Paul Wedgwood makes Guinea Pig Haggis ahead of Burns night

The  Staff Canteen

Paul Wedgwood has made what is thought to be the very first Guinea pig haggis ahead of the traditional Burns night celebrations on the 25 January.

Whilst Paul’s eponymous, Wedgwood restaurant Edinburgh, is undergoing an exciting refurbishment for 2016, he 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 said: “The whole experience was amazing and the haggis tasted awesome!”

>>> Read our chat with Paul Wedgwood

Paul’s restaurant, which was voted one of the five best in Edinburgh in The Sunday Times best restaurant list, has featured dishes such as pigeon and squirrel haggis, venison haggis bon bons, Rabbit, barley, winter mushrooms, carrot and rabbit haggis. Paul firmly believes that haggis isn’t just for Burn’s Night or to be served solely with turnips and potatoes, he takes passion in raising haggis up to new gastronomic levels and believes there is a place for it on the plates of the most gourmet of dishes.

>>> Paul's recipe Venison, its own haggis, chanterelles, leeks, beetroot, basil pesto, truffled jus

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!

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The  Staff Canteen

The Staff Canteen

Editor 22nd January 2016

Paul Wedgwood makes Guinea Pig Haggis ahead of Burns night