With a roar of the bagpipes in a crescendo of music guaranteed to stir the heart of any true Scot, the 2012 Burns Night Supper was well and truely under way in the blue and white Saltire bedecked Cafe Lounge at the Plaza.

Following the grace and welcome conducted by our illustrious Master of Ceremonies Alan Moss and a starter of Cock-A-Leekie soup, the Haggis was piped in with the due honour the event demands by our piper Peter Doyle and paraded through the room by our Chef Manager Keith to an upstanding capacity audience in preperation for the true beginning of the evenings proceedings.

The address to the Haggis is an integral and essential part of the tradition and as always our Master of Ceremonies conducted the proceedings with the respect and ceremony expected whilst with the raising of a glass of the finest malt, our discerning diners settled ready for their Burns Night Supper and evening of entertainment.

Following Haggis, Neeps and Tatties, our guests enjoyed a main course of the finest roast beef with all the trimmings all rounded off with the classic Scottish pudding of Tipsy Laird incorporating a generous helping of Scottish Whisky.

The night's onguans as they should be termed continued with the Toasts including 'The Loyal Toast', 'The Immortal Memory' and the crowd pleaser 'The Toast to The Lassies' followed by the response 'The Toast to the Laddies' given by our very own Eleanor Wales which was a great chance to hear some battle of the sexes but all in good Scottish humour.

Following a wonderful section for the bagpipes to be enjoyed playing classic and traditional tunes from across the border, the evening drew to a close as hands were linked for Auld Lang Syne.

'The Star O' Rabbie Burns'

'Let Kings and courtiers' rise and fa'

This world has mony turns

But brightly beams abune them a'

The star o' Rabbie Burns'