Food & Drink

Burns Night

25 January 

Burns Night

This annual celebration of the life and work of poet Robert Burns (25 January 1759–21 July 1796) gives us a welcome break from our otherwise healthy and dry January. Hearty portions of warming food and a wee dram or two of whisky are the order of the day. Haggis served with neeps and tatties may not be to everyone’s taste, so here we have an alternative Burns supper to try your hand at…

Beef, neeps & tatties casserole

Ingredients (serves 4)

2 leeks, sliced

• 1 onion sliced

• 1 celery stick, sliced

500g diced braising beef

1000ml beef stock

500g swede, peeled and cut into chunky dice

300g potatoes, diced

2 carrots

3 thyme sprigs

2 bay leaf

60ml whisky


Heat a little oil in a sturdy pan with a lid. Add the beef in batches to brown and seal the meat. Be careful not to overload the pan. Patience is key here, setting the beef to one side on a plate when ready. 

In the same pan add the onions and celery. Cook until the onions are beginning to soften and then add the leeks. Cook for a further 5 minutes and then pour in the whisky. Give the mixture a good stir and continue to cook for another 5 minutes.

Next add the browned beef, swede, carrots, potatoes, thyme sprigs and bay leaves, stir together and then pour over the beef stock, season well and simmer for 1 hour with the lid on.

Check the vegetables to see if they are cooked and continue to cook uncovered if you want to reduce the liquid further and make a thicker sauce. When  ready remove the thyme sprigs and bay leaves and serve hot.

Cullen Skink


250g smoked haddock

250ml whole milk

1 tbsp unsalted butter

1 onion

400g potatoes, peeled and cut
into 1cm cubes

Small bunch of parsley, finely chopped


Place the butter in a saucepan and melt over a medium heat. Then add the onion and slowly cook until soft and translucent; try not to brown. Next add in the potatoes with 300ml of water and bring to the boil. Reduce the heat slightly and simmer for 10-15 minutes.

Put the haddock in a separate pan and cover with milk. Cook gently for 5 minutes until tender. Remove the haddock from the milk, keep the milk to one side and leave the fish to cool slightly. When cool enough to handle, flake into large chunks making sure to remove any bones.

Pour the milk over the potato mixture, season well and then add the haddock to the pan. Continue to cook for 5-10 minutes ensuring the potatoes are cooked. Serve in bowls and garnish with sprinkles of the parsley.

Bruichladdich The Classic Laddie


A refined and refreshing start descends into sweet oak and barley, sending your tongue into raptures. The fruits from distillation drift in on an atlantic breeze and pop on the tongue like champagne bubbles. A combination of ripe green fruit, brown sugar and sweet malt bring closure. Made using barley that is 100% made in Scotland this is a whisky which will live long on the taste buds as well as the memory. Unforgettable and definitely worth
seeking out.

£43 | 700ml 50% vol

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