Did you have haggis at the weekend? We did. There was a traditional one with sheep’s offal for those of us who have the stomach for it, and a vegetarian version for those of a more delicate ...

Our haggis was, of course, Macsween’s. The Edinburgh family firm has been making it for more than 60 years and is now Scotland’s biggest producer of the dish. Their traditional haggis is ...

In the United States, which bans imports of haggis with sheep lung, some Americans of Scottish heritage have turned to the black market to get their hands on the real thing. Now Macsween ...

MSP Emma Harper echoed support from world's biggest haggis producer for a presidential edict to allow the rise of Scottish delicacy in the United States.

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In the run-up to Burns Night, I tried a range of products available at my local supermarket, from a surprisingly flavoursome haggis ready meal to a tinned terror better left on th ...

So, again, I expected that Macsweens would fare well with their original haggis, made with a somewhat less vegan-friendly mix of lamb offal and beef fat. The oatier texture of this brand paired ...

This is not the first foray into a new recipe haggis for an overseas market. Macsween has previously made changes to its haggis recipe by using lamb heart and fat so it can sell t ...