Mogerleys.com News

MOGERLEYS & SONS. Been there? Then you'll know it just smells right: the air full of spice and cleanliness, the counters packed with every conceivable delight made on the premises. Superb pork sausages, excellent black pudding, black pudding with pork, pies in all shape and sizes, haggis, lovely cuts of meat, huge goose eggs and the enigmatic savoury duck. Yes. It's not a duck. It's a peppery spicy pork loaf baked in the shape of a small missile. Honestly.

Mogerleys alone is worth the trip to Dumfries!

Ron MacKenna Herald newspaper 19/4/08

Our friends brought us back a haggis again from your shop again , must say well done, cooks lovely quality at its best, if we order haggis how far can you deliver ,as we live in Chester Cheshire, Kind regards David Allison.

e-mail 25/8/09

First class butchers! We travel to Dumfries at least twice a year to visit and always go back with bags loaded up with there produce, amazing haggis and sausages, huge range of pies in many different flavours and the quality of there meat is to die for, i only wish they were closer to home for me.
T Conway, Dorset (local foodadvisor.com)2008

"For years, this society has bought the Haggis for our Burns Dinner and Haggis Supper from Mogerleys. Each year we have sent off our order and the haggis is despatched, freshly made for these special functions and enjoyed by all."

Dr E H MacKay

Leicester Caledonian Society

We asked for a precise list of ingredients. Miss Hunt told us that ingredients were always kept secret, but that the haggis had come from a local butcher shop called Mogerleys, prepared there by the proprietor, Gordon Little. A grave but cheerful man with a diploma from the Scottish butcher's association, his haggis highly commended at a national competition in 1981 and reminders of this event hung on the tile walls of the shop together with a silhouette of Burns and some of his poetry. Mr. Little made haggis in the traditional bung or round shape and he had trayfuls in sizes ranging from about one to five pounds.

Gloria Levbitas

New York Times 5/1/1986

BUTCHER BOB, THE CHIEF HAGGIS MAKER, ALWAYS UP FOR BEING A TRUE SCOTSMAN

THE MOGERLEYS TEAM FROM 2009

Thank you very much indeed for sending one of your Gluten-Free Haggis recently. It was excellent and I shall be ordering again next year.

With best wishes on Burns' Night

Elizabeth Berner

26/1/10

Preparing the haggis in the traditional way by stuffing the haggis skin by hand, nowadays we take the easy approach by using a machine, we are to think this photo was taking in the late 1940's or early 1950's

Pictured above is Mr George Mogerley (striped apron) hard at work. The rest of picture is the making of the Haggis with what would be state of the art machines at the time, we think this photo was taking in the same period as picture on the left.

Dear Gordon

I would just like to thank you very much for the Gluten Free Haggis you sent us! As a coeliac I have not been able to enjoy the wonderful taste for a few years now, especially living in England!
My whole family (wife and 2 kids, 5 and 8) enjoyed it immensely!
I look forward to my next order with taste buds in anticipation.
Thanks once again for re-viving my love of your national dish!
All the best
Martin Hibbert

26/1/12