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Welsh chef Gary Lewis is not afraid of a challenge. He runs two catering operations on the West Coast. In Renfrew, his Gel Cuisine Restaurant specialises in Cajun food, a cuisine he knows well after spending four years working in New Orleans. In Paisley, his Station Lounge restaurant bar has more of a globe-trotting menu. Both operations serve Welsh haggis pakora. Perhaps slightly cheekily for a Welshman working in Scotland, the entries for the Welsh haggis pakora on Gary’s menus advise customers that they should be careful not to confuse the dish with ‘its foreign counterpart’. Selling haggis to Scottish customers, even Welsh haggis pakoras, may not be up there with selling coals to Newcastle but Gary’s chutzpah is still considerable.
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