The Original MacLeod and MacLeod Stornoway Black Pudding 1.3kg

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The texture in particular is the differentiator to such cheap imitations as it boasts a lovely crumble on the palette and in comparison, lacks the thick lumps of fat of the majority of its rivals. Place into a preheated oven at 190°C (gas mark 4) and cook for 6-8 minutes (turning once) or until heated all the way through. Place the 8 slices of Stornoway Black Pudding into a frying pan with a little bit of butter at a fairly mid to high temperature.

So Special About Stornoway Black Pudding - Glasgow What’s So Special About Stornoway Black Pudding - Glasgow

Colm’s Isle and its early association with the establishment of the Christian Church touched him deeply and he was always conscious of the legacy passed into his keeping, enshrined in the old burial ground and crumbling walls of the ancient monastery. Stornoway black pudding is a type of black pudding ( Scottish Gaelic: marag-dhubh) made in the Western Isles of Scotland.Love it or loathe it, opinion is often divided, but we love Scottish black pudding, though don't like to think too hard about the ingredients! We've always thought our Black Pudding as a superfood, we are confident our smooth texture and superior flavour will convert anyone that comes to us asking if ours is from (cough cough) Stornoway. She is passionate about authentic, sustainably sourced food, and is always keen to discover exciting new flavours. It’s so encouraging to see more and more producers are starting to make both British- and Continental- style Charcuterie.

Scottish Black Pudding - Scottish Recipes Scottish Black Pudding - Scottish Recipes

So much so that others tried to copy the Stornoway Black Pudding even having the gall to refer to it as Stornoway Styled Black Pudding; bloody cheek (literally)! Charles MacLeod, the son of Charles Menendez MacLeod, ran the family business with his brother, Iain, until his untimely death in September 2015. If black pudding came all the way from Greece then that probably accounts for the many regional variations that you get – even here in Scotland. Warren Campbell is a food and drink enthusiast who has his finger on the pulse when it comes to the Scottish licence trade.

Having written for various publications and worked behind several bars, Warren’s passion for all things trade related is what drives him. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey.