For those who look forward to the annual Brown’s Hotel and HIX Mayfair’s annual Burns Night menu marking the age-old Scottish celebration in the capital (this year on Wednesday 25th January), won’t be disappointed with what Director of Food Mark Hix and newly appointed Restaurant Manager, Markus Savage have in store. Though to be honest I doubt HIX Mayfair ever disappointments on any menu – their burger with lobster topping is a dream that brings a us back on regular basis… but enough about that we’re here to talk about the feast of traditional Burns Night dishes that have been given a brand new Hix twist. This event also marks the birth of ‘Mark and Markus evenings’ where guests will be treated to a night of ultimate dining hosted by the two gentleman.
The evening will start with a wee dram in the Glenmorangie Library, a special ‘pop up’ created to celebrate this famous Scottish tipple. The Burns Night menu will feature Scottish classics such as Black Face haggis with bashed neeps alongside a Laphproig single malt, followed by Kingairloch red deer Wellington with braised red cabbage and stovies. For dessert, a dropped scone with poached rhubarb and whisky cream will be served.
Whisky cured salmon on tattie scones
Dumfries shire game pies
Loch Arthur Farmhouse Cheddar and pickled walnut oatcakes
Isle of Barra mussel and Orkney bacon brose
Black Face haggis with bashed neeps and Laphproig single malt
Kingairloch red deer Wellington with braised red cabbage and stovies
Dropped scone with poached rhubarb and whisky cream
Black bun with Blue Monday
Burns Night Menu (£75):
HIX Mayfair’s Burns Night set menu is £75 per person and is available on Wednesday 25th January.
Guests will be welcomed with a drink in the Glenmorangie Library and then seated at HIX from 7.30pm.