Burns Night Friday Supper – 25th January

Supper served 18:30 – 20:30


Potato, sage & bacon soup served with crusty bread


Arbroath toasty served on BSC walnut bread

(contains nuts)


Macsween haggis scotch egg served with mustard, dill & gherkin relish



Cabbie claw served with crispy kale

This dish takes its name from the fact that a young cod is called ‘cabbilow’ in Shetland.


Sirloin steak `Auld Reekie` served with Macsweens haggis, neeps & tatties

“Auld Reekie” was the name given to Edinburgh in the days when the city was often full of smoke and fog from all the open coal fires.


Chicken in the Heather served on roasted roots & thyme



Tipsy laird (contains nuts)

The light dessert is traditionally is served on Burns Night

Highland flummery served with shortbread

Scottish chocolate and orange mousse with Whisky



Sunday Carvery 27th January

Roast Pork with Crispy Crackling and Apple Sauce


Roast Rib of Isle of Wight Beef with Horseradish Sauce

Served with a Selection of Fresh Vegetables

Homemade Desserts


Please ask for dietary information

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