To celebrate the life and poetry of Scottish poet Robert Burns, Burns Night has been a celebrated tradition since 1801. Elite Traveler was invited to sample a special Burns Night menu at London venue Wiltons, in advance of its one-night-only occurrence on the 25th January.
Wiltons is known as a bastion of British cuisine and chef Daniel Kent is famed for using seasonal British ingredients in his classic French menu. The restaurant itself is one of the oldest in London (it is older than America!), but regulars return time and again for the traditional cuisine and discreet atmosphere.
The Burns Night menu is jam packed with Scottish fare and of course includes the Scottish national dish — Haggis. Burns wrote a poem about this savory pudding back in 1787, Address to a Haggis, so it is fitting that the dish is featured in Wiltons carefully considered menu.
Cock-a-leekie soup, credit Hannah Tan
Dining degustation menu Loch Ryan oyster, samphire and Scottish sea vegetable gin Smoked Loch Duart salmon, potato scone and devilled egg Cock-a-leekie soup Haggis with neeps and tattie puree Scottish venison with turnips and kale Isle of Mull, Lanarkshire blue and Corra Linn Coffee with shortbread
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Scottish venison with turnips and kale, credit Hannah Tan
Paired drinks menu Whisky Sour Mâcon-La Roche Vineuse 2015, Domaine Chanson, Burgundy France Saint-Émilion Grand Cru 2012 Les Cadrans de Lassegue, Bordeaux France The Balvenie, 14-year-old Caribbean rum cask whisky
Whisky Sour, credit Hannah Tan
The menu is only available on the 25th January and reservations are recommended. From $196 per person including wine. reserve@wiltons.co.uk, +44 207 629 9955, wiltons.co.uk
