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A capital take on Burns Night revelries

Haggis croquettes kick off Blueprint Café’s piper-accompanied feast

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A capital take on Burns Night revelries

January 13 2013
Nicole Swengley

Burns Night overlooking the Thames might not seem a conventional way to celebrate the life and poetry of the great Scottish bard, yet Blueprint Café chef Mark Jarvis has created a festive supper on Friday January 25 that’s a lively way to start a new trend.

Starting with a warming Scotch broth, classic fish and rice kedgeree, or haggis croquettes, this special menu continues apace with main courses of Scottish salmon and tatty broth, rumbledethumps potato with a slow-poached and roasted duck egg, or clapshot potato with roasted haunch venison, whisky and juniper. The supper is rounded off by Isle of Mull cheddar with oat biscuits and chutney, creamy cranachan dessert with preserved currants, malt and honey, or Scottish tart enlivened by Johnnie Walker and clotted cream.

Of course, a Burns supper wouldn’t be complete without a traditional piper, so diners will enjoy the unmistakeable sounds of the Highlands dancing on the breeze of Butler’s Wharf as they tuck into this fine fare. Quoting from Tam o’Shanter to fellow dining companions or singing Auld Lang Syne is optional.