Piping in the supper...

The evening begins with Selkirk Grace – a prayer of thanks for the meal to follow. Guests then stand-up and welcome the haggis into the hall with measured applause.

Star of the evening, the haggis, is piped into the hall by a bagpiper, before being placed on the head table. That’s when the poetry and passion really begin, culminating with a rich and hearty supper laced with plenty of whisky.

The haggis

The chairperson of the evening recites Burns’ “Address to a Haggis”, as the haggis is presented at the main table. The haggis is sliced open at strategic points of the poem's recitation - a highlight of the evening and a moment of regional pride for locals.
Once the poem has finished the haggis is toasted with pegs of whisky before everyone tucks in.

Not for the squeamish, haggis is encased in a sheep’s stomach lining, filled with minced meat, offal and oatmeal, seasoned with pepper, and sweet spices.
After trussing to seal the stomach opening, it’s pricked to stop it exploding while cooking, and simmered for a couple of hours. Once it is firm to the touch, the haggis is drained, cut open, and the filling served with mashed neeps (turnips) and champit tatties (mashed potatoes).

A typical menu…

This classic meal steers clear of fanciful garnishes and modern cooking styles, and has changed little over the past two centuries. Start with cock-a-leekie soup, then the main event - haggis, mashed potatoes, and turnips, followed by tipsy laird (sherry trifle) and round things off with a tipple.

Why not make more of your haggis with our top ten Burns recipes