With Burns Night just around the corner, it’s time to source the ultimate ‘chieftain o’ the pudding-race’. Nothing beats a classic haggis, and while there’s nothing wrong with Macsween’s that you’ll find in the supermarket, many Scots will swear that the very best haggis is made the traditional way by local independent butchers with years of experience under their belts.

A freshly prepared haggis should have a soft, moist and crumbly texture – similar to stuffing – and the oats and meat should be enhanced with salt and spices to give it a peppery kick.

So if you fancy something different this year, take your pick from some of our local favourites…

[BURNS NIGHT: What it is, where to go, how to host]

The Blackface Meat Company, Irongray, Dumfries (01387 730 326; www.blackface.co.uk/blackface_haggis.asp)

Findlays of Portobello, Edinburgh (0131–669 4559; www.findlaysthebutchers.co.uk)

Grierson Bros., Castle Douglas, Dumfries & Galloway (01556 502637; www.griersonbros.co.uk)

Lindsay Grieve, Hawick, Roxburghshire (01450 372109; www.lindsaygrievehaggis.com)

Brian Devlin Butchers, Dollar, Clackmannanshire (01259 742139; Devlin’s Facebook page)

Ballards, Castle Douglas, Dumfries & Galloway (01556 502501; www.ballardsbutchers.co.uk)

The Ginger Pig, London (01751 460091; www.thegingerpig.co.uk)

D.W. Wall & Son, Craven Arms, Shropshire (01588 672 308; www.wallsbutchers.co.uk)

Charles MacLeod, Stornoway, Isle of Lewis (01851 702445; http://charlesmacleod.co.uk)

S. Henderson, Castle Douglas, Dumfries & Galloway (01556 502654; Henderson’s Facebook page)

Once you’ve sourced your haggis (and don’t forget the neeps and tatties too) read our guide to Burns suppers for a foolproof running order of how to host the ultimate Burns night.