Burns Night menu: What are haggis, neeps and tatties?
Burns Night menu: What are haggis, neeps and tatties?
Share:
January 25 is a cherished day for Scots in Scotland and worldwide, as they honour the life and legacy of Robert Burns, widely regarded as Scotland’s greatest poet. Celebrated on Burns’s birthday, this special day is marked with traditional Scottish fare and festivities, paying tribute to the beloved bard. Born in 1759 and passing away in 1796, Burns left an enduring literary legacy that continues to inspire.
A Burns supper has become a famous tradition, featuring hearty Scottish dishes, whisky, poetry recitations, and spirited renditions of Auld Lang Syne for those in the mood. Here’s a closer look at the classic dishes that make up a traditional Burns Night Supper menu.
Nothing says Burns Night supper more than haggis, neeps and tatties. For Londoners who haven’t experienced it before, this dish features meaty sausages with creamy mashed turnips and potatoes. To whet your guests’ appetites, begin with a warming starter, such as scotch broth, cock-a-leekie or a Cullen skink (smoked haddock soup).
For pudding, serve a cranachan, a traditional Scottish dessert made with cream, seasonal fruit, toasted oatmeal and whisky. Or for the more adventurous, try a tipsy laird, a whisky-based trifle. Round the evening off with a cheeseboard served with oatcakes and (even more) whisky.
