Celebrate Burns Night
with Priory Farm
Burns Night is always a welcome celebration in the depths of winter, celebrated annually on the 25th January.
As always, our very own Scot and master butcher Andy, will be making sure our Butchery Counter is stocked with the very best Scottish delicacies, including haggis, black pudding, Andy’s infamous Lorne sausage and Chicken Balmoral.
Read on to find out more about why Burns Night is celebrated, as well as details on all the delicious Scottish delicacies we have in store at Priory Farm Shop.
Alongside our Butchery favourites, we’ll have a range of Scottish cheeses and of course, a wee dram of Scotch whisky.
Burns Night items available from Saturday 21st January.
What is Burns Night?
Celebrated on January 25th, Burns Night is the anniversary of the birth of Robert Burns, an 18th century Scottish poet, loved and admired not only for his verse and great love-songs, but also for his character and high spirits. A vibrant celebration of all things Scottish and a popular event for Scots around the world.
The very first Burns supper was held in 1801 in July, when nine of Robert Burns’ friends got together to mark the fifth anniversary of the poet’s death. The night included a feast of haggis, performances of Burns’ work and a speech. It was such a success that the group started to host the event annually, but this time on Burns’ birthday, thus beginning the tradition that we know today.
What’s on our Burns Night Menu?
The star of a Burns Night’s meal is haggis, Scotland’s national dish. Haggis is made from various sheep’s offal (or other animal), minced and mixed with suet and oatmeal, seasoned with onion and spices, packed into a sheep’s stomach and boiled. While it may sound less than appetising on paper, the result is a popular, hearty dish with a deliciously peppery flavour.
The “great chieftain o’ the puddin-race”, as Burns famously called it, haggis was immortalised in his poem “Address to the Haggis”, which is read out at Burns Night celebrations across the globe.
Each haggis maker will have a slightly different recipe, you’ll find Haggis from The Farmer’s Son in the Farm Shop, made with no artificial colours, flavours or preservatives, free from added sugar or dairy – the proof is in the pudding!
Haggis Bon Bons
For a twist on traditional fayre for Burn Nights, give our haggis bon bons a try!
Made in-house in the Priory Farm Kitchen, they’re great for pre-dinner nibbles, as a starter, or part of a Burn’s Night Feast!
Delicious served with a whiskey dipping sauce.
Master Butchery Andy has been making his well loved Lorne sausage for many years!
A firm Scottish favourite, Lorne sausage is traditionally made from a mixture of minced beef, rusk or fine breadcrumbs, and spices.
Unlike a traditional sausage, Lorne sausages are square and have no casing, often served as part of traditional breakfast or in a hearty bread roll.
Chicken Balmoral & Chicken Braemar
Chicken Balmoral is a delicious chicken breast, stuffed with haggis and wrapped in bacon, often served with an indulgent whisky cream sauce.
Similar to a Chicken Balmoral, Chicken Braemar is stuffed with Black Pudding instead of Haggis.
Another Scottish institution, Black Pudding is not really a pudding, but a sausage made from pigs’ blood, onions, herbs, spices, and bound with oatmeal or barley.
Every maker will have a slightly different recipe – you’ll find Black Pudding from The Farmer’s Son here in the Farm Shop, made by hand to a one-hundred-year-old family recipe, giving it a lean, well-seasoned character which is typical to Scotland.
Neeps and Tatties
You can’t celebrate Burns Night without neeps and tatties!
Don’t forget this Scottish staple as part of your celebrations, made from mashed swede (neeps) and mashed potatoes (tatties).
We love a good Scottish cheese board and paired with a few chutneys and jellies, it’s a great alternative for Scottish Burns night celebration.
Caboc – said to be Scotland’s oldest cheese, Caboc is a rich double cream cheese, which is allowed to age naturally without the addition of rennet.
Black Crowdie – Black Crowdie (or Gruth Dhu) is a soft cream cheese with slightly sour, tangy milky flavour followed by a good kick of spicy pepper.
Minger – A brie-style cheese made in the Highlands of Scotland. A soft washed rind cheese that’s gooey, rich and soft with an orange rind.
Isle of Mull Cheddar – A hearty, full-flavoured Scottish Cheddar, made on the Isle of Mull, Scottish West Coast.
Available from our Deli counter at the Farm Shop from Friday 20th January (while stocks last).
No Burns Night celebration would be complete with a dram of your favourite scotch whiskey!
Sheep Dip – A rich and fruity blended malt whisky that harks back to an era when farmers distilled their own ‘homemade’ whisky and hid it in barrels marked ‘sheep dip’ to avoid paying tax to the revenue man.
Tandhu – Matured exclusively in the finest sherry oak casks, with an intense burst of vibrant summer fruits.
Smokehead – Smokehead Islay Single Malt Scotch Whisky is intensely rich yet subtly sweet. With immense smoke and notes of sea salt and spice, this is a vigorous whisky that stands out from the crowd.
Glengoyne – 12 year old whiskey with lemon zest, toffee apples and a scent of coconut. Hand-selected sherry casks help create this paradise of flavours and rich, golden colour. It’s the taste of Scotland’s slowest distillation, featuring barley dried by air – never peat.
Available at our Farm Shop (while stocks last).