THE TRANSATLANTIC MAGAZINE
The Balvenie Burns Night at Bread Street Kitchen
This night, in honor of Scotland's national poet, Robert Burns, is really just an excuse to eat haggis and drink whisky. Like I need one! With an invite to Bread Street Kitchen, I was happy to oblige.
The restaurant is another temple of gluttony from the Gordon Ramsay Group. Cavernous and contemporary with 2 bars, a huge open kitchen dining room and a great buzz. I will be reviewing soon, so watch this space. Head Chef Paul Shearing created a special menu for Burns Night. Poetry on a plate! Seafood canapes, Cullen Skink (hot Scottish Vichyssoise) with smoked haddock, venison, clootie pudding (a bit like Christmas) and of course, haggis, the be all, end all of Scottish cuisine. Made of oatmeal and bits of sheep you prefer not to know about, it is divine. A must have.
. Our food was paired with whiskies from The Balvanie, presented by James Buntin. Full of brogue he was, and very entertaining indeed. This distillery has been producing single malts since 1893 and we sampled an impressive selection including 14, 15 and 21 year olds, aged in rum, sherry and port casks. Smooth, smoky and slurped right up! Buntin recited one of Burns' poems which I didn't understand a word of. Scots is a difficult language! But by the end of the night, the whisky (no 'e' for Scotch) had me singing Auld Lang Syne… loudly and off key!
Burns Night is on January 25. Get it in your calendar for next year!