Scots Wha Hae!

Those of us who claim affiliation to a Scottish clan may be tucking into a steaming plate of black, rich haggis this evening and raising a dram to the memory of the Immortal Bard, Rabbie Burns, whose birthday we celebrate today.

Though the traditional Burns Night’s Suppers will be held right across the world where the Scots influence is strong, it may not be the case in America where our national dish has been banned for the last twenty years or so following the US Department of Agriculture’s ban on food stuffs containing sheep lungs. Since then, our American cousins have partaken of modified haggis which conforms to US FDA regulations.

Last year, Richard Lochhead, Scotland’s Rural Affairs Secretary, invited a delegation of officials from the States to sample the authentic flavours of the real stuff and he has done again this year.

It is not yet known if Mr Lochhead has been successful in overturning the ban this year but, surely, his persistence will ultimately pay off?

If so, then Americans can tuck into one of my favourite foods, raise a glass and cry out, ‘Scots Wha Hae!’ like the rest of us!
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Burns Night

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Today is the 251st anniversary of the birth of Scotland’s greatest poet and sex and alcohol addict. I refer, of course, to the Immortal Bard, Robert Burns, who millions of Scots around the world will celebrate tonight with the Scots national dish, haggis.

Haggis, a dish that either delights or repels, consists of sheep offal mixed with onion, oatmeal, suet and spices traditionally, but not often these days, wrapped in the animal’s stomach, and served with ‘bashed neaps’ (mashed swede), and ‘champit tatties’ (mashed potatoes) and often made more palatable with a hefty glass of Scotch whisky.

OK, I agree it doesn’t sound so good on paper, but those of us in Chateau MacDonald will be celebrating the Bard in the usual way this evening for, as it happens, we love haggis and need very little excuse to enjoy it with our friends.

In a traditional Burns Night Supper, the evening commences with the Selkirk Grace. The haggis is then paraded into the room accompanied by the bagpipes, and one of the party declaims Burn’s lengthy, theatrical and largely incomprehensible Address to the Haggis in which the poet extols the many virtues of the dish. Only then do the guests get to settle down and eat. The evening is usually accompanied by numerous toasts and often a reading from some of Burns’ poetry or other writings.

That is the traditional way, but we are not purists and the meal will be served and devoured without all the usual accompanying fuss though it is certain that there will be some hilarity and good humour involved. It also goes without saying that our meal will be accompanied by wines, whisky and malts and, possibly, for those who are still standing, a glass or two of Drambui, that Scotch liqueur that was once my favourite tipple until diabetes raised its its head.

So, to those of you enjoying Burns Night with the Scots’ traditional dish (the best haggis are unquestionably those from McSween) along with a dram or two of the Scots’ traditional liquor - Slàinte mhath - Cheers, Good Health!

Burns Night

Who is this chappie, Robbie Burns,
We have to celebrate with haggis?
A man who writes and loves and yearns
And, at a mouse, blows kisses!
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