Burns Night, a celebration of the life and works of Scottish poet Robert Burns, takes place every year around the 25th of January. It is a great opportunity for a get together, and Burns Suppers traditionally include a meal, poetry and often a ceilidh. More often that there will be a couple of glasses of whisky, too!
Our Burns Night recipe collection features many classic Scottish recipes, from Adam Stokes’ creamy Cullen Skink to Shaun Rankin’s sweet Cranachan recipe. If poetically addressing a regular haggis leaves you feeling rather squeamish try Graham Campbell’s Vegetarian haggis instead - remember to serve it with neeps and tatties.
If you are branching out from traditional dishes Scottish produce should still take pride of place for any Burns Night feast. Phil Carnegie's Fillet of Scottish beef, Matthew Tomkinson's Spiced Scottish scallops, and William Drabble's Soaked savarin recipe all make the most of Scotland's finest ingredients.