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Scottish Burns Supper Bagpiping with Piper Mckay


Robert Burns lived from the 25th January 1759 until 21 July 1796, he is well known as Rabbie Burns, Scotland's favourite son. The Bard of Ayrshire, Scottish poet and a lyricist.

Robert Burns is widely regarded as the national poet of Scotland, and is celebrated Worldwide.

Burns Suppers have been part of Scottish culture for about 200 years as a means of commemorating our best loved bard. When Burns immortalised haggis in verse he created a central link that is maintained to this day.

The ritual was started by close friends of Burns a few years after his death in 1796 as a tribute to his memory. The basic format for the evening has remained unchanged since that time and begins when the chairman invites the company to receive the haggis.

The Format for a Burns supper

Chairpersons opening address...
A few welcoming words start the evening and the meal commences with the Selkirk Grace.

Selkirk Grace

Some hae meat and cannot eat,
Some cannot eat that want it
But we hae meat and we can eat,
Sae let the Lord be thankit

The company are asked to stand to receive the haggis. PiperMckay / A Scottish Piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow hand clap.

The chairman or the invited guest then recites Robert Burns famous poem > To A Haggis with great enthusiasm!

Click to read > To A Haggis

When the reader reaches the line "an cut you up wi' ready slight", they cut open the haggis with a sharp knife.

It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky.

The evening ends with everybody standing together with arms crossed and hands joined singing Auld Lang Syne.

Bruns Suppers image







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