Traditional Scottish Recipes for a Burns Night Menu (and All About Burns Night)
Burns Night is a special time for Scots. It consists of certain traditional Scottish recipes, and I’ve done all the work for you and put most Burns Night recipes here in one place. You can also learn all you need to know about a Burns Night supper!
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What is Burns Night? What is a Burns Supper?
Have you ever heard of Scotland’s National Poet: Robert Burns, also known as Rabbie Burns? He is the reason for the celebration of Burns Night on January 25th (his birthday). It’s an evening of celebration in honor of this famous Scottish writer and poet which includes the piping in of the haggis, poetry readings, whisky drinking and a Scottish supper (dinner).
The piping in of the haggis is a central part of the evening where a piper leads the haggis into the dining room from the kitchen, to begin the recitation of “Address to a Haggis”, by Robert Burns. A Scot usually “addresses the haggis” and then plunges a knife into the haggis during the recital of the famous poem.
What is Haggis?
All this talk about haggis won’t mean anything to you if you’ve never heard of it before. Haggis is not for the faint of heart (no pun intended) as it contains sheep’s heart, liver and lungs IN THE UK. It’s typically prepared and then put into a sheep’s stomach, which gives it its unappealing look. However, if you’re brave enough to give it a try, I bet you’ll find (like many others have) that it’s delicious!
In the US, you’ll have to go with a tinned version like this, because the real deal contains sheep’s lung which is banned in the States (since 1971). Don’t get me started on this because banning a natural product makes no sense to me when so many ingredients ARE allowed which are banned outside of the US!
For being a tinned haggis, Grant’s is pretty good.
What are Neeps and Tatties?
During a traditional Burns Night supper, haggis, neeps and tatties (haggis, turnips (UK)/rutabagas (US) and potatoes are served as the main course.
Learn more about Scottish poet Robert Burns with this book.
How Does a Burns Night Supper Begin?
Before the meal begins, Selkirk Grace (which Burns either wrote or is attributed to him) is recited:
Some hae meat, and cannae eat,
And some wad eat that want it,
but we hae meat and we can eat,
And sae the Lord be thankit.
My unprofessional translation:
Some have meat and cannot eat,
And some would eat that want it,
but we have meat and we can eatÂ
So let us thank the Lord.
What Happens After Grace?
The starter is served, then the haggis is carried in on a tray following a piper who “pipes in the haggis”. The host recites Address to a Haggis, which includes cutting into the haggis with a theatrical air, and everyone gives a toast to the haggis. The main meal is then served, followed by dessert which you can read about below.
What do you eat on Burns Night?
Typically, Cullen skink (smoked haddock chowder) or cock-a-leekie (chicken, leek and rice) soup is served to start the meal. This is followed by haggis, neeps and tatties or roast beef. The dessert is most likely to be cranachan, a raspberry, oat, cream and whisky concoction, or typsy laird, a boozy Scottish trifle. The meal may end with a cheese course, naturally, serving Scottish cheese. (Recipe links are below.)
End of the Burns Night Supper
There are other traditional parts of the evening, including a toast to the lassies and more, but at the end of the night, the event closes with everyone singing Auld Lang Syne. The cup below is called a quaich, a traditional Scottish cup used to signify love, friendship and trust.
Here’s a fun idea from reader MJ ~ Fun tip: Have a Scotch whisky tasting
and make attendees read aloud Burn’s poems. Hilarity will ensue!
What is on a Traditional Burns Night Menu?
Soup
 – Cullen Skink
or
 – Cock-a-Leekie Soup
Main Course for a Burns Night Menu
 – Haggis, Neeps and Tatties
 – Haggis, Neeps and Tatties Stack
or
– Balmoral Chicken
 – Chicken Braemar
or
 – Roast Beef
Dessert for a Burns Night Menu
 – Cranachan
or
 – Cranachan Parfait (a twist on the traditional recipe)
 – Typsy Laird
Cheese Course
 – Dunlop or Scottish Cheddar served with Oatcakes
 – Shortbread or Petticoat Tails and Whisky
My friend Janice has a haggis, neeps and tatties pie which is great to use up any leftovers from your Burns night supper!
