Ask anyone to name some Scottish foods associated with Robert Burns and you can be sure haggis will be on the tip of their tongue. This traditional Scottish dish was so beloved of Burns that it boasts its own tribute - Address to a Haggis. So it makes sense that it is a centrepiece of the traditional Burns Supper and will be served up at events all over the world. This episode of Tae the Bard will discuss what makes haggis such an important part of this cultural celebration. 

Our guests are well acquainted with the 'Great Chieftain o' the Puddin-race'. Colin Bussey is a former Executive Chef in The Gleneagles Hotel and a haggis enthusiast. James Macsween is a third-generation member of Scotland's first family of haggis and owns Britain's number one haggis brand.

Auld Lang Syne, a global anthem

200 years on, Scots and Scots-at-heart all over the world continue to celebrate the life and works of Robert Burns on January 25th. To understand the enduring, global appeal of a man who created over 700 original works, we are very excited to launch a brand new podcast series examining how much influence he continues to have on modern day Scotland.

One of the world’s leading experts on Burns, Dr Pauline Mackay who is a Lecturer in Robert Burns Studies at the University of Glasgow, is host for this series of five podcasts exploring his enduring legacy with the Scots of today, including singer songwriter Mairi Campbell, graphic artist Susan McGill, renowned chef Colin Bussey and poet Catherine Wilson.