*Robert Burns 1759-1796*
SCR
BURNS’ NIGHT SUPPER 2018
The Common Room Suite, Keele Hall
7.00 for 7.30 Friday 26th January 2018
Come along and join in the celebrations at the annual SCR Burns’ Night supper! The evening includes a traditional menu with complementary dram, our regular piper Jim Fraser, pianist Nick Wiley, the formal address to the haggis by the inimitable Robert Cunningham, and an entertaining programme of Burns poems in guid Scots dialect, music and songs, all for £32.00 - the same price as last year!
Wine, including SCR claret may be ordered in advance or you can bring your own (with corkage charge). Did you know that despite Burns’ praise of whisky –“Fortune, if thou’ll but gie me still, hale breeks, a scone an’ whisky gill”, claret was in fact the favourite drink of 18th century Scotland, thanks to the Auld Alliance – with France! We are also offering two McGuigan wines from Hunter Valley, New South Wales – the area of Australia which Captain Cook named and claimed for Britain during Burns’ lifetime, in 1770.
Highland dress, dinner jacket or lounge suit as preferred! Book early to avoid disappointment – numbers are limited for this popular event!
(Photo: Tam o’Shanter pursued by the witches, courtesy of Robert Cunningham)
SCR Burns’ Night Supper
Friday 26th January 2018
Common Room Suite, Keele Hall
7.00 for 7.30
****************************************
BILL O’ FARE
Cock-a-Leekie Soup
Warming winter soup of chicken broth and leeks, popular since the 16th century
(Vegetarian option: Scottish vegetable broth with barley)
Haggis wi’ Tatties-An’-Neeps
Traditional Haggis of offal, oatmeal & suet, accompanied by mashed potatoes and swede
(Vegetarian option: Minced root vegetables, barley and oatmeal haggis accompanied by mashed potatoes and swede)
Scottish Salmon Steak
Poached salmon circled with a sauce of malt whisky
served with seasonal vegetables and potatoes
(Vegetarian option: Potato farl topped with tofu, peppadew peppers & peanut fritter, piri piri sauce and savoury granola - served with vegetables as above)
Traditional Scottish Cranachan
Served with shortbread biscuit
Fresh Filter Coffee with Cream (or Tea), & Drambuie Truffles
Red Wines
SCR Claret, Ch.Anniche (2014)
McGuigan Estate Shiraz (2016)
White Wine
SCR Bordeaux Blanc, Ch. Les Bertrands (2016)
McGuigan Estate Chardonnay (2016)
Booking form to be returned to Margaret Bird, by Friday 19th January. Do contact me if you have any queries about this event, or any special dietary requirements. Phone: 01270 811490
SCR BURNS’ NIGHT SUPPER 2018
BOOKING FORM
I should like to book ______place(s) for the Burns’ Night Supper at £32.00
I enclose a cheque for £______(including the cost of wine/corkage, if required)
Name: ______
School/Department: ______
Names of Guests: ______
Please mark the numbers for each of the options (including wine):
First course
Cock-a-Leekie Soup ______Highland veg & barley broth (V) ______
Second course
Haggis ______Vegetarian haggis (V)______
Third course
Salmon ______Potato farl (V) ______
BYO (and your own corkscrew, please!)
Corkage charge per BYO bottle (£4.00)
Red Wine
SCR Claret, Ch. Anniche, 2014 £10.00
McGuigan Estate Shiraz, 2016 £6.00 ______
White Wine
SCR Bordeaux Blanc, Ch.Les Bertrands, 2016 £10.50
Mcguigan Estate Chardonnay, 2016 £6.00 ______
Please give the names of people with whom, if possible, you would like to be seated; subject to table configuration and party numbers. Let me know also if wheelchair access required.
Please send the completed booking form and cheque, payable to “SCR”, to Margaret Bird, Staff Common Room, Keele University, Staffs, ST5 5BG ( tel. 01270 811490) by 5 pm Friday 19th January. Alternatively you may pay online at the SCR Account No: 05643449 Sort Code: 54 10 27. Please include the reference Burns and your surname. Please email me to confirm you have done this.
IMPORTANT: Please supply your email address (or phone no.) for acknowledgement of the booking:
______