Chef Angela Johnson and President Derek Allen organized a marvellous Robbie Burns night in the Lounge. Aberdeen Angus roast beef, deliciously moist haggis, champit tatties (mashed potatoes), bashed neeps (mashed turnips) and peas with rich brown gravy followed by tremblin’ tam (jello) and shortbread for dessert.
The Haggis was piped in, addressed to within an inch of its life; a bigger knife to slit its guts is deserved next year, those haggis are getting frisky. The highlight of the evening was the ‘Immortal Memory’ given by Duncan Fraser who seamlessly segued between his own life and Burns’ to exquisite renditions of Robbie’s verse. For many it was the first time they really got the flavour of what Burns is about, many thanks Duncan.
Thank you to all who contributed to the success of this evening. If you have an idea for a special event you could organize please let us know. We welcome ideas and can help those new to organizing events develop their skills. This is how I learned and thereby hangs a tale!
Piping in the Haggis
- Address to the Haggis
- Duncan Fraser
- Duncan and Lee Fraser
- Burns Night patrons
- Burns patrons
- 2013 photos by Valerie Merrett
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