Experience a Burns' Night Supper

Video details

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