Traditional Scottish piper, with haggis ceremony. Followed by a three course Burns dinner: .                          Cock-a-Leekie Soup                                    ~~~~          Haggis, Neeps & Tatties with a Drambuie Sauce                                    ~~~~ Crannackon Oat Biscuits, with whipped cream and raspberries                                    ~~~~                         The Selkirk Grace  Some hae meat and canna eat,  and some wad eat that want it, but we hae meat and we can eat,        and sae the Lord be thankit.              Robert Burns              1759 – 1796