The haggis was ceremoniously carried into Hall by Chef de Partie, Arpad Takats, led by piper John Shields and accompanied by undergraduate Daniel Villar (Biology, 2016). Head Butler Darren Munt completed the procession bearing bottles of Scotch whisky.
Daniel addressed the Haggis by reading the famous poem by Robert Burns, written in 1786, then led a whisky toast to the evening.
More than 140 guests enjoyed a meal of Haggis, neaps and tatties followed by roast sirloin of beef with Yorkshire pudding (or vegetarian wellington). Dessert was Atholl Brose, made from oatmeal, honey, whisky and cream.