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  • 5 Feb
    2015

    Twisted Scot Dinner

    Posted by Team Macsween

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    Macsween were honoured when legendary chef Cyrus Todiwala, who has received an MBE and an OBE for his services to the hospitality industry, was inspired to create a Burns Supper with a twist at his London restaurant, Café Spice Namaste.

     

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    Chef Todiwala, together with the hugely talented Colin Bussey, created a menu of Macsween haggis dishes, with inspirational additions using Indian influences.

     

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    Dishes included Jasmine rice balls stuffed with Macsween wild boar haggis, blended with spiced cheese and rolled in semolina; as well as Macsween venison haggis and Duck Scotch Egg.

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    James Macsween was on hand to address the haggis, whilst proceeds were donated to ABF The Soldier’s Charity.