Every year on January 25th, Scots across the globe unite to celebrate the life and works of one of Scotland’s most beloved literary figures, Robert Burns. From the school days when we first memorise his stirring verses to the raucous rendition of Auld Lang Syne shared with friends on Hogmanay, Burns’ influence is woven into the very fabric of Scottish life. So, it’s only fitting he’s celebrated in style! Burns Night offers the perfect opportunity for Scots to honour their literary hero with food, music, and a deep sense of community. And here in Aberdeenshire, Hog Roast Stonehaven gets an extra boost of excitement during this time, as we’re fortunate enough to cater some of the region’s grandest Burns Night celebrations. It’s always an honour to play a part in such a cherished occasion, especially since the Burns Night Supper is often considered the heart of the evening.
This year, we had the privilege of catering for an unforgettable Burns ceilidh supper in a breathtaking ballroom in the city centre. The venue buzzed with energy, with tables surrounding a spacious dance floor and a large stage where live ceilidh bands played a seamless blend of pipes, fiddles, accordions, and the traditional bodhrán. The infectious rhythms filled the room, encouraging everyone to hit the dance floor. As guests twirled and stamped their feet to the lively music, their appetites grew. When the bands paused for an intermission, Hog Roast Stonehaven swung into action. Our team served up delicate, smoked Scottish salmon and mini fish and chips canapés to kick things off, followed by a plated starter of homemade soup and crusty rolls.
With bowls nearly scraped clean, the guests made a beeline for the buffet, where our chefs had prepared a feast to remember – succulent spit-roasted lamb with mint sauce, tender free-range chicken paired with butcher’s chipolata sausages, and vegan-friendly grilled vegetable skewers. These mouthwatering mains were complemented by a medley of glazed seasonal vegetables and buttery new potatoes, ensuring every guest left the table feeling fully satisfied.
For dessert, we treated everyone to individual Cranachan-inspired cheesecakes, topped with fresh cream and raspberries, and indulgent sticky toffee pudding. As the night’s final ceilidh set echoed through the room and the evening began to wind down, Hog Roast Stonehaven quietly cleared away the plates, leaving behind the lingering joy of a truly unforgettable Burns Night celebration