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A Celebration of Scottish Food & Drink

Every year on 25th January, Scotland raises a glass in patriotic celebration of national bard, Robert Burns. This year take your taste buds on a Highland fling with our classic Burns Night menu including haggis, neeps and tatties and cranachan, plus other wholesome Scottish-inspired dishes.


See our Burns Night menu below:

Cullen Skink – Smoked Haddock & Potato soup with Potato bread

Brawn, Spiced Apple & Whiskey Chutney – Celeriac remoulade, potato pancake

Candy stripe Beetroot & Goats Cheese – Baby beetroot, mixed herbs, Beetroot & Tarragon puree (v)


Arbroath Smoked Haddock Fillet & Poached Egg – Chive mash, Spinach, Cheddar hollandaise

Haggis, Neeps & Tatties – Red wine, Thyme & Onion gravy

Chermoula Crumbed Scotch Lamb Rump – Aubergine & Tahini puree with Sweet potato shards

Wild Mushroom Pudding – Crushed potato & Chives, Tarragon velouté (v)


Honey Roast Parsnip Crème Brulee – White Chocolate & Thyme Ice cream, Parsnip Crisps

Deep-fried Mars Bar – Clotted cream ice cream & Tablet

Scottish Farmhouse Cheeses & Oatcakes  – Fruit chutney, celery shavings, grapes

Cranachan – Fresh raspberries, Wild Heather scented honey, toasted oatmeal, flaked almonds & Drambuie


Main Course                                                    £22.00

Two Courses                                                   £26.00

Three Courses                                                 £30.00

Tea, Coffee & Petit Fours                              £3.50



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