Burns Night Supper

Starter:
Cock-a-Leekie Soup
A rich chicken and leek broth infused with thyme, pearl barley, and a hint of prunes — a classic start to any Burns Supper.
or
Vegetarian Cullen Skink
A rich smoky soup inspired by the classic Haddock version
Main:
Braised Shin of Aberdeen Angus Beef
Slow-cooked in a red wine and thyme jus, crowned with a slice of traditional haggis, and served with creamy bashed neeps, tatties, and a Drambuie reduction.
or
Mushroom, Leek & Whisky Pie
A creamy & rich filling with a hint of whisky for Scottish flavour, topped with puff pastry and served with buttered greens (NOT GF)
To Finish:
Sticky Ginger & Treacle Pudding
A dark, spiced pudding with notes of treacle and ginger, served with Drambuie toffee sauce and clotted cream.