This week I’ve looked at Burns Night suppers and where to buy authentic ingredients to celebrate at home.
On Wednesday The Bluebell in Henley in Arden will be serving four courses of the best Scottish produce. Starting with cullen skink velouté shots, then Loch Duart cured salmon with beets and horseradish crème fraiche, haggis neeps and tatties with a Glenmorangie jus, finishing off with Simon’s delicious take on the oaty Cranachan. A Scottish piper in full regalia will pipe the haggis in, which guests can toast with a whiskey and vanilla champagne cocktail. http://www.bluebellhenley.co.uk
At the Hogarth’s Hotel in Solihull, a few wee drams will be sipped to the wistful sound of bagpipes in an homage to Scotland’s finest wordsmith, Robert Burns. The Burns Night menu on Friday 25 January includes traditional cullen skink, haggis with neep and tatties, roast rib eye of beef, with crushed root vegetables and shallot sauce plus dessert of whiskey and caramelised oatmeal crème brûlee for £29.95 per person. http://www.hogarths.co.uk
The Birmingham Whisky Club is holding their four course Burns Night Supper at Birmingham’s oldest pub – The Old Crown in Digbeth on Friday. There will be six whiskeys to taste, specially paired with each course by Craig Mills from The Whisky Shop. Menu and booking details are available here http://www.thebirminghamwhiskyclub.co.uk/#/menu/4572461388
I spotted this board outside Aubrey Allen in Leamington, where you can buy award-winning MacSween haggis from their deli counter, if you intend to celebrate at home.