The Scottish Haggis Website: On-line Haggis supplies from McKeans' of Scotland

Archives

This page has been put together after scouring the Company archives. All the pictures below are in Thumbnail form which when "double-clicked" will reveal the pictures and documents in all their historic glory. If you have any relevant archive material ( e.g.. Haggis, meat-trade, Glasgow , Scottish - related items etc. ) why not email to scottishhaggis@mckean.co.uk. and we will upload the more interesting ones to the Scottish Haggis Website. (If possible, please send in either JPEG or GIF format ).
	An " Anchor-Line" Menu from 12th October 1929 which shows not just any sausage for breakfast, but a McKean Sausage - what else!!
	Detail from the above Anchor-Line Menu
	An early advertisement for McKeans Haggis priced at 1'2/lb (i.e.. one shilling and tuppence per pound or around half-a-crown per kilo - for the benefit of our younger visitors, that's just 12½ pence per kilo) - thanks to one of our Canadian visitors for putting us right on that one!!
	A letter from the Head Chef of the London's Metropole Hotel dated January 18th 1928 thanking Messrs McKean for the Haggis that they recently served up to the London Burns Society.
	Duke Ellington on his UK tour in 1933 played the Glasgow Empire commencing June 3rd for 1 week. While in Glasgow "The Duke" made time to endorse McKean's Haggis. Click on either thumbnail to reveal his immortal words - " I came to Scotland to taste McKeans Haggis.. I have, it was worth the trip" .
	Partner , Gordon Wallace receives the Runner Up prize from Scottish Enterprise Chairman Sir Ian Wood in the "Winners at the Web" Competition on behalf of McKeans. The competition attracted over 300 high quality entries from companies and organisations throughout Scotland from the Highlands to the Borders. The judges had an extremely difficult task in selecting the finalists and there were many excellent entries.
	However, i f at first you don't succeed........................!!! BEST OVERALL SMALL BUSINESS at the Winners at the Web Awards. This was the most hotly contested category with over 190 entrants from all over Scotland vying for the title.
	Here we see Nat Edwards ( holding a McKeans "Chieftain"), Director of Burns National Heritage Park receiving a cheque for £1400 for the Park which McKeans as founder members helped raise in January of this year by donating part of the revenue from their haggis sales - the whole operation being spearheaded by McKeans' Joe Stack (pictured on the far right of the picture). Burns Cottage forms the heart of Burns National Heritage Park , providing a unique encounter with Scotland's most exceptional man. Set among the delightful scenery of historic Alloway, Burns National Heritage Park is an unmatched opportunity to experience Scotland's National Poet. For more information on the Heritage Park go to www.burnsheritagepark.com
	For the second year, on July 20th 2003, the wreathlaying ceremony at Burns Monument was held to honour the memory of Robert Burns. Friends and dignitaries feasted on haggis ( supplied by Founder Friends McKean Foods ), neeps and tatties. Aimée and Emma, children of McKean's Joe Stack, laid the wreath to the friends.
	MARK HATELEY OF GLASGOW RANGERS visits McKeans to make a Chieftain Haggis in preparation for the Rangers Foundation Charity Dinner to be held at the Hilton Hotel in Glasgow on 30th November 2003. Mark was a great sport in every sense of the word and got well "stuck in" - something he's been well used to in his playing days. After all his efforts we presented him with a well deserved Whisky and Haggis Presentation Packs.
	BBC GOOD FOOD BOOK JANUARY 2004 - We couldn't hide our light under a bushel for ever. Speciality Food writer Henrietta Green under the heading "Buying the Best" recommends McKean's Smoked Venison Haggis to all her readers.
	On the 7th May 2004, McKeans and McLay Quality Foods join forces to form McLay Wallace Limited . A new era for the McKean Brand with renewed commitment to the cause. Gordon Wallace and John McLay (pictured left to right) shake hands to formally seal the deal.