Banish the winter blues with this cracking Burns Night supper which combines local and Scottish ingredients (Foraged & Wild) in 9 courses.

The menu is as follows:

Scotch Broth
A wee dram…

Cullen Skink
Home-smoked haddock, foraged Sussex sea herbs

Whisky Smoked Venison
Uppark fallow, Islay peat whisky, Stansted applewood

Scotch Salmon Seaweed Butter
Loch Duart salmon, shoreline seaweed & Southdowns butter

Haggis, Neeps & Tatties

Aberdeen Angus Beef, Languostine & Wild Garlic
Amity sourced Languostine, Stansted wild garlic

Cranachan
Stansted Raspberries, Goodwood cream, toasted oats

Blue Murder, Poached Pear
Connage Highland Dairy Cheese, orchard pears

Raspberry & Alexander Rhubarb
Caroline’s Dairy sorbet, foraged Runcton Alexanders, forced rhubarb

There will be beer and wine available to purchase on the night, and we will also have some Islay Single Malt available.  It’s a communal table, so feel free to come alone, or with friends.