Kuehne June 2019
A-Wee-Celebration - Take Stock Magazine

A Wee Celebration

Burns Night is no longer just a national event for Scotland to honour – it is now a popular celebration loved by the Scots and their friends all over the world! Here are some great ideas and recipes to plan a Burns Night celebration of your own.

What to do

Eating, drinking, dancing, piping and poetry is the usual agenda of a traditional Burns Supper. Pipers begin the evening by leading guests to their table with the toasting of the haggis as the most important part of the ceremony, followed by poetry readings and Scottish dancing. The event wouldn’t be complete without guests dressing for the occasion in tartan or kilts for those feeling brave! If you don’t have the facilities for a full-on event then try putting haggis on the menu. “For the last few years we have just had haggis as a special on the menu for the day,” says Rory Lovie, head chef at the Bridgeview Station in Dundee. “It’s only a wee celebration towards Burns Night but our customers look forward to it.”

Burns night menu recipe - Take Stock Magazine

When to host

25 January is the day when the life of Robert Burns, Scotland’s national poet, is celebrated – and this year it falls on a Friday, giving outlets the opportunity to hold the celebration on Friday or Saturday. The Moor Hall Hotel & Spa in Sutton Coldfield, West Midlands is hosting a four-course dinner and dancing to an authentic ceilidh band on Saturday, 26 January and also Saturday, 19 January. “We’ve been hosting Burns Night Celebrations for over 10 years and due to its popularity the last few years we have run two dates,” says Kate Kinson, group marketing manager. “It is such a special night and attracts local people who return year after year.”

What to serve

The iconic haggis is the centrepiece of any good Burns supper. The starter can be soup or fish, followed by haggis and then another main course featuring beef, chicken or fish. The traditional Scottish dessert cranachan is a favourite alongside oatmeal shortbread. Whisky is the choice of tipple; either malts or blends.

See recipe Haggis Croquette, Pickled Turnip & Potato Tuile

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