Some enterprising adventurers are planning what will be the highest Burns supper ever. The Burns supper is an annual tradition celebrating the legacy of Scottish poet Robert Burns. The Scotsman reports that a group of 20 adventurers left Edinburgh for Africa to stage the epic event on Mount Kilimanjaro. They will spend eight days climbing to the top of Africa's highest peak. Michelin-starred chef Andrew Fairlie will cook Burns supper specialties including haggis using a camp stove. Climber and piper Billy Bell will do the traditional piping in of the haggis and the group will proceed with other Burns supper traditions including the ode to the haggis and a toast to the lassies. And of course there will be whisky.
Other participants include Witchery restaurateur James Thomson, Anabel Meikle, manager of The Scotch Malt Whisky Society, Annette Lamb, marketing manager of Harvey Nichols, Susan Mathieson, managing director of Events Consultants Scotland, Tamara Kobiolke, a senior manager at the Missoni Hotel, and Jane Thomson, director of Fringe By Sea. The challenge also has a mission to raise funds for the Hospitality Industry Trust (HIT), which helps talented individuals in the business further their career. They have a goal of raising £150,000 and so far the walkers have raised £50,000 and sponsors Simon Howie butchers and Diageo have contributed another £40,000.