Traditions old and new as College marks Burns Night

Exeter celebrated Burns Night in traditional dramatic style this week. A piper piped over guests for Burns Night Dinner from the Rector’s Lodgings to Hall, and then piped in the haggis accompanied by the College chef. The haggis was duly toasted before a dagger was plunged into it, and the meal began.

Guests at the dinner were served a thoroughly Scottish menu of haggis, neeps and tatties, followed by slow cooked brisket of beef, and sticky toffee pudding with whisky and praline ice cream. As is traditional, the College choir sang Flower of Scotland – and of course no Burns Night would be complete without the toast to the lassies and a reply.

Even Exeter’s renowned Gormley sculpture entered into the spirit of the night, sporting a tartan hat and improvised kilt for the occasion. No one is quite sure who ventured out onto the roof to dress the sculpture, but perhaps this new addition to the festivities will in time become as traditional as the piper and haggis!