For homesick Scots and curious Sassenachs who can’t get north of the border for Burns Night, there’s only one place to address the haggis and that’s at Boisdale, Scotland’s unofficial embassy in London. Traditional Burns Night Dinner will be served (from 22nd to 27th January) at all four Boisdale sites: Belgravia, Bishopsgate (pictured), Canary Wharf and Mayfair, from mid-January onwards. Be transported deep into the Scottish Highlands with a resplendent feast (priced from £38), including dry cured Cornish mackerel & rillettes and roast Dumfriesshire blackface haggis with bashed neeps & tatties and served with a noggin of whisky.
Mac & Wild are going all out for Burns with not just an eve of celebrations but a whole week of Burns inspired Scottish shenanigans in honour of Rabbie Burns. Throughout the week (21st - 27th January 2018) they are hosting a variety of masterclasses celebrating Rabbie Burns' favourite things, from whisky and beer pairings to haggis-making masterclasses and whisky and chocolate pairings. To celebrate the main event of Burns Night on Wednesday 25th January, both Mac & Wild restaurants feature a special 3-course Burns Set Menu (priced from £40), including a suitably Scottish host to address the haggis and Burns entertainment!
On Thursday 25th January from 7pm, Plum + Spilt Milk, is hosting a celebratory Burns Night dinner. The annual event is a nod to the heritage of the restaurant’s name, taken from the dining livery of the famous Flying Scotsman train. A quintessentially Scottish Burns supper, the four-course menu has been created by Chef Director Mark Sargeant, and features an Arbroath Smokie with leek and whiskey soup to start, followed by the traditional dish of Haggis, neeps and tatties, which will be ceremonially piped in by a bagpiper. A main course of fillet of Mey Selections Highland beef with roast celeriac and wild mushrooms to follow, before a dessert of Cranachan (fruit, whisky cream and oatmeal). The menu is accompanied by a selection of Dalmore Whiskies, and is priced at £70 per person for four courses with accompanying drinks.
Raise a glass (on the 25th January) in celebration of Robert Burns and enjoy a traditional night of Scottish fare. A six-course feast of delicious, hearty Scottish food will be paired with six Balvenie malt whiskies, including a personal introduction of each whisky from a Balvenie Brand Ambassador. The evening begins with a whisky cocktail and a selection of canapes including haggis croquettes & smoked salmon and langoustines, blood orange bisque. Then tuck in to heather smoked highland venison, Orkney Scallop served with crispy sea vegetables and the main of Highland longhorn beef served with traditional swede, pearl barley, crispy onions and mustard cream. Finally, a pudding of Clootie custard and a selection of cheeses are complimented by a final wee dram to end the evening. The six-course set menu with Balvenie whisky pairing is priced at £95.
At Corrigan's Mayfair (off Park Lane) expect a reciting of the ‘Ode to Haggis’ whilst Scottish sommelier Natalie offers a ‘Toast to the Ladies’ - all to the tune of the bagpipes played by Richard Corrigan’s trusty and multi-talented doorman Paddy. You will be served a whisky pairing to accompany each course, such as Speyside whisky cured Scallops and Haggis stuffed Aberdeen Angus Wellington. Priced at £75 for the 5 courses, £35 for the whisky or wine flight or £110 for the full menu and whisky or wine flight to match.
Stevie Parle are teaming up with the award-winning boutique Scotch whisky maker Compass Box for the second year running. For £48 per person, enjoy a bespoke four-course menu which includes five carefully chosen Compass Box serves paired to every dish. The evening kicks off with a welcome ‘Asyla & grapefruit tonic’ cocktail to start, followed by ‘wood grilled langoustines, sea kale & sea week’ paired with Oak Cross and ‘Craft London Haggis’, made using served with neeps and parsley tatties. Also expect poetry readings, a superb traditional addressing of the haggis and much merriment.
Following a sold-out 2017, Quo Vadis is has announced the Quo Vadis & Friends 2018 part one line up. The series sees chef patron, Jeremy Lee, invite his friends from some of the most exciting kitchens in London and further afield, to come and cook on the second floor of the Quo Vadis club. For the first event of the 2018 series, London’s favourite flatbread fiddlers, Black Axe Mangal return to the stoves at Quo Vadis for an alternative Burns Night feast with Quo Vadis’ very own Scottish bard, Jeremy. Last year featured glitter, numbing spices and an NSFW “cock em bouche” pudding, alongside the obligatory haggis, bagpiper and other joys. This year promises to be bigger and bolder.
Join members (and guests) of South Kensington Club for the annual celebratory tribute to the life, works and spirit of the great Scottish poet Robert Burns, with a traditional set menu (priced at £45) created by their head chef, Simone Serafini, with live bagpipes performance following dinner with a serving of Lagavulin 16 YO. Dishes include: Scotch broth, Happis with neeps, tatties and whisky sauce and duck legs confit & roast duck breast on clapshot. RSVP to firstname.lastname@example.org.
Battersea Park will be filled with the sound of a bagpiper, dressed in conventional tartan attire, as guests gather for the procession through the park to Pear Tree Cafe, with whisky sour hip flasks in tow. With beautiful views across the boating lake, Pear Tree Cafe are then putting on a traditional candlelit Burns Night supper club on the 25th January complete with whisky cocktails, piping and the address to a haggis. Start with soft, spongy bannock bread and Jersey butter followed by Scottish smoked salmon with a horseradish crème fraiche and lemon, then Hebridean scallop with Stornoway black pudding, frisee and a pancetta crisp and Macsween haggis with bashed neeps and tatties, a whisky sauce and buttered sprout tops whilst the traditional piping is played and the address to a haggis is recited. Priced at £39pp.
"But we hae meat and we can eat, And sae the Lord be thankit." For homesick Scots and curious Sassenachs...