Supported by: Shirley-Anne Somerville*, Mark McDonald* *S5M-03460 Jackie Baillie: Staggis, Scotland s True National Dish That the Parliament ’ — welcomes master butchers Joe Callaghan and Gary Wallace s mission to rebrand Scotland s ’ ’ national dish as "staggis"; understands that, after years of research into the history and origin of haggis, the award-winning butchers from Helensburgh have concluded that the sheep s pluck dish ’ enjoyed by Scots across the world on Burns' Night has wrongly laid claim to the title of great “ chieftain o the puddin -race ; believes that their research has shown that the Vikings brought ’ ” haggis to Scotland in the ninth century, that the name derives from the old Norse word "haggw", which means "hack to pieces", and that the original haggis was made from the meat of indigenous Highland red deer, as, it understands, lamb was not widely available until after the Highland clearances; considers that the handmade "staggis" from the independent craft butchers, Callaghan s of Helensburgh, which is made using wild venison sourced from the lands of Luss ’ Wednesday 18 January 2017 16 Today's Business Future Business Motions & Questions Legislation Other Gnothaichean an-diugh Gnothaichean ri teachd Gluasadan agus Ceistean Reachdas Eile Motions | Gluasadan estates on the bonnie banks...