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Famed as Scotland’s national poet, Robert Burns wrote about everything, from love to grief – and even Haggis – and perhaps most famously of all, penning ‘Auld Lang Syne’ which is still sung across the world on New Year’s Eve and Burns Night itself.Each year, on his birthday, Robert Burns is celebrated in a traditional feast known as the Burns Night Supper (complete with a dram of whisky, of course). And this year, we’ll be hosting our own supper in his honour with a special menu steeped in heritage and much loved classics created by Head Chef, Mark McRobert.
About the supper…
Cullen Skink
Originating from Cullen in Moray on the North East Coast of Scotland, Cullen Skink is a simple but richly flavoured soup, made with smoked haddock, onions and potato.
Haggis, Neeps and Tatties
Perhaps the first thing many people associate with Burns Night, Haggis was originally a modest dish, designed to ensure no part of the sheep was wasted. Served as per tradition, with mashed swede (neeps) and tatties (potato) – and ideally with a dram of whisky.
Cranachan
Known as the “King of Scottish desserts” Cranachan is just like a fruit fool. First developed to celebrate the start of the raspberry season, it blends raspberries with cream, oats, whisky and heather honey.
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Event Venue & Nearby Stays
Martha's Vineyard, Milford Haven, Milford, United Kingdom
Tickets
