Aldi has partnered with some of Scotland’s top local suppliers, including Simon Howie, McIntosh of Strathmore and We hae meat to bring the best of Scotland’s larder to its customers for Burns Night.
Shoppers can pick up everything they need for a traditional Burns supper, including haggis, neeps and tatties to feed a family up to six for only £3.12.
Comfortably feeding two to three adults, Aldi’s best-selling Macaulay’s Haggis (454g) is available in store every day and customers can choose from the traditional meat option or a vegetarian alternative for only 99p. Also available in store is the popular Specially Selected Chieftain Haggis, a perfect centrepiece for any Burns Night table, that feeds up to six.
Aldi’s weekly Super 6 deal on fresh vegetables includes Maris Piper Potatoes and Swede, to make that all-important tatties and neeps accompaniment.
For a modern twist to a traditional Burns supper, Aldi’s Specially Selected Haggis En Croute has returned to stores after flying off the shelves last year. There’s also Jumbo Haggis Pigs in Blankets from Ayrshire butcher We hae meat, Simon Howie Haggis Bon Bons and Haggis Olives, Bells Steak & Haggis Pies and a Haggis Pakora Platter.
For the more culinary challenged, McIntosh of Strathmore’s Burns Box meal kit for two contains everything a couple with a microwave needs to celebrate Scotland’s national poet apart from a dram.
On that note, Aldi’s customers can choose from a range of high-quality Scottish Malt whiskies, including the award-winning Highland Black 8-Year-Old and Glen Marnoch Islay, Speyside and Highland Single Malt Whiskies.
Graham Nicolson, Group Buying Director for Aldi Scotland said: “From hearty family meals to delicious haggis dishes with a modern twist, Aldi’s 2021 Burns Night range offers customers the whole package when it comes to creating the ultimate Burns Supper. With celebrations having to be a bit different this year, it’s all the more important that we have things to look forward to and enjoy, and there’s nothing better than delicious, comforting Scottish produce to get into the spirit of Burns.”
