Burns Night: Beginnings and Banquets
At Eversfield Organic, we are big fans of any kind of celebration focussed around what’s served on the table. Christmas? We’re in. Easter? Go on then! It doesn’t have to be the big events, either. The start of a New Year can leave you feeling like there is nothing to look forward to, but you can always count on us to help out a fellow foodie by finding some cuisine to worship! We can only start by apologising to those attempting Dry January or Veganuary as we introduce our Burns Night favourites…
Our Favourite Poem!
Although Burns Night may mainly be centred around the delicious food, we like to appreciate the art behind the celebration. With this in mind, we’d like to share with you our founder Mark’s favourite poem: ‘The Soil Never Sleeps.’
Burns the Bard
The first question that crosses your mind might well be “what’s this Burns Night stuff all about anyway?” (but if you’re anything like us, it’s probably more to do with what food is involved!). Traditionalists at heart, we love the idea of Burns night stretching right back to 1801 when the first glass of whisky was raised to Scotland’s ‘National Bard’ Robert Burns. A Burns supper is, in short, a celebration of the life and poetry of Robert Burns, boasting the best of Scottish culture and sustenance hosted on the late poet’s birthday – January 25th.
The writer was born in Ayrshire in 1759 and is affectionately known throughout the land as “the Ploughman Poet.” Some of his most famous work includes ‘Auld Lang Syne’, ‘A Man’s A Man For A That’ and ‘Ae Fond Kiss’, but most importantly (at least to us!) the Bard was a farmer when he wasn’t busy writing iconic poetry. He would have fitted in well here at Eversfield Organic!
A Scottish Supper
Of course, many of us would have hoped the times of virtual celebrations would be over by now. But alas, the New Year brings us more time apart. This shouldn’t, however, dampen our spirits – especially with such a feast ahead of us! Whilst traditionally Burns Night is an excuse for loved ones to come together, eat and drink to their heart’s content and revel in each other’s company, we think these tasty treats will help lessen those social blues…
A classic Burns supper may look a bit like;
- A light salmon starter – our authentic fish suppliers Inverawe’s award-winning slow-smoked salmon from the west coast of Scotland is sure to kick-start your celebrations.
- Cock-a-leekie soup – with roots right back to the 16th century, this hearty soup will have you feeling like the Bard himself! Personalisation is encouraged with this dish, but most commonly includes chunky veg and chicken.
- Baked haggis with neeps and tatties – no Burns Night supper is complete without this traditional Scottish meat! Perfectly complemented with the delicious flavours of swede and potatoes… a kind of 17th century Shepherd’s pie.
- Raspberry Cranachan trifle – if you can fit it in, this mixture of sweet raspberries drenched in fresh cream with Scottish oats is only bettered by adding a shot of whisky for luck.
- Speaking of… accompany your Burns supper with a genuine bottle of Scotch! Try Nc’Nean’s Single Malt Scotch Whisky.
Want to share your Burns Night banquet? Let us know on Instagram: @eversfield_organic, Facebook: Eversfield Organic, or Twitter: @eversfieldorg.
