RESIDENTS of Cadbury Hall care home in Yatton prepared a traditional Burns Night Supper to the tune of bagpipes, Highland music and the fun continued well into the night.

The lounge was packed as residents came together to celebrate Burns Day in true Scottish style.

Staff and residents at the home were involved in several activities.

The head chef Paul Bullard created a delicious Scottish menu for the day, which was extremely well received by residents. The haggis proved especially popular, quickly becoming a firm favourite.

Residents enjoyed a hearty meal of cock-a-leekie soup; smoked mackerel with soft-boiled egg and potato salad; haggis, neeps and tatties; poached salmon with dill crème fraiche; heather honey sponge with whisky cream and oats; and raspberry cranachan (Raspberry Crannikin).

John, a resident of Cadbury Hall, said: “I enjoyed acting out the part of the whisky-bearer and asking everyone to raise a dram to toast the haggis. Burns Night is always a brilliant night here.”

The home was beautifully decorated, with Scottish music playing in the café area, setting the scene for a warm and lively celebration throughout the day.

In the afternoon, activities coordinator Sally, led a wonderful poetry reading and discussion exploring the life and works of Robert Burns. This was followed by a themed singalong.

Finally, red roses added a special touch to the day, followed by a whisky tasting with a few tipples of sherry — thoroughly enjoyed by all.

General manager Audrene Abrigo thought it was a perfect occasion to celebrate an evening steeped in age-old tradition as well as getting in a spot of Scotch whisky tasting/reading a selection of Burns’ poems and Monarchs of the Glen.

Resident Leonie said it had invoked memories of her late Scottish husband, adding: “Burns Night is always a fantastic event — it’s so important to continue these traditions.”