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From Baerii platinum caviar to tattie scones and winter truffle, the menu is balanced, light, and focuses on Scottish classics, often using foraged ingredients.—George Koutsakis, Forbes, 15 Aug. 2022 The centerpiece of the meal is the haggis: a peppery of offal and oatmeal, cooked in a sheep’s stomach and served with neeps (turnips) and tatties (potatoes).—Fergus McIntosh, The New Yorker, 30 Jan. 2017
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