Food & Tea, Yorkshire
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Burns Night

Burns Night is upon us – the annual celebration of Scotland’s greatest poet, Robert Burns. Every year on his birthday (January 25th) friends and families all over the world (but especially in Scotland) get together to enjoy each other’s company with traditional Scottish food. For over 200 years, this custom has been taking place in homes and halls from the Highlands to the Lowlands and beyond.

The tradition is to tuck into Haggis, tatties, neeps (washed down with a wee dram of whiskey of course) to warm up a wet, windy and wild January night.

So I thought it would be another good reason to go to my local village pub to enjoy their Burns Supper – The Queen O’ T’ Thatch in South Milford, and did they do a good job? Brilliant Saturday evening, with friendly attention, complete with log fire and top-notch four course Scottish menu.

Each dish was paired with its whiskey and tasting notes were provided.

Here are my choices from the menu:

Teaser – Haggis, neeps and tatties

Burns Haggis

Starter – Smoked venison (from local producers Holme Farmed Venison), celeriac and carrot slaw

Burns starter

Main course – Salmon fillet, Cullen skink, topped with trout caviar

Burns main

Pudding – Ecclefechan butter tart, clotted cream, Balvenie syrup

Burns desert

What more to say…..hope you all enjoy your Burns Night!




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