Scottish butcher aims for haggis high
Simon Howie, the Scottish entrepreneur and butcher, is to sponsor an attempt to hold the world’s highest Burns’ Night supper on top of Mount Kilimanjaro.
Organised by the Hospitality Industry Trust Scotland, the HIKE (HIT Scotland’s Intrepid Kilimanjaro Expedition) involves people from across the service and hospitality industry in an effort to raise £150,000 for the charity.
The trip, which takes place on 14 January, will see Andrew Fairlie, the Michelin-starred chef, prepare a special haggis for comedian Fred MacAuley and the rest of the expedition team.
However, the climb to reach the peak of Africa’s highest mountain will not be the only challenge to face the team.
The lower air pressure atop the mountain means that the boiling point of water is reduced to 78˚C causing cooking times to increase.
However, Howie and his team, which sell more than a million haggis every year, have created a special Kilimanjaro Haggis that can be cooked at high altitude.
He said: “Due to the challenges posed by cooking at very high altitude, we’ve loosened the texture of our Kilimanjaro haggis by reducing the protein content and increasing the onion, spices, barley and oats to assist the cooking process.
“I’m delighted to sponsor the world’s highest Burns’ supper, and thrilled our product will be cooked and eaten on one of the world’s highest mountains by one of Britain’s top chefs.”
The Kilimanjaro climbers will also include representatives from: Gleneagles; Hilton Hotels; Prestonfield House; Missoni Hotel; The Townhouse Collection; Harvey Nichols; Glenmorangie; Gleneagles and Cameron House.
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