“Fair fa’ your honest, sonsie face,
Great chieftain o’ the pudding-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm :
Weel are ye wordy o’a grace
As lang’s my arm.”
Rabbie Burns, ‘Address to a Haggis’
Today marks the birthday of my favourite writer Virginia Woolf, and coincidentally of Scotland’s national Bard, Rabbie Burns. Unfortunately, only one of those writers has a night of festivities named after them (not to mention the fact that Burns was known for his misogyny, but that’s a whole other post) but, focusing on the poetry rather than the poet, I’m all for reasons to celebrate the power of the written word and my Scottish heritage on these dark January days. On 25th January every year, Scots all over the world raise a dram to the life and work of Scotland’s national poet with a traditional Burns Supper, including haggis, neeps and tatties, as well as poetry and piping.
Things might look a little different this year – there certainly won’t be ceidlidh dancing, while I’m not sure addressing the haggis is Covid secure – but it’s as good a reason as any to set the table and make a meal a wee bit special. So I thought I’d share my celebratory Burns Night table; thankfully devoid of too many stereotypical touches, but a thistle-like teasel, stag and just a wee bit of tartan ribbon snuck in alongside the foraged pinecones. If you’re interested in the veggie haggis recipe, take a look here at my Instagram Story highlights – delicious, properly Wintery comfort food with spices and umami flavour and thankfully filled with oats, lentils, beans and mushrooms – instead of sheep’s innards!
Plates previous PR product from Denby, gingham napkins from Angela Mugnai, The White Company fairy lights, vintage cutlery and candle holders (including brass Pops & Piaf candle holder on my mantle), Goldrick tea lights from Nadinoo, wreath made by me from a Pyrus wreath kit via the Village School, Style Your Spaces pink dinner candles.