Burns Night

Burns Night, at its best, is a time to be hopeful, striking a balance between life's joys and sorrows. If Shakespeare's poetry scales the heights of poetic achievement, Robert Burns' poetry sweeps the broad rolling plain of common humanity, with all its triumphs and disasters. He writes about hope, courage and the joy of being alive in a world of terror, darkness and fear.

A Burns supper is a celebration of the life and poetry of the poet Robert Burns, author of many Scots poems including "Auld Lang Syne," which is generally sung as a folk song at Hogmanay and other New Year celebrations around the world. The suppers are normally held on or near the poet's birthday, 25 January, sometimes known as Burns night, although they may in principle be held at any time of the year.

Burns suppers are most common in Scotland, but they occur wherever there are Burns Clubs, Scottish Societies, expatriate Scots, or lovers of Burns' poetry.



The first suppers were held in Ayrshire at the end of the 18th century by his friends on the anniversary of his death, 21 July, In Memoriam and, although the date has changed to 25 January since then, they have been a regular occurrence ever since.

They may be formal or informal but they should always be entertaining. The only items which the informal suppers have in common are haggis, Scotch whisky and perhaps a poem or ten


The main event
Today, the night varies from extremely formal - with a traditional running order - to a less formal and more impromptu event. For the most formal dinner there are men in kilts and women in evening dresses.



For a formal night, the ‘great chieftain o' the puddin'-race' is carried in on a large ashet (serving plate) by the chef, led by a piper and followed by a waiter carrying a tray with a bottle of whisky and two glasses. Chef and piper are poured a dram, while the haggis is ‘addressed' with a spirited recitation of Burns' famous ‘Address to the Haggis' and a dramatic slashing with a dirk, releasing wafts of haggis, ‘warm-reekin, rich!'.

The meal begins with 'Selkirk Grace', an old Scots grace often wrongly attributed to Burns but always recited at national celebrations: ‘Some hae meat and canna eat, and some wad eat that want it, but we hae meat and we can eat, and sae the Lord be thankit'.

After, there are formal toasts. First, ‘To Burns' Immortal Memory' (fairly serious), then ‘To The Lassies' (lighthearted and frequently irreverent) followed by a ‘Reply' (a suitably spirited defence), by one of the lassies. ‘Auld Lang Syne' signals the night's end.

The essential elements
Some would argue that this is a ‘true' Burns Night. But the truth is that there are many different permutations - including simple suppers at home with friends - which are no less meaningful.



Anyone can celebrate Burns Night, but there are some essential elements. The haggis, with neeps (yellow turnips) and tatties (potatoes) are a must. Yellow turnips are known in England as swedes and in the US as rutabaga. They are either boiled and mashed with butter and seasoning, or they may be mixed in equal quantities with boiled potatoes to make an Orkney clapshot.

The tatties, for a fluffy, buttery mash, should be old floury varieties with a high dry-matter content such as Kerr's Pink, Golden Wonder, British Queen, Edzell Blue, Shetland Black, Arran Victory, Dunbar Rover or Standard.

If you're making your own haggis, you'll have to start preparation a day in advance. For a variation on the Bashed neeps, you can make Orkney clapshot (which is often served with haggis). Mix the mashed seasoned swede with an equal quantity of mashed potato and beat well until smooth. This mixture can be put into a pie or gratin dish, thickly covered with grated cheddar cheese and baked in the oven, or under the grill, until browned


Happy Burns Night