A Burns supper that breaks the mould


THE traditional Burns Supper is getting a modern makeover this year by the team at Sugar Boat in Helensburgh.

Owner of the seaside bistro, Will Smith, and head chef, Scott Smith, will be offering a variation on the traditional Burns Night menu by resurrecting 200-year-old Scottish recipes, found in the town’s library, to mark the occasion on January 24.

Plates of smoked haddock fish balls, calves head ‘pye’ with black pudding and tablet cranachan atholl brose alongside the traditional haggis, neeps and tatties dish will be served to guests during the event.

Smith said: “Burns Night is a crucial date in the Scots calendar, and we’re looking forward to celebrating with a wee dram or two.

“Scott and I were amazed to find such a wealth of inspiration when we went digging for recipes – some of these dishes haven’t been cooked for over a hundred years, so we’re excited to bring them back.”