Burn’s Night 25th January 2025
Held every year on the 25th of January, Burns Night is Scotland’s national celebration marking the life and works of the country’s most famous poet, Robert Burns. At the end of the day at gatherings large and small, people come together for Burns Suppers – lively evening feasts that are filled with history and ritual through music, song and poetry as well as traditional local dishes, from cock-a-leekie soup to the illustrious haggis, and of course much Scotch whisky. Read our guide to Burns Night feasting to discover what to expect from this 200-year-old tradition.
Born in west Scotland near Ayr on the 25th of January, 1759, Robert Burns went on to become a prolific poet and is considered Scotland’s National Bard. His works are written mostly in Scots, a native language from the Scottish Lowlands, the most famous of which around the world is that hallmark New Year’s Eve ballad, ‘Auld Lang Syne’.
Proudly Scottish, Burns is renowned for his ability to use humour and wit to celebrate themes of love, nature and social equality through his poetry. Burns Night commemorates his life and works each year on the 25th of January, where people gather in the evenings to host and attend boisterous Burns Suppers.
There are many modern dishes that might be served up at a Burns Supper, but the Bill o’ Fare – that’s Scots for ‘menu’ – is likely to feature any number of classic Scottish plates. January is one of the coldest months in Scotland, so it follows that the starter served is often a warming soup – it could be Scotch broth, made with barley, root vegetables and tougher cuts of lamb or beef that are best when slow-braised; the hearty mix of chicken, peppercorns, prunes and leeks known as cock-a-leekie; or Cullen skink, a rich, chowder-style dish made with smoked haddock, onions and potatoes. Now, back to the Address. ‘Address to a Haggis’ is Burns’ ode to the national dish of Scotland, first published in 1787. During Burns Suppers, it can be recited as a poem, or more theatrically with the stanzas acted out. Say, the orator might dramatically slice into the haggis to reveal steam from the piping-hot dish when it comes to this verse:
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!
Once the address is over, the haggis is plated up usually with boiled, mashed neeps (turnips) and tatties (potatoes), followed by a main course – it might be roast salmon, beef or game. The most typical desserts are cranachan – toasted oatmeal folded through cream and raspberries, sweetened with honey and served in glasses – or Scotch trifle, which layers up whisky-soaked sponge cake, berries, cream, custard and flaked almonds. You might also see it referred to as a tipsy laird, ‘laird’ being the Scots word for lord.
During the meal, guests or the host might stand up and recite Burns’ beloved poems, including ‘Tam o’ Shanter’, ‘To A Mouse’ and ‘A Red, Red Rose’. Afterwards, you’ll hear the ‘Immortal Memory of Robert Burns’ – a speech in honour of his legacy – followed by the ‘Toast to the Lassies’ and the ‘Reply to the Toast to the Lassies’. Finally, it will all wrap up with a group rendition of ‘Auld Lang Syne’, where guests gather round in a circle, cross arms and hold hands, singing the famous tune all together.
