To celebrate the life and poetry of Scottish poet Robert Burns, Burns Night has been a celebrated tradition since 1801. Elite Traveler was invited to sample a special Burns Night menu at London venue Wiltons, in advance of its one-night-only occurrence on the 25th January.
Wiltons is known as a bastion of British cuisine and chef Daniel Kent is famed for using seasonal British ingredients in his classic French menu. The restaurant itself is one of the oldest in London (it is older than America!), but regulars return time and again for the traditional cuisine and discreet atmosphere.
The Burns Night menu is jam packed with Scottish fare and of course includes the Scottish national dish — Haggis. Burns wrote a poem about this savory pudding back in 1787, Address to a Haggis, so it is fitting that the dish is featured in Wiltons carefully considered menu.
Dining degustation menu
Loch Ryan oyster, samphire and Scottish sea vegetable gin
Smoked Loch Duart salmon, potato scone and devilled egg
Haggis with neeps and tattie puree
Scottish venison with turnips and kale
Isle of Mull, Lanarkshire blue and Corra Linn
Coffee with shortbread
Paired drinks menu
Mâcon-La Roche Vineuse 2015, Domaine Chanson, Burgundy France
Saint-Émilion Grand Cru 2012 Les Cadrans de Lassegue, Bordeaux France
The Balvenie, 14-year-old Caribbean rum cask whisky