Lang may yer lum reek!
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Did I ever tell you that my grandfather (mom’s side) was born in Glasgow? It’s one of the reasons I’ve always wanted to go to Scotland. :-)
I’m intrigued by this menu as I don’t know much about Scottish food and had never heard of Burns night until I read about your Haggis. I always learn something here. :-)
Are you kidding me? No, I never knew that, Valentina! You absolutely must go, then! Let me know when you’re ready to book those flights! :)
This is a fabulous post. We spent a wonderful 3 weeks in Scotland and enjoyed every second of it. I loved cullen skink. Haggis was just too bland for me. I think I’d prefer an updated, modernized haggis – but that wouldn’t be very traditional. January 25th is our 37th anniversary. It would be fun to do an all-Scottish themed dinner!
Happy anniversary when it comes, Mimi! Did you try a spicy black pudding? That is my absolute LOVE when I go to Scotland! I think you’d love it, too, if you think haggis is too bland. Thanks, Mimi!
You had me with the shortbread photo – but my grandfather often used Burns prayer and when I read it I heard it in his voice. Sweet memories, without haggis! Thank you.
Awww, that’s bittersweet, Pam. I miss my grandfather immensely, too.
I think I should add a Burn’s Night celebration to my bucket list as I haven’t been to one yet. It really should be in Scotland too!
You’re close enough, Suzanne! Do it!! :)
What a fun meal. Everything looks delicious. I love how gorgeous the stacked Haggis, Neeps and Tatties looks.
I gave YOU credit on doing it like that on the haggis post! :) Thank you, Cathy!
Hi Ina, yes I can understand that, too. I had relatives in Glasgow who thought the vegetable was a turnip, which is a relative of the radish.
Though I believe the difference is now more widely recognised. A swede was created by a Swiss botanist who crossed a turnip with a cabbage.
Since thinking about this conundrum, I did a bit of research and discovered that swedes were mostly used as a winter feed, and were seen as ‘new turnips’, and the name became shortened to be known as ‘neeps’.
But a rutabaga is a swede, and not a turnip.
A turnip, being small and crisp, is tasty when cut into julienne strips and included in stir-fry vegetables.
Val (UK)
Hi Val, it is very confusing because within the UK there are even different terms for these root veg. In the US, we need to use what are called rutabagas. You can read my post about the name confusion here:
https://www.christinascucina.com/haggis-neeps-tatties-tower-burns-night-haggis-turnips-potatoes/
VAL,
I GREW UP IN GLASGOW, SCOTLAND AND BELIEVE ME THIS VEGGIE WAS CALLED TURNIP, NEVER HEARD OF A SWEDE UNTIL I CAME TO CANADA AND THE WORD IS VERY RARELY USED HERE. I AM SURE MANY BRITISH PEOPLE BOTH SIDES OF THE ATLANTIC WILL AGREE. WHATEVER YOU CALL IT, I LOVE IT. HAPPY BURNS DAY TO ALL.
( I WROTE THIS IN CAPITALS BECAUSE I COULD HARDLY READ IT WHEN I USED SMALL CASE.)
My Dad (born in Scotland in 1936) agrees with you, Ina. It’s definitely different depending on where you are. Thanks for the info. :)
Hi Christina,
You mention in the haggis post, that rutabagas in the US is known as turnips in the UK. It is actually a swede, not a turnip. Turnips and swedes are two different vegetables, and rutabagas are swedes. Swedes can be very large, and orange-y yellow in colour, yet turnips are small, with crispy texture and white flesh…
See here:
https://www.thedibb.co.uk/postImages/57296/ffb58ac306df7f.jpg
I must admit that swedes being known in Scotland as ‘neeps’ is a very confusing term to me.
Some lovely recipes here, Christina, and I particularly love cranachan which I had when I visited Scotland. However, two hotels served cranachan in different forms – one had been whizzed, so more like a mousse texture with the added raspberries; and the other left the oats in their regular form, with texture, and I have to say the latter was the best of the two types.
Thank you again, Christina, for your wonderful recipes.
Val (UK)
I responded to your other comment, Val, but Cranachan can actually be made in different ways. All delicious, mind you! :)