Burns Night 2015 | Mashtun and Meow: Sheffield Beer Blog

Sunday, 25 January 2015

Burns Night 2015

"There's a lot you can do with a haggis." This was to become the motif of the evening, as quoted on numerous occasions by our new friend Martin - true Scot, Robbie Burns fanatic and Master of Ceremonies for the night.


Regular visitors to the page will know that we tend to enjoy the whisky tastings held at the Broadfield, and for January they'd decided to do something a bit different. In celebration of Burns Night, a four course meal with traditional Scottish fayre (and whiskies to accompany of course) was on offer. We arrived to an absolutely packed dining room, with the sound of bagpipes blaring and a proper party atmosphere.

A poetry reading from Martin's well-thumbed, 40-year old collection of Burns' works, finished off setting the tone for the evening, before the food started to arrive. The first course was black and white pudding in blankets, rich and hearty with the bacon being a great addition.

The fish course was next, and our favourite dish of the night - the Broadfield's take on an Arbroath smokie, served atop a tattie scone with a perfectly poached egg and Hollandaise sauce.

At this point, Martin returned on top form to read "Address to the Haggis" whilst our main course was brought out... haggis, neeps and tatties, of course, with crispy fried leeks. To toast, we were presented with a dram of Auchentoshan Three Wood, which was powerful enough to stand up to the hearty flavours of the meat with just enough sweetness from the Pedro Ximinez casks to cut through for balance. Martin's monologue on the versatility of haggis provoked a healthy discussion amongst our table on just exactly what could be done with this little mountain of offal-y joy... haggis ice cream, anyone?!


Before pudding was brought out, Martin read out his own Address to the Lassies, as we raised a dram of Arran's Robert Burns Single Malt - light and fruity, with a sumptuous orchardy undertone. Dessert was a beautifully flaky Ecclefechan tart, stuffed full of sweet dried fruits, nuts and cherries, with a generous dollop of whisky cream to serve.

The night overall was an ideal warm-up to Burns Night itself, with top-quality traditional food and classic whiskies to accompany. We'll definitely be raising a few more drams tonight.

Cheers,

J&L

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