The celebration of our national bard is fast-approaching and we’ve all been swapping stories about our various family traditions. Some of us go all out, with bagpipe music and songs, whereas others prefer a low key affair, but there was one thing we all agreed on – it’s the time for a big, traditional feast!
The Burn’s Night Supper is something every Scot looks forward to because it reminds us of home. It’s guaranteed that you’ll get some timeless dishes like haggis, neeps and tatties, and of course, a little bit of whisky.
This year, we’ve decided to celebrate Burn’s Night at the Scotsman with a grand feast. Paul Hart, our Executive Head Chef, has been busy thinking up the perfect menu for the occasion. And, of course, Burn’s Night wouldn’t be the same without whisky, so we have put together some whisky pairings to go with each dish. The event is sure to be a very extravagant – and very Scottish – celebration, and we look forward to lauding our country and its art on the evening.
The menu for the event is here. Join us in the Brasserie on the 24th, 25th or 26th January between 5.30pm and 9.30pm or dine privately in our banquet room throughout the month.