Celebrate Burns with Bonnie & Wild
Drouthy neebors, honest men and bonnie lasses are warmly invited to spend an unco happy Burns Night at Bonnie & Wild, where you’ll be treated to a feast of Scottish specials created by some of the best chefs in Scotland.
Chef Gary Maclean’s Creel Caught is offering an outrageously good Cullen Skink, a must-have starter for any Scottish meal!
Nick Watson at El Perro Negro is offering his very own Haggis Burger. These are juicy double smash patties made with Ramsay of Carluke haggis, Arran smoked cheddar, house pickles and burger sauce.
The Gannet East is offering their very own haggis, neeps and tatties, prepared by chef John Munro, who’s turned this traditional dish into a fine-dining experience with the addition of sweetbreads and cured beef fat.
Haggis is also on the menu at east PIZZAS, where Roly Simpson has put on a vegan haggis pizza, made with organic potatoes and spinach, vegan cheese from Bute Island and MacSween vegan haggis, all on his mighty sourdough pizza base.
Sticking with vegan options (it is still Veganuary after all!), chef Laszlo Very at Erpingham House has a vegan Haggis supper for everyone who loves haggis but isn’t so keen on the traditional meat option!
For great puddings and pastry treats, Anna Medjanskaja’s Broken Clock has created a delicious brace of patisseries: a whisky and hazelnut Choux au Craquelin and a hot toddy Cranachan cake made with vanilla, raspberry … and of course a splash of Scotch malt whisky! Or if you like it cauld, have a gander at the cranachan gelato and whisky sour sorbet from Joe Sykes’ Joelato. They also do takeaway!
And what to drink with all this? Choose from a superb range of Scottish beers and dram from our bars PLUS we’ll be offering a few choice tipples to guests on the night!
Or if you want something to take home with you, pop into the Inverarity Morton bottleshop where you’ll find a staggeringly good selection of single malt Scotch whiskies, perfect for sharing with your acquaintances, auld and new alike.