On Saturday 24th January, Members and their guests came together to celebrate the life and poetry of Robert Burns, the national poet of Scotland, at the Club’s beloved annual Burns Night Dinner. This much-anticipated evening is always a highlight of the Club’s social calendar, bringing Members together to honour Scottish culture, tradition, and conviviality.

The evening began with a Champagne reception, setting the tone for a night of celebration, before Members were welcomed to enjoy a traditional and specially curated three-course dinner created by Executive Chef, Elliot Plimmer, and his brigade, accompanied by carefully selected wines and whisky.

The menu paid a fitting tribute to Scotland’s rich culinary heritage, beginning with cured Scottish salmon gravadlax, served with horseradish crème fraîche and pickled beetroot relish. For the main course, guests enjoyed roast fillet of beef with skirlie tomatoes, haggis wi’ bashit neeps an’ champit tatties. Dessert followed in the form of a classic cranachan, featuring raspberries and cream, toasted oats, and a touch of whisky, before coffee and traditional Scottish tablet brought the meal to a close.

Throughout the evening, guests enjoyed all the theatre and tradition of a classic Burns supper, from stirring speeches, toasts and music to the warm camaraderie that makes this evening so special.

As always, Burns Night was a memorable celebration of Scottish culture, fine dining, and great company. We look forward to welcoming Members back next year for another unforgettable evening.