A collaboration between Slow Food Scotland and Slow Food Wales celebrating Burns Night and St Dwynwen’s Day (the Welsh Valentines Day).
We will demystify the haggis – a traditional food eaten at Burns Suppers, describe what happens at a Burns Supper and hear from a Farmer who farms where Robert Burns farmed 230 years ago. From Wales, we will hear about St Dwynwen and demostrate making a Snowdonia pudding. Attendees are invited to participate by buying haggis and eating the traditional “haggis, neeps and tatties” main course, and making the pudding. Both courses feature Ark of Taste ingredients. Book at the Terra Madre Fringe link, attendees must book to receive the Zoom link.
Event upn registration. For additional information and registrations, click here. Event organised by Slow Food in the UK, Slow Food Scotland and Slow Food Wales.
Event languages: EN