Raise a dram to Robert Burns and enjoy a bespoke 4-course feast of traditional Scottish fare, beautifully paired with Macallan Scotch whisky.
- Bread Street Kitchen, 10 Bread Street, London, EC4M 9AJ
This Burns Night raise a dram to Robert Burns and enjoy a bespoke 4-course feast of traditional Scottish fare, crafted in partnership with Macallan at Bread Street Kitchen.
Each course will be beautifully paired with a different Macallan scotch whisky, matched perfectly using key flavour profiles and introduced by Macallan UK Brand Ambassador and whisky specialist, Terri Brotherston. Terri has spent over a decade working in cocktail bars across the globe, and hails from Leith in Scotland.
Start your Burns Night sipping on a specially curated Macallan cocktail – "The Horse’s Neck" – created with Macallan Double Cask Gold, whilst enjoying a selection of canapés including haggis croquettes, smoked salmon blinis, and wild mushroom and truffle bon bons. Next tuck into traditional Cullen Skink (a traditional Scottish soup style dish), paired with a rich gold coloured and medium bodied 12 yo Sherry Cask whisky with notes of vanilla, ginger, and wood smoke.
Robert Burns’ appreciative poem, ‘Address to a Haggis’ means that no Burns Night is compete without a nod to this famous Scottish dish... They’ve given the Haggis a twist by combining it with stunning venison loin to create our mouthwatering Highland Venison & Haggis Wellington, served alongside boulangère potatoes, and Macallan whisky sauce. You’ll be in for a treat, as alongside this we'll be serving a wee dram of the Macallan Rare Cask, a single malt whisky with citrus and woody notes that complement the meaty richness of our Wellington perfectly.
End your meal with Clootie pudding, custard and a selection of Scottish cheeses accompanied by an expertly mixed Macallan Old Fashioned.