Burns Night Dinner
Join us on Burns Night to raise a dram to Scotland’s national poet.
The evening includes a bagpiper and the traditional Address to the Haggis, followed by a five-course dinner with coffee and petit fours that celebrates the best of Scottish produce.
Scottish Feasting & Experience
Dinner opens with gin cured chalk stream trout and Oscietra caviar, served with oat bread. Next comes our take on Cullen Skink, the smoked fish soup from the Moray coast, made here with Scottish langoustine. The haggis then takes its place beside a rump of lamb, finished with a whisky caramel. Corra Linn cheese follows, and the evening ends with a Tipsy Laird, the Scottish trifle that has closed many a Burns Supper.
Arrival is between 6.15pm and 6.45pm, and dinner starts at 7pm.
Add a wine pairing chosen by our sommelier, or try our whisky pairing, created in partnership with Suntory and Bowmore Whisky
Arrival 6.15pm–6.45pm for a 7pm start. The menu is £105 per person, with wine and whisky pairings available at an additional cost.
