“Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.”
– The Selkirk Grace, Robert Burns
January 25th marks the birthday anniversary of Scotland’s best-loved Bard Robert Burns, one of the greatest Scottish poets of all time. Suppers have been held in Rabbie’s honour for over 200 years, so In light of this tasty tradition, Sauce has put together a list of top places to celebrate the great Scotsman.
Burns Night at Relais & Chateaux’s Whatley Manor Hotel & Spa
Whatley Manor, a member of the Relais & Chateaux group, will be raising a dram (or two) to the celebrated Scottish poet and lyricist Robert Burns, as it serves up a special Whisky themed Burns Night supper in Le Mazot Brasserie on Monday 25th January 2016.The three Burn’s night dishes have been created by the hotel’s two Michelin-starred Chef, Martin Burge with accompanying Whiskies chosen by the hotel’s Bar Supervisor, Adam Torock. Guests can kick off the night with a starter of traditional Cullen Skint followed by a main course of Haggis, neeps and tatties. To finish, a dram of Macallan Gold will be offered to wash down the rich fruit pudding of classic Scottish Clootie Dumpling. The three-course Burn’s night menu costs £32.25 per person with glasses of Whisky from £10.00 per 50ml glass.
Celebrate Burns Night in Style at Plum + Spilt Milk
Fittingly for a restaurant named after the dining livery of the Flying Scotsman, Plum + Spilt Milk is hosting a spectacular celebration for the birthday of Scotland’s national poet Robert Burns on 25th January from 7pm. Their special three-course Burns Supper for £60pp, includes all the traditional dishes Robert Burns championed, the ceremonial haggis with neeps and tatties accompanied by a piper and a drink with each course. Kilts are not compulsory but encouraged!
Burn’s Night at Plateau
Canary Wharf restaurant Plateau will be serving a special four course Burn’s Night menu in celebration of the famous poet. Priced at £35, dishes will include smoked salmon, blinis and baby watercress; Cock a leekie soup; traditional haggis with neeps and tatties, served with a shot of 15 year old Glenfiddich; and cranachan to finish.
Butlers Wharf Chop House Burns’ Night Menu
To celebrate Burns Night on Monday 25th of January, Butlers Wharf Chop House will host a special four course dinner priced at £39.50. The menu will feature H. Forman’s Scottish smoked salmon as well as other classic such as Haggis neeps and tatties.
Burns Night at Blueprint Café
Join Blueprint Café on Monday 25th January to celebrate Burns Night in style! Enjoy three-courses for £35 from Head Chef Owen Kenworthy’s modern European set-menu. Scottish classics are made with fresh twist such as Venison & Haggis Raviolo, Game Consommé and Crispy Kale for starters or Roast Sea Bream, Shetland Mussel and Ale Broth for main. Puddings feature Marmalade Sponge and Islay Whisky Custard or Shortbread, Salted Caramel and Raisin Ice Cream.
Tom Cook’s three course Scottish menu at Skylon
Celebrate Burns Night on the Southbank, at the beautiful Skylon with Executive Head Chef Tom Cook’s Scottish inspired three-course menu. Be serenaded by a Bagpiper on arrival, enjoy Scottish specialties including Haggis and Scotch whiskey with Balvennie whiskey mousse to finish. An additional Scottish Cheese course with matched whiskey is also available. Tickets are priced at £45 per person.
Tom Kitchin on Saturday Kitchen
Don’t miss the fantastic Scottish Chef Tom Kitchin on Saturday Kitchen this weekend cooking up a storm, and on ITV This Morning on the 25th in celebration Burns Night.
Make your own: Paul Hollywood’s Tantallon Cakes
To celebrate Burns Night, BBC Good Food Show star Paul Hollywood has provided us with his Tantallon Cakes recipe. These delicious shortbread biscuits are a low key nod to one of Scotland’s most formidable fortifications, built at the time of Robert Burns, Tantallon Castle in East Lothian.
- 100g unsalted butter, softened
- 100g icing sugar, plus extra for dusting
- 1 large egg yolk
- Grated zest of ½ lemon
- 100g plain flour
- 100g cornflour
- ¼ tsp. bicarbonate sode
- A 6.5cm pastry cutter
- Beat the butter and icing sugar together until light and fluffy in a bowl, then beat in the egg yolk, followed by the lemon zest.
- Sift the flour, cornflour and bicarbonate of soda together. Stir them into the butter and sugar mixture a spoonful at a time, then bring the mixture together into a dough and knead briefly until smooth.
- Line 2x baking trays with baking parchment. Roll out the dough on a lightly floured surface to a 5mm thickness. Using a 6.5cm fluted cutter, stamp out rounds and place them on the lined baking tray, pressing the trimmings together and re rolling them to make more biscuits as necessary.
- Prick the biscuits all over with a fork and chill for 30 minutes; this helps to prevent spreading in the oven. Heat the oven to 180 degrees c / gas mark 4.
- Bake the biscuits for 10-12 minutes, until they are just starting to colour. Leave them on the baking tray for 5 minutes then transfer to a wire rack to cool. Dust with icing sugar before serving, if you like.