Whisky Magazine Issue 133
This article is 9 months old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2016. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Some twists on the traditional supper
Burns night falls every year on 25 January. The evening shines like a beacon of hope, merriment and frivolity at the end of a long, dark and dreary month. With the recent mania for Dry January, a Burns Supper is even more welcome as a respite from the austerity of the year's beginning. In my pub, L. Mulligan. Grocer, it is a night for be-sporraned gaity, tartan a plenty (clashing preferred) and increasingly raucous recitations of Burns' poetry, both the famous and the obscure. The supper itself is a very traditional affair. Cullen Skink to start, followed by house-made Haggis served with a dram of peated whisky served in a pipette to infuse the haggis with its smoky goodness, and cranachan to finish, alongside lashings of whisky. Each year the haggis is ceremoniously piped in by a local bagpiper, resplendent in full regalia, and each table is responsible for a verse of the famous Address to the Haggis, a task taken very seriously in some quarters. It is a very grand affair. On the main restaurant menu we are playful with the Scottish influence, serving haggis bonbons with a marmalade and whisky mayonnaise, ‘Cullen Skink' Scotch egg, and rhubarb and raspberry shortcake, borrowing the flavours of the traditional cranachan but with a seasonal update.
Cullen Skink Scotch Egg
Heavy bottomed pot or a deep fat fryer
• 150g smoked white fish, (we use hake) skin removed
• 150g fresh white fish, (we use blossom or pollock) skin removed and pin-boned