Robert Burns (1759-1796) — famous for poems like “Auld Lang Syne,” “A Red, Red Rose,” and “To a Mouse” — is considered the national poet of Scotland. His life and work were first celebrated by his friends five years after his death. These days Robbie Burns suppers are held around the world on or around his birthday (January 25).

Here’s how to celebrate a traditional Robbie Burns supper (also called Burns Night).

1. Traditionally a Burns supper begins with a few words of introduction by the host followed by the Selkirk Grace (attributed to Burns, but actually used in the 17th century).

Some hae meat and canna eat, 
   And some wad eat that want it; 
But we hae meat, and we can eat, 
   Sae let the Lord be thankit.

2. The meal begins with soup, such as Scots broth or cock-a-leekie.

3. Next the haggis is brought in accompanied by a bagpiper. The host recites “Address to a Haggis” which begins with this stanza:

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 wordy o’ a grace
As lang’s my airm.

The host slices the haggis open “in dramatic fashion” and proposes a whisky toast.

4. Traditional accompaniments to the haggis are mashed potatoes (champit tatties) and turnips (bashed neeps). Other courses (dessert, cheese, coffee, etc.) using traditional Scottish recipes close out the meal.

5. After the meal one of the guests makes a speech in honour of Burns and offers a toast to the Immortal Memory.

5. This toast is followed by a humourous toast to the lassies and occasionally a reply to the laddies.

6. The toasts may by followed by the singing of songs and reciting of poems by Burns.

7. The night always ends with the guests standing, joining hands, and singing “Auld Lang Syne.”

Sources

• “Burns Supper” via Wikipedia
• “Scotland’s Bard” via Scotland.org

Have you ever celebrated Robbie Burns Day? This Thursday could be your chance!