Burns Night is just a couple of weeks away and the 5pm Dining blog is already being inundated with hints and tips on how to hold the perfect Burns Supper as well as news on special Burns events.

An easy way celebrate the Bard’s work would be to book in to a Burns Supper such as the one taking place at Edinburgh’s North Bridge Brasserie on the 25th of January.

A four course meal including haggis, neeps and tatties plus Alladale Estate venison is on the menu along with five carefully chosen whiskies.

The full menu and five whiskies are £37.50 per person.

Alternatively, you could host your own bash.

James McTaggart is the Master Distiller at Isle of Arran Distillers. They produce the only whisky endorsed by the World Robert Burns Federation and Mr McTaggart has compiled some top tips on how to have a modern Burns Night.

Set the tone

‘Are you going to strictly adhere to traditions? Will your guests appreciate traditional pipe music? Do you want a dress code? Before deciding on anything, work out what sort of evening you want.

‘While there are many who believe there’s only one proper way to celebrate Burns Night, the most important thing is to have a good time. If a playlist of contemporary Scottish music is more appropriate to the atmosphere then go for it.

Pick your traditions

‘Contrary to what many people may believe, Burns Night is traditionally a very structured affair. There are set times for welcome addresses, toasts, food and entertainment. If you’re not Scottish, or familiar with these traditions, it can be an intimidating itinerary. Of course, you don’t have to adhere strictly to tradition.

‘Instead, select activities that will suit your party and the preferences of your guests. Poetry is naturally considered very important though, so if there are any brave guests, encourage them to get up and recite some of Burns’ work. ‘My Love is a Red, Red Rose’ and ‘Ae Fond Kiss’ are firm favourites. Or, as host, take command of the Selkirk Grace as you serve dinner.

Lay the table

‘Food should be absolutely central to the party. The star of the show is normally a haggis which, in a traditional sit-down dinner, is piped in by bagpipes, toasted with a dram of whisky and pierced with a dagger before being eaten.

‘For a more modern take on proceedings, create a Scottish tapas menu. Serve a guests a trio of small servings that include all the Burns night favourites such as neeps and tatties, haggis with a drizzle of whisky sauce and cock-a-leekie soup.

‘Or, make the meal a simple celebration of Scottish produce with a sit-down meal of salmon fishcakes, venison and local cheeses served with oat cakes followed by shortbread and coffee.”

Know your whisky

‘Burns Night wouldn’t be complete without whisky and no table is set without a good selection of drams. Whisky has become very fashionable once again so you may find many of your guests will be more than happy to try something new.

‘Add a modern twist by serving a flute of different varieties ranging from strong, peaty Scotch to those with lighter palates. Or, pick a distillery and present a variety of ages. Our core range, for example, offers slightly different taste profiles from the lighter, more citrus 10 year-old to the richer, fruity 14 year-old with a touch of spice.

Make merry

‘At the core of any Burns Night is the entertainment. The most popular is probably the famous Toast to the Lassies and Reply to the Toast to the Lassies. Usually incorporating quotes from Burns, these are comical monologues, light hearted and positive (with the odd sharp observation).

‘Introduce a modern version of this to your night with men vs women games and competitions. The whole point of Burns Night is to have an amazing time so fun should be at the heart of all your preparations.’

Here’s a simple cocktail recipe to help your Burns Night go with a swing:

The Burnito

You will need:

50ml Burns Malt Whisky

25ml fresh lime juice

15ml sugar syrup

6 mint leaves

Ginger beer

Method:

Shake everything (except ginger beer) over ice and strain into ice filled highball glass.

Top up with ginger beer and garnish with a lime wedge and a mint sprig.