How to host a Burns Supper

If you're not taking part in a Burns Supper, why not host your own? 

Get your friends together and follow the advice below to make the most out of hosting your own Burns Supper. While there is a traditional ritual associated with Burns Supper, there is no prescribed format.

Burns Supper Essential Elements

- A tribute to Robert Burns; in poem or song
- Haggis, or any contemporary Scottish food and drink
- Friendship and hospitality

Background to the Evening

What should you drink?
Whisky is the usual choice at Burns Suppers, either malts or blends. Contrary to popular belief, adding a little water to your malt should improve rather than dilute the flavour, although some whisky drinkers may not take kindly to watering down their drams! It is traditional to pour a dram over the haggis ' but some may prefer not to as it drowns out the taste of the meat and makes it soggy and cold! It's perhaps best to enjoy each independently of the other.
If you don't like whisky, then robust red wines make a good accompaniment such as Shiraz or Cabernet Sauvignon. White wines don't complement the dish quite so well, but it's whatever takes your fancy. Ales, lager, punch, Scottish fruit wines or soft drinks (perhaps Irn Bru, being our 'ither national drink') are all alternatives.

Music
The haggis is traditionally piped in, which could prove difficult if you are having your Burns Supper at home ' unless of course you look out your old Amazing Grace or Mull of Kintyre singles and a record player, or have a friend that can play the bagpipes. Traditional music and anything from the Corries to Jimmy Shand may suit the occasion, although more modern choices could be The Proclaimers, Texas or the MacDonald Brothers! There is no shortage of CDs with Robbie Burns' songs, including a relatively recent collection sung by Eddie Reader. A rousing chorus of 'Auld Lang Syne' at the end is of the night is also a must.

Here are a few suggestions for the perfect evening

Tribute to Burns
Burns was a colourful character and was a well known ladies man. In tribute to this it is customary for a tongue-in-cheek 'Toast to the Lassies', to which a'Reply to the Laddies' will follow - take a look at some great toasts and poems by Burns. 

Singing and dancing is an important part of your Burns Night. The haggis is often piped in at the more formal celebrations, but for most a bagpipe player is difficult to come across.

Try some traditional Scottish music, ideal for getting guests up for ceilidh dancing. Or to keep in with the contemporary Burns Supper theme, there's always the option of some modern Scottish music, 'The Proclaimers' are always guaranteed to get the party in full swing.

Don't forget at the end of the evening it is important to link arms with your fellow party-goers and finish off the proceedings with a rousing rendition of one of Burns' most famous works, Auld Lang Syne (see below).

The Haggis (or contemporary Scottish food and drink)
The most important ingredient for the evening is a good, spicy haggis, which you can find at your local butcher, deli or supermarket. If not, visit our Producers' page. Neeps (turnips) and tatties (potatoes) are essential accompaniements and can be bought at farmers' markets, delis, supermarkets or farm shops.  If haggis, neeps and tatties are not for you, then try one of our contemporary Burns dishes using Scottish produce.

The haggis is already cooked and just needs some careful re-heating until it is piping hot. You can do this in the oven, boiled in a pan or even in the microwave. Once the haggis is ready all you have to do is cook your neeps and tatties, which should always be served mashed.

Find more information on Haggis.

Whisky (the choice for all good Burns' toasts)

A Burns Supper would be incomplete without a good dram of whisky. It is traditional to pour the whisky over the haggis, but the two are more often enjoyed seperately!

For whisky lovers, January 25 is a great excuse to further appreciate their favourite tipple. However, for the novice, Burns Night is a great way to try a quality malt for the first time. If you are not normally a malt whisky drinker then have a look at the alternative whisky serving suggestions in Contemporary Burns Recipes, as there is bound to be one that will appeal.

Malt whiskies have a more pronounced bouquet and deeper flavour, which varies depending on the area in Scotland they are produced.

If you have not tried malt whisky before and want a lighter flavour, then try the Lowland whisky Auchentoshan, which is triple distilled for a lighter flavour. If you fancy a strong peat flavoured whisky then Bunnahabhain or Ardbeg from Islay may be more to your taste.

Want to know more about whisky?  Find more information on our dedicated whisky page.

Auld Lang Syne

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne!

Chorus.-

For auld lang syne, my dear,
For auld lang syne.
We'll tak a cup o' kindness yet,
For auld lang syne.

And surely ye'll be your pint stowp!
And surely I'll be mine!
And we'll tak a cup o'kindness yet,
For auld lang syne. (sing chorus)

We twa hae run about the braes,
And pou'd the gowans fine;
But we've wander'd mony a weary fit,
Sin' auld lang syne.  (sing chorus)

We twa hae paidl'd in the burn,
Frae morning sun till dine;
But seas between us braid hae roar'd
Sin' auld lang syne.  (sing chorus)

And there's a hand, my trusty fere!
And gie's a hand o' thine!
And we'll tak a right gude-willie waught,
For auld lang syne.  (sing chorus)