Celebrating Burns Night

On Monday the 25th of January we will be raising a wee dram of whisky to Robert Burns, the 18th century Scottish poet, who has marked his name in history for many reasons but possibly most well-known for writing ‘Auld Lang Syne’.

However, while many of us are familiar with his name, many of us are more familiar with a night in late-January celebrated every year – ‘Burns Night’.

Burns Night is celebrated annually across Audley Villages, but as with many things at present, we will be celebrating a bit differently this year and our owners will be able to have their own celebrations from the comfort of their own homes, with one of our special Burns Night menus. That’s not to say that Haggis’s won’t be addressed, it is just more likely that they will receive multiple addresses, rather than one.

If you would like to have your own Burns Night celebration this year, we thought that we would share with you some essentials:


Haggis, the national dish of Scotland, of course this inventive collaboration of… well, an interesting choice of ingredients, would have to be included within any Burns Night celebration. For those of us that have bravely tried this intriguing dish we are generally surprised by how tasty it is.

Neeps and tatties

The traditional accompaniment to haggis, the three work really well together. When ordered with haggis expect to receive three equal portions of each. But what are neeps and what are the tatties we hear you ask, well neeps are mashed swede (or turnips on occasions) and the tatties are mashed potatoes. Simple but delicious.


A favourite Scottish dessert and a dish that is enjoyed at most Burns Night celebrations. This dessert is richly packed with lots of cream, fresh raspberries, honey, oatmeal and a good measure of whisky! This dessert can be enjoyed all year round and would be a perfect summer dessert.


Of course, whisky, it wouldn’t be a Burns Night without a few drams of whisky. While the name ‘whisky’ is broadly used to describe this popular beverage, the variety of whiskies and their different flavours produced across Scotland are vast. Some are smooth and delicate while others can be peaty and smoky. If you would like to try a whisky, try a Talisker Bay whisky from the Isle of Skye or for something a bit more indulgent, a 16 year old Lagavulin from the island of Islay.

And of course the essential ‘Address to a Haggis’, if you would like to be fully Burns Night ready, then you will have to brush up on your knowledge of this symbolic poem.

Find more interesting stories and recipes on Audley Stories.