Our Scottish chef, Johnnie, was on top form for our first Burns Night celebration – he went back to his roots to cook up a traditional Scottish Burns Night supper with his own modern twist.
The special menu included the finest Scotch smoked salmon, cock-a-leekie amuse-bouche and, of course, the haggis, neeps and tatties.
And to top it all guests could choose from our single malt whisky menu!
It was a fantastic night of great food and great company – thanks to everyone who came along.
A few Burns Night facts for you…
- Burns Night marks the anniversary of Robert Burns’ birth – which was on the 25th January 1759. However the first Burns supper was held by close friends of the poet in 1801 to mark the fifth anniversary of his death.
- The first Burns Night was such a success that the friends decided to continue the tradition, but switched it to celebrate his birthday rather than his death.
- Traditionally the Selkirk Grace (a short prayer) is said as everyone gathers for the meal:
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 addressing the haggis the reader should cut the haggis casing along its length so that the contents spill out like entrails…delicious!
- The meal is often followed by The Immortal Memory – a speech about the life and work of Robert Burns, complete with the toast “To the Immortal Memory of Robert Burns!”.