18 St Andrews has created a series of menus to honour Scotland’s national poet on Burns Night this January.
Derek Johnstone has designed the menus for 18 St Andrews to showcase the best of Scottish produce, creating dishes with the country’s favourite traditions in mind.
The menu will feature a contemporary twist on Cock-a-leekie with roast chicken consommé, leek, barley and wild rice; followed by ‘Address to the haggis’ beef haggis, pickled neeps (swede) and tatties (potatoes), which will be accompanied by a piper. This will be served with a dram of Bowmore whisky to toast the bard during a recital of the famous poem.
The main course will feature grilled sirloin of Scotch beef from butcher John Gilmour, skirlie and bone marrow crumb with charred onions. The menu concludes with Derek’s take on a classic Cranachan.
The four-course menu is priced at £75 per person and is only available on the anniversary of Robert Burns’ birth, 25th January at 6.30pm.
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