Burns Night: Fascinating facts
to share around the table

Did you know?

We always like opening with these fascinating facts to get the evening off to a good start 

• After Queen Victoria and Christopher Columbus, Robert Burns has more Statues dedicated to him around the world than any other non-religious figure.

• A translation of ‘My Hearts in the Highlands’ was adopted as the marching song of the Chinese resistance fighters in the Second World War.

• John Steinbeck took the title of his 1937 novel ‘Of Mice and Men’ from a line contained in Burns' poem ‘To a Mouse’: ‘The best laid schemes o’ mice an’ men / Gang aft agley”.

• The Soviet Union was the first country in the world to honour Burns with a commemorative stamp, marking the 160th anniversary of his death in 1956.

• American music legend Bob Dylan selected Burns' 1794 song 'A Red, Red Rose' when asked for the source of his greatest creative inspiration.

• ‘Auld Lang Syne’ is recognised by the Guinness Book of World Records as being one of the top three most popular songs in the English language. The other two are ‘Happy Birthday’ and ‘For he’s a jolly good fellow’.

Tantalising morsels

Armed with these tantalising morsels of information you are now ready to celebrate Burns Night - the anniversary of Scotland's National Poet!

Haggis is the culinary centrepiece of a Burns Supper, which celebrates the life and work of Robert Burns on his birth date, 25th January. 

The supper may be anything from an informal gathering of friends to a grand and glittering event. Haggis was immortalized by Burns in his poem, 'To a Haggis' which is recited when the dish is brought to the Ceremonial table.

The History of Haggis

One of the earliest documented Haggis recipes dates back to 1430 in Lancashire. 

Surely Scotland’s National Dish isn’t in fact English? Of course, this is just the earliest mention that’s in black and white, there’s no hard evidence to suggest that this was the first time Haggis had ever been cooked.

Ancient Roman times

Another theory behind the history of Haggis is that it in fact can be traced all the way back to Ancient Roman times. We’re pretty sure it wouldn’t have been called “haggis”, but a similar sounding dish was believed to have been created and eaten as far back as the 8th century B.C.

The Scandinavians

There are others who strongly believe that Haggis was brought to our shores by the Scandinavians long before Scotland was ever a country in its own right.

Scottish cattle drovers

In Scottish folklore it was the wives of Scottish cattle drovers who were said to prepare rations for the men in preparation for the cattle drive to the market in Edinburgh - with Haggis serving as easy transportation of food during the journey

Another story

Another story says that when a Chieftain or Laird had a sheep or cow killed for its Meat - the workmen were given the Offal as a way of thanking them

Its place in Scotland’s history

Whatever the truth is about where Haggis comes from, and it’s highly unlikely we’ll ever know for sure, there’s no denying its place in Scotland’s history and modern day culture.

Ramsays - Haggis Gold Award-Winning Masters 

Taste Gold Award Winner!

Ramsay’s of Carluke are widely appreciated as Gold Award-Winning Masters of the Art of making traditional naturally cased, authentic Haggis to a secret family age-old recipe.

The centrepiece on Burns Night

Traditionally served iconically as the centrepiece on Burns Night - Ramsay’s authentic, award-winning Haggis is now enjoyed all year round in Restaurants, Bistros, Gastro Pubs and on many breakfast tables.

Created from Lamb, Beef, Pin Head Oatmeal and Onions plus a special blend of Spices and seasonings - these are then cooked together in a natural casing to produce this delicious and highly distinctive Scottish national dish - traditionally served with “neeps and tatties”

Ramsays Haggis has the perfect degree of moistness and consistency.

A healthy source of Iron, Fibre and Carbohydrate.

Ramsay’s Haggis is already cooked and simply needs to be heated until piping hot. As well as providing a celebratory feast, Haggis is a healthy source of Iron, Fibre and Carbohydrate.

Available in Traditional Ball and Ceremonial sizes - so the smaller and larger gatherings are well catered for

But the really best bit is the taste - as the Haggis is opened up - with that unique steaming aroma wafting up - and preparing your taste buds for a rare treat.

And to finish off - Cranachan

This Scottish dessert is perfect for rounding off Burns night 

Possibly the best pudding to come out of Scotland, Cranachan is traditionally made with a local soft Cheese, Crowdie, and Cream. Berries are optional. 

The pudding can be assembled just before serving, which keeps the Oats crisp, or a few hours in advance, for a softer version.

Less traditional recipes

We have included a recipe for a full, traditional Burns Supper in our Ceremonial Haggis How to Cook tab - but if you fancy something a little less traditional and different here are some Haggis recipes that may take your fancy:

• Simple Haggis, Neeps & Tatties - by Jamie Oliver
A Scottish classic, traditionally eaten on Burns Night. “Feel free to use vegetarian haggis if you prefer, which you can find online. Tatties (mashed potatoes) don’t usually contain spring onions, so omit them if you like.”
Preparation time/Cooking time 55 mins.. Click here for Ramsays Traditional Ball Haggis, Ramsays Vegetarian Haggis
(Click here for recipe)



• Baked Haggis
Baking this traditional Scottish Meat Pudding gives a light, savoury, mealy flavour that's pure heaven
Preparation time/Cooking time - ready in 1 hr. Click here for Ramsays Haggis
(Click here for recipe)



