Celebrate Burns Night at Squerryes this January

This January at Squerryes, we’ll be celebrating Burns Night with an evening of fine food and drinks pairings in partnership with Remy-Cointreau, embracing the heritage of Scottish brands of whisky and gin. Join us for a six-course tasting menu, inspired by traditional Scottish recipes using produce drawn from the Squerryes Estate.

In a tradition going back to 1801, Burns Night is a celebration of the life and work of Poet and Author, Robert Burns. Native to Ayr, a coastal town on the west of Scotland, Robbie Burns wrote many poems, songs and letters, most notably ‘Auld Lang Syne’, earning himself the unofficial title of Scotland’s national poet. Burns Night continues to be hosted on his birthday, carrying on a tradition started over 220 years ago when his friends gathered five years after his death to celebrate his life and work.

Fitting with tradition, Squerryes Burns Night will start with the piping in of the haggis followed by the addressing, led by Squerryes’ Scottish Ambassador, Suz. Diners will then begin with a traditional Cockaleekie soup, moving on to some Scottish classics (with a twist), such as Cullen skink, and of course, neeps and tatties.

This year we’re pleased to be partnering with Remy-Cointreau offering a drinks pairing that showcases some of their traditional and contemporary whiskys, as well as classic Scottish gins. Those that opt to include this alongside their tasting menu can look forward to tasting The Botanist Gin Martini, incorporating a gin made from 22 hand-foraged botanicals local to the Isle of Islay that are distilled alongside nine berries, barks, seeds and peels. This remote Scottish island is also home to Bruichladdich The Classic Laddie Whisky, mixed in a cocktail alongside spiced ginger ale and orange Bitters and served alongside estate wild venison tartare.

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For those who would just like to enjoy a cocktail during the evening, the Burns Night cocktail menu includes a rested negroni, made using The Botanist Islay Cask Rested Gin, aged for at least six months in fine casks. Or for whisky purists, order a simple glass of Port Charlotte 10, made from 100% Scottish barley, that has been trickle distilled through tall, narrow-necked stills for a balanced, heathery style of barbeque smoke, then aged for 10 years in oak casks. Of course, Squerryes Vintage sparkling wine will be included in the drinks pairing, or available by the glass or bottle from the wine list.

Reservations are now being taken for Burns Night, with tables available to seat from 7-7.30pm. The piping in and addressing of the haggis will take place early in the evening, so please be seated by 7pm should you wish to see this.

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Thursday 23rd January, 7pm

Tasting menu: Members: £55 Non-members: £65

With additional drinks pairing: Members: £98 Non-members: £115

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