{"id":199,"date":"2008-01-02T19:36:32","date_gmt":"2008-01-02T19:36:32","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/albannach-london%e2%80%99s-finest-scottish-bar-and-restaurant-celebrates-burns-night\/"},"modified":"2008-01-02T19:36:32","modified_gmt":"2008-01-02T19:36:32","slug":"albannach-london%e2%80%99s-finest-scottish-bar-and-restaurant-celebrates-burns-night","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/albannach-london%e2%80%99s-finest-scottish-bar-and-restaurant-celebrates-burns-night\/","title":{"rendered":"Albannach, London\u2019s finest Scottish bar and restaurant, Celebrates Burns Night"},"content":{"rendered":"

Albannach, London\u2019s finest Scottish bar and restaurant, Celebrates Burns Night<\/strong><\/p>\n

LONDON\u2019S MOST STYLISH BURNS NIGHT<\/em><\/p>\n

Where better to celebrate the birthday of Rabbie Burns, Scotland\u2019s most famous son, than at Albannach, London\u2019s finest Scottish bar and restaurant?<\/p>\n

On 25th January guests are invited to enjoy this most special of birthday parties with a sumptuous six-course feast, with the majority of the ingredients sourced from Scotland. Pay homage to Burns himself with traditional ceremonies and then after the meal join the revelry of a C\u00e9ilidh long into the night.<\/strong><\/p>\n

Upon arrival, patriotic Scots can raise a cheer to the birthday boy, enjoying either a whisky cocktail or a glass of champagne. Guests will then be seated before enjoying a rendition of the traditional Selkirk Grace in thanks for the fact that \u201cwe hae meat, and we can eat it\u201d.<\/p>\n

The meal will begin with an amuse bouche of celeriac and horseradish soup with roast apple, followed by a choice of saut\u00e9ed Orkney squat lobsters with roast cauliflower and shell fish sauce or lightly smoked Highland wood pigeon with sprout, shallot and walnut salad and a cherry wine sauce.<\/p>\n

The arrival of the haggis, served with neeps and tatties and a wee dram, will then be heralded by a traditional Scottish piper, before a rousing performance of Burns\u2019 classic \u2018Address to a Haggis\u2019. Guests will then choose between braised haunch of Buccleuch venison with stovie and wild mushrooms or halibut with creamed leeks and saffron potatoes.<\/p>\n

For dessert, revellers can indulge in a trio of delicacies: traditional cranachan with pear and quince, lemon parfait and a chocolate tart, followed with a carefully chosen selection of Scottish cheeses, before enjoying coffee and traditional hand-made Scottish tablet.<\/p>\n

With the meal concluded, the celebrations continue as guests join the whirl of C\u00e9ilidh dancing into the small hours of the morning. An authentic Celtic band will perform classic Scottish tunes while a caller instructs on key moves to ensure no-one can resist joining the fun. For those who may need extra persuasion, this evening provides the perfect opportunity to try out Albannach\u2019s renowned 200-strong whisky list.
\n
\nThis fabulous birthday bash, including a six-course meal, cocktail, whisky dram and entertainment is available for \u00a3125 per person. Reservations are essential.<\/strong><\/p>\n

Albannach \u2013 a bonny Burns night in the heart of London.<\/p>\n

Albannach, 66 Trafalgar Square, London WC2N 5DS <\/p>\n

T: 020 7930 0066 www.albannach.co.uk<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Albannach, London\u2019s finest Scottish bar and restaurant, Celebrates Burns Night LONDON\u2019S MOST STYLISH BURNS NIGHT Where better to celebrate the birthday of Rabbie Burns, Scotland\u2019s most famous son, than at Albannach, London\u2019s finest Scottish bar and restaurant? On 25th January guests are invited to enjoy this most special of birthday parties with a sumptuous six-course read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/199"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=199"}],"version-history":[{"count":0,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/199\/revisions"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}