Later this month on the 25th of January, people across the UK, particularly those with Scottish heritage will be celebrating the annual event, Burns Night! In this blog, we’re excited to share a unique twist on a Burns Night feast, providing recipes that blend the rich tapestry of Scottish culinary traditions with the warmth of a grill. Burns Night, a cherished celebration of Scotland’s beloved poet, Robert Burns, is traditionally marked with a hearty Scottish supper. From haggis and game to sweet desserts, we have curated a list of recipes that are packed full of tantalising flavours. For our Scottish customers and BBQ enthusiasts alike, these recipes will be perfect for any Burns Night event. Whether you’re a chef looking to introduce a new cuisine or someone who is hosting a Burns Night family gathering, these recipes are perfect for all!
The Story of Burns Night
Burns Night, an annual homage to Scotland’s national poet, Robert Burns, encapsulates the essence of Scottish heritage. Initiated in 1801, the first Burns Supper was organised by Reverend Hamilton Paul in Burns Cottage, Alloway. These gatherings, which can occur any time but are traditionally held on or near Burn’s birthday, 25th January 1759, have become emblematic of Scottish camaraderie and cultural pride. The evening usually entails Scottish cuisines like haggis, tatties, and neeps, often accompanied by a heartwarming starter of scotch broth or Cullen skink. The night progresses with speeches reflecting on Burns’s life and works, including the famous ‘Toast to the Lassies’ and communal singing of ‘Auld Lang Syne’. This unique combination of good food, drink, poetry, and fellowship continues to resonate deeply within the spirit of Scotland.
Our Scottish Feast
1. Starter: Cullen Skink
Whilst this dish is not cooked on the BBQ, it is a Scottish staple, so we could not include it on our list. Originating from the coastal town of Cullen in Moray, this traditional soup brims with comforting flavours of smoked haddock, potatoes, and onions, all melded in a rich, milky broth. Its hearty and warming nature makes it a perfect starter for Burns Night and for the colder temperatures of January. If you would like to kick off your feast with a luxuriously creamy soup, this recipe by BBC Good Food is one to check out.
2. First Course: Haggis on the BBQ
You can’t have a Scottish supper without haggis appearing on the menu! If you don’t know what haggis is, it is a delicacy within Scotland, a savoury pudding that contains sheep’s heart, liver, and lungs, minced with onion, oatmeal, suet, spices, and salt. For those who enjoy meat and being adventurous, haggis is a must-try. Although not conventionally cooked on the BBQ, we think these haggis kebabs by Simon Howie – The Scottish Butcher are a great way to add a playful twist. These kebabs offer a convenient and sociable way to eat haggis, especially when entertaining numerous guests.
3. Sides: Neeps & Tatties
Served alongside haggis is usually neeps and tatties, also known as mashed potatoes and swede throughout the rest of the UK. Neeps and tatties are incredibly easy to cook and simple to prepare, making them ideal for large gatherings. Buttery, fluffy, and bursting with delicious flavours – you can’t go wrong. Jamie Oliver’s Neeps & Tatties recipe is a perfect option for both beginners and professional chefs.
4. Second Course: Grilled Pheasant
Despite haggis usually taking centre stage on your Burns Night dinner table, many choose to have a second course. Typically, these are other traditional Scottish dishes such as salmon, game, or a pie. For our second course, we have chosen pheasant – a meat that your guests might have never had before but are interested in trying! Grilled pheasant, a gamey and flavoursome bird, is a wonderful choice for those looking to add a touch of the Scottish wilds to their BBQ. When cooked on the grill, the lean meat is infused with a smoky essence, that ensures moist and tender results. For a detailed guide on how to master grilled pheasant, take a look at this Country Sport Scotland recipe.
5. Dessert: Cranachan
Finally, to end the night, we have the classic cranachan. Cranachan is a traditional Scottish dessert that combines rustic simplicity with rich and indulgent flavours. Comprising layers of whipped cream, toasted oats, honey, fresh raspberries, and a splash of whisky, it is the perfect choice to give your tastebuds an infusion of sweetness. The dessert offers a delightful balance of textures and tastes, with the creaminess of the whipped cream complementing the crunch of the oats and the tartness of the raspberries, all brought together by the warmth of the whisky. Here is an easy-to-follow cranachan recipe by Delicious Magazine.
6. Drinks Menu
All sorts of drinks are drunk on Burns Night, from spirits and ales to non-alcoholic cocktails and Irn-Bru! Whisky, Scotland’s signature spirit, reigns supreme during the supper, either savoured neat or in cocktails. Scottish ales and beer are also a popular choice, whilst those preferring a lighter touch might enjoy a gin.
At Cinders, we take pride in manufacturing all of our barbecues right here in the UK, ensuring each piece of equipment embodies exceptional quality and craftsmanship. For those interested in exploring our impressive range of grills, our website has all the information you need on purchasing options. Additionally, if you’re organising a Burns Night event and require a grill temporarily, we also offer a local search for a barbecue rental service.