Celebrate the Scottish Bard, Robert Burn, with a whisky-prosecco and pear syrup reduction, all the Scottish classics, cock-a-leekie soup; haggis; clapshot with whisky sauce; and sticky toffee pear cranachan.

Click here for the Burns Night Supper Club Menu

All proceeds will benefit Baraka Community Partnerships, a charity close to my heart. Read a bit about their work in my piece here.

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