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Celebrating Burns Night

From the poetry of Robert Burns to a celebration of Burns, 1759-1796, is generally regarded as warming whisky. ere’s the haggis and Scottish food, here is a guide to what the Scotland’s most celebrated poet, writing side helping of mashed parsnips and pota - occasion involves. T here’s a general cozi- about working life, regional experiences toes (also known as neeps and tatties), a ness that drifts through the months of and personal observations. Considered as a starter likely consisting of cock-a-leekie October, November and December, one forerunner to the Romantics literary (leek and chicken) soup, and a dessert of that’s also mixed with partying and opti- movement, his work includes To A Mouse, cranachan – a pudding rich with cream, mism. It is instigated by the embracing A Red , Red Rose , Halloween and Auld Lang raspberries and whisky. Addresses can be of a change in season and the arrival of Syne . e first Burns Supper took place made: e Immortal Memory (a personal Christmas with its copious plates of in 1802 by some of his closest friends speech remembering Robert Burns) and food, social gatherings and clichés of and continued thereafter on the date of snow and fireplaces. Then there’s the his birth. New Year, which rapidly becomes a A central focus of the night has conse - thing of the past and suddenly the cozi- quently become the food and drink, plate - ness and celebratory aspects can be lost, fuls of traditional Scottish flavours and monotonies kick in and a craving for glasses continuously topped up with warmer weather intensifies. But January 25th brings us Burns Night, the annual occasion embracing the Scottish bard Robert Burns. “ A central focus of the night is the food and drink, platefuls of traditional Scottish flavours and glasses continuously topped up with warming whisky. ” www.focus-info.org FOCUS The Magazine 31 BEST OF BRITAIN

Toast to the Lassies ( often involving a while this year sees the addition of live lighthearted response by a female pres- poets. ent), and poetry is recited. Although Although a conventionally meaty affair, Scottish in principle, celebrations take there are alternatives for non-meat eaters. place all over the UK and anybody is Emi Leese, (of Emi’s Good Eating blog), welcome to join in. for example, is a London-based vegan Mac & Wild is a Scottish restaurant cook who holds an annual vegan supper. bringing seasonal produce from the “I made the event as much an experience Highlands to people in the heart of as possible because that is what a Burns London. “Burns Night is a bit like Night is all about,” she says. us, along - Christmas in that everyone has their side listening to the Selkirk Grace , Address own traditions,” says co-founder Andy to the Haggis and closing the night with Waugh. “Being in the dark depths of Auld Lang Syne , food is in keeping with winter it’s usually quite boozy. It’s a the Scottish flavours and textures. “e party, it’s a gathering.” eir menu in- vegan version has the same mix of spices cludes different haggis products such as and aromas as the non-vegan version and haggis pate and haggis burgers. “I was the body – the dense and crumbly part – messing around with drying out or de- comes from the lentils, beans, carrots and hydrating haggis. I use it quite often,” oatmeal,” explains Leese. Waugh explains in regards to additional Overall, Burns Night has become an variations of the dish. Last year in- occasion of pride, literary appreciation cluded a week of Burns Night celebra- and an excuse to party for all, which, in tions, with people grabbing a the gloominess of late January, is just microphone and singing Scottish songs, what’s needed to lift the spirits.

Francesca Rose is a freelance writer whose musings and research on fashion can be read at www.knotjournal.com

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