Every year in Scotland, on 25th January, is the celebration of “Burns’ Night”. Almost considered a 2nd National Day after St Andrews’ Day in November, this is the night where Scots celebrate the life and works of Robert Burns, a poet and lyricist, and arguably one of Scotland’s most notable figures.
Robert Burns was born in Alloway, Scotland, on 25th January, 1759. He died in Dumfries, Scotland, on 21st July, 1796. He was a bard (poet) and wrote many poems, lyrics and other pieces that addressed political and social issues.
His best-known work is “Auld Lang Syne”, which is sung at New Year’s Eve celebrations in Scotland, parts of the United Kingdom, and other places around the world.
Robert Burns is one of Scotland’s most important cultural icons and is well known among Scottish expats or descendants around the world.
He is also known as: Rabbie Burns”; the “Bard of Ayrshire”; “Scotland’s favourite son”; and in Scotland “The Bard”.
A typical Burns night menu would usually consist of:
Cock-a-leekie soup.
A traditional Scottish soup made with leeks, peppered chicken stock and thickened with rice or barley.
Haggis with neeps (mashed swede) and tatties (mashed potatoes).
A traditional haggis recipe describes haggis as “sheep’s ‘pluck’ (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and boiled”. Ingredients are sheep stomach, heart and lungs of one lamb, onions, oatmeal, salt, pepper, stock, and water, with optional ingredients dried coriander, cinnamon, and nutmeg. It can be boiled, baked, or deep fried.
Scottish raspberry cranachan dessert
Cranachan is a traditional Scottish dessert of fresh raspberries, oats honey, cream (and optional whisky).
Scotch whisky tasting.
And of course, Scottish dancing; Ceilidh (Kay -lee).
Richard