WITH Burns Night just around the corner (25th January), bars and pubs the length and breadth of Scotland will be gearing up to celebrate the life of our much-loved poet.
From time-tested Burns Suppers to modern takes on the tradition, there are plenty ways for venues to mark the occasion and encourage customers through the door.
Kirsten Blackburn, marketing manager at The Borders Distillery, described Burns Night as ‘a celebration of Scottish heritage, of culture and companionship’.
And whisky, of course, is very much of the Burns tradition.
“Thankfully, the category is more accessible than ever through product innovation and experimentation in serves, which then presents so many more opportunities for the operator to capitalise on whisky sales,” said Blackburn.
“Be it whisky cocktails, whisky flights, food pairings or whisky as an ingredient – really the sky is the limit.”
Just as with the food menu, the drinks side of Burns Night can be as traditional or experimental as you like. And Blackburn said that, although ‘you can’t beat a classic dram’, there are a wide range of different whisky serves venues can offer to their customers.
“We’re noticing a big comeback for the retro cocktail, so something like an Old Fashioned or Dark and Stormy is a no-brainer for whisky with a twist,” she said.
“The Borders Distillery blends offer a serve for everyone: Clan Fraser Reserve for the classic dram; Lower East Side for a tropical twist – a perfect spirit to mix with ginger and pineapple. The Queens Head in Hawick serves up our Borders Malt & Rye with soda, ice and dried orange – it is hugely refreshing.”
David McLaughlan, key account manager at Glen Turner, the parent company of Glen Moray, agreed.
He said that while the classic neat dram is likely to be a popular choice for many on Burns Night, “it’s also an opportunity to offer longer serves as a welcome drink, which I love as it gives the customer a different take on whisky, on a very traditional night”.
There’s room to play around with whisky and food pairing too, said McLaughlan.
“As someone that can never turn down a good cheese board, I would say that’s a great pairing with a nice dram at the end of your Burns dinner,” he said.
“With such a broad spectrum of flavours to choose from it’s a lot of fun to compare and contrast until you find the perfect pairing. I like the lighter style Glen Moray 12 with a nice brie – although each to their own!”
Venues all over Scotland will be hosting Burns Night events on or around the 25th of January. Here’s a taster of some of them:
Aberdeenshire
Amuse, Aberdeen
Chefs Kevin Dalgleish and Glynn Purnell will collaborate on a special take on the Burns Supper at Amuse, Aberdeen on 24th January. A six-course meal – three from each chef – will ensure everyone is well fed, while a Champagne reception and Glenfiddich whisky flight contribute to the good cheer.
Maryculter House, Maryculter
Laying claim to being one of Scotland’s oldest hotels, Maryculter House will host its traditional Burns Supper on 28th January. Guests will enjoy a cocktail on arrival before a four-course evening meal accompanied by a dram of Glenfiddich. Then it’s time to dance as the band strikes up.
Ayrshire
The Rabbit, Troon
The Rabbit is going all-out for a week-long celebration of Burns. Chef Sagar Massey will be preparing various Indian-flavoured takes on traditional Scottish dishes, including cock-a-leekie featuring curried wild rice and haggis with spiced neeps, cumin and potato mousse, while on Burns Night itself Massey will join forces with fellow chef Derek Johnstone to prepare a menu that promises to be a ‘one of a kind dining experience for guests’.
St Andrews
The Rusacks
As if pitching in at The Rabbit in Troon wasn’t enough, Derek Johnstone has also designed menus for The Rusacks which promise a contemporary take on some of Scotland’s favourite dishes. Think twists on haggis, neeps and tatties and cranachan, accompanied by a dram of Bowmore.
East Lothian
The Lawn, North Berwick
Executive chef David Haetzman will be focusing on local, seasonal produce this Burns Night with a menu of Scottish classics that culminates in an iced cranachan parfait, brandy snap and whisky cream. There will also, of course, be a dram.
Edinburgh
Greyfriars Hall, Edinburgh
Glenfiddich is teaming with Virgin Hotels to host an Experimental Burns Night event which promises ‘a whisky-filled evening of food, drink, poetry and knees-up dancing’. Hosted by brand ambassador Mark Thomson, the event will include a three-course Scottish feast accompanied by quality single malt, music and poetry recitals.
Spearhead partnerships
Spearhead, the single grain whisky produced by Loch Lomond Distillery, is partnering with a number of bars across Scotland to offer dedicated Burns-themed cocktails ahead of the 25th.
Some examples include:
Sylvan, Glasgow
Fierce, Edinburgh
Lunar, Glasgow
99, Aberdeen
Lost in Leith, Edinburgh
Beehive Inn, Edinburgh
Summerhall Drinks Lab, Edinburgh
