Nick Nairn's Burns Supper

Burns Night brings people together to celebrate the life and work of Robert Burns, Scotland's national bard, with fine Scottish food, Burns poetry, a wee dram and the company of family and friends.

There are a number of much-loved traditions to follow when enjoying a Burns Supper, the most important being the famous haggis - or in Burns' words, the 'great chieftain o' the puddin'-race', which is traditionally served with neeps and tatties. To find out more, visit our dedicated Burns Supper section.

As we raise a glass to toast Burns, top Scottish chef Nick Nairn has kindly prepared a Burns Supper menu to tantalise the taste buds and offer a stylish twist on tradition.

Nick Nairn said: 'The traditional Burns supper menu consists of cock-a-leekie soup, haggis neeps and tatties finished off with some clootie dumpling, however after many years of being invited to serve a good supper, I've found myself using it as an opportunity to celebrate Scottish ingredients with still a nod to tradition. 

'I served this menu at a Burns Supper in New York a number of years ago and it was appreciated by guests from both sides of the Atlantic.'

Nick Nairn's mouth-watering menu consists of:

Hot smoked salmon with avocado salsa

Haggis, Bashit Neeps an' Chappit Tatties

Roast Loin of venison, skirlie potatoes, braised red cabbage, game and blueberry sauce

Hot whisky and marmalade pudding with Drambuie custard