One of Edinburgh’s leading chefs, Paul Wedgwood has made what is thought to be the very first Guinea pig haggis ahead of the traditional Burns night celebrations on Monday 25 January.
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 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.
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! Paul said: “The whole experience was amazing and the haggis tasted awesome!”
Paul’s restaurant, which was voted one of the five best in Edinburgh in The Sunday Times best restaurant list, has featured dishes this season such as Venison with pureed squash, black pudding mash, venison haggis bon bons, sour elderberry and juniper jus, another popular dish is his Rabbit, barley, winter mushrooms, carrot, rabbit haggis. Paul firmly believes that haggis isn’t just for Burn’s Night or to be served solely with neeps and tatties; he is the master of raising haggis up to new gastronomic levels and believes there is a place for it on the plates of the most gourmet of dishes.
Hungry for more, then book a table at Wedgwood the Restaurant, Royal Mile, 267 Canongate, Edinburgh, EH8 8BQ
For more information click here and follow Paul at @Chefwedgwood