Typically held on January 25th, the night is a celebration of Scottish culture. The traditional meal consists of cock a leekie soup (made with leeks, chicken and barley) haggis (oats and spiced sheep’s offal wrapped in a stomach lining) served with tatties (potatoes), neeps (mashed swede) and a whisky sauce. If this doesn’t sound appealing there are vegetarian options available. Finish with the traditional Scottish pudding, cranachan, made with layers of cream, raspberries and oats with whisky and a cheeseboard followed by coffee.
As well as whisky to serve to your guests you will need to keep the beer and wine flowing. There will be lots of toasting during the evening.
We doubt you’ll go to the hassle and expense of hiring your own piper – unless you or someone you know plays the bagpipes – so set the mood by popping some traditional Scottish music on the CD player.
Before the meal the host – known as the Chair – will welcome the guests then recite the Selkirk Grace:
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.
When you bring in the haggis it’s time to pipe it in while a guest recites the address to the haggis – a rendition of Burns’ poem To a Haggis.
As the meal progresses there could be entertainments – recitations of Burns’ poems or songs and traditionally a speaker will provide a witty discourse on The Immortal Memory – the life of Burns and his achievements. There should also be a playful toast to the lassies and an opportunity for the women present to get their revenge in a reply to the toast. Between the toasts during the final course of the meal a second entertainment will feature more recitations from Burns.
Finally, at the end of the meal the host will stand – if they can, after all the whisky and wine – and thank those who have contributed to the evening and then invite all present to stand and join in a rendition of Auld Lang Syne.
