Burns supper (or Burns night as it is commonly called) is a celebration of the works and life of the poet Robert Burns. Traditionally, the celebrations take place on his birthday, 25th January.

The first supper was held on the poet’s death fifth anniversary in 1801 by his friends and has been repeated ever since. During the proceedings, haggis is traditionally served with neeps and tatties and whisky is consumed. There are, however, no set rules. The event can be formal or informal and other dishes apart from haggis may be consumed.

At our house, we serve haggis, as it we like this tradition. However, as long as Scotch whisky is served, the evening will be a success.

The traditional order of business is as follows:
Guests are greeted by a piper, and welcomed in with a speech and grace.

Selkirk Grace
Some hae meat an canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae the Lord be thankit.

The dinner ususally starts with a soup: cullen skink, cock-a-leekie or a potato soup, followed by haggis, neeps and tatties and “water of life” (uisge beatha) – Scotch whisky.

When it comes to whisky, there is a correct way to drink it – with a splash of water. Water actually opens up the flavours in the whisky, but don’t be tempted to add too much. Ideally just start with a few tops and add as necessary.

This year, we have a great menu for you – rooted in tradition, inspired by Scotland and with a little Devilled Egg twist!

Cullen Skink

Leek and Potato bread

Venison, Jerusalem Artichokes and Pickled Walnuts

Rhubarb and Whisky Cranachan