Delifonseca is set to welcome the return of its popular annual Burns Night celebrations next week.
Hosted in tribute to Scottish poet and lyricist Roberts Burns, the team will don their kilts once again for the suitably Scottish evening, when it returns on Wednesday 25 January from 5pm onwards.
Guests will be treated to a three-course feast that will offer a true taste of Scotland, inspired by the very best of produce and cooking traditions, as well as an arrival cocktail in the form of the inspired ‘Irn Bru’ Bramble.
Proprietor Candice Fonseca said: “We’ve been doing Burns Night since the early days of Delifonseca, partly because we’ve always had a strong contingent of Scots working for us over the years, but also as the event marks the end