Robert Burns was a Scottish poet and balladeer who has become one of the country's most celebrated icons. And every year on his birthday on 25 January Scots across the world pay tribute to their national hero with a special feast.
Burns Suppers have been part of Scottish culture for more than 200 years and the basic format for the evening has remained unchanged since its inception, with haggis, Scotch whisky and perhaps a poem or two being the order of the day.
Dinner usually includes a starter of traditional cock-a-leekie soup before the main course of "Haggis wi' bashit neeps an' champit tatties" (haggis with mashed potatoes and swedes), followed by a sweet course of "clootie dumplin" (a pudding prepared in a linen cloth or cloot) or "Typsy Laird" (a Scottish sherry trifle). Afterwards comes the cheese board, served with bannocks (traditional oat-cakes) and tea or coffee.
After dinner a host of toasts and speeches are made including the loyal toast, immortal memory and toast to the lasses.
The Hilton Edinburgh Airport hotel is giving travellers the chance to swap an uncooked haggis for a traditional Burns Supper this weekend. By presenting their airline tickets plus haggis to staff travellers get to redeem their haggis amnesty deal at the hotel's restaurant.
But if you can't make it up to the Scottish capital, don't despair. Here's a round up of what's happening in London.
Scottish restaurant Albannach is hosting a special Burns Supper on 25 January complete with piping in of haggis, address to the haggis and a five-course meal.
Barbur is holding a special Burns celebration with an Indian twist including a Gurkha piper, traditional toasts and readings and a Nepalese version of the Burns supper.
At Boisdale of Belgravia parties of eight or more can enjoy a Burns supper along with bagpiper, traditional toasts and readings and live jazz.
Prism is hosting Burns Night celebrations until 30 January including toasty hot toddies in the Prism Bar, special whisky cocktails and most of all, a fantastic tasting menu devised by head chef Richard Robinson.
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