Even though Burns Night will be a little different this year, whisky brand Glenfiddich have ensured the nation can still celebrate with the limited-edition Glenfiddich x ‘Hame’ by Adam Handling Burns Night Meal Kit.
Offering nationwide delivery, chef Adam Handling has put together a Scottish-inspired menu, featuring his own luxurious takes on some of the country’s best-loved food.
Each package will also be accompanied with a tasting kit of Glenfiddich’s celebrated 12, 15 and 18 Year Old bottles, as well as a virtual whisky tasting with Glenfiddich’s Brand Ambassadors who will explore each whisky and share their expertise.
What’s more, for every dining experience purchased, Glenfiddich will donate £10 to The Drinks Trust, as part of the William Grant & Sons’ UK #STANDFAST campaign to support the On Trade and Hospitality industry, also matched by Adam Handling himself.
To celebrate Burns Night this January, the world’s most awarded single malt scotch whisky, Glenfiddich, has teamed up with three more of the UK’s best restaurants to offer dine at home experiences like no other.
Hame by Adam Handling (Nationwide)
Offering nationwide delivery, highly acclaimed chef Adam Handling has put together a Scottish-inspired menu, featuring his own luxurious takes on some of the country’s best-loved food.
Kicking off with his signature chicken butter and sourdough bread, the menu will include a delicious starter of roasted scallops, black pudding and hazelnut butter. Following on will be Adam’s own interpretation of the classic’haggis, neeps and tatties’ – a Lamb Wellington with chilly neeps, crispy tots, and a whisky and peppercorn sauce.
And for dessert will be a wonderfully light but decadent chocolate and cranachan mousse cake. Plus, to round off the celebrations, the Burns Night box will include a 500ml bottle of a bespoke Glenfiddich cocktail, featuring Glenfiddich’s Fire & Cane, from Adam’s award-winning Eve Bar.
All accompanied by a full menu of instructions and links to videos of Adam himself demonstrating the steps to prepare the delicious meal at home.
Each kit is available from https://www.adamhandling.co.uk/hame/ for £150 (for two people) for the whisky tasting on Saturday 23rd January, 7pm-7:45pm. For every kit purchased, Glenfiddich, as part of the WG&S UK #STANDFAST campaign, will donate £10 to The Drinks Trust, which will be matched by Adam Handling to support the hospitality industry in these incredibly difficult times.
Five March (Glasgow)
Delivering to 13 Glasgow postcode areas, Chef Pete MacKay at Five March has produced a quintessential Scottish menu for an authentic Burns Night celebration.
Featuring House cured salmon, buckwheat blinis, herb creme fraiche, salmon caviar and pickled fennel, followed by Venison, haggis croquette, cauliflower puree, swede kimchi, all dishes will be complete with detailed instructions on how to assemble each course yourself.
For vegetarians, Chef MacKay has created Roast baby carrots, labne, honey, togarashi and hazelnut oatcakes to start, and Lentil haggis, potato, beetroot fondant and shallot tart tatin for mains, with all dishes followed by a delectable dessert of Classic treacle tart, raspberry mascarpone cream.
Each kit is available from www.fivemarch.co.uk/burns and costs £60 for the meat menu, and £50 for the vegetarian (for two people) including the whisky tasting on Monday 25th January, 7pm-9pm. For every kit purchased, Glenfiddich, as part of the WG&S UK #STANDFAST campaign, will donate £10 to The BEN in Scotland to support the hospitality industry in these incredibly difficult times.
OPUS (Birmingham)
For delivery within a 10-mile radius of OPUS, Chef Ben Ternent has created the ultimate Burns Night menu comprising of three courses of Scottish favourites.
To start is the Cock-a-Leekie Soup served with home baked granary bread, followed by 4oz dry aged piece de Beouf, complete with haggis pithivier,’neeps and tatties’, swede and potato terrine and whisky beef sauce.
Chef Ternent is also offering a choice for vegetarians as well, with Leek and Potato Soup served with home baked granary bread to start, and Vegetarian haggis and potato Pithivier,’neeps and tatties’, swede and potato terrine and a whisky cream sauce for main.
All meals will be finished with a Classic Cranachan and shortbread and kits will come with instructions on how to prepare each dish at home.
Each kit is available from https://www.opusrestaurant.co.uk/glenfiddich-burns-night-supper/ for £49.95 (for one person) for the whisky tasting on Monday 25th January, 7pm-9pm. For every kit purchased, Glenfiddich, as part of the WG&S UK #STANDFAST campaign, will donate £10 to The Drinks Trust Charity to support the hospitality industry in these incredibly difficult times.
The Little Chartroom (Edinburgh)
Having sold out in 32 minutes, the highly anticipated Burns Night menu from The Little Chartroom featured Smoked halibut, Arbroath smokie dashi, potato and caviar to start, Lamb rump, haggis sausage roll and turnip ketchup for mains, and a Chocolate, Glenfiddich Fire & Cane whisky, and ginger bar for a delicious dessert, curated by Chef Roberta Hall.
From each kit sold, Glenfiddich, as part of the WG&S UK #STANDFAST campaign, will donate £10 to The BEN in Scotland.