Burns Night commemorates the life of the Scottish poet Robert Burns who was born on 25 January 1759 and whose best know work is Auld Lang Syne. The traditional Burns Night dish of Haggis is brought into the dining room to the accompaniment of bagpipes and, much like saying Grace, it is considered polite to the read Burns’ Address to the Haggis' before tucking into the main course
Traditional Burns Night Fayre
Cullen Skink – this smoked haddock, leek potato and cream soup is crying out for a sharp and flinty white with a fresh kick – you can’t go wrong with an unoaked Burgundy Chardonnay such as Domaine CautheronChablis 2019 or Macon Charnay Domaine Tripoz 2020
Haggis – this dish of spiced lamb offal with creamy neeps and tatties works well with a Gamay from Beaujolais which cuts through the fat of the lamb but doesn’t overpower the flavours. Our Domaine de RocheGuillon Fleurie 2019, an in house favourite, is perfect.
Cranachan – the decadence of oats, cream, honey and raspberries is perfectly complemented by a rich, peachy, honey flavoured New Zealand Riesling. Try our Esk Valley Marlborough Riesling 2019
A dram of whisky is in order to finish proceedings, nothing too peaty or heavy, something everyone can enjoy. Try our single malt Filey Bay Flagship, not Scottish but local to us here in Yorkshire!