Haggis & Highlands: A Burns Night Celebration for the Whole Family
A taste of Scotland & Mr S's reading of "Address to a Haggis" by Robert Burns
The Selkirk Grace
"Some hae meat an canna eat, And some wad eat that want it"
"But we hae meat, and we can eat, And sae the Lord be thankit"
"So let the Lord be thanked"
Robert Burns
We have celebrated Burns Night for many years now, as my husband, Mr. S, was born in Edinburgh and grew up in Dumfries, the home of Robert Burns. He has always loved Burns' work and enjoyed many Burns suppers and we’re already planning our family Burns supper for this year.
Robert Burns is best known for his captivating poems, songs, and love for Scotland. His works have endured, and today, he is celebrated not only in Scotland but around the world.
Burns Night occurs on January 25, Robert Burns' birthday, to celebrate his life and poetry. Traditionally, Burns Night involves a supper where families and friends come together to enjoy traditional Scottish dishes like haggis, neeps (turnips), and tatties (potatoes), along with the recitation of Burns’ poem "Address to a Haggis."
Facts for Kids
Robert Burns is often referred to as Scotland's national poet and is affectionately known as Rabbie Burns.
Burns Night often ends with everyone joining hands to sing "Auld Lang Syne," one of Burns' most famous works. It is traditionally sung at the stroke of midnight on New Year's Eve in many English-speaking countries.
Burns purposefully used both the Scots language and Scottish English dialect in defiance of what was considered “proper” literature at the time. His work was designed to be authentic and celebrate his heritage.
Before becoming a famous poet, Burns worked as a farmer. His connection to the land and nature often influenced his writing.
One of Burns' most famous poems is To a Mouse. He wrote this poem in 1785 about his encounter with a mouse whose nest he accidentally destroyed while ploughing a field.
Ideas to Celebrate Burns Night with Kids
Have a traditional Burns supper—see the end of the post for tips on hosting a Burns supper with kids.
Wear tartan clothes or incorporate a bit of tartan into your outfits, such as a scarf!
Set the table Scottish-style with vases of thistles, dried heather, a tartan tablecloth, or print out some pictures of Burns to use as placemats.
Play bagpipe music.
Address the haggis and/or recite more Burns poetry in your best Scottish accents!
Watch a Scottish kids' movie such as Brave.
Light sparklers and sing "Auld Lang Syne."
Burns Supper Meal
Haggis is widely available in most supermarkets and butchers in January, both in meat and vegetarian forms. We serve ours with mashed potatoes and swede, adding some mashed carrot for extra vegetables. You can serve it with a whisky cream sauce, but I will be making ours with a sauce made of crème fraîche, finely diced shallots, and mustard. Mr. S will no doubt try to add a wee dram of whisky to ours! A top tip: have sausages or another easy option alongside the haggis in case it’s not that popular!
For dessert, it's customary to have cranachan, a fresh Scottish dessert traditionally made to celebrate the raspberry harvest in June. It’s simple but incredibly delicious! Cranachan consists of cream, raspberries (fresh or frozen), toasted oatmeal, and, you guessed it, a dash of whisky!
This year, I’m planning to serve a Raspberry Flapjack Traybake from BBC Good Food on Burns Night, saving the rest for snacks later in the week.
We hope you decide to celebrate Burns Night, enjoying reciting poems by cozy candlelight and perhaps serving a Burns-inspired meal. I will conclude this very Scottish post with the Address to a Haggis.
Address to a Haggis by Robert Burns
Fair fa’ your honest, sonsie face,
Great chieftain o the puddin’-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o’ a grace
As lang’s my arm.The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
‘Bethankit’ hums.Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect scunner,
Looks down wi sneering, scornfu view
On sic a dinner?Poor devil! see him owre his trash,
As feckless as a wither’d rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro bloody flood or field to dash,
O how unfit!But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He’ll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis