Mills Selig celebrates Burns Night in style

Mills Selig celebrates Burns Night in style

Pictured (L-R): Alan our Piper; Kirsten Magee, Wilfie Pyper MBE and Iain Lundie

Inspired by Mills Selig’s very own Scottish lassie, Kirsten Magee, the firm has hosted a Burns Supper, treating guests to an evening filled with Scottish traditions, lively entertainment and camaraderie.

The event, held at the Titanic Hotel Belfast, commenced with a performance by talented Highland dancers.

The evening’s festivities featured the traditional piping in and toasting of the Haggis, a ceremonial event led by Wilfie Pyper MBE, who acted as compère for the evening.

Guests then enjoyed their traditional Scottish supper of Haggis, neeps and tatties, before being treated to a special performance by Mills Selig’s very own choir: Kirsten Magee, Anne Skeggs, Kiera Lee and Maeve Fisher, who performed an a capella rendition of The Parting Glass.

Tartan was a welcome theme for evening with some guests even sporting kilts, including friend and client of Mills Selig, Iain Lundie from HCA Group. Mr Lundie joined his fellow Scot, and Mills Selig’s very own talented property consultant, Jayne Paterson, who together entertained guests by playfully highlighting the fundamental differences between Scotland and Northern Ireland, including our questionable love for Tayto crisps.

Formal proceedings were brought to a close by Anne Skeggs, partner, Mills Selig who offered the traditional vote of thanks. Mills Selig’s clients, in high spirits, actively participated in the celebration, joining the festivities with enthusiasm. The communal spirit reached its peak when everyone came together to sing Auld Lang Syne.

Ms Magee said: “We are thrilled to have hosted another successful Burns Supper. This is our third to date and will certainly be an evening to remember. The atmosphere was electric, and the participation by our guests was just the cherry on top.

“I am proud to bring our clients and friends together to celebrate a Scottish tradition, something which is a big part of my heritage, and that of many of our guests too.”

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