Aylsham serves up a treat with fundraising Burns Supper

Top Table: The organising team. Pictured, front row from left to right: Jill Willis (head chef), Gri

Top Table: The organising team. Pictured, front row from left to right: Jill Willis (head chef), Grizelda Tyler, Sue Lake. Standing, from left: Mo Anderson-Dungar, Wendy Sadler, Geoff Sadler, Alan ORourke, Sue Margarson, Giles Margarson, Roger Willis, Adam Waller. Picture: Adam Payne/ARP Photography - Credit: Adam Payne/ARP Photography

A Burns Night Supper with a difference was organised by Cittaslow Aylsham and Slow Food Aylsham this year.

Alan O’Rourke proposed a toast to the immortal memory of Robbie Burns. Picture: Adam Payne/ARP Photo

Alan ORourke proposed a toast to the immortal memory of Robbie Burns. Picture: Adam Payne/ARP Photograph - Credit: Adam Payne/ARP Photography

While most of the evening followed the time-honoured pattern, the Address to the Haggis was performed by local lady, Grizelda Tyler who, with her Sottish ancestry, added a female dimension to a traditionally male event.

The customary menu of Haggis, Neeps and Tatties was supplemented by cottage pie for those whose taste does not extend to the mighty Scottish dish but everybody agreed that the dessert of Cranachan - whipped cream, oats, raspberries and a dash of whisky - was a great finale to a delicious meal.

Over 60 diners enjoyed the evening with proceeds going to support the work of Slow Food and Cittaslow in the town, including the annual Food Festival and summer cooking demonstrations in the Market Place.


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