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Food

7 great ways to celebrate Burns Night

by Michelle Dickson

Burns Night is a fantastic excuse to ditch Dry January and welcome a dram of whisky, a plate of haggis and a good old Scottish knees-up into your life. Here are seven ways to celebrate...

With dancing

Head to London's Ceilidh Club in Hammersmith Town Hall for the traditional haggis, neeps and tatties, and also the chance to burn it all off with three hours of seriously energetic Scottish dancing. Various dates in January; Ceilidh Club.

With whisky pairing

For a four-star Burns Night treat, Mark Sargeant's Plum & Spilt Milk at London's Great Northern Hotel is offering a four-course dinner, featuring Arbroath Smokie soup, loin of venison and cranachan on 25 January. £60 including whisky pairing; Plum & Spilt Milk.

With bagpipes

Piper, tick. Address to the haggis, tick. Whisky and dancing, tick. Brighton's Hotel du Vin will be welcoming Burns aficionados on Friday 29 January for a three-course feast and ceilidh. £45; Hotel du Vin.

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Bag pipes - is there anything more Scottish?

With a twist

London's Highland-themed Mac & Wild will be celebrating all week with a variety of different haggis dishes, including haggis in the hole and haggis pops. Mac & Wild.

With a regal air

Want to – almost literally – push the boat out this Burns Night? The Royal Yacht Britannia in Edinburgh is hosting a full-on red-carpet-style Burns evening on Friday 29 January. Tickets cost £165 and include drinks, canapés, dinner and a tour of the yacht; The Royal Yacht Britannia.

With our special menu

Host your own Burns Night supper with our delicious feast of whisky and orange salmon oatcakes, haggis-stuffed chicken and toffee-apple crumble.

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With a cocktail

Finally, raise a glass to the Scots bard with a Glenmorangie orange zest cocktail. Pour 50ml Glenmorangie The Original over ice in a tumbler. Add two dashes of Angostura Bitters, top with ginger ale and garnish with orange zest. Top tip from the good folk at Glenmorangie House: singeing the orange peel with a naked flame before squeezing into your glass releases the highly aromatic oils in the zest.

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