The Food Programme: Haggis and Hosting: How Burns Night went Mainstream

Sheila Dillon joins Scottish-Malaysian chef Julie Lin in Glasgow as she hosts friends for Burns Night. She also visits the Centre for Robert Burns Studies at the University of Glasgow, and calls in on the recently-crowned world's best haggis maker in Southampton. Sheila hears how whisky and toasting became part of the celebration and how the evening has been adapted over the years to keep pace with food cultures and societal change