"Fair fa your honest sonsie face, great chieftain o the pudding'-race..."
It's cold and wet. We're in lockdown. We need some proper food and a reason to celebrate.
Our Burns Night Home Service menu is the perfect way to do just that.
We source the very best ingredients, prepare them to our discerning standards and send them to you with instructions so you can have your restaurant quality meal ready in just minutes.
Start with a delicate a flavour filled smoked salmon dish, tuck in to our flavourful venison, neeps and tatties (and haggis if you like) and then finish with our classic Clootie Dumpling...
And you can add a bottle of wine or a lovely Macallan Double Cask miniature to wash it all down.
Complete with homemade shortbread biscuits.
Loch Fyne smoked salmon with celeriac remoulade and pickled caper berries.
Dry cured and then whisky cask smoked salmon. Served with a fresh salted celeriac and pommery mustard mayonnaise remoulade. Topped with pickled caper berries and fresh watercress.
Our homemade and hearty Scottish venison stew. Chunks of venison shoulder are slow cooked with a mirepoix of British veg, crushed juniper berries, thyme and red wine to develop an unctuous and rich gravy and succulent and tender meat.
Neeps & Tatties using fresh mashed local potatoes and turnips
Black cabbage with fresh Lancashire butter
For those who appreciate the rustic traditionalism of a haggis, we also have the option to include a 445g haggis.
The haggis is prepared using the finest sheep's offal as well as freshly ground black pepper, Scottish oats, fresh suet and other spices.
It is a literal flavour bomb and the ultimate nod to Scotch tradition.
Simply read Address to a Haggis for the final flourish and dig in.
To round off this celebration of Scottish fayre we have a homemade Clootie Dumpling - the classic Burns Night dessert.
Clootie Dumpling is a cloth-bound pudding which, to those who have never been so lucky, is somewhere between a warming Jamaica ginger cake and a fruity Christmas pudding.
Dried fruits are combined with warming winter spices such as cinnamon and a hint of nutmeg to create this sticky and utterly moreish pud.
Served with homemade vanilla custard.
Celery, mustard, sulphites, egg, gluten, milk, nuts
The Burns Night experience will be delivered on Monday 25th January for Greater Manchester and Friday 22nd for Nationwide orders.