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):

Canapes:

Haggis bon bons, crab on Perthshire oatcakes

Soup:

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)

Haggis:

Homemade haggis, neeps and tatties, whisky jus

(Talisker 10yo, Skye)

Dessert:

Chocolate terrine, honey and raspberries

Lagavulin 16yo (Islay)