Whether you’re Scottish or not, Burns Night is a wonderful excuse for grabbing more than a few whiskies and reeling the night away. So put on your kilt and fill up on haggis (among other things) on January 25 to mark the birthday of poet Robert Burns.
Looking for a Burns Night meal in London? You’re just in luck, as the Jugged Hare team are in the mood to celebrate. Their Burns Night feast will be a good place to start, as they give their lavish game-heavy menu a five-course makeover to include traditional Scottish specials and matched wines on the night.
The evening will kick off in true Burns style, with a whisky reception to toast the great man himself, followed by the piping in of the haggis and the traditional recital and address to the haggis by guest speaker Alan Henderson. Later, savour the authentic five course menu from Head Chef, Stephen Englefield, as the iconic haggis takes centre stage. Each course will be expertly paired with fine wine.
The dinner begins at 7.30pm and costs just £75 per person for five courses with matching wines. Book now to avoid disappointment.
Bourne and Hollingsworth will be kicking off their Burns night party with a welcome reception in the stunning cocktail bar complete with a traditional Scots piper, guests will then be led through to the decadently clad Greenhouse and Garden Room for an indulgent five course Burns Night supper created by Executive Chef Adam Gray.
Haud yer wheesht as the Master of Ceremonies begins proceedings with a recital of the Selkirk Grace, The haggis will be piped in, addressed & toasted, the immortal memory enacted all whilst live music plays in the background. Those of a more extrovert disposition can participate in The Burns Factor and try their hand at reciting some of the poet’s trickier verses. The dinner will draw to a close with a toast to the lassies, a vote of thanks and a rendition of Auld Lang Syne. The festivities then continue as guests have an opportunity to dance to the Eightsome Reel, Strip the Willow and other traditional ceilidh favourites.
Tickets are £55 (or £70 with Whiskey pairings) and starts at 8:30pm.
Neu! Reekie!’s Burns Nights have made their mark on the Scottish Cultural scene these past few years; each a swift sell-out; each a wild carousel of poetry, colour, visuals and music. As part of the ticket price food will be served: haggis or vegetarian haggis and tatties; with a few twists and healthy sauces. That and a complimentary whisky.
Enjoy an evening of traditional (and some not so traditional) Burns Night entertainment hosted by Grant Stott, alongside fine food in Prestonfield’s spectacular setting – all in support of one of Prestonfield’s house charities, Prostate Scotland.
If you’d prefer to celebrate Burns Night from the comfort of your own home, Dram and Smoke have released this delicious Burn’s Night celebratory supper, Venison Wellington. This is a real showstopper of a dinner party dish that is a fantastic alternative to the usual Haggis, Neeps & Tatties on Burns night. Venison is healthy, protein-rich and highly sustainable. Carving the wellington at the table brings a bit of theatre to proceedings too.
Celebrate Scotland’s favourite son with this alternative Burns Supper recipe from Scottish pop-up sensation Dram & Smoke, currently located off Bermondsey Street in London Bridge:
Venison Wellington with a Haggis & Mushroom Duxelles
800g Venison Striploin
2 large portobello mushrooms (diced)
100g chestnut mushrooms (finely diced)
1 large banana shallot (chopped)
2 cloves of garlic (finely chopped)
1 block of puff pastry
2 Egg yolks, for brushing pastry
For the Marinade
8-10 juniper berries
2 sprigs of rosemary
2 sprigs of thyme
1 head of garlic cut in half
For the Pancake Batter
55g plain flour
100ml semi skimmed milk
Pinch of salt
Trim the thin ends off the venison, to ensure that it will cook evenly. Place the venison in a baking tray with all the marinade ingredients, cover and leave in the fridge for a minimum of 2 hours but preferably overnight.
Heat a splash of rapeseed oil in a large heavy bottomed frying pan to the point where it’s almost smoking. Brush the marinade off the venison, season with salt & pepper and place in the pan for 3-4 minutes. The idea is to colour all sides evenly whilst keeping the loin very rare in the middle. Remove from the pan and allow meat to cool.
Lay out a rectangle of cling film that is at least 5 inches longer than the striploin. Place the meat on the nearest edge of the cling film and roll away from you as if you were rolling up a sleeping bag and ensure that the meat is wrapped up as tight as possible. Twist the ends of the cling film so the meat is in a nice cylindrical shape (this will help the meat cooks evenly in the oven) then leave to chill in the fridge for at least 2 hours.
For the Duxelles
In a large frying pan, sweat the garlic and shallots in a tiny amount of oil over a gentle heat. After a few minutes add the haggis. Once the haggis has started to colour throw in all the mushrooms, season generously with salt and pepper and cook until all the moisture has cooked away. Check the seasoning as this is your last opportunity to adjust it then set aside and leave to cool.
Recipe via Evening Standard