Burns Night with Scotty

Clapshot and haggis

Who was Rabbie Burns?

Rabbie Burns was born in Alloway in Ayrshire on 25th January, 1759 into a farming family, in the same region as where Scotty Brand new potatoes are currently growing nicely. He became Scotland’s national bard and has gained international renown as the writer of a huge number of works, including Auld Lang Syne and Ae Fond KissHis passion for life and his beliefs in equality and liberalism have ensured his enduring relevance and popularity.   The annual celebration of his work and life was originally started by some of his close friends in 1801, 5 years after his death. Rabbie liked a good party, so we’re sure he would have enjoyed the Burns Nights which are now held all around the world to honour him on the anniversary of his birth!

Burns Supper

Normally held on or close to 25th January, however, you can enjoy a celebratory Burns supper whenever you like – Rabbie would not have objected! To eat, you could commence with a bowl of traditional Scotch Broth.  You can make your own, using our prepared vegetable pack, or we have pots of ready-made Scotty Brand Scotch Broth.  Our food is all produced and packed in Scotland, so it’s ideal for a celebration of the national Bard.  The main course should, naturally, be haggis.  Scotty prefers the meat version, veggie options are also well worth a try.  To accompany your haggis, you should have mashed tatties and neeps (swedes). Add a little extra touch of luxury by pouring on a whisky and cream sauce, or by pouring a dribble of whisky directly onto the haggis.  Wash it all down with fine Scottish ale (or a soft drink if you prefer) and the odd dram of whisky.

A traditional Burns supper will also see recitations of Burns poetry. Notably there should be the Address to the Haggis and the evening finishes with Auld Lang Syne. We’ve tried our hand at writing our own poetry, inspired by the Bard himself, as a tribute to Scottish produce! Why not give it a try?

An ode to Scottish produce

O my Luve’s like a red, red strawberry,
That’s newly ripe in June;
O my Luve’s like a hot bowl of soup,
On a winter’s afternoon.

As fair art thou, my bonnie tattie,
So deep in soil art thy;
And I will eat thee still, my dear,
Till a’ the pans boil dry.

A slice o’ cold smoked salmon, my dear,
or perhaps a hot bacon bap;
And I enjoy Scotty Brand still, my dear,
I’d be surprised if I left but a scrap!

And fare-thee-weel, wi’ the changing season!
And fare-thee-weel, a while!
But you will grow again, my Luve,
And bring back many a Scottish smile!

Slainté Math!