A Burns Night banquet in aid of Mayo Roscommon Hospice took place at Glen Keen Farm and Visitor Centre on Friday January 25. The event was organised by Pauline Graham and Michael Quinn from Louisburgh Music School, in partnership with chef John Groden (Table 14 restaurant ) and Catherine O’Grady-Powers from Glen Keen Farm.
The sold-out event raised €2,004 for the Mayo Roscommon Hospice Foundation. Burns Night is a Scottish tradition celebrating the legacy of the poet Robert Burns and guests enjoyed a Scottish-themed menu, which began with music from piper Sarah Burns, of the Clew Bay Pipe Band.
Murray and David MacCallum recited some of Burns best-known poems while Louisburgh Voices, Pauline Graham and Robin Watson, performed settings of Burns songs, with Des Martin and Mairéad Staunton leading the toasts.
The organisers extended thanks to all who helped to make the evening a success, including Catherine and all the staff at Glen Keen Farm, John Groden, Dylan Nicholson, Monica Brogan and Mary Brett from Mayo Roscommon Hospice Foundation, all the members of Louisburgh Voices, and those who donated raffle prizes: [email protected] Community Bookshop, Staunton’s Allcare Pharmacy, artists Anthony O’Brien and Deirdre Kelleghan, TIA Café and Bakery, Table 14 restaurant and Carraig Flowers, Westport.