Burns Supper menus from three top Scottish restaurants
The Rabbit at Marine Troon, 18 St Andrews and The Lawn at Marine North Berwick have created a series of menus to honour Scotland’s national poet on Burns Night this January.
Article Source: Issued on behalf of White Rabbit Projects by Sound Bite PR
Last Updated: 4 January 2023 16:05
The Rabbit at Marine Troon, 18 St Andrews and The Lawn at Marine North Berwick have created a series of menus to honour Scotland’s national poet on Burns Night this January. At The Rabbit in Ayrshire, these will include dishes specially put together by well-known chef, Sagar Massey.
In Troon, The Rabbit will run a special menu put together by chef Sagar Massey on Monday 23rd and Tuesday 24th January, as well as additional special dishes that complement the a la carte menu from Thursday 26th to Saturday 28th January. Sagar is known for his ability to fuse his love of Indian cookery and Scottish flavours and his unique Burns Night menu is no exception.
The menu includes:
• Cock-a-leekie (roast chicken consommé, leeks, barley and curried wild rice)
• Address tae the haggis (crisp haggis parcel, spiced neeps, cumin and potato mousse)
• Grilled rump of scotch beef (Kashmiri chilli skirlie & bone marrow crumb, spiced beef cheek and charred onions; whisky, Arran mustard, beef cheek sauce)
• Cranachan (caramelised white chocolate mousse, raspberry gel, whisky honey, ginger and oat granola)
For Burns Night itself (25th January), Marine & Lawn Executive Chef and Masterchef: The Professionals winner Derek Johnstone will join Sagar Massey on the pass at The Rabbit to cook together for this special event, creating a one-of-a-kind dining experience for guests. The evening is priced at £55 per person and is only available on 25th January at 6.30pm.
Derek Johnstone has also designed the menus for 18 St Andrews to showcase the best of Scottish produce, creating dishes with the country’s favourite traditions in mind. The menu will feature a contemporary twist on Cock-a-leekie with roast chicken consommé, leek, barley and wild rice; followed by ‘Address to the haggis’ beef haggis, pickled neeps (swede) and tatties (potatoes), which will be accompanied by a piper. This will be served with a dram of Bowmore whisky to toast the bard during a recital of the famous poem. The main course will feature grilled sirloin of Scotch beef from butcher John Gilmour, skirlie and bone marrow crumb with charred onions. The menu concludes with Derek’s take on a classic Cranachan.
The four-course menu is priced at £75 per person and is only available on the anniversary of Robert Burns’ birth, 25th January at 6.30pm.
In East Lothian, recently appointed Executive Chef, David Haetzman of The Lawn, Marine North Berwick has created a traditional menu based on locality and seasonality, using producers in East Lothian and surrounding areas. Featuring a traditional Cock-a-leekie with chicken, leeks, rice and prunes; award-winning haggis with neeps and tatties with a dram to sip during the ‘Address to the haggis’; Pavé of East Lothian Beef, skirlie potato cake, roasted artichokes and red wine sauce. To finish David has created an iced Cranachan Parfait, brandy snap and whisky cream.
The menu is priced at £55 per person and is available in The Lawn restaurant on 25th January at 6.30 pm.
In addition to the special Burns Night menus on 25th January, the restaurants are also extending the festivities throughout the week.
• 18 St Andrews will run selected Burns Supper Specials from Thursday 26thto Saturday 28th January alongside their a la carte menu.
• In North Berwick, The Lawn will run selected Burns Supper Specials from Thursday 26thto Saturday 28th January alongside their a la carte menu.
To make a reservation visit the below booking links:
www.sevenrooms.com/events/18
www.sevenrooms.com/events/thelawn
www.sevenrooms.com/events/therabbit
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