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Burns Night

The Wolseley City - Burns Night-408

On Sunday, January 25th, we will pay homage to the esteemed Scottish wordsmith, Robert Burns, by celebrating his legacy with a menu that showcases classic dishes paired with a specially crafted cocktail specials. What’s more, guests will be welcomed by pipers from The London Scottish Pipes and Drums.

Renowned as Scotland’s national poet, Robert Burns, affectionately known as Rabbie in Scots, delved into timeless themes that remain relevant in our lives today—exploring love, grief, and, notably, penning ‘Auld Lang Syne,’ a song still sung globally on New Year’s Eve and Burns Night.

Annually, on his birthday, a traditional feast named the Burns Night Supper takes place, complete with a requisite dram of whisky. This year, our celebration will feature a distinctive menu crafted by our Head Chef, Jai Shaikh, and his team.

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The Wolseley City - Burns Night- (4)

The Menu:

Cullen Skink

Hailing from Cullen in Moray on the North East Coast of Scotland, Cullen Skink is a straightforward yet exquisitely flavoured soup. It is prepared with smoked haddock, onions, and potatoes, creating a rich and satisfying dish.

Haggis, Neeps and Tatties:

Often the foremost association with Burns Night, Haggis was initially a humble dish crafted to minimize waste of any part of the sheep. Traditionally served with mashed swede (neeps) and potatoes (tatties), it is ideally accompanied by a dram of The Singleton whisky.

Cranachan

Known as the “King of Scottish desserts,” Cranachan resembles a fruit fool. Originating as a celebration of the raspberry season, this delectable treat combines raspberries with cream, oats, whisky, and heather honey.

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The Wolseley City - Burns Night-435

Whisky Cocktails

To commemorate the extraordinary 200-year legacy, we have joined forces to bring a unique allure to the Burns Night celebration. Introducing two exclusive cocktails, each meticulously crafted to enhance the experience and complement the timeless Burns Night dishes.

Alloway Sour

The Singleton 12 Year Old, Lapsang Souchong tea cordial, ginger liqueur, lemon juice.

Bobby Burns

The Singleton 12 Year Old, cacao nibs, sweet vermouth, benedictine, lemon essence.

Black and white tiled floor close up in The Wolseley CIty

Reservations

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 Sunday 25th January, the full a la carte menu will also be available.

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

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