Robert Burns, known as the Bard of Scotland, is to be celebrated by Reading’s Wetherspoon pubs The Hope Tap and The Back of Beyond with its Burns Week.
The two town centre locations will be serving haggis, neeps and tatties from Wednesday, January 22, through to Tuesday, January 28, with Burns Night itself on Saturday, January 25.
Wetherspoon pubs have usually joined in the annual celebration of the poet, with special meals and drink deals on offer for a limited period … and while stocks last.
This year is no exception.
Who is Robert Burns?
Robert Burns was born on January 25, 1759 – the date now known as Burns Night.
The poet wrote on the Scots language, light Scots and in English. Some were romantic, some more political, but it meant his work lasted the ages.
One of his most famous works is Auld Lang Syne, sung every year at Hogmanay – New Year to us. Other poems include A Red, Red Rose and A Man’s A Man For A’ That.
He died in July 1796, at the age of 37.
What is on offer at Wetherspoons for Burns Night and Burns Week?
Wetherspoon’s pubs are holding the week-long celebration from Wednesday, January 22, through to Tuesday, January 28.
Both The Back of Beyond in Kings Road and The Hope Tap in Friar Street – both Reading town centre pubs – are offering traditional Scottish food and drinks.
There are two dishes:
Scottish haggis, neeps and tatties
The haggis meal, which includes award-winning haggis from Grants of Speyside, will cost £7.49 with a choice of soft drink and £9.02 with a choice of an alcoholic drink.
A small Scottish haggis, neeps and tatties meal is also available, for customers who want a lighter meal or smaller portion, priced at £5.49 with a soft drink and £7.02 with a choice of an alcoholic drink.
A Caledonian Burger
The Caledonian burger comprises two 3oz beef patties, with haggis and whisky sauce, served with chips and six beer-battered onion rings.
The Caledonian Burger meal will cost £9.40 with a choice of soft drink and £10.93 with a choice of an alcoholic drink.
Raises your glasses to Wetherspoon’s Burns night drinks
Among the drink choices for the Burns’ event meal deals is a selection of Scottish drinks for customers to enjoy.
A beer is the Inveralmond Ossian (4.1% ABV) from Perthshire-based Inveralmond Brewery, a golden-coloured beer with a hoppy, zesty, citrus aroma, being served especially for the event.
READ MORE: What we made of The Hope Tap when we paid a visit
There will also be more than 150 drinks, including Scottish gins, whiskies and beer.
These include two Scottish single-malt whiskies, Glenfiddich and Glenmorangie, as well as The Famous Grouse and Bell’s whisky, Scotland’s BrewDog Elvis Juice and Hazy Jane craft beers, as well as Scottish gins Hendrick’s Gin and Edinburgh Gin Rhubarb & Ginger liqueur.
Customers taking part in Dry January can also enjoy BrewDog Punk AF (0.5% ABV), the low-alcohol beer from the Ellon-based brewery.
The Back of Beyond pub manager, Rachel Jackson, is looking forward to the Burns Week event
She said: “The seven-day celebration is a great opportunity for our customers to enjoy some traditional Scottish food and drink and to celebrate for longer than just January 25.”
How do you a catch a haggis?
A haggis is a mythical Scottish beastie that lives in the highlands… Or so they say. It if a four-legged creature with legs shorter on side than the other making it ideal for the highlands’ mountainous terrain.
They are difficult to spot, let alone capture as they are masters of camouflage and can roll down hills to evade predators.
However, anyone seeking to catch one should move quietly and slowly to avoid making a noise – they can be vicious wee beasties if they are corned.
They can be summoned by playing a haggis call: a high-pitched whistle and a low groan or playing a recording of a sporran. You then startle it by playing bagpipes, shout at it or poke it with a stick.
They always run clockwise, so running at it in an anticlockwise direction helps.
You then catch it in a net, but be careful – it runs like a bird, and flies like an animal.
The hunting season runs from November to January, but to be honest, it’s better to leave catching it to the experts.
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