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Kilts and Bagpipes Celebrate Burns’ Night

It was yet another sell-out for Stowmarket Golf Club’s ever popular Burns night which, thanks to the organisational skills of Bill Campbell, proved to be a very enjoyable night out for the lucky members and guests who were able to secure a ticket.

burnsAs tradition demands proceedings commenced with the Haggis held high by Chef Darren Given, expertly piped in by no less than Maister Bill himself and followed by guest Vic Blackwood carrying two crossed bottles of scotch whiskey.

President Vic French asked everyone to stand to toast the Queen and Vic Blackwood recited the Selkirk Grace.

Once everyone had settled down MC and Steward Chris White invited Maister Bill Campbell to address the Haggis which he did in fine style, enrapturing the diners with robust passion and fortitude whilst wielding his sgian dubh to cut open the Haggis at the appropriate moment.

The catering team provided an excellent 4 course meal comprising Haggis, neeps and tatties as a starter, followed by cock-a-leekie soup, a main course of beef, roast potatoes and vegetables finishing with a cranachan desert, coffee and a wee dram of whisky.

Formalities and food having being duly served Maister Lawrie Reekie treated us to an extremely witty and well prepared speech relating the current to the historical technology of some 250 years ago. He concluded by asking all to raise their glasses to the immortal memory of the Baird himself.

Burns-Night-2014-007Captain Pat Shepherd rose to his feet to propose a toast to the lasses and with an element of tongue in cheek proceeded to comment on the subtleties of the fairer sex by proffering much advice to the benefit of the male contingent as to how best to look after the superior sex.

Responding on behalf of the lasses Sheila Cummings, with a just discernible twinkle in her eye reciprocated with a toast to the men, helpfully clarifying the exact meaning of certain words and phrases used by the lasses in those (rare) moments of spousal discord that otherwise harmonious relationships might perhaps encounter!

The evening was brought to a close by Captain Pat Shepherd thanking Steward Chris White and Angie for their hard work behind the bar and at the tables, Chef Darren Given and the catering team for providing an excellent meal, Shona and her team for ably serving the food with a very slick service, and last but not least Maister Bill Campbell and his (mostly) Scottish compatriots for their hard work and efforts which combined to form a very special evening.

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