The thought of knocking back whisky while swathed in tartan can seem unappealing, but celebrating Scotland's most famous bard is one of the highlights of the foodie calendar. So throw your own Burns Night bash with whisky picks and a recipe that will sway even the most ardant of haggis naysayers
Few nights are steeped in treasured cultural heritage like the one dedicated to Robert Burns, perhaps the most recognised Scotsman that ever lived. The poet behind Auld Lang Syne and Tam o' Shanter has been honoured by feasting and toasting since 1801, when nine of his contemporaries gathered to mark the fifth anniversary of his death.
They had so much fun eating haggis and reciting his poetry that they decided to make it an annual party every January for Burns' birthday, and the rest is history.
Now celebrated by Scots and non-Scots alike from England to New Zealand, the night has become a time to gather old friends, raise a glass, try out your best Scottish accent and, of course, indulge in a banquet worthy of the great man himself.
Throw your own Burns Night this January with our recipes using the must-haves of the evening: haggis and whisky.
300g pork mince
5g fresh parsley
30g rapeseed oil
10 x mini brioche buns
Freshly ground black pepper
Little gem lettuces
It doesn't get more classic than this creamy 12-year-old single malt made from the waters of the River Spey.
Go for bold with this spicy version made using Midwestern grains and cut with Rocky Mountain water.
150g plain chocolate
4 tbsp whisky
Grated chocolate or cocoa to decorate
1 litre semi-skimmed milk
200ml double cream
4 cardamom pods
1 cinnamon stick
Discover more about our award-winning farms on lochs along the windswept Scottish coastline and some fresh ideas for salmon
Whether you're celebrating Burns Night or not, add a touch of Scotland with our tartan-tastic ideas for your dining room