Burns Night Feast

This time last year it was snowing, and we were locked down yet again in a dreich homeschooling hell. The novelty had long worn off, the weather was terrible, and there was very little to look forward to.

But then Burns night came. We couldn’t celebrate with friends as we normally do, but - using the local lamb we’d recently got from a friend - Luke made haggis - spicy, oaty and delicious. We ate it just the two of us, whisky in hand, and Luke dropped off the others he’d made to friends in the area. The next day, we ate it with eggs from our chickens, with black pudding and bacon Luke had made from a locally reared pig.

Burns night means a lot to us. Coming from Edinburgh, it is a link to my father, my hometown, with memories of ceilidhs and balls, clansmen and warriors, kilts and reels, the poetry and romanticism of Robert Burns - Auld Lang Syne, My Love Is Like A Red Red Rose, A Man’s A Man For A’ That. We even served haggis (and deep fried Mars bars) at our wedding - see below.*

So this year we’re thrilled to be able to host a proper Burns supper at High Grange. Not just a plate of haggis, we’ve decided to do it signature feast style, with the fine dining, technique and attention to detail that you’ve come to know and love. So it will highlight not just haggis (although that will be the star of the show), but it will also include some of the other delights that Scotland has to offer - fresh and juicy langoustines, the silkiest venison loin, and of course Cranachan.

Yes there will be whisky. Yes there will be pomp and poetry. Yes there will be bagpipes. And yes Luke will be in his kilt.

You can book now for the remaining spaces here.

*fun fact - the piper shown below from our wedding was actually a last minute replacement as our actual piper was bitten by an Alsatian the night before. True story! (He was fine)