Join us for an evening celebrating the Scottish Bard Robert Burns.
On arrival enjoy a delicious whisky cocktail before you are welcomed to sit down to dinner by a traditional piper.
Our Executive Head Chef Byron Hayter has created a traditional and delicious four-course meal, including one course featuring the traditional piping of the Haggis; complete with coffee and petit fours.
Neaps and tatties
Sirloin of Beef, fondant potato, wild mushrooms, spinach
Coffee & Petit Fours
To book your table, or for more information please call 01342 824988.
Please inform us when booking of any dietary requirements.