• Skirlie Mash - by Nick Nairn
'Skirlie' is a Scottish word for toasted Oatmeal, which gives a crunchy texture to mashed Potato - try this as a side dish at your Burns Night celebrations
Preparation time 15 mins : Cooking time 20 mins. Click here for Ramsays Traditional Ball Haggis
(Click here for recipe)



• Haggis, Clapshot & Whisky Sauce - by The Hairy Bikers
Celebrate Burns Night with The Hairy Bikers' recipe of Haggis, Neeps, Tatties and Whisky Sauce
Preparation time less than 30 mins : Cooking time 1 -2 hrs. Click here for Ramsays Traditional Ball Haggis
(Click here for recipe)



• Haggis with Scallops, Apple & Whisky Sauce
A delicious Haggis with Scallops, Apple & Whisky Sauce recipe
Preparation time/Cooking time 30 mins. Click here for Ramsays Traditional Ball Haggis
(Click here for recipe)



• Haggis Croquettes - by Jamie Oliver
A good introduction for those who are nervous about trying Haggis. 
Preparation/Cooking time 45 mins. Click here for Ramsays Ball Haggis
(Click here for recipe)



• Venison Tartare with Haggis Scotch Egg & Elderberry Dressing - by James Mackenzie
A showstopping Michelin Recipe Starter! 
Good quality Venison is required for this Venison Tartare with Scotch Egg recipe as you will be serving the Meat raw. The lively dressing - which will work equally well with all manner of Game sharpens the dish up, while the Scotch Egg for once lives up to its name, coating the Egg in Haggis and Oats.
Preparation/Cooking time 60 mins. Click here for Venison Saddle Eye, Ramsays Traditional Ball Haggis, Directors Sausage Meat
(Click here for recipe)



• Highland Beef with Pickled Walnuts & Puff Pastry Tops
A rich Beef Stew that gets better the longer it's kept. The Pickled Walnuts add a tangy touch. Make up to three days ahead. Freezable         
Preparation time/Cooking time - ready in about 3½ hours. Click here for Braising Steak, Tamworth Smoked Streaky Bacon
(Click here for recipe)



• Roast Loin of Venison with Haggis Ravioli & Game Consommé - by Tony Singh
The deliciously rich flavour of Venison is served here in an imaginative combination of fine Scottish ingredients, Italian Pasta making and a dash of French culinary skill.
Equipment and preparation: you will need a Pasta machine, a Steamer and a 2.5-3.5cm/1-1½in biscuit cutter
Preparation time less than 30 mins : Cooking time 30 mins - 1 hr. Click here for Ramsays Traditional Ball Haggis, Venison Roast
(Click here for recipe)



• Partridge, Haggis, Neeps & Tatties - by Geoffrey Smeddle
A refined take on the traditional Scottish dish of Haggis, Neeps and Tatties, this recipe includes honey-glazed Partridge with a neat ball of Haggis. The Tatties are crisp Game Chips, while the Neeps are delicate Baby Turnips – all served with a rich Game Sauce
Preparation/Cooking time 3 hrs. Click here for Ramsays Traditional Ball Haggis, Partridge
(Click here for recipe)



• Pork with Black Pudding & Roasted Rhubarb
A great dinner party dish that can be prepared 24 hours ahead, leaving just the Sauce to prepare on the day. Click here for Pork Tenderloin, Tamworth Smoked Streaky Bacon, Ramsays Black Pudding Sliced
(Click here for recipe)



• Neeps and Tatties Soup - by Miriam Nice
Enjoy a taste of Scotland in our warming Soup with Swede, Potato and Haggis topping. It's Burns Night in a bowl
Preparation time 15 mins : Cooking time 35 mins. Click here for Ramsays Traditional Ball Haggis, Ramsays Black Pudding Sliced
(Click here for recipe)



• Walkers' Wild Mushroom, Bacon & Barley Broth
This is the perfect welcome-home warmer after a cold country walk, simply add some crusty bread. Freezable
Preparation time 20 mins : Cooking time 1 hr 15 mins. Click here for Tamworth Smoked Streaky Bacon, Fresh Chicken Stock
(Click here for recipe)



• Gamekeeper’s Pie - By James Martin
Tailor this Mash-topped Stew to suit whatever Game is in season - add more matured Meat if you like a strong Game flavour. Freezable
Click here for Partridge, Wood Pigeon, Pheasant, Wild Rabbit, Hand Diced Venison, Fresh Beef Stock
(Click here for recipe)

New How to Cook Tab

And just in case you have been a bit daunted in trying this culinary masterpiece at home we have added a new How to cook Tab which not only describes how to cook Ramsays Haggis but also recipes for delicious traditional accompaniments - so you have a complete Guide to serving up a fabulously authentic Burns Night Supper 

So go on - enjoy Burns Night - with the Grand Chieftain of the Pudding Race - Ramsay’s magnificent Haggis! - available fresh Instore or Online at  www.godfreys.co with all the Cooking instructions you need to present a wonderful Burns Night to relish - and remember! 

So whether you choose one of the recipes above - or are just inspired to explore further Burns Night recipes - we hope we have given you much Scottish food for thought

Now live and fresh Online

The full Godfreys range for Burns Night - and every other night - is now live on www.godfreys.co

Give it a Click

So why not give it a Click -  and experience a whole new way to enjoy Burns Night and Godfreys Free Range Premium Meats and Poultry by ordering from the comfort of you own home - or workplace - at a time that is convenient to you

We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park.  

Slàinte mhath!