Burns Night Supper, 25th January 2019

News & Events 01 Dec 2018

To celebrate Burns Night this coming year, our Head Executive Chef has created a special menu that revels in all things Scottish, with our American twist.

Executive Chef, Tom Cook, has created a three course menu in collaboration with Macallan Highland Scotch Whisky that will be served on the 25th January, and will be priced at £59 per person.

Guests will start the meal the traditional way with a noggin of Macallan 12 year whisky followed by arguably the most renowned Macsween Haggis with neeps and tatties and a red wine jus. This will be followed by a 225g Scottish fillet of beef and accompanied by pan-fried mushrooms or sautéed spinach and french fries. The meal will be rounded off by the traditional Scottish dessert of Cranachan. 

As we don’t do things by half, we will also have a piper to pipe in the haggis and a speaker with a traditional rendition of to a haggis.

To book please call 020 7321 6007 or email enquiries@smithandwollensky.co.uk


Scottish Smoked Salmon Blini


Macsween Haggis
Neeps & Tatties, Red Wine Jus

Noggin of Macallan 12yr


225g Scottish Fillet


Pan-Fried Mushrooms or Sautéed Spinach

French Fries



Macallan Highland Coffee