A Burns Night whisky dinner in London

Scotland’s Ondine restaurant pairs with Outlaw’s at The Capital for a five-course feast

A plate of Scottish langoustines and oysters
A plate of Scottish langoustines and oysters

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.

Michelin-starred Outlaw’s at The Capital in Knightsbridge
Michelin-starred Outlaw’s at The Capital in Knightsbridge
Advertisement

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.

A selection of whiskies accompany the five-course dinner
A selection of whiskies accompany the five-course dinner
Orkney scallops will be served with Highland Park 18-year-old whisky
Orkney scallops will be served with Highland Park 18-year-old whisky

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.

Advertisement

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.

Advertisement
Loading