How to celebrate Burns night in Edinburgh
- Donald Reid
- 20 January 2010
The whisky industry estimates that we sink around two million extra drams on the night of 25 January, toasting Rabbie’s birthday (his 251st this year). Various bars around Edinburgh, including the World’s End, Henricks and the Waterline in Leith, are hosting events sponsored by Talisker, with music, Burns menus and offers on Skye’s finest distillation.
Less traditional alternatives include a Burns night at Thali restaurant in Glasgow featuring haggis pakora and our other national dish, chicken tikka masala. Even MacSween, who describe themselves as guardians of Scotland’s national dish and whose output is beefed up by 300 tonnes to meet late January demand, have gone all new-fangled with a ‘One Minute Haggis’ – essentially two slices of their traditional meat haggis made microwave in 60 seconds that can be served in a bun with melted mozzarella, on a crostini topped with olives, or tucked into a pitta with tzatsiki. Fair fa!