Brown's Hotel Burns Night

Brown’s Hotel and HIX Mayfair’s annual Burns Night menu is a much-anticipated event for Londoners looking to mark the age-old Scottish celebration in the capital. This year, on Wednesday 25th January, Director of Food Mark Hix and newly appointed Restaurant Manager, Markus Savage will present a feast of traditional Burns Night dishes given a brand new Hix twist. This event also marks the birth of ‘Mark and Markus evenings’ where guests will be treated to a night of ultimate dining hosted by the two gentleman.

The evening will start with a wee dram in the Glenmorangie Library, a special ‘pop up’ created to celebrate this famous Scottish tipple. The Burns Night menu will feature Scottish classics such as Black Face haggis with bashed neeps alongside a Laphproig single malt, followed by Kingairloch red deer Wellington with braised red cabbage and stovies. For dessert, adropped scone with poached rhubarb and whisky cream will be served.

A whole calendar of future splendid ‘Mark and Markus evenings’ has been confirmed. Each will treat guests to an impeccable night of hosting accompanied by the finest food and wines.

Guests will be welcomed and spoilt by celebrated chef Mark Hix and restaurant expert Markus Savage, whose 25 years of experience in hospitality guarantee a night of pure excellence. Mark Hix will share extensive expertise on the foodie topics such as: selecting the perfect menu, dealing with fussy eaters, carving and presentation on the plate to impress your guests. Markus Savage will simultaneously educate on the art of hosting. He will share his knowledge on creating the ideal ambience at home, timing between courses and wine pairings.

Burns Night Menu (£75):
Snax on arrival

Whisky cured salmon on tattie scones
Dumfries shire game pies
Loch Arthur Farmhouse Cheddar and pickled walnut oatcakes

Isle of Barra mussel and Orkney bacon brose
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Black Face haggis with bashed neeps and Laphproig single malt
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Kingairloch red deer Wellington with braised red cabbage and stovies
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Dropped scone with poached rhubarb and whisky cream
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Black bun with Blue Monday
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Coffee