Burns Night

Sunday 26th January ‘25

I’m excited to create a full a la carte menu of Scottish specials for our Burns Night menu. Scotland is blessed with incredible produce. Grass grazed Aberdeen beef. Incredible seafood. Orkney halibut, Shetland Langoustines. Islay scallops, oysters & mussels. Hebridean single malts. Seaweed grazed mutton from Ronaldsay. A legacy of curing & smoking fish - Arbroath smokies, smoked salmon, finnan haddock & kippers. Keillier’s Dundee marmalade & deep fried Mars bars. All of these fabulous ingredients STAR on my Burn’s Night menu Sunday 26th January.

I’ll probably include haggis on sour dough toast with a fried duck egg & HP jus - a dish I’ve cooked since my first kitchen job: 1978 The Highlander Inn, Belsay, where Northumberland melts into the Scottish borders. HP jus - a rich, stock gravy, splash of Houses of Parliament sauce. Delicious haggis ‘neeps & tatties as a main course.

Military bag pipes booked to welcome & escort in the haggis for the Robbie Burns address. I’ve Celtic band ‘Kippers & Kilts’ return again to perform toe tapping jigs & reels. Traditional Scottish music, fiddle, guitar, vocals, whistles, banjo, celtic pipes.

Full regular menu, loads of Scottish specials - £30 music cover charge