Burns Night The Hinds Head

Our first Hinds Head Burns Night celebration welcomed Annandale Distillery as partners for the evening and an exclusive whisky tasting before dining for some, guests arriving later found Bray village echoing with the beautiful sound of the pipes as professional piper Harry Gow called guests to be seated.

Following a welcome from our wonderful front of house, Ellen Romeo, a traditional menu was served with a delicious Cullen Skink, featuring saffron potatoes, smoked haddock and a quail egg for starters.

The pomp and ceremony came into its own as Harry the piper, chef Edoardo and our Burns Night special guest Janet McNulty piped the haggis around the pub, entertaining all guests as they made their way up and down the stairs and into the restaurant where Janet addressed the haggis with verve.

The main course, a Hinds Head Burns Night twist of lamb rump, haggis & swede roquette, ‘Storyman whiskey’, along with haggis & truffle mash for the table was followed by poem’s from Janet getting us closer to the history of her ancestor Robert Burns.

A delightful cranachan, that comprised, chocolate, honeycomb, raspberry, and ‘Man O’ Sword’ whiskey finished off the menu, with guests enjoying an a cappello Burns tune sung exquisitely by Elayna Martin.

Speeches and toasting ended the evening, with members of the Fat Duck team ably aided by Janet to ensure there were no language issues!