SCOTS, exiled Scots, adopted Scots, pseudo-Scots and party-goers alike all love Burns Night. Hot on the heels of Hogmanay, January 25, the reputed birthday of Robert Burns, is a much anticipated date of celebration throughout the world.
The central theme of Burns Nights everywhere is food and drink as guests pay homage to Scotland’s best loved poet. Having immortalised the humble haggis in dialect verse, little could this son of an unsuccessful lowland farmer have realised what would follow.
‘Rabbie’ Burns was born in Alloway, Ayrshire, in 1759 and died aged 37, probably as a result of farm toils in his formative years. Along the way he produced some of the world’s most celebrated and widely-published poetry, escaping from the land to work as an exciseman in Dumfries.
A whisky aficionado and notorious womaniser, Burns eventually married Jean Armour in 1786, who years earlier had borne twins. In all Robert and Jean had nine children, the last of which was born on the day of the poet’s funeral.
By his death, Burns had become well-known and, in 1801, a group of Ayrshire friends decided to honour his memory with the first recorded Burns Supper. The anniversary celebrations quickly spread, with Burns clubs forming throughout Scotland, Great Britain and eventually all over the world.
Every Burns Night follows a trusted and traditional schedule, wherever you might be on the planet.
The evening begins with the Chairman’s welcome and an invitation for a guest to read the Selkirk Grace – which is straight to the point:
Some hae meat and canna eat.Some canna eat that want it:But we hae meat and we can eat,Sae let the Lord be thankit.
Traditional Burns Nights were never vegetarian-friendly, but these days allowances are made with meat-free haggis alternatives. The haggis, of course, is central to proceedings and the Grace is followed by its ceremonial entry. Diners stand and rhythmically clap as a piper accompanies its passage to the top table.
Burns’ much-lauded tribute ‘Address to a Haggis’ is then read whilst a dagger is symbolically plunged into its casing –
‘trenching your gushing entrails bright’
and ends with the raising of the platter and ‘gie her a haggis’!
At which point a whisky toast is raised to rapturous applause.
Ceremonies completed, the traditional supper starts with cock-a-leekie, a piping hot soup made from chicken, leeks and potatoes.
Then the epicurean feast that is Haggis ‘wi’ bashit neeps an’ champit tatties’ is served – haggis, at its simplest a sheep’s stomach stuffed with a mix of beef, lamb and innards, oatmeal, suet, onion and seasonings, is accompanied by mashed potatoes and swedes.
Dessert typically consists of an alcoholic Scottish sherry trifle known as ‘typsy laird.’ Whisky accompanies the food throughout and a ‘tassie o’ coffee’ brings the dining to conclusion.
Proceedings, though, are far from over as entertainment and speeches are key ingredients of every Burns Night.
First up is usually ‘The Immortal Memory’ a serious reflection on Burns, the man, his poetry and his standing today.
A ‘Toast to the Lassies’ follows. Traditionally a way of thanking the ladies for preparing the food, it has become a humorous vehicle targeting women in general. Always witty, it is, however, never offensive. Amidst the laughter, there follows an opportunity for one of the ladies to speak up and ‘hit back’ at the menfolk.
Speakers are encouraged to recite – and toast – some of Burns’ most famous works, such as ‘Tam O’Shanter’ and ‘Ae Fond Kiss.’ Burns Nights also include a loyal ‘Toast to the Queen’ and occasionally a ‘Toast to oor Toon’, presented by a local resident.
Often there will be music to follow, with singing, dancing and further drinking (compulsory) before the evening ends with a vote of thanks and Burns’ celebratory anthem, ‘Auld Lang Syne’.
Burns Night is an integral part of Scottish cultural heritage and has been celebrated for more than 200 years. Many a host has hovered over the haggis, raised his knife
‘an cut you up wi’ ready slight’ and there will be surely many more to meet a similar fate.
Let’s raise a glass to Rabbie Burns and followers everywhere, long may this fine tradition continue!
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