Feast On Sausage Rolls and Haggis at Ackroyd’s Scottish Bakery’s Burns Night Bash

Fans of Scottish cooking, Romantic poetry, and bagpipes will find themselves right at home on Thursday at Ackroyd’s Scottish Bakery’s Burns Night party. This year, the third-generation family owned Redford bakeshop is going all out with its annual celebration hosted at Urbanrest Brewing Company in Ferndale.

Burns Night (also referred to as Burns Supper) is popular event in Scotland that celebrates the country’s highly regarded 18th-century Romantic poet and lyricist Robert Burns. The tradition, which dates back to 1801, can range from small gatherings of friends to large, formal dinners. However, each dinner has one thing in common — plenty of haggis. As it happens, Burns had a rather affectionate relationship with haggis and one of his most popular recitations Address to a Haggis deals with the offal dish, which traditionally features a mixture of sheep’s heart, liver, lungs, onion, oatmeal, fat, and spices stuffed in a sheep’s stomach.

Ackroyd’s family recipe for haggis will be featured on the evening’s a la carte menu (sans the lungs that are illegal in the U.S.) alongside a vegetarian version, according to a release. There will also be sides including Scotch eggs, sausage rolls, British-style baked beans, plus traditional neeps and tatties (turnips and mashed potatoes).

Urbanrest will also be pouring pints of its Not A Scotch Ale for the occasion. The beer is described as a “a lighter-bodied and lower-ABV style of Scottish ale.” For non-alcoholic beverageage, look out for plenty of IRN-BRU — a carbonated orange-colored soda that’s sometimes described as Scotland’s national beverage.

Adding to the festivities, customers can expect dancing and bagpiping by Duncans Highland Supply, plus traditional Burns Night toasts and recitations. Guests are encouraged to wear their Scottish swag.

Burns Night supper runs from 5 p.m. to 10 p.m. on January 25; entertainment starts at 7 p.m.; Urbanrest is located at 2615 Wolcott St. in Ferndale.

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