurant is undergoing an exciting refurbishment for 2016, the chef himself has been busy with something close to his heart – haggis.
Not satisfied with previously creating pigeon and squirrel haggis - which diners at his restaurant delight in - he has travelled half way around the world to make Cuy (or guinea pig) haggis with renowned Chef Mitsuharu Tsumura, at his restaurant in Lima, Peru – Maido.
Paul working with renowned Chef Mitsuharu Tsumura. Picture: contributed
Last year Maido came fifth in Latin America’s 50 Best restaurants and 44th in The World’s 50 Best Restaurant list. Paul was on a tour of South America finding foodie inspiration at some of the top restaurants in Peru, Argentina and Chile and was keen to try his hand at some local haggis. He was then invited to Chef Mitsuharu’s world famous restaurant to create this unique dish in what is probably a world first.
Nikkei style haggis. Picture: contributed
Paul said: “The whole experience was amazing and the haggis tasted awesome!”
Paul believes that haggis isn’t just for Burn’s Night or to be served solely with neeps and tatties; he has dedicated himself to raising haggis up to new gastronomic levels and believes there is a place for it on the plates of the most gourmet of dishes.
• You can try more of Paul's creations at Wedgwood the Restaurant, Royal Mile, 267 Canongate, Edinburgh, EH8 8BQ and you can follow Paul on Twitter @Chefwedgwood
