Our Burns Night Supper proved a popular night, with guest speaker Dr James McKay providing an entertaining memory to Burns. James is one of the leading authorities on Robert Burns and has written an excellent book on Burns life. Angus MacDonald piped in the haggis and Alastair MacEachan undertook the address. The haggis was supplied by James Pirie and Son, the award winning butcher from Newtyle near Dundee. Jim and Alan Pirie have been running a busy butcher’s shop in the tiny village of Newtyle in Angus since 1960.
They have been awarded a total of 107 awards for their many innovative ideas. However, probably their proudest moment was in 2005 when they became Scottish Sausage Champions and Scottish Haggis Champions (a title they still hold) - the first time that a butcher has been awarded both titles in the same time. Their haggis recipe is at least 80 years old and is a closely guarded secret. Each haggis is hand produced with care and they are delighted to be sending many kilos all over Scotland and England not only for Burns Night but also throughout the year.
Mairead Ladyman sang “Ae Fond Kiss” and local students from the Benbecula Campus performed traditional music during the evening.
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