The New Year has started and Christmas seems like a distant memory, so what has January got to offer? Why Burns Night of course! Celebrated by Scots worldwide, to commemorate Robert or ‘Rabbie’ Burns, Bard of Ayrshire, who is considered Scotland’s national poet. Burns Night is celebrated on his birthday 25th January.
Burns Night celebrations consist of traditional Scottish food, drams of whisky, traditional kilt wearing and lots of merriment.
The main food eaten is a traditional Haggis, made up of minced pig liver, lungs and heart, mixed with onions, suet and oats and encased in the pigs stomach. The taste has a savoury flavour with a nutty texture. Served with neeps and tatties (mashed turnip and potatoes), and a whisky sauce, it makes for a wholesome dish. A vegetarian haggis is an option made up of beans and pulses.
Before the haggis can be eaten a rendition of Burns’ Address to a Haggis is read out to the guests from their host. Guests are then invited to toast the haggis before tucking in.
Following the meal the merriment begins with traditional Scottish country dancing, poetry reading and of course bagpipes. To end the evening Auld Lang Syne, written by Burns in 1788 is sung.
Fancy throwing a Burns Night at home? It’s not too late to “call the caterers”, we can help with a traditional Burns’ night menu, sourcing a traditional haggis from our select butchers, served with our take on neeps and tatties with a delicious Cranachan Trifle for dessert. We can’t promise wearing the traditional Kilt though!
As an alternative to the Haggis with a twist on tradition we can offer a hearty slow-cooked stew made with seasonal venison that once roamed the scottish highlands. Served with redcurrant jelly and swede, with crispy neep and tattie wedges and seasonal vegetables. Followed by whisky soaked bread and butter pudding, another Scottish favourite.
Happy New Year to all and enjoy Burns Night, however you celebrate it.