There can be no greater honour than having your birthday celebrated across the world from Scotland to Australia, and we’re not talking Christmas. More than two and a half centuries have passed since Robert ‘the Bard’ Burns was born into a humble Ayrshire farming family yet his legacy lives on, far beyond the sleepy backwaters of south-west Scotland from whence he hailed.
To those of us used to linking arms and belting out the instantly recognisable lines of Auld Lang Syne at the strike of midnight on New Year’s Eve, reciting a few lines of the Bard’s most famous lyrics has become an annual event. Such is the increasing global appeal and attraction to all things Scottish that 25 January is gradually cementing itself in our social calendars as a fitting excuse to get together and make merry fuelled by copious amounts of hearty food and drink whilst fondly doffing our caps to one of Scotland’s most famous poets.
enter the haggis
Yet, how did a Romantic poet become associated with the tasty haggis, a Scottish speciality which divides opinion as much as Marmite or Stilton cheese? To help the Sassenachs amongst us to gain a better understanding of what exactly happens on this hallowed date north of the border, we turned to a couple of our Celtic Routes’ local insiders.
the ‘burns supper’ is born
First up, our aficionado of all things Scottish and Edinburgh local insider, Gwen, to explain how the connection came about:
Haggis and Burns Night are a perfect tradition. But do you know how it all started? Scotland’s National Bard is best known for his poetry. Tam O’Shanter, A Red, Red Rose, A Man’s a Man for ‘A’ That and Ae Fond Kiss are amongst his best-known works. In 1785 Burns was a guest at a Haggis Club in Kilmarnock where five lawyers met for dinner. When asked to say grace, he chose instead to address the haggis. The following year the poem was completed and published.
On the fifth anniversary of Robert Burns’ death, nine Ayrshire gentlemen sat down to what is considered the first ever Burns Supper. They dined on good Scottish fayre and haggis. They recited the Address to the Haggis and drank several toasts. They agreed to meet the following year and so evolved the custom of Burns Suppers held annually on or around 25th January.
Gwen’s privately guided tours of her home city of Edinburgh can be added to any of our tours when staying in Auld Reekie either at the start or end of all our Scotland trips. Her themed tours cover all bases whether your interest is in history, food, gardens or merely shopping!
a rousing ritual
Hazel, one of our Destination Experts and a proud Ayrshire lassie, shares her childhood memories of Burns Night:
“The traditional Burns Supper of haggis, neeps & tatties is the highlight of the January culinary calendar in Scotland (tasty veggie haggis options are available for those too scared to eat a real haggis!). The gathering of friends, neighbours and colleagues is a time for camaraderie, reflection and recitation of some of the best poetry written by Robert Burns. My favourite part of the ritual of a true Burns supper and, guaranteed to be a favourite for many the world over, is the fabled Address to the Haggis which begins with a line extolling the beauty of the haggis.“
“Fair fa’ your honest, sonsie face, Great chieftain o the puddin’-race!”
“It continues with the ceremonial stabbing and slicing open of the haggis, usually with a sgian dubh (ceremonial kilt knife) to the rapture & delight of every Scottish child!“
“His knife see rustic Labour wipe,
And cut you up with ready slight,
Trenching your gushing entrails bright,
Like any ditch;
And then, O what a glorious sight,
Warm steaming, rich!”
“As an Ayrshire lass, born and bred in Burns country I would recommend a visit to Burns Cottage in Alloway where you can visit the house where Robert Burns was born and lived as a child. There is also a museum run by The National Trust for Scotland where you can learn all about the life of the bard and the poetry and songs that have travelled the world over and continue to inspire new generations.“
elevating the humble haggis
“Some had meat and canna eat.
And some would eat that want it.
But we hae meat, and we can eat.
And sae the Lord be thanket.”
Whether you love it or hate this traditional dish comprising of sheep’s offal mixed with oats, suet, onion and spices, its appearance on menus in Scotland’s best restaurants is to be expected and testimony to the creativity of a skilled chef in bringing a different dimension to what started out as a cheap and wholesome meal.
Haggis Bon-Bons make a delicious nibble served with pre-dinner drinks and essentially Scotland’s favourite canapé regularly served in the Stag Restaurant at Dunkeld House Hotel, as experienced on Classic NC 500 tour.
Serving haggis alongside a tender breast of chicken has earnt itself the royal title of ‘Balmoral’ when used as a stuffing. At Rufflets in Fife, a refined version can be enjoyed in this tranquil country house location, a night or two at which is highly recommended on our Heritage Scotland tour.
Bravo to acclaimed Single Malt Chef, Pawel Sowa, whose 7 course tasting menu at Craigellachie’s Gemair restaurant includes an amuse bull shot tea, potato and haggis panettone, whisky butter & venison charcuterie…with whisky pairing, naturally. All part of the experience on our Ultimate Scotland trip.
The ‘Full Scottish’ is ubiquitously enjoyed across the land and delivers the best possible start to the day. At Duisdale House on the Isle of Skye, local black pudding, smoked bacon and homemade tattie scones, not to mention prime haggis are just some of the essential components of this breakfast menu favourite. No wonder our Scottish Highlands & Skye tour is our most popular!
