French food focus: haggis, cheese and rum

A focus on food in France. This month, we meet a haggis producer, and discover Bandon cheese and Guadeloupe rum

Meet the producers

If you’re looking for haggis, you might want to head to Saint-Barbant in Haute-Vienne, where Julie Cameron and Andrew Montgomery run Montybutcher.

“It’s amazing how many people want real, authentic hand-made haggis, especially round Burns’ Night,” says Julie. “Even quite a lot of French people. People come from quite far away.”

They only use natural casings and top quality ingredients in their haggis, which costs €10.50 a kilo.

They make it to a traditional recipe, which customers then cook by wrapping it ...

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