The highlight of any bona fide Burns' Supper, the Haggis, Neeps, and Tatties. And damn delicious it was too.

The highlight of any bona fide Burns’ Supper, the Haggis, Neeps, and Tatties. And damn delicious it was too.

Having always had been on the search for the perfect Toronto Burns’ Supper since moving to Canada some 17 years ago, last year I was delighted to be invited to George Brown College’s Chefs’ House “Highland Way” Burns’ Supper.

I had such a rollicking good time that Burns’ himself, a notorious bon-vivant himself, would have been proud of my endeavours upon that evening. With this in mind I was very much looking forward to this year’s celebrations, especially since both my girlfriend and her mother had never had the pleasure of experiencing a true Burns’ night as they were both out of the country last January the 25th.

And as you can see from the pictures, it was another splendid evening…

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What never ceases to amaze me each time I visit The Chefs’ House is the enthusiasm, passion, and pride exhibited by the students working there.

Whether they be behind the line in the Chefs’ House kitchen under the ever-watchful eye of Chef John Higgins, or out in the glare of Front-Of-House, where Heather Dyer and Scott McKenzie give them expert tutelage in the art of service, these young men and women are the future of our hospitality industry.

For more information regarding events and dining at The Chefs’ House click here.

With pics from John Higgins, Heather Dyer, David Kruger, and Jamie Drummond.

Jamie Drummond - Good Food RevolutionEdinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And Oof! that kilt was a wee bit snug this year.