Meet the local: Pippa Perriam

With Burns Night on the horizon we grabbed local foodie, tastemaker and all round Edinburgh lifestyle aficionado Pippa Perriam to talk us through her favourite places in the West End of the city and to get her tips on how to host a modern take on a classic Burns night celebration.

1. Can you tell us a bit about yourself?

I’m Pippa, the creator behind @eatinburgh where I share my travel recommendations, favourite food spots and lifestyle finds in Edinburgh and further afield. I’ve always been inspired by the city’s mix of history, culture, and incredible local produce, and I love capturing that through my content. When I’m not out exploring Edinburgh, you’ll usually find me planning my next trip or hunting for unique homeware pieces. As a born and bred Edinburgh local, I love incorporating Scottish brands into my wardrobe and collecting high-quality pieces that will last.

2. What do you love most about Edinburgh and specifically the West End?

I love the mix of architecture across the city in such a compact size. The grandeur of the buildings in the centre feels fitting for a capital city, but Edinburgh never feels overwhelming - you’re always just a short stroll away from a big sky view (if you’re lucky enough to get a clear day!).

In the West End specifically, I love the wide, grand boulevards and the satisfying symmetry of the streets. But I think my favourite thing about Edinburgh is how easy it is to leave - bear with me! Within a couple of hours, you can be up in the dramatic landscapes of the Cairngorms or down at the Northumbrian coast with its long, sweeping beaches. There’s never a shortage of places to escape to for a weekend.

3. Do you celebrate Burns Night? If so, how do you usually mark the occasion?

I do! We usually use it as an excuse to get a small group of friends or family over. We keep it quite traditional with haggis, neeps, and tatties, - of course with an address to the haggis (usually an abridged version with a bit of drama to accompany the third verse!) It’s always a relaxed evening, but I love the ritual of it - it feels very Scottish in the best way.

4. A Burns supper is quite the tradition, but is it possible to celebrate it in a more relaxed or informal setting?

Absolutely. I think the haggis, neeps, and tatties are a classic that doesn’t need much messing with (though adding a whisky sauce is always a winner), but you can have fun with the rest of the menu. Scotland’s larder has so much to offer - think smoked trout blinis, oatcakes with whipped crowdie, or deconstructing a traditional cranachan with stewed raspberries, ice cream, a baked oaty crumble and whisky caramel. It’s the perfect chance to get creative with local ingredients, which is why I love crafting my Burns-inspired sausage rolls.

5. Do you have a favourite poem or piece by Robert Burns?

“To a Mouse”! It was my go-to piece for the Burns competition in primary school, and I’ve always loved how it reflects that connection between humanity and nature. Plus, it’s a bit easier to remember than some of his other works!

6. And, if you’re willing to share, could we have that haggis sausage roll recipe please?

2 shallots

Olive oil

130g Haggis

4 sausages

375g ready-rolled puff pastry

1 egg, yolk only

Salt + pepper

Everything bagel seasoning (optional)

 

1. Finely dice your shallots and fry in olive oil on a low heat until translucent, set aside to cool 

2. Squeeze the sausage meat out of its casing and add to a bowl along with the haggis, cooled onions, salt and pepper mixing together with your hands until combined. 

3. Lay the pastry sheet on a lightly-floured surface, giving it a little roll if necessary so it is 3mm thick. Cut it crossways to create 3 pastry strips. 

4. Shape the filling into 3 equal portions. Press a line of the spiced sausage meat down the middle of each strip of pastry, leaving a 2.5cm gap at each end.

 5. Brush the length of the pastry along one side with a little of the beaten egg. Roll the other side of the pastry over the sausage to secure it in place, pressing with the ends of a fork. Pinch the ends of each roll together. 

6. Transfer the rolls to a baking sheet lined with parchment paper, brush them with egg wash and pop them in the freezer for 15 minutes. Meanwhile, heat the oven to 190°C/375°F/Gas Mark 5. 

7. Take the long sausage rolls out of the freezer and cut each into 8 small rolls. If you have any leftover egg wash, brush it on the sausage rolls and sprinkle over everything bagel seasoning, spread them on the prepared baking sheet and bake for at least 20 minutes, (a good chance to go learn some Burns) or until golden.

Take them out, let them cool and enjoy.

Happy Burns Night.

Pippa wears pieces of cashmere from our Long Weekend collection.

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