Make a reservation

Burns Night at The Wolseley

Celebrated each year on Wednesday 25th January in honour of Scotland’s most famous wordsmith, Robert Burns, we’ll be paying homage with a menu of traditional dishes. Read on to delve a little deeper.

Famed as Scotland’s national poet, Robert (or Rabbie in Scots) Burns wrote extensively on subjects that still bear relevance to our lives today – from love to grief, and of course penning ‘Auld Lang Syne’ which is still sung across the world on New Year’s Eve, and on Burns Night itself.

Each year, on his birthday, Robert Burns is celebrated in a traditional feast known as the Burns Night Supper (complete with a dram of whisky, of course). And this year, we’ll be celebrating with a special menu designed by our Head Chef, Ed Ross, and his team.

THE MENU

Burns Night at The Wolseley

Cullen Skink

Originating from Cullen in Moray on the North East Coast of Scotland, Cullen Skink is a simple but richly flavoured soup, made with smoked haddock, onions and potato.

Haggis, Neeps and Tatties

Perhaps the first thing many people associate with Burns Night, Haggis was originally a modest dish, designed to ensure no part of the sheep was wasted. Served as per tradition, with mashed swede (neeps) and tatties (potato) – and ideally with a dram of whiskey.

Cranachan

Known as the “King of Scottish desserts” Cranachan is just like a fruit fool. First developed to celebrate the start of the raspberry season, it blends raspberries with cream, oats, whisky and heather honey.

TO DRINK

The eponymously named Bobby Burns was originally created by the multitalented Amber Munro Fellows of Brasserie Bar fame. And in tribute to this, our Bar team has created a special cocktail, the Kilmarnock – which will also be available to enjoy with your meal on Burns Night.

To make it for yourself at home, you will need the following:

  • 60ml Singleton 12y.o. Single Malt Whisky
  • 25ml Cocchi Barolo Chinato
  • 12.5ml Maple Syrup
  • Bar spoon of Benedictine
  • 1 dash Angostura bitters
  • Chilled Coupe glass (rinsed with absinthe, optional)

Stir all the ingredients together, strain into your chilled coupe glass of choice and garnish with a trimmed lemon twist.

BOOK YOUR TABLE

We recommend booking your table in advance, but some may be available for walk-ins on the day.

The Burns Night special dishes are priced individually and do not need to be ordered as a whole menu or ordered in advance. The specials are available from 5.30pm on Wednesday 25th January, the full a la carte menu will also be available.

Published 11th January 2023