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Dining Club - Burns Night 2020 1 Dining Club - Burns Night 2020 2 Dining Club - Burns Night 2020 3

Dining Club - Burns Night 2020

Thurs 23rd January 2020, 7-10pm

"Just a quick note to say how very much I enjoyed the delicious dinner last night - the food was first class and the company as interesting as it was animated!   Given how important atmosphere is to your philosophy of ‘design’, I can hardly think of greater conviviality and connection than that which we experienced.  Thank you very much!"  Best Angus


Above is a wonderful testimony we received from a guest who attended our 'World Food Day' supper on 16th October.   Join us for our first Dining Club supper of 2020; a celebration of Burns Night!  "We look forward to sharing this special evening with you taking you on a journey to celebrate this Scottish culinary tradition!” Alan Haughie, Head Chef & Proprietor

Our relaxed and unique surroundings gives diners the opportunity to congregate around our large table that seats 10-12 for shared conversations or if your preference is to come along with a couple of friends you can be seated on your own table of 4-5 (please specify your requests upon receipt of your booking confirmation). 

Reserve your space(s) now to enjoy a superb evening of fine food and relaxed conversations!



Canapes & Prosecco reception

Canapés: Mackerel tartare with horseradish and green apple / wild mushroom tart with sage /partridge wellington with fresh cranberry/ confit duck croquette

Capuccino of leek & potato with Chive Oil, aged Cheddar beignets and sorrel

Carpaccio of lightly smoked Hampshire Venison, celeriac & truffle remoulade

 Traditional Haggis with whisky gravy

Blackberry Cranachan with Damson sorbet

Coffee & Petit Fours


£50 per person

Bring a bottle along with you to share on the table!

On the tables we provide homemade breads, butter and Yarty vinegars with rapeseed oil


Vegetarian menu is available by request

Dietary: Please let us know of any dietary requirements that need to be accommodated as early as possible.



7.00pm guest arrival and canapes

7.30pm guests congregate for initial presentation of menu

7.45pm first course served

10.00pm arrange carriages for home


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