Haggis Supper

A nod to Burns...

Here’s the Menu for Saturday January 25th 2020

January wouldn’t be the same without a nod to Burns. Following on from the popularity and success of this night in previous years we are adding some ‘traditional’ touches to accompany a tasty Haggis Supper using only the best ingredients from Scotland. So have a look at the options below and book your table now.


Starter Choice –

Skirlie Dumplings in a Leek & Potato Broth

Filling & warming – ideal for January!

Cullen Skink Soup

A thick Scottish soup made with locally smoked haddock, potatoes and onions


Locally caught Scallops seared and served with spinach puree, crushed peas and crispy chorizo

The Main Event –


With a wee dram to pour or drink!

Haggis, neeps and tatties served with a whisky cream sauce


Vegetarian Haggis, in cabbage parcels on tattie scones and served with a whisky and mustard cream sauce

Gluten Free Option is also available

Our Haggis is sourced from the Blackface Meat Company in the South West of Scotland made to an ancient recipe in Dumfries, the home of Robert Burns, Scotland’s national bard, 1759-1796.

Dessert Choice –

Clootie Dumpling

This rich fruit pudding is a classic Scottish dessert

Raspberry Cranachan

Traditional Scottish dessert of oats, cream, whisky and raspberries

Coffee & Tablet

A traditional treat