Robert Burns
The first suppers were held in Ayrshire at the end of the 18th century by his friends on
the anniversary of his death, July 21, In Memoriam and, although the date has
changed to the 25th of January since then, they have been a regular occurrence ever
since. The traditional Burns supper menu consists of cockaleekie soup (or Scotch
broth) and haggis with "tatties and neeps" (potatoes and rutabagas), Tipsy Laird
(sherry trifle) followed by oatcakes and cheese, all washed down with "water of life"
Scotch whisky.)
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