Burns Night Jan 25th 2017Around the world, tributes to Robert Burns are held through the ritual of the Burns Supper. Originally started a few years after his death by a group of his friends, to honour his memory, the suppers are now celebrated annually on the date of his birth, January 25.
Continuing this tradition, Saint Luke’s Kitchen will raise a glass in patriotic celebration of the national bard and welcome Paul Wedgwood – one of Scotland’s leading chefs and restaurateurs.
Taking up Chef residency for one-night, Paul will be serving up his own take on a Burns supper – eschewing the traditional dishes and taking the humble haggis up a few notches for a unique flavour of Scotland. Dishes include Roast partridge, Jerusalem artichokes, spelt, squash, kale followed by Douglas fir cured salmon, grapefruit.
For the main event Paul will be making Venison with its own haggis, creamed leeks, pesto and beetroot. Pre-dessert is a nod to the traditional with a Cranachan followed by Sticky toffee pudding, whisky butterscotch sauce, vanilla ice cream.
Paul says: “Burns night is celebrated right across Scotland and most of us like nothing more than getting stuck into that perfect trio of Haggis, neeps and tatties, but I really wanted to use this opportunity to cook at Saint Luke’s Kitchen to showcase a wider range of Scottish ingredients and flavours and introduce a new way of enjoying haggis.”
- Roast partridge, Jerusalem artichokes, spelt, squash, kale
- Douglas fir cured salmon, grapefruit
- Venison, its own haggis, creamed leeks, pesto, beetroot
- Sticky toffee pudding, whisky butterscotch sauce, vanilla ice cream
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