The menu pairing has been exclusively crafted for this special occasion by Balblair Distillery Manager, John MacDonald and Andrew Waugh, Head Chef of Wild Game Co. The pairing is inspired by the landscape of Edderton, the home of both the Balblair Distillery and Andrew himself.

Enjoy the peppery hints of the haggis with the medley of sweet and spicy aromas of Balblair Vintage 1990. This Highland Single Malt Scotch Whisky is punctuated with notes of raisins, toffee and honey that perfectly compliment the sweet, earthy and creamy flavour of the traditional neeps and tatties.

The menu will be served at the brand new Wild Game Co restaurant on Charlotte Street this Burns Night. To book your table or for further enquiries contact

Burns Night with Balblair – haggis, neeps and tatties recipe

To feed four:

  • 1lb haggis in skin
  • 1lb tatties peeled and diced into 2” cubes
  • 1lb turnip (if you are south of the border you would use swede) peeled and diced into 2” cubes


  • Heat the oven to 160 degrees centigrade
  • Place the turnip / swede into a pan of boiling water, season to your liking and boil for 30mins until tender
  • Place the haggis into a roasting dish with 2” of water. Place it into the oven uncovered (the water keeps the bottom half moist and allows the top half to crisp a little) – leave to roast for 40mins
  • Whilst the haggis is roasting and the turnip boiling, mash your potatoes with 100g of butter
  • Place the diced tatties in with some boiling water and simmer for 20mins
  • Place pan of tatties and neeps in the middle of the table along with a big spoon
  • Crack-open a bottle of Balblair Vintage 1990, serve and enjoy!