Haggis Haggis Haggis

Haggis Haggis Haggis

IDEOMS returned to the Fringe this year with Haggis, Haggis, Haggis – a show that tells the true story of…….you guessed it, Haggis!

Working in collaboration with writer, Stuart Delves, IDEOMS will present a show with the usual blend of daftness and poignancy. In 2013, Stuart was Storyteller-in-Residence with haggis-makers, Macsween of Edinburgh, under the Arts & Business Scotland, Creativity at Work scheme. Part of the project was his research into the back-stories of the Macsween workers, and Stuart found a huge diversity of nationalities and circumstances that combine to highlight the international appeal of the simple food we call haggis. Come and see the show and find out more. Also, we’ll have fun busting some myths and find out what haggis is really about – the history, its significance, Burns’ haggis legacy.

Haggis, Haggis, Haggis is being performed at the Scottish Storytelling Centre from 4th – 24th August (excluding 12th, 13th, 14th). You can expect the usual crazy presentation from John Nichol and lively, light-hearted, moving, quality music from Hilary Bell and Jenni Borthwick. Also, IDEOMS is delighted to welcome two other excellent fiddlers to perform this show: Carly Blain and Kate Young.

The time-slot for Haggis Haggis, Haggis is 5pm – an ideal time to sample some haggis pakoras and haggis pizza from the diverse range of Macsween nibbles. Be adventurous!

Stuart Delves writes:

Imagine if Robert Burns had written an ‘Address to a Haunch of Venison” rather than to a haggis. There would still be haggis of course, as haggis (or an equivalent ‘parcel’ dish) is an ancient staple traceable back to the Greeks and Romans and echoed in many herding cultures. But there wouldn’t be the celebration and cult of the haggis as exists today, not just in Scotland but in any land where Scottishness and the egalitarian legacy of Burns is celebrated. And that’s the point. Even though Burns rubbed shoulders with the lairds of Ayrshire and the gentry of Edinburgh with their imported French cuisine, he was always honest to his roots. He was a man of the people and his address was to the common man’s food. In writing it, albeit with his tongue pointedly poking his cheek, he was asserting his status as ‘self-taught’ rustic Bard. (He, in fact, had many tutors.) My play takes a look at this simple, honest, dish, its origins, its Bardic elevation, its international relations and its makers today. It starts with debunking (nay quashing!) a rather daft wee myth. I hope you enjoy it!