The spirit of Rabbie Burns kindles a flame in Skibbereen

The West Cork Hotel and West Cork Food hosted the first West Cork Burns Supper on 25 January.  The event was completely sold out and guests enjoyed a seven course meal which married West Cork produce into a traditional Scottish meal including, of course, ‘a wee dram.’ The Burns Supper is a traditional Scottish celebration of their most famous bard, Rabbie Burns.  Burns is universally acknowledged as one of the great poets and songwriters and each year he is celebrated on his birth date, 25 January.

“The event really has exceeded all expectations,” said Neil Grant the General Manager of the West Cork Hotel. “When the idea was floated I thought 30-35 people would book so I ordered enough MacSween’s Haggis for 40 people.  By the time Saturday night came I was frantically calling Scotland to have more Haggis sent over as there were nearly 70 booked.”  The second shipment of Haggis arrived at 2 PM on the day; “A little too close for comfort!” says Neil. Not only did the event celebrate Scotland and Robert Burns, it celebrated West Cork produce with a West Cork/Scottish fusion theme! The canapé at the beginning of the meal was made using white pudding supplied by Avril Allshire of Rosscarbery Recipes, the starter used smoked cod and haddock from Sally Barnes’ Woodcock Smokery, Glenilen Farm’s clotted cream was used in the Cranachan and Gubbeen Cheese featured in a Scottish and Irish cheese board.

	At the appropriate moment the haggis was ceremonially brought in and paraded round the tables, held aloft by Head Chef Dean Diplock and piped in by bagpiper Michael Hurley in the traditional manner. John Simpson then recited Burns’ poem ‘To a Haggis’ before plunging a carving knife into the “Great Chieftain o’ the puddin’-race.”

During the meal there were poetry recitals including an enthralling rendition of ‘Tam ‘O Shanter’  by Norman Kean and afterwards guests were treated to a music session in the West Cork Hotel bar where Scottish musicians Ronnie Costley and Alan Murray played along with locals Brendan McCarthy and friends, interchanging Scottish and Irish classics.  Ronnie Costley even aired a couple of brand new songs from his album, songs about Scotland seen through the eyes of a Scottish ex-patriot.

“All in all a great night was had,” said Neil.  “The Scots and Irish always know how to have a good time and it was great to share our Celtic culture together!”  Up the road in Cork City Derek Crow, another ex-patriot Scot, brought 50 people together in the South County in Douglas for the 2nd Cork City Burns Supper. “Hopefully the two can join when circumstances allow,” he said. Word of the West Cork event travelled far and wide with a letter even coming from Colin Keir, MSP in the Scottish Parliament, to wish those attending a “...great night toasting the Irish and Scottish friendship”! One very happy guest remarked: “That is the most fun Burns Night I’ve ever been to in either the States or the UK.”

Planning for 2013 is already under way as guests on the night were asking if they could book for next year!

Part of that planning will be a West Cork Food short break holiday with guests staying at the Hotel and having the opportunity to meet some of the local artisan food producers whose products made the inaugural West Cork Burns Supper such a success.

For details of next year’s Burns Supper please bookmark: www.westcorkhotel.com and www.westcorkfood.com

The West Cork Burns Night Menu

Amuse-bouche
Drunken Rosscarbery Recipe’s white pudding canapé

Cullen Skink
Creamy Woodcock Smokery natural smoked local white fish & potato soup

Haggis, Neeps & Tatties
Traditional McSween Scottish haggis with mashed turnips, parsley potatoes & Whisky Sauce

Loin of Venison
Duo of Peppered Irish Venison Loin & Venison stew, served with seasonal vegetables, chive potato mash, and a Red Wine & Juniper Berry Sauce

Cranachan
Honey roasted oats layered with Glenilen clotted cream & fresh raspberries, finished with Union Hall Drombeg syrup

South West Scotland & Cork Cheese Platter
Selected Cheeses from Burns' country - Bonnet from Ayrshire, Loch Arthur Organic, and Paddy’s Milestone – together with Cashel Blue & Mature Gubbeen Cheese, served with crackers, Walker’s Oatmeal cookies and quince jelly

Tea & Coffee served with Scottish pastry treats