Every year on 25 January, Scots around the world raise a glass to celebrate Scotland’s national poet, Robert Burns. A traditional Burn’s Night includes speeches, poetry readings, dancing, jokes, and raising a dram of whisky to the immortal memory of Rabbie. And, of course, no Burns Night supper is complete without a hearty supper.
Burns Night menu
Most importantly of all, remember to book delivery now so that your fresh haggis arrives with you a few days before Burn’s Night. For deliveries within the UK, we’d recommend Macsween haggis, and for deliveries in Europe and overseas, tinned haggis maintains its warm, earthy flavours the best.
Traditionally, haggis is served with a creamy whisky sauce, (here’s a great recipe if you’d like to make your own) For something a little different, we’d recommend a redcurrant sauce with a hint of whisky and horseradish. Sure to add a little spark to the evening.
Neeps and Tatties
This mixture of swede and potato is the mandatory Burns Night accompaniment to haggis. Prepare by mashing the two components down to a smooth purée, which works beautifully with the rough, oaty haggis. Leave it unadorned save for seasoning and a healthy knob of butter.
If you fancy breaking with convention, try Tom Kitchen’s haggis cakes with pickled neeps. We can’t guarantee purists will approve, but it is very tasty.
As a lovely warming alternative to cranachan, with a slab of clootie dumpling, served with a generous pool of custard is just the thing. Excellent bakers, Tillyfeugh, make this classic pudding on the banks of the River Dee.
Alternative Scottish menu ideas
If you have guests that will be trying haggis for the first time, why not try these haggis recipes for the terrified.
Do you celebrate Burns Night? What do you like to serve up? For more inspiration, take a look through our recipe collection.