How offal! Can the the world’s best haggis really be made in… England?
- Southampton butcher’s recipe is named number one at World Charcuterie Awards
- Simon Broadribb’s haggis is so successful that even Scots order traditional delicacy from his shop on the south coast of England
It is a delicacy as synonymous with Scotland as shortbread and whisky.
But now an English butcher has made a haggis so good it has won a world title.
Award-winning Simon Broadribb beat rival meat producers to claim top spot in a prestigious international competition and hailed it an ‘unbelievable’ win.
His savoury puddings are so popular he has even been exporting the haggis over the border to Scotland for several years.
The meat delicacies are so highly regarded that Scots have been known to make a staggering 850-mile round trip to collect their haggis from his Uptons of Bassett shop on the south coast of England.
Other customers pay nearly £50 for a 5kg haggis to be delivered from the shop in Southampton, Hants, to their home in Scotland.
And now, judges at this year’s World Charcuterie Awards have confirmed the butcher’s status as best in the business.
Over 400 products from 17 countries entered the 2023 competition and were judged by over 40 Charcuterie experts.
Each sample was tested blind to ensure fairness and integrity as food was awarded marks for taste, length of flavour, mouth feel, appearance, tradition or innovation.
Uptons Of Bassett’s haggis, which is minced offal mixed with suet, vegetables and oatmeal packed into a sheep stomach, was awarded a Gold Medal in the Worldwide Regional Products class.
Complimentary judge’s feedback described their entry as ‘An excellent example of a traditional haggis that delivers on taste, texture and true tradition’.
Reacting to their achievement on social media, Uptons said: ‘Very proud to win with our very own haggis, now officially the worlds greatest pudding makers. Not a bad start to the week.’
Speaking afterwards, 55 year old Mr Broadribb said: ‘It was a last minute entry but lo and behold we won it – unbelievable.
‘It’s ironic that we won it as a butcher down on the south coast.
‘I wonder if I’m going to get any backlash from anyone in Scotland.
‘It was a tough competition.’
Mr Broadribb, a butcher of over 40 years, started out with work experience at the age of 13.
He said he has spent years perfecting the recipe after a customer came in and said he was collecting the haggis and taking it to his Scottish grandfather.
He added: ‘His granddad really liked it but said it needed a bit more pepper so we tweaked it from where we were.
‘It was really good to have that input.’
He said Scots living in Hampshire got a taste for his haggis and continued to order it, even after they had moved back up north.
He suspects this may be down to how fresh his ingredients are and the fact he doesn’t have to use the salty preservatives favoured by most manufacturers.
Mr Broadribb admitted he was a big fan of haggis, adding: ‘I love it.
‘It’s not something I could have everyday but it’s warm, hearty and lovely in the colder winter months.’
He said he expected Burns Night – which marks the life of Robert Burns on January 25 – to be particularly busy next year, given this latest victory.
Mr Broadribb said: ‘I think they’ll be some more orders
‘The boys working won’t get much sleep. Looks like we’ll be adding an extra date onto Burns Night.
‘I can see it getting quite big next year.
‘You can’t get any better than the best haggis in the world.’