Experience a Burns' Night Supper

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Experience a Burns' Night Supper

Haggis might be a particularly Scottish dish, but here at Boisedale restaurant in Canary Wharf,
Chef Andy Rose is creating one that reflects the whole of the UK.
For the Union haggis, I 've tried to take... for this, for the haggis mix I 've tried to take different ingredients from different areas of the country.
The stomach is stuffed with mince, sewn up, boiled and finally roasted.
The delicacy is growing in popularity.
Haggis manufacturer McSween's said they 're expecting record sales this month
and between them, the three Boisedale restaurants in London sell four and a half tons of the stuff every year.
I 'm going to boil it, and we 'll drop you in.
Even though this is only a rehearsal dinner before the real Burns Night later this month,
the haggis is piped into the room before being read a poem by Robert Burns.
Fair fa' your honest, sonsie face, great chieftain o the puddin' - race!
Aboon them a' ye take your place, painch, tripe, or thairm : and weel are ye worthy o a grace, as lang's my arm.
The idea is the brainchild of proprietor Ranald Macdonald, a man who's firmly behind the idea of Scotland staying part of the UK.
I wanted to make a symbolic gesture and nothing can be more symbolic than the combination of the entrails of the United Kingdom
in a pudding, roasted and served at a table, celebrating the Union.
The combination of whiskey and soothing bagpipes seem to get the guests pretty quickly into the party spirit.
I 've never been to a Burns Night evening before and I 've never eaten haggis before.
The thought of eating haggis was horrendous to me and then I had some and it was great, it was fine, you know.
I pushed a bit of liver around my plate for a while but other than that it was really tasty
and I think the celebration is, is, it's a great thing to do.
After more whiskey though, it's time for an ode to another of Scotland 's most famous sons.
After the Burns celebrations are done for the year, these restaurants at least will be hoping to be serving the dish as part of the Union for years to come.

Haggis might be a particularly Scottish dish, but here at Boisedale restaurant in Canary Wharf,
Chef Andy Rose is creating one that reflects the whole of the UK.
For the Union haggis, I 've tried to take... for this, for the haggis mix I 've tried to take different ingredients from different areas of the country.
The stomach is stuffed with mince, sewn up, boiled and finally roasted.
The delicacy is growing in popularity.
Haggis manufacturer McSween's said they 're expecting record sales this month
and between them, the three Boisedale restaurants in London sell four and a half tons of the stuff every year.
I 'm going to boil it, and we 'll drop you in.
Even though this is only a rehearsal dinner before the real Burns Night later this month,
the haggis is piped into the room before being read a poem by Robert Burns.
Fair fa' your honest, sonsie face, great chieftain o the puddin' - race!
Aboon them a' ye take your place, painch, tripe, or thairm : and weel are ye worthy o a grace, as lang's my arm.
The idea is the brainchild of proprietor Ranald Macdonald, a man who's firmly behind the idea of Scotland staying part of the UK.
I wanted to make a symbolic gesture and nothing can be more symbolic than the combination of the entrails of the United Kingdom
in a pudding, roasted and served at a table, celebrating the Union.
The combination of whiskey and soothing bagpipes seem to get the guests pretty quickly into the party spirit.
I 've never been to a Burns Night evening before and I 've never eaten haggis before.
The thought of eating haggis was horrendous to me and then I had some and it was great, it was fine, you know.
I pushed a bit of liver around my plate for a while but other than that it was really tasty
and I think the celebration is, is, it's a great thing to do.
After more whiskey though, it's time for an ode to another of Scotland 's most famous sons.
After the Burns celebrations are done for the year, these restaurants at least will be hoping to be serving the dish as part of the Union for years to come.