Usher in the Burns Supper in the traditional way
"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.”
Robert Burns was born in Alloway, Ayrshire on the 25th of January 1759. Every year on or around the 25th of January, the world celebrates the life and works of the most famous of all Scottish poets, Robert Burns. The Burns Supper is an institution of Scottish life, a night to celebrate the life and genius of the national Bard. Suppers can be everything from an informal gathering of friends to a huge, formal dinner full of pomp and circumstance. This running order covers all the key elements you need to plan and structure a Burns Supper that suits your intentions. It is traditional to have a piper play at a Burns Night supper where a piper plays for the guests and welcomes them on arrival.
The Burns Supper
The Burns Night Supper meal commences with the Selkirk Grace. After the starter of usually soup, it is time for the Haggis to be served. No Burns Night is complete without the Haggis, which is piped into the dining room by the piper who will lead the chef into the room supporting the Haggis on a silver tray. Then the address to the Haggis begins!
This is a poem that an honoured guest or speaker will recite in a true Scottish tongue. Part way through he will take out his cleaned dirk or dagger and cut and slash into the Haggis and after this, the Haggis is toasted. Prompted by the speaker, the guests will now be asked to stand and raise their glasses and shout “THE HAGGIS”. It is now time to get the piper to play and lead the chef out of the dining room with the Haggis to have it cut and served.
If you are interested in finding out more about my Burns Night performances, take a look at my gallery of images. To check out a selection of poems and ballads composed by Robert Burns that represent the bard’s best-loved works and the ones most commonly recited on Burns Night, click here.