Gary Lewis, the chef proprietor at the Station Lounge in Paisley, has been back in touch.
You may remember that we blogged earlier about the Welsh haggis pakora that he had on his menu.
Gary, a Welshman, also runs the Cajun-themed Gel Cuisine Restaurant on Dunlop Street in Renfrew.
The chef used to work in New Orleans for four years and, even in the land of the gumbo and jambalaya, his Welsh haggis pakora were a big hit with Louisiana diners.
Apparently, the enterprising Gary made small fortune selling stones to his American customers.
This is how he did it:
‘I used to collect flat stone from the beach, paint them black and write “Haggis stunner” on them. Then I would put them in a tartan pouch and sell them at 5$ for the small ones and 10$ for the large ones.
‘I would tell people that the best time to catch a haggis is in the early morning when the grass is wet with dew. When you see the haggis running around the side of the mountain, you skim the stunner along the damp grass and hit the haggis on the back of the head.
I won’t say how much money I made selling pebbles but there are some big beaches in the USA.’
Tales of haggis-hunting are likely to cause rolled eyes in Scotland but you have to admire Gary’s entrepreneurial spirit. Sales of ‘haggis stunners’ in Renfrew or Paisley are a little more flat than they were in New Orleans but apparently Gary does a roaring trade in Cajun catfish.