If, as a Scot, you are unavoidably stranded among Sassenachssouth of the BorderonFriday 25 January, you'll not wish to miss toasting the Haggis on 'Burns Nicht' with a wee dram or two of whisky to the uplifting skirl of bagpipes.
Should you pine that week for the 'warm-reekin rich' aroma of Haggis, Scotland's national dish, described so poetically by Robert Burns as that 'honest, sonsie face,
Great chieftain o' the puddin-race!', don your tartan kilt or sash and wend your way to Boisdales, where a warm Highland welcome will await you.
Boisdale is noted for its Loch Duart salmon, succulent corn fed Black Angus and Aberdeenshire steaks, Highland venison and game. The proprietor isRanald Macdonald, the eldest son of the 24th Chief of Clandranald. Each year he invites fellow Scots and patrons to celebrate Burns Night at one of his three London restaurants. Join him from 21- 25 January at Boisdale of Belgravia or on 24 and 25 January at Boisdale of Canary Wharf or Bishopsgate.
The full Burns Night ritual is laid on, with haggis, neeps and tatties, and a complimentary wee dram of Scottish Drambuie liqueur. A piper in full Highland regalia pipes the Haggis to your table and a speaker in 18th century costume presents the haggis with the Burns 'Ode to Haggis' before stabbing it in the traditional manner.
Boisdale boasts the finest selection of blended and single malt whiskies in London, (I gave up counting at 100), and you will undoubtedly wish to toast the 'Great chieftain' with a dram or two.
Ranald Macdonald comments: "Burns Night is an annual highlight at Boisdale and each year, it gets more memorable. As a proud Scot, it's a celebration I insist we mark in some style. It's also the perfect opportunity to introduce some of the most wonderful food currently available in Scotland to guests old and new."
At the time of writing a price for the Burns Night menu price was not yet available, but expect to pay between $45 and 75 per head, (depending among other things on your fondness for single malt whiskies!