For Burns Night, on 25 January, Bruichladdich Distillery from Islay will be raising a toast to its Scottish heritage and provenance with a series of celebrations across London.
The distillery has collaborated with a number of venues, including Cub, Wilder, The Conduit and Galvin at Windows’ 10 Degrees Bar, adding modern twists on classic dishes and drinks created using Bruichladdich, Port Charlotte and Octomore whiskies and The Botanist gin.
Mr Lyan’s zero waste-focused restaurant and bar in Shoreditch, Cub, is partnering with Bruichladdich Distillery to showcase its range of malts alongside The Botanist Gin for a Burns Night supper.
The menu, created by Cub’s team, has been developed with Burn’s Night at its heart, while maintaining Cub’s ethos of “sustainable luxury”. Guests can expect classic Scottish dishes such as Haggis, with a delicious Cub twist.
The flagship cocktail for the evening, “A twentieth-century drink done as a Highball” has been developed by Ryan Chetiyawardana (aka Mr Lyan), using both The Botanist and Bruichladdich Classic Laddie, served as a Highball. The drink also features Mullein-Toast-Ale syrup, sour apple and soda.
Ryan said: “Mullein was used as narcotic, and a cure-all, so it’s a nice toast to the wilds of Scotland, and a good tie into the idea of company in amongst the cold weather of Burns night.
“Also, there is a little nod to sustainability by using Toast Ale as a syrup (beer made using surplus bread).
Meanwhile, Hackney’s Wilder will be running a special menu on the night itself, with perfectly paired nibbles and drinks featuring The Botanist Gin, Bruichladdich Classic Laddie and Bruichladdich Bere Barley 2010.
Priced at £25, guests can try a delicious trio of cocktails, including the Oyster Martini, featuring The Botanist Gin, Noilly Prat and oyster leaf tincture, which is paired with salted pollock, leek, potato and cured yolk.
There’s also Scotch Apple, made with Bruichladdich Bere Barley 2010 Martini Ambratto, apple cordial and citrus oil topped with soda, a cocktail that matches with lamb offal on beremeal sourdough.
Completing the trio is the Chamomile Bobby Burns, a combination of Bruichladdich The Classic Laddie, chamomile vermouth and sugar. The drink is paired with Jerusalem artichoke, chicory, hazelnut and chocolate ice cream.
Chef Richard McLellan said: “The grain from Bruichladdich’s Bere Barley whisky is sourced from the same place as our barley for the bread and ice-cream.
“The 22 botanicals in The Botanist are foraged on the island, and also complement some of the food, for example mugwort and meadowsweet.”
Sustainability-inspired members club The Conduit is opening its doors to non-members for a special Burns Night feast.
Four courses are paired with four cocktails from Bruichladdich Distillery, including the Smoked Champagne, comprising of Octomore 10.1, Fino sherry, Kosher salt and champagne.
Galvin at Windows’ 10 Degrees Bar
Across London in Mayfair, Galvin at Windows’ 10 Degrees Bar, Park Lane is creating a week-long menu to celebrate Burns Night with a wee dram or three.
Guests are invited to try a limited edition flight of Classic Laddie, Port Charlotte 10 and Octomore 10.1, as well as special cocktails like Bobby Burns, which mixes
Octomore, calvados aperitif, sweet vermouth, Peychaud’s bitters and pickled almonds.
The Bloomsbury Club
Londoners can join The Bloomsbury Club for a Scandi twist on Burns Night, as Oslo talent Slavomir Kytka comes to London for a special guest shift, bringing with him a roster of limited edition cocktails from Bruichladdich whiskies and The Botanist gin.