The 25th January is the annual tribute to Robert Burns (1759-1796), also known, as the Bard, Scotland's national poet. For a Burns Supper friends and colleagues get together to celebrate his life and works, eat traditional Scottish food, drink copious amounts of whisky, and generally have a good time. I propose that we in cheftalk have our first Virtual Burns Supper on the 25th. I will endeavour to post a few poems, but as they would be very difficult to read, I'll try and post some audio files to enable you to listen to Lowlands Scots poetry instead! To allow us to make the Burns night into an entire virtual day I think that we should play some virtual golf on one Scotland's most beautiful courses, before settling down to our Burn's Supper. This brings me to the most important part - the menu. No matter what delicacies people eat - haggis, neeps and tatties are sacrosanct. How and where they appear is the choice of the chef, but haggis, potatoes and turnips have to appear in the menu. The ingredients used for the rest of the meal must be also Scottish. However, one can also celebrate the Auld Alliance - the historic union between the royal families of France and Scotland by using French ingredients and style of cooking. Or a chef might choose to celebrate Scotland's immigrant populations and use Italian, Cantonese or Indian influences in their cooking. I leave the menu in the capable hands of our chefs, both amateur and professional. A word of advice though. No one actually makes haggis (unless its vegetarian) anymore. We buy it from McSween's. http://www.macsween.co.uk/ I await the menus with anticipation!