To celebrate Burns Night on 25 January, the world’s most awarded single malt scotch whisky, Glenfiddich, has teamed up with four of the UK’s best restaurants to offer dine at home experiences like no other.
With specially curated menus from Hame by Adam Handling (nationwide), Five March (Glasgow), Opus (Birmingham) and The Little Chart Room (Edinburgh) (pictured), each package will be accompanied with a tasting kit of Glenfiddich’s celebrated 12, 15 and 18 Year-Old bottles, as well as a virtual whisky tasting with Glenfiddich's Brand Ambassadors who will explore each whisky and share their expertise.
For every dining experience purchased, Glenfiddich will donate £10 to either The Drinks Trust or The BEN in Scotland, as part of the William Grant & Sons’ UK #STANDFAST campaign to support the On Trade and Hospitality industry. Adam Handling will also match this for any of the ‘Hame by Adam Handling’ kits sold.
Alex Walker, Glenfiddich National Brand Ambassador, said, “Without a doubt people are still wanting to celebrate Burns Night across the UK and what better way to do it than with a dram of Glenfiddich whisky in your hand!
'We’ve worked closely with each restaurant to re-imagine modern Burns Night menus and completed them with our picks of Glenfiddich whisky, all whilst supporting the hospitality industry that are missing out on customers this Burns Night.”
The Little Chartroom (Edinburgh)
Having sold out in 32 minutes, the highly anticipated Burns Night menu from The Little Chartroom featured Smoked halibut, Arbroath smokie dashi, potato and caviar to start, Lamb rump, haggis sausage roll and turnip ketchup for mains, and a Chocolate, Glenfiddich Fire & Cane whisky, and ginger bar for a delicious dessert, curated by Chef Roberta Hall.
Hame by Adam Handling (Nationwide)
Offering nationwide delivery, highly acclaimed chef Adam Handling has put together a Scottish-inspired menu, featuring his own luxurious takes on some of the country’s best-loved food. Kicking off with his signature chicken butter and sourdough bread, the menu will include a delicious starter of roasted scallops, black pudding and hazelnut butter.
Following on will be Adam’s own interpretation of the classic ‘haggis, neeps and tatties’ – a Lamb Wellington with chilly neeps, crispy tots, and a whisky and peppercorn sauce. And for dessert will be a wonderfully light but decadent chocolate and cranachan mousse cake.
To round off the celebrations, the Burns Night box will include a 500ml bottle of a bespoke Glenfiddich cocktail, featuring Glenfiddich’s Fire & Cane, from Adam’s award-winning Eve Bar.
All accompanied by a full menu of instructions and links to videos of Adam himself demonstrating the steps to prepare the delicious meal at home.
Five March (Glasgow)
Delivering to 13 Glasgow postcode areas, Chef Pete MacKay at Five March has produced a quintessential Scottish menu for an authentic Burns Night celebration.
Featuring House cured salmon, buckwheat blinis, herb creme fraiche, salmon caviar and pickled fennel, followed by Venison, haggis croquette, cauliflower puree, swede kimchi, all dishes will be complete with detailed instructions on how to assemble each course yourself.
For vegetarians, Chef MacKay has created Roast baby carrots, labne, honey, togarashi and hazelnut oatcakes to start, and Lentil haggis, potato, beetroot fondant and shallot tart tatin for mains, with all dishes followed by a delectable dessert of Classic treacle tart, raspberry mascarpone cream.
Opus (Birmingham)
For delivery within a 10-mile radius of OPUS, Chef Ben Ternent has created the ultimate Burns Night menu comprising of three courses of Scottish favourites. To start is the Cock-a-Leekie Soup served with home baked granary bread, followed by 4oz dry aged piece de Beouf, complete with haggis pithivier, ‘neeps and tatties’, swede and potato terrine and whisky beef sauce.
Chef Ternent is also offering a choice for vegetarians as well, with Leek and Potato Soup served with home baked granary bread to start, and Vegetarian haggis and potato Pithivier, ‘neeps and tatties’, swede and potato terrine and a whisky cream sauce for main.
All meals will be finished with a Classic Cranachan and shortbread and kits will come with instructions on how to prepare each dish at home.
