Let’s toast the haggis, read impenetrable poetry and listen to the delicate, dulcet tones of the bagpipes, tomorrow’s Burns Night! From the nation that gave us Irn Bru, caber tossing and the deep-fried Mars bar, comes the celebration of 18th century poet Robbie Burns, known for works like To a Mouse, Scots Wha Hae and To A Louse as well as his main chart-topper, New Year classic Auld Lang Syne. Primarily a chance to consume large quantities of offal, knock back some fantastic whisky and don tartan, here’s The Handbook’s pick of Burns Night 2018…
Mac & Wild Devonshire Square
Following a week of Burns Night celebrations, on the actual night Mac & Wild Devonshire Square will have the Irn Bru Daiquiris ready, the haggis cooking, Highland pipers and drummers playing and everything from whisky oats trifle to haggis neeps and tatties on the menu.
Hosted by comedian Hardeep Singh, temper City’s will be serving a four- course meal, with courses including aged beef and haggis scotch egg, Edinburgh chip shop whole mutton shop and Bananaramadrama with Islay Malt butterscotch sauce and deep -fried Mars Bars. There’ll also be a quiz on all things Scottish so you better get reading up on all things Celtic.
The Zetter Town House Clerkenwell
The Zetter Townhouse Clerkenwell are keeping things simple with a classic menu of haggis, neeps and tatties and a special menu of Burns Night cocktails including the Bobby Burns made from Alisa Bay Single Malt, Sweet Vermouth and Benedictine and the Bootlace Old Fashioned with liquorice syrup, fennel, liquorice bitters and blended scotch.
Rumbledethumps it’s a great word isn’t it? And at Linden Stores you’ll be able to feast on rumbledethump croquettes, alongside tattie scones with black pudding and duck egg; smoked haddock, butter and chive sauce and of course, deep fried Mars Bars.
Get More Details Here
The Bloomsbury Club Bar
Live music, unique Talisker Whiskey cocktails, Irn Bru sorbet ad haggis and truffle sausage rolls will be the order of the day at The Bloomsbury Club Bar Burns Night party!
1 Lombard Street
The City will be piping in Burns Night at 1 Lombard Street. A live bag piper will be droning in guests before whisky-based cocktails and a dinner including Scotch rarebit, haggis, neeps and tatties and rhubarb crumble. All the usual Burns Night tomfoolery, toasting the haggis and so on, will be on display.
Pay respect to Burns in the best way you know: by eating. The Town House menu includes Cullen Skink and Celtic Scallops to start, main courses of Highland venison with skirlie mash and roasted parsnips or haggis with neeps and tatties and for pudding, Cranchan trifle of Selkirk bannock bread and butter pudding.
The Rubens at the Palace
The Rubens has two Burns night celebrations, you can either head to The English Grill for Scotch broth, haggis neeps and tatties and raspberry Cranachan sundae. Or head to The Leopard Bar for a whisky experience where you’ll be able to taste three sensational whiskies.
Barbecoa Piccadilly’s Burns menu has us wishing they served this all year round. Alongside plenty of Glenfiddich Single Malts there’ll be Glenfiddich cured hot smoked salmon with crispy egg, apple and dandelion salad; haggis scrumpet with pickled neeps and smoked tatties and Barbecoa cranachan.
The Jones Family Project
The Jones Family Project Burns menu includes mini haggis scotch eggs with oxtail mayonnaise and winter leaves; venison wellington with salted baked celeriac, neep puree and black truffles and Isle of Mull cheddar with homemade chutney and oat cakes. You can also pair the courses with whiskies too.
STK London have teamed up wth Glenfiddich for a special menu which starts with a drink of Glenfiddich 18-year old whisky, followed by unique coffee rubbed Scottish Black Angus Picanha steak, flambéed using Glenfiddich’s IPA Experiment. Of course it wouldn’t be Burns night without haggis and to finish there’ll be New York cheesecake crachnachan.
If you’re going to do Burns Night properly you’re going to want a real life Scot running the show, and what better Scot than Neil Borthwick? Head chef Borthwick, co founder of Merchants Tavern along with Angela Hartnett, will be cooking a three-course dinner, including Cock a leekie soup, chicken pie with grain mustard and whisky; Haggis, neeps and tatties (of course – and don’t worry, there’s a veggie version for non-meat eaters). Pudding is Dundee marmalade sponge pudding with whisky custard.
Smith & Wollensky
Smith & Wollensky’s Executive Chef Tom Cook is all over Burns Night in a collaboration with Naked Grouse whisky, which will be accompanied with Macsween Haggis and the obligatory neeps and tatties with a red wine jus. Followed with a 225g Scottish fillet of beef and veg and a traditional pudding of Cranachan celebrate in style.
Famously Irish, Richard Corrigan will be celebrating the best of Scotland at Corrigan’s Mayfair this Burns Night. Guests will be greeted by doorman Paddy bagpiping away, followed by a whisky pairing Burns dinner that promises to be second-to-none. Enjoy Speyside whisky cured scallops, haggis stuffed Aberdeen Angus wellington, clotty dumpling, Glayva custard and Scotch Whisky salted caramels.
Burns is getting a HIX twist down at HIX restaurants thanks to a Burns Night special courtesy of Mark Hix. His menu of cullen skink, blackface haggis with bashed neeps, rack of Speyside roe deer with potato stovies and barberries followed by a pudding of Cranachan with poached rhubarb sound delectable.