There are few evenings in the calendar quite like Burns Night. Part literary tribute, part national celebration, part unapologetic excuse to eat heroically and drink something smoky, it’s a night that manages to be both proudly ceremonial and warmly convivial.

On 25th January each year, kitchens fill with the sound of bubbling pans and clattering plates, and tartan clothing appears that hasn’t seen daylight since the last wedding. Across Scotland, and far beyond it, people gather to honour one of the country’s greatest sons: Robert Burns. Or, as he’s more affectionately known, Robbie, or even Rabbie.

The team at Charatan is passionate about creating a real sense of occasion, so what better place to celebrate Burns Night than at Boisdale in London? More on that later, but first, let’s look at the tradition and the man behind it.

A love affair with Scotland

Charatan may be London born, but we’ve always had a soft spot for Scotland. Our branding proudly carries the prancing unicorn, that unmistakable Scottish symbol from the Royal Coat of Arms of the United Kingdom. It’s a quiet nod to a shared heritage; a reminder that though our roots lie in the capital, our story has long been entwined with the traditions, craftsmanship and spirit that run north of the border.

So when Burns Night comes around, we don’t just raise a glass. We pull up a chair, slice into the haggis, strike a match, and take our time. Because some traditions deserve to be savoured.

Who was Robert Burns?

If you’ve ever heard Auld Lang Syne sung slightly out of tune at midnight on New Year’s Eve, you’ve already met Robert Burns. Born in 1759 in Alloway, Ayrshire, Burns was a poet, lyricist and all-round chronicler of human nature. He wrote about love, friendship, politics, nature, drink, regret, ambition and everything in between.

His works were often in Scots, sometimes in English, and frequently with a wit that still brings smiles and guffaws more than two centuries later. He was a farmer’s son, a romantic, a radical, and a man who understood both the beauty and the absurdity of everyday life. In short, he was very human, which is probably why his work has endured so well.

Burns died young, at just 37, but his influence has only grown. Today he’s celebrated not just as Scotland’s national poet, but as one of the great voices of world literature. His words are quoted at weddings, funerals, graduations and, of course, over steaming plates of haggis every January.

Burns Night began not long after his death, when friends gathered to honour him with food, drink and readings of his work. The idea soon caught on. Many years later, it’s now marked in homes, halls and hotels across the globe. Not bad for a lad from Ayrshire.

What happens at a Burns Night celebration?

For the classic Burns Supper, there’s a loose order of events that involves ritual, theatre and joyful chaos. It usually begins with a welcome and a Selkirk Grace (another Burns favourite) before the main event arrives, which is of course the haggis.

This isn’t simply carried in quietly like a roast turkey. Oh no, dear friend. The haggis is piped in, often to the skirl of bagpipes, carried aloft as though it’s about to be knighted. Guests stand and someone clears their throat; then come the words that have been recited on this evening for over two hundred years.

A few words in praise of pudding

Address to a Haggis is one of Burns’ most famous poems, and possibly the only piece of serious literature ever written in honour of a sheep’s stomach stuffed with oats and offal. Recited with gusto and increasingly theatrical flourishes as it progresses, it praises the haggis as the “great chieftain o’ the puddin’-race” and celebrates honest, hearty food over pretentious dining.

At a certain line, the speaker dramatically plunges a knife into the haggis, slicing it open to much cheering and clapping. It’s ceremonial, faintly ridiculous, and utterly brilliant. And that’s the point. Burns Night isn’t about perfection or polish. It’s about warmth, storytelling, laughter and shared experience. It’s about sitting with friends, raising a glass, and enjoying something deeply traditional without taking yourself too seriously. Something we can wholeheartedly get behind.

Bring on the feast!

After the ceremony, everyone gets to enjoy the reward. Haggis, neeps and tatties is the glorious trinity of spiced pudding, mashed turnips and potatoes that take centre stage. There may very well be a dram poured over the haggis, another for the cook, and one more for luck.

