Modern Scottish classics and new flavours to match a 21st Century Burns Night menu in London, 2015.
The food menu featured a spiced gravlax with peanut and mint slaw, the traditional haggis, cranachan with cardamom honey and whisky gums, and we were invited to provide the drinks to accompany this 'multisensory' tribute to the great Scottish poet.
Now this is a tough gig. The man himself was scathing of any non-Scots ingredient – he particular reviled brandy and French wine, but he was partial to the odd dram of the “king o’ grain”. We didn't stick entirely to this remit, but then Rabbie himself wasn't on the guest list, and we’re sure the ploughman poet would not have objected to the following combinations which go together like a country lassie and mawn hay.
