Black Pudding

Whether you prefer black pudding, or marag dubh in Gaelic, as part of your cooked breakfast or to go with your scallops, Stornoway Black Pudding is increasingly seen  as THE black pudding for quality and taste.  

Over a generation, it has built a reputation among chefs and the public alike, thanks to the support and endorsement of the food critic Derek Cooper (who was from a Mingulay family) and the chef Seumas MacInnes of Cafe Gandolfi in Glasgow (himself with a Hebridean heritage)

The butchers of Stornoway came together to distinguish their product from inferior mainland puddings! This resulted in the term Stornoway Black Pudding gaining geographic protection from the European Union in 2013. Although it is increasingly available across Scotland and even south of the border, each pudding starts its life in Stornoway.  For those who can't get enough of it, it features in its own recipe book - The Stornoway Black Pudding Bible, created by Seumas MacInnes.