Amidst a truly Scottish experience, we will celebrate the life and poetry of Robbie Burns with Haggis, Neeps, and Tatties, along with Scottish music, entertainment and Whisky aplenty!!
January 25 is a time for celebrating the work of one the most revered of poets, as well as paying tribute to one of the humblest of foodstuffs - the haggis so come join us to celebrate this special occasion of Robert Burns.
Burns Night history
The first gatherings to celebrate the life and works of Robert Burns were held by a group of his friends on the anniversary of his death on 21 July. In the early 1800s the first Burns Clubs were set up with Burns Night celebrations the focus of their year.
By 1885 there were 51 clubs and a central organisation, The Burns Federation, was set up. Nowadays Burns Night is on 25 January, the anniversary of his birth, and is a time to link people of all colours, creeds and nations in a common bond of friendship.
We have teamed up with The Didsbury to give you a truly great evening of Haggis, Whisky, Neeps and Tatties, poetry and song.
The 4-Course Menu:
Starters
Chicken Liver Parfait with Honey and Thyme Dressing
Served with fresh toasted baguette and gorgeous plum chutney
Classic Leek and Tattie Soup (v)
With crusty bread for dipping
Finest Scottish Smoked Salmon
Served with dressed rocket and dill soured cream
Taster
Haggis and Wee Dram O’Whisky Pastry Pot
Roasted vegetables and haggis in a whisky cream sauce, topped with a crispy pastry lid
Mains
Traditional Cheesy Vegetable Stovie (v)
Roasted root vegetables bound in a mature cheese and mustard sauce, topped with oats
Fillet of Haddock with Cullen Skink
Grilled fillet of haddock with soft poached egg and creamy Cullen Skink sauce. Served with colcannon and tender carrots
Roast Breast of Chicken
Served with our favourite colcannon mash, seasonal veg and sage sauce
Seared Venison Haunch Steak
Served with neaps and tatti rosti, seasonal vegetables and a red wine and blueberry sauce
Desserts
Seasonal Shortbread Crumble
Served with custard
Raspberry Cranachan
Fresh raspberries bound with lightly whipped double cream and a wee hint of whisky
Bonnie Chocolate Mousse
With Drambuie cream
A vegetarian alternative to the taster course is available. Please ask your server for details.
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