Donald Russell joins Laings for Burns Night Celebration
In celebration of the humble haggis and the role it plays in the annual celebration of our national poet Robbie Burns, Laings hosted an afternoon of cookery demonstrations and foodie inspiration with Donald Russell on Wednesday 25th January.
The gourmet butcher's super chef Eddie McDonald prepared delicious cullen skink (with a smoked salmon surprise!) and haggis-stuffed chicken supreme with a creamy mustard sauce for visitors, at one of our brand new luxury kitchen displays.
The event was just a small taste of what guests can expect from our Saturday Kitchen event, taking place this year on Saturday 11th March.
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