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Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, boiling up meat for haggis at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with "neeps and tatties" (swede, yellow turnip and potatoes, boiled and mashed separately) and a "dram" of Scotch whisky), especially as the main course of a

Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, boiling up meat for haggis at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with "neeps and tatties" (swede, yellow turnip and potatoes, boiled and mashed separately) and a "dram" of Scotch whisky), especially as the main course of a Stock Photo

RMID:T1G9D1

Image details

Contributor:

Colin McPherson / Alamy Stock Photo

Image ID:

T1G9D1

File size:

50 MB (1.3 MB Compressed download)

Releases:

Model - no | Property - noDo I need a release?

Dimensions:

5118 x 3412 px | 43.3 x 28.9 cm | 17.1 x 11.4 inches | 300dpi

Date taken:

19 November 2009

Location:

Braveheart Butcher, Wallasey, Wirral, England, United Kingdom

More information:

This image could have imperfections as it’s either historical or reportage.

Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, boiling up meat for haggis at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with "neeps and tatties" (swede, yellow turnip and potatoes, boiled and mashed separately) and a "dram" of Scotch whisky), especially as the main course of a Burns supper.

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RMT1G9DK–Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, boiling up meat for haggis at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch whisky), especially as the main course of a

RMT1G9CN–Freshly-cooked haggis made by Braveheart Butchers in Wallasey, Wirral, owned by champion haggis maker John Potter, who relocated from his native Scotland to Merseyside and continues to make award-winning haggis. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch whisk

RMT1G9ED–A bucket of haggis ingredients at Braveheart Butchers in Wallasey, Wirral, owned by champion haggis maker John Potter, who relocated from his native Scotland to Merseyside and continues to make award-winning haggis. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch w

RMT1G9E3–Freshly-cooked haggis on a tray at Braveheart Butchers in Wallasey, Wirral, owned by champion haggis maker John Potter, who relocated from his native Scotland to Merseyside and continues to make award-winning haggis. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch

RMT1G9DW–Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, mincing the boiled meat for haggis at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch whisky), especially as the main cou

RMT1G9EE–Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, with freshly-made haggis outside Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch whisky), especially as the main course o

RMT1G9DD–Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, tying a newly-filled haggis at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch whisky), especially as the main course of

RMT1G9F2–Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, mixing haggis ingredients at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch whisky), especially as the main course of a

RMT1G9CK–Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, mincing the boiled meat for haggis at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch whisky), especially as the main cou

RMT1G9E2–Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, filling sheep's stomachs with freshly-cooked haggis at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch whisky), especiall

RMT1G9F4–A tray of haggis ingredients at Braveheart Butchers in Wallasey, Wirral, owned by champion haggis maker John Potter, who relocated from his native Scotland to Merseyside and continues to make award-winning haggis. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch whi