Burns Guest House
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- Continental Breakfast
- Free High-Speed Internet
- Free parking
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TripAdvisor Reviews Burns Guest House Edinburgh
Travel Blogs from Edinburgh
... guys. At 7:00, it is time for me to say my good byes as I have to catch my flight home for work on Monday. Leave the bar and go to the bus station where I purchase my 4 pound ticket for the quiet trip back. Overall, excellent trip. Really have to make it back to Scotland to check out the Highlands and, of course, golf at the world-class golf courses around like St. Andrews.
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Tonight you will have to forgive me as I wax poetic.
I am home alone as I have just come home from watching a new Musical called THE FACTORY. It comes from New Zealand and features some Maori people as well as Samoans. The music was good and the cultural stuff was out of this world.
What is cool right now is watching the kids really sinking in to the culture here. They are excited by the great crowds we ...
... in 2002. For those who don't know this impressive piece of mechanics joins The Union and The Forth and Clyde Canals by way of a huge rotating carriage which takes 4 minutes to transfer boats 35m up into the air to connect with the canal above. We partook in a small boat trip so that we could experience this first hand, which was made particularly entertaining by our skipper Alison. We lunched in the nearby cafe with excellent views of the ...
... people celebrating a BYO event with several stages on the main streets of
Edinburgh. It was all a lot of fun until Eloise and I lost the group right
before midnight as we had raced ahead to find somewhere to dance.. Poor phone
service and directions such as 'we are near traffic lights and can see the
castle', just about describing every position along the street, meant that we
were all separated at ...
... was before I ate it or I would have ordered differently...I Googled it and here is what it states in Wikipedia:
Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a sausage casing rather than an actual stomach. As ...