Press Release
Swinney promotes local businesses for Burns night celebrations
Perthshire North MSP, John Swinney, has praised local businesses for their work in helping to encourage local people to help toast the national bard this week, as Burns Night takes place on Wednesday 25 January.
Hundreds of events are taking place across Scotland all week with dozens across Perthshire, including the annual dinner by the Perth Burns Club which has been listed as a national event by VisitScotland. A number of local restaurants are also hosting formal Burns Nights while the Black Watch Castle and Museum will host a special Burns Lunch in their award winning café on the 25th.
Local shops are also helping people have a “do it yourself” Burns night, with offers in shops including local butchers’ Simon Howie and Exel Wines in Perth, among others.
Commenting, Mr Swinney said:
“I am delighted to see so many establishments in Perth, and across Perthshire, getting involved in Burns night and helping to celebrate the life and work of our national poet.
“Across my constituency, dozens of Burns nights, or events, will be taking place - from schools and restaurants to shops and local Burns clubs. It is very encouraging to see so many people getting involved to help remember, and celebrate, the work of Burns as well as the profound impact his life has had on Scottish culture.
“Whether you’re supporting a local restaurant, or helping a local club’s event, or simply raising a dram in your own home this Burns night, I hope people will take this opportunity to support local businesses in their celebrations.”
For those seeking a more unique Burns dining experience, Murrays the Bakers are offering haggis pies while China China is offering such delicacies as haggis fried rice. Other restaurants across the area are also providing more Caledonian variations on their menus, in tribute to Burns night.
Adding to this, Mr Swinney said:
“We all have our own favourite treats when it comes to Burns Night, and it is excellent to see local businesses putting their individual twist on some of the more traditional food and drink enjoyed at this time of year.”
