On or around the night of January 25th, many Scots celebrate the life of Robert Burns with a Burns supper, eating haggis and neeps, drinking whisky and listening to the works of Robert Burns. My Great Great Grandfather, John Robert Box, although not born in Scotland, may well have celebrated the night. He had a copy of ‘The Complete Poetical Works of Robert Burns’, dated 1875, when he would have been around 26.
He had also lived with his uncle, Robert Bryson, in Edinburgh for several years around 1871, so would have been exposed to the National Bard during that time.
Although born and growing up in Edinburgh, haggis did not feature prominently in our diet at home. My brother and I worked summer jobs in a cafe called County Fayre on Edinburgh’s Royal Mile. As it was, at the time, the first place, if you set off down the hill from the Castle, where you could sit down for a hot meal, it was very popular during the Festival, and many of the customers were American tourists. Haggis was one of the traditional Scottish dishes on the menu, so it fell to the person serving at the counter to explain Haggis to the customer, without putting them off. We did discover that Americans do not use the term ‘mince‘, which we had been using, and that ‘it is a bit like ground beef, but made from sheep’ worked better. The job was an eye opening experience, and gave me a lasting insight into what goes on behind the scenes when eating out, and an understanding of what it is like to be working in the industry.