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Burns Night is celebrated annually to commemorate commemorates the life of the bard, Robert Burns. Yearly people gather at dinners, parties, and events on the 25th of January and enjoy a traditional meal of haggis, neeps, and tatties to celebrate the life and work of Burns. Burns is often considered the national poet of Scotland, with his writings including Auld Lang Syne and Address to a Haggis.
Edinburgh’s award-winning Wedgwood the Restaurant launched it popular ‘Burns Box’ again this year that is available nationwide. The Scottish feast includes a copy of Robert Burns’ famous poem ‘Address to a Haggis’, a dram of whisky to toast Scotland’s national bard and a five-course Burns supper created by chef patron Paul Wedgwood. There are limited boxes, so best be quick!
Paul is known for his nose-to-tail cooking and innovative approach to one of his favourite dishes (he once celebrated Burns Night with a Guinea Pig haggis at famed Peruvian restaurant Maido) whilst in Peru. With his use of seasonal Scottish ingredients, Paul has created a menu that the famous Scot would be proud of. The menu features Whisky and Douglas Fir cured salmon, Wild Highland heather moor grouse ham and a Chocolate and clootie dumpling brownie.
The Burns Night box is priced at £150 for two people and includes free nationwide delivery. Additional wine selections from the Wedgwood wine cellar will also be available to order.
Whisky and Douglas fir cured salmon
beetroot, buckwheat blini, parsley, caper and shallot salad
Cullen Skink barley risotto
smoked Gigha halibut, crisp kale
Wild highland heather moor Grouse Ham
winter truffle, Jerusalem artichoke, cream
Venison and Haggis meatloaf
salt baked neeps, clapshot tatties, roast carrot, whisky cream sauce and a dram of whisky [5ml]
Chocolate and Clootie dumpling brownie
spiced muscovado custard, cherry gel, ginger snap crumb, lemon balm
Nationwide and local delivery available on 25 January. Unfortunately, due to such a limited amount of boxes, they are unable to cater for any dietary requirements.
If you’re hosting a Burns supper at home, farm shop and butchery Balgove Larder produce an award-winning haggis that can be picked up in-store or sent out across the country. Head butcher James Lothian and his skilled team use a traditional recipe featuring a closely guarded secret blend of spices.
Celebrate Robert Burns birthday with a Burns Night Supper at The Lawn, North Berwick on Tuesday 25th January. BBC Masterchef, The Professionals finalist Executive Chef Chris Niven and his team will be serving a four-course menu with curated drinks pairings and a bagpiper playing familiar Scottish tunes.
Belhaven smoked salmon rillettes
Paired with a Talisker whisky seaweed sour
Smoked haggis, whisky, turnip, confit potato
Paired with Johnnie Walker Black Label old fashioned
Chicken breast, leek, prune, wild rice
Paired with a Glenkinchie quincey fizz
The Lawn cranachan
Paired with a Johnnie Walker Black Label buttered espresso old fashioned
Petits fours –
Whisky sours jelly
IRN BRU & white chocolate macaroon
Scottish tablet, blackthorn sea salt
The supper is priced at £65 per person. There is also an overnight package at Marine North Berwick available for those wishing to celebrate into the wee small hours.
Executive chef and MasterChef: The Professionals winner, Derek Johnstone, will be teaming up with Richard Turner, chef and co-founder of London butcher Turner & George for a very special Burns Night Supper at 18, St Andrews on Tuesday 25th of January. The rooftop restaurant has unrivalled panoramic views over the famous Old Course Golf Links and West Sands Beach.
A celebration of Robert Burns’ birthday with poetry and songs from his collection of works, the Supper will include a bagpiper and poetry performances of the Address Tae The Haggis.
Priced at £95 per person, Richard Turner, Derek Johnstone, and the team will be serving a four-course menu with local distillery, Kingsbarns Distillery providing a curated single malt whisky pairing for each course and tutored tasting by the expert, Kirsten Webb.
Cock-a-leekie: Roast chicken consommé, leeks, barley & wild rice
Paired with Kingsbarns Dream to Dram
Address tae the haggis: Haggis, neeps & tatties
Paired with Kingsbarns Balcombe
Charcoal-grilled steak, Bone marrow skirlie by guest chef Richard Turner
Paired with Kingsbarns Bell Rock
Cranachan: Oatmeal Breton, raspberry, whisky ice cream
Paired with Kingsbarns Reserve 2021
Tea, coffee & whisky truffle
Nestled on the banks of the Union Canal, The Bridge Inn in West Edinburgh are hosting an intimate Burns Supper on the 25th of January for just 50 lucky diners. Tickets are priced at £55 for the seven-course dinner or £75 for the seven-course menu and drinks pairing (prosecco on arrival and 4 wines with dinner). Chef Tyler King will be using the very best local ingredients and vegetables from the pubs own walled garden. The main course will of course include the address tae the haggis.
Bread with chicken butter
Arbroath Smokie doughnut
Haggis ravioli, pickled turnip, crispy potato, leek and watercress velouté
Thorne & Daughters ‘Rocking Horse’ 2020 (South Africa)
Celeriac, black garlic ketchup, mushroom broth, malt glaze, hen of the woods
Frangingham ‘Old Vines’ Riesling 2019 (New Zealand)
Brill, cauliflower puree, crispy chicken skin, Isreali cous cous
Domain Corsin ‘Triage Precoce’ 2019 France
Raspberry sorbet, oat crumble, crowdie crème
70% chocolate and whisky pave, pistachio cake, sea buckthorn, brown butter ice cream
Franz Haas ‘Shweizer’ Moscato Rosa 2018 (Italy)