A celebration in honour of Scottish poet, Robert Burns, Burns Night often features traditional Scottish food, such as Haggis, ...

This week, SG Séguret explores a recipe for "haggis" and tatties. Haggis a savory pudding containing a mixture of sheep's heart, liver, and lungs, minced with chopped onion, oatmeal, beef or mutton ...

Haggis is a traditional Scottish dish made with sheep's heart, liver, and lungs, mixed with onion, oatmeal, suet, spices, and cooked inside a sheep's stomach. Haggis is often served with "tatties and ...

We often intertwine certain foods with certain cultures. For instance, pasta is Italian, croissant is French, and haggis is undoubtedly Scottish. The truth of it all is that pasta might actually be ...

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As long as my arm. Robert Burns most probably wrote the famous poem “Address to a Haggis” in 1786 for a dinner at the house of his merchant friend Andrew Bruce. Burns, widely regarded as the national ...

The Prince George Symphony Orchestra held a Robbie Burns Day supper in recognition of the famed Scottish poet as a fundraiser Saturday, Jan. 25 at the Coast Inn of the North. The traditional Scottish ...

DEDICATED staff at a Black Isle care home managed to pull together a “glorious” Burns Day celebration for their residents. Eilean Dubh Care Home in Fortrose held a special lunch to celebrate the life ...

Scotland has plenty of iconic dishes that are known around the world, but arguably none are as famous as haggis. One of the most enduring symbols of Scottish heritage, haggis has been eaten in the ...

We celebrate Burns Day on Out of Doors on the 265th anniversary of his birth. Mark chats to Professor Fiona Stafford from University of Oxford who writes about Burns ‘the bard of nature’. They chat ...

Scotland celebrates its beloved poet on Burns Night with a Burns Supper, which spotlights his work and is enjoyed with a Scottish meal and a warming dram of whisky. The evening includes recitations ...

No Burns Night festivity would feel right without a traditional plate of haggis, neeps and tatties (parsnips and potatoes). Photograph by Lauri Patterson This article was produced by National ...