Burns Night: bagpipes, haggis & whisky

This Burns night, Boisdale is hosting a night full of bagpipes, haggis, neaps and tatties,  as well as whisky. Glorious. Just take a look at the pictures – that giant haggis!


The menu is a snip at £49.95.

I try to celebrate Burns night every year, in one way or another but I have to say celebrating at Boisdale in Canary Wharf really was a treat.  If you want to experience an authentic Burns night – outside of Scotland – I can’t think of anywhere better than this.

If it hadn’t been for the glorious Canary Wharf skyline I would have thought I was in Edinburgh. The decor is Scottish – rich red walls, impressive paintings and a breath-taking whisky bar.


We arrived a little early and had a couple of whiskeys at the bar, which really warmed our hearts. We had the Isle of Arran ‘The Robert Burns’ Single Malt Whisky. It would be rude not to, right? It was delightful, lots of honey and vanilla notes.

A bagpiper welcomed the guests as they were seated, many of  whom were from famous clans including the McDonalds and the Wisharts, who, if your interested is a blood relatives of Robbie Burns.


We started with oak smoked salmon served with capers, and a beautifully creamy horseradish sauce. This was washed down with a stunning Riesling from Alsace.


Then the haggis was rolled out, literally, and  was the size of a small sheep! This was introduced by Jock Wishart (the said blood relative of Robbie Burns) who ‘addressed the haggis’ with great enthusiasm and humour. He offered us an anecdotal history of the haggis. Very entertaining. The haggis was delicious, served with the obligatory neeps and tatties. Just look at it. This was washed down with a Reserve Chardonnay from California. Divine.


Adjusting our belts we were on to the main course, a roasted fillet of Aberdeenshire dry aged beef with a heather smoked short rib pie and a celeriac puree.  I can sincerely say this was one of the best fillet of beef I have ever tasted. A great quality slab of beef, cooked on the rare side of medium-rare. Perfection. The pie wasn’t half bad too! This time the whiskey was the Arran 18 year old single malt whisky – a little too strong for me. I don’t think you can beat the Robert Burns one – but that’s just my opinion.


Then there was the ‘immortal memory toast’ by Donald MacLaren, the Convenor of the Standing Council of Scottish Chefs, which was followed by our final course, a Scottish tart with clotted cream, delicious.

scottish desert

Finally the bag piper came out for Auld Lang Syne. A real treat.


It had everything, full of anecdotal stories, poetry, bagpipes, great food, wine and whiskey. If you can’t make it to Scotland, celebrating Burns at Boisdale is the next best thing.

scpotch man

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