A love affair with Burns

25th January is both Burns night in Scotland and St Dwywen’s Day in Wales. St Dwywen is the patron saint of lovers, meaning it's the "Welsh Valentine's Day". Join Slow Food Scotland and Slow Food Cymru Wales for a celebration of both festivities.

Join Nia Wlliams (Director of Slow Food Cymru Wales), Walter Mowat (Director of Slow Food Scotland , Wendy Barrie (Ark of Taste Co-Ordinator for Scotland) and Bryce Cunningham (Farmer of Mossgiel Farm, once owned by Robert Burns) for this special evening.

Taking in : 

Haggis - the main course. What is haggis, its history and composition. - Wendy Barrie

What’s in a real Burns Supper? The food and perhaps a toast! - Walter Mowat

Farming where Burns Farmed. Bryce Cunningham, Mossgiel Farm, Ayrshire

The Story of Story of Dwynwen & a Welsh pudding- Snowdonia Pudding with an Ark of Taste twist - Nia Williams

We have sourced Ark of Taste Haggis for you to buy to enjoy on the evening; traditionally served with neeps and tatties  (Swede and mashed potato), and a wee dram or two of the water of life. Whether you choose to eat before, or stream along as the story of Burns - and perhaps a recital or two  -  takes place is up to you. Either way, the magic of both these festivities will come alive through food, music and story telling

Tickets are free: but buy haggis, neeps, tatties and whisky for the full experience. 

 Book to attend here: www.terramadrefringe.com/