A Burns supper is a celebration of the life and poetry of the poet Robert Burns, author of many Scots poems including “Auld Lang Syne,” The suppers are normally held on or near the poet’s birthday, 25 January, although they may in principle be held at any time of the year.

Burns suppers are most common in Scotland, but they occur wherever there are Burns Clubs, Scottish Societies, expatriate Scots and lovers of Haggis!

The first suppers were held in Ayrshire at the end of the 18th century by his friends on the anniversary of his death, 21 July, In Memoriam and they have been a regular occurrence ever since.

Suppers may be formal or informal but they should always be entertaining. The only items which the informal suppers have in common are Haggis, Scotch whisky and perhaps a poem or two.

Start of the evening

Guests gather and mix as in any informal party.

Host’s welcoming speech

The host says a few words welcoming everyone to the supper and perhaps stating the reason for it. The event is declared open.

Everyone is seated at the table(s) and grace is said, usually using the Selkirk Grace. The Selkirk Grace is a well-known thanksgiving said before meals, using the Lallans Lowland Scots language.

The Selkirk Grace

Some hae meat and canna eat,

And some wad eat that want it;

But we hae meat, and we can eat,

Sae let the Lord be thankit.

The supper then starts with the soup course. Normally a Scottish soup such as Scotch Broth

Entrance of the haggis

Everyone stands as the main course is brought in. This is always a haggis on a large dish. It is brought in by the cook, generally while a piper plays bagpipes and leads the way to the host’s table, where the haggis is laid down. He might play ‘A man’s a man for a’ that’. The host, or perhaps a guest with a talent, then recites the Address To a Haggis

Address To a Haggis
Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race! Aboon them a’ ye tak your place, Painch, tripe, or thairm: Weel are ye wordy o’ a grace As lang’s my arm.	(sonsie = jolly/cheerful) (aboon = above) (painch = paunch/stomach, thairm = intestine)
The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin wad help to mend a mill In time o’ need, While thro’ your pores the dews distil Like amber bead.	(hurdies = buttocks)
His knife see rustic Labour dicht, An’ cut you up wi’ ready slicht, Trenching your gushing entrails bricht, Like ony ditch; And then, O what a glorious sicht, Warm-reekin, rich!	(dicht = wipe, here with the idea of sharpening) (slicht = skill) (reeking = steaming)
Then, horn for horn, they stretch an’ strive: Deil tak the hindmaist! on they drive, Till a’ their weel-swall’d kytes belyve, Are bent like drums; Then auld Guidman, maist like to rive, “Bethankit” hums.	(deil = devil) (swall’d = swollen, kytes = bellies, (auld Guidman = the man of the house belyve = soon) (rive = tear, ie burst)
Is there that o’re his French ragout Or olio that wad staw a sow, Or fricassee wad mak her spew Wi’ perfect scunner, Looks down wi’ sneering, scornfu’ view On sic a dinner?	(olio = stew, from Spanish olla’/stew pot, staw = make sick) (scunner = disgust)
Poor devil! see him ower his trash, As feckless as a wither’d rash, His spindle shank, a guid whip-lash, His nieve a nit; Thro’ bloody flood or field to dash, O how unfit!	(nieve = fist, nit = louse’s egg, ie. tiny)
But mark the Rustic, haggis fed, The trembling earth resounds his tread. Clap in his wallie nieve a blade, He’ll mak it whistle; An’ legs an’ arms, an’ heads will sned, Like taps o’ thristle.	(wallie = mighty, nieve = fist) (sned = cut off) (thristle = thistle)
Ye Pow’rs wha mak mankind your care, And dish them out their bill o’ fare, Auld Scotland wants nae skinkin ware That jaups in luggies; But, if ye wish her gratefu’ prayer, Gie her a haggis!	(skinkin ware = watery soup) (jaups = slops about, luggies = two-”eared” (handled) continental bowls)

At the line His knife see rustic Labour dicht the speaker normally draws and cleans a knife (or preferably sword), and at the line An’ cut you up wi’ ready slicht, plunges it into the haggis and cuts it open from end to end. When done properly this “ceremony” is a highlight of the evening.

Supper

At the end of the poem, a whisky toast will be proposed to the haggis, then the company will sit and enjoy the meal. The main course is haggis, and is traditionally served with mashed potatoes (tatties) and mashed neeps. A dessert course, cheese courses, coffee, etc. may also be part of the meal. The courses normally use traditional Scottish recipes. For instance dessert may be cranachan or Tipsy Laird (sherry trifle) followed by oatcakes and cheese, all washed down with the “water of life” (uisge beatha) – Scotch whisky.

When the meal reaches the coffee stage various speeches and toasts are given. In order, the core speeches and toasts are as follows.

Loyal toast

The host proposes a toast to the health of the monarch (or to the leader of the country or clan if it is not a monarchy). Throughout the Commonwealth realms, the Loyal Toast is simply the words “The Queen”. After this toast it may be acceptable for guests to smoke or leave their tables.

Immortal memory

One of the guests gives a short speech, remembering some aspect of Burns’ life or poetry. This may be light-hearted or intensely serious. The speaker should always prepare a speech with his audience in mind, since above all, the Burns’ supper should be entertaining.

Everyone drinks a toast to Robert Burns.

Appreciation

The host will normally say a few words thanking the previous speaker for his speech and perhaps commenting on some of the points raised.