It’s Burns Night on January 25 but if you can’t make it to Scotland, fear not: one of Edinburgh’s most acclaimed seafood restaurants, Ondine, is coming to London to host a special five-course whisky dinner (meal, £65; optional whisky flight, £35) in partnership with the Michelin-starred Outlaw’s at The Capital in Knightsbridge – another restaurant famed for its way with fruits de mer.
Guesting in the kitchen alongside head chef Tom Brown of Outlaw’s will be Ondine’s chef patron Roy Brett, who will prepare a sumptuous menu marrying signature seafood dishes with traditional Scottish fare such as haggis and neeps. To complement the food, a selection of fine whiskies will be served including an Islay malt and a limited-edition Glenmorangie.
Courses include a starter of Cumbrae oysters and wild boar sausages paired with a dram of the intensely peaty Ardbeg Uigeadail from Islay, followed by Tobermory langoustines served with a glass of Skye’s peppery Talisker 10-year-old, and mutton broth with Orkney scallop accompanied by Highland Park 18-year-old, a dram that also hails from Orkney.
Then comes the all-important haggis, bashed neeps and tatties, toasted with the rich and rounded Highland malt, Dalmore 15-year-old. To finish, guests will get to enjoy a snifter of Glenmorangie Nectar D’Or, an indulgent malt just right for sipping with the chefs’ take on the Scottish classic cranachan, made with whisky cream, honey oats, honeycomb and iced summer berries.