Later come the speeches: the Immortal Memory (a tribute to Burns), the Toast to the Lassies (and the reply, naturally), readings of poems, songs, stories, and the inevitable gradual slide from eloquence into cheerful rambling. By the time dessert appears, the table is usually full of empty glasses, half-remembered verses and the contented buzz that only comes from good food and better company.

The passionate team at Boisdale has created a stunning menu for this year’s Burns Night celebrations. There are different options available for each course, and we think you’ll agree that our Executive Vice President, Carlos Zúñiga, made some fantastic choices. He began with a Scotch egg and a Rob Roy cocktail, which is similar to a Manhattan but with whisky. This was followed by a small plate of haggis with a dram of Tomintoul 16 year old whisky, and a main course of Scottish steak cooked medium rare with a glass of the house red. For dessert, a delightful Scottish tart and an invigorating espresso.

The evening ended in a truly relaxed manner thanks to a Charatan Maduro paired with a sherry cask Negroni, made with Glencadam PX whisky. If this hasn’t whet your appetite, we don’t know what will.

A union between smoke and dram

There are few pairings more natural than excellent whisky and a fine cigar. Both are slow pleasures. Both reward patience. Both carry layers of flavour that reveal themselves gradually, rather than shouting for attention. On Burns Night, whisky is the unquestioned star of the drinks table. From light and floral Lowlands to smoky Islay malts, there’s a style for every palate. And once the plates are cleared and the speeches subside, it’s the perfect moment to reach for a cigar.

Pairing cigars with whisky is less about rules and more about harmony. A mellow dro (think Speyside or a gentle Highland) sits beautifully alongside a medium-bodied cigar such as the Charatan Colorado, allowing the sweetness of the malt to lift the cigar’s natural notes of spice, wood and leather.

For peat lovers, a richer, fuller cigar like the Charatan Maduro can stand up to the smoke and sea-spray character of an Islay dram, creating a bold, lingering finish that invites slow conversation and even slower sipping. Or if you prefer a light and elegant single malt, we recommend pairing it with a Charatan Claro for maximum enjoyment and unparalleled relaxation.

The key, as ever, is balance. At Charatan, we’ve always believed that cigars should complement the moment, not dominate it. Burns Night, with its warmth, storytelling and gentle indulgence, is exactly the kind of occasion that suits a well-chosen smoke.

We're a London brand with a Scottish heart

As we mentioned earlier, Charatan’s story begins in London, where the brand established itself as a symbol of craftsmanship, refinement and quiet confidence. But our identity has always carried a distinctly Scottish note. The majestic unicorn on our crest is no decorative flourish. It’s the national animal of Scotland and a symbol of strength, purity and independence.

For us, it represents more than heritage. It reflects the shared history, culture and craftsmanship that link London and Scotland, tradition and innovation, past and present. When we sit down to celebrate Burns Night, we do so not as distant admirers, but as friends raising a glass across the table.

Boisdale, you were magnificent

No Burns Night is complete without the right setting, and this year we were fortunate enough to be hosted by the inimitable Boisdale in London. With restaurants in Belgravia and Canary Wharf, there could surely have been no better surroundings for Burns Night, as Boisdale is a love letter to Scotland written in whisky, jazz and exceptionally good food.

From the moment we arrived, there was that unmistakable sense of Highland hospitality that’s generous, effortless, and entirely without pretence. The kind of place where tradition feels alive rather than staged. The meal itself was everything a Burns Night feast should be: beautifully cooked, proudly traditional, and served with the sort of care that makes you slow down and savour every mouthful. Haggis with heart, neeps and tatties done properly, and whiskies poured with knowledge and enthusiasm in equal measure.

Add in Boisdale’s wonderful atmosphere, a room humming with conversation and laughter, with the easy rhythm of live music in the background, and you have the perfect home for an evening dedicated to poetry, friendship and indulgence. Quite simply, we couldn’t have asked for better hosts.

Whatever you’re doing this Burns Night, we wish you hearty laughter, fine drams and long ashes. Slàinte!