Burns Night at The Wolseley

Celebrated each year on 25th January in honour of Scotland’s most famous wordsmith, Robert (or Rabbie) Burns, here at The Wolseley we’ll be paying homage with a menu of traditional dishes and whisky cocktails

Famed as Scotland’s national poet, Robert Burns wrote about everything, from love to grief – and even Haggis – and perhaps most famously of all, penning ‘Auld Lang Syne’ which is still sung across the world on New Year’s Eve and 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 hosting our own supper, with a special menu of Scottish dishes and whisky cocktails.

THE MENU

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 whisky.

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.

View the menu

TO DRINK

And if you happen to be a whisky lover, then our bespoke cocktail menu inspired by Robert Burns’ life – and inspired by the flavours of Scotland, and its rich heritage in producing the finest whiskies – may well tempt you.

BOOK YOUR TABLE

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

• Book a table

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 on 25th January only.