Burns' Scotch Whisky Dinner

Last Friday, we hosted a celebration of Scotch food and whisky in our River House venue as an alternative to a traditional Burns’ night. The evening began with bagpipes, tartan and a spirited recital of ‘address to a haggis’, but the focus was very much on showcasing some great Scottish produce, cooking and, of course, whisky.

Here's what the menu looked like (with whisky pairings):


Haggis bon bons, crab on Perthshire oatcakes


Scotch broth

(Knockando 12yo, Speyside)

Fish course:

Highland Park and honey cured salmon, caviar, lemon pearls, creme fraiche

(Highland Park 12yo, Orkney)

Meat course:

Venison tartare, venison scotch egg, heather oil

(Balvenie Double Wood 17yo, Speyside)


Homemade haggis, neeps and tatties, whisky jus

(Talisker 10yo, Skye)


Chocolate terrine, honey and raspberries

Lagavulin 16yo (Islay)

Joshua GartsideComment