We welcome you to our Burns Night Supper on Friday 26th January,
with a custom-curated
choice of dishes for each course. Our whisky selection and pairings will be available on the night.
For more information, see our event page here

On Arrival

Whisky Collins
Whisky, sugar syrup, lemon juice, soda, Angostura bitters, orange slice


Scottish mussels and leek skirlie, deep-fried leek and garlic flowers

Black pudding and sausage scotch egg, bed of wild mushrooms and pea shoots

Vegetable Scotch broth served with a hunk o’ bread

Main Courses

Haggis served with neeps and tatties, whisky cream sauce

Sous vide herb pheasant breast, panko-breaded drumstick, crispy bacon, sweet potato fondant, cabbage leaf and apple gel with a pheasant jus 

Vegetarian haggis-stuffed cabbage leaves served with neeps and tatties, whisky cream sauce


Cranachan with homemade shortbread

Set IrnBru jelly with IrnBru foam and granita served with a battered mars bar duo

Menu subject to change