Boisdale, originating from the Outer Hebrides, have restaurants in Belgravia, Mayfair, Canary Wharf and Bishopsgate. This year they are planning a virtual Burns Night so that everyone nationwide can get involved.
There is choice of three ‘oven and hob ready’ dining packages delivered to your door and are accompanied by 200ml batched Wee Beastie Ardbeg cocktail and miniatures of Glenmorangie and Ardbeg whiskies.
Follow the cooking instructions from Boisdale Executive Head Chef Andy Rose’s and then let the evening begin.
Highlights include:
7.30pm: A short welcome from Ranald Macdonald younger of Clanranald.
7.35pm: The piping in of the haggis by Donald Maclaren of Maclaren, the 25th Chief of the Maclaren Clan, President of the Standing Council of Scottish Chief and former UK Ambassador to Georgia.
7.40pm The Ode to a Haggis by Robbie Burns read by James Cosmo, the legendary Scottish actor renowned for his iconic film roles that include Braveheart, Highlander, Trainspotting, Troy and Game of Thrones.
7.50pm: Tutored whisky tasting with Mark Tracey, Spirits Ambassador for Moet Hennessy.
8.00pm: A Burns quiz with splendid whisky prizes.
8.25pm: The toast to the Immortal Memory of Robbie Burns by a surprise special guest
8.30pm: An a capella rendition of Burns’ most famous song Auld lang Syne by Tallia Storm the Scottish singing sensation and TV personality.
The various dining options include:-
Burns Night dining options for two:
Burns Night Supper: £35.00
Wee Beastie Rob Roy (200ml), Ardbeg 10 yr (50ml), Glenmorangie Original (50ml), Blackface haggis (500 grams), mash, neeps, claret & shallot gravy
Burns Night Dinner: £49.50
Wee Beastie Rob Roy (200ml), Ardbeg 10 (50ml), Glenmorangie 10 (50ml).
1st course: Treacle smoked salmon (200 grams), chopped shallots and capers, muslin wrapped lemon.
Main course: Blackface haggis (500 grams), mash, neeps, claret & shallot gravy.
Pudding: Scottish tart, crowdie cream.
Burns Night Feast: £95.00
Wee Beastie Rob Roy (200ml), Ardbeg 10 (50ml), Glenmorangie Original (50ml).
1st course: Treacle smoked salmon (200 grams), chopped shallots and capers, muslin wrapped lemon.
2nd course: Blackface haggis (500 grams), mash, neeps, claret & shallot gravy.
Main course: Beef Wellington (600g: dry aged Buccleuch Scottish beef, mushroom pate, butter puff pastry), potato gratin Dauphinoise, braised red cabbage with apple & horseradish, peppercorn & whisky sauce.
Pudding: Scottish tart, crowdie cream.
All packages to include
a programme for the evening with cooking instructions (including three ways to prepare the haggis),
itinerary for the Zoom event,
The Ode to a Haggis,
Auld Lang Syne,
selected works from Robbie Burns,
and the traditional itinerary for a Burns Supper for those who wish to do the whole shebang.
Order
Order the Boisdale Burns Experience online at https://boisdaleathome.co.uk/collections/burns-kits
When
Order by Sunday 17th January for delivery in time for Burns Night.
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