The annual Burns Supper has been held at Liverpool Masonic Hall and as usual was fully subscribed to, with group chairman Bob Povall, vice-chair Dave Johnson and secretary Bob Paterson all in attendance. Hosted by St Peter’s Lodge No 4324, over 100 people attended and the evening proved to be a great success. This was in no small measure due to the effort of John Doig, and the real power behind the throne, his delightful wife Wendy who carried out the majority of arrangements.
The guests were fortunate in having present for the evening Archibald Peat, a raconteur of great repute who enthralled all with his rendition of the whimsical, yet tragic poem of the first world war, ‘The Haggis of Private McPhee’. Penned by Robert William Service all those years ago, it has lost none of its humour, and on the other hand, none of its pathos. In a remarkable feat of memory Archie recited all 118 lines without pause or prompt.
The main event on these occasions is of course, the haggis, which was carried in by Chef Steve with due ceremonial procession led by Pipe Major Jay Axon, and at the rear, Archie Peat, carrying the implements of necessity, his trusty dirk and the obligatory 70% proof sauce especially imported from his homeland. Archie yet again stepped up to the mark with his ‘Ode to the haggis’, and delivering the address to ‘The Immortal Memory’. This he used to expound on the local Liverpool poets, and particularly John Lennon, whose mastery of word play had touched so many people, and much of it first nurtured in and around this famous Hope Street.
As the evening progressed many more delightful conversations took place, and a very comical and stirring toast was to the ladies given by Ian Clarke, a well-known and respected figure in south west Lancashire and beyond. All in all, many were sad to see the evening having ended, but it proved to be a tremendous success, with the added bonus that £800 had been raised to go towards the Province of West Lancashire MCF 2021 Festival.
In concluding it must be said that the whole evening was of excellent quality, and the hall staff complemented on their truly stunning standard on the night, of not only the cuisine, but on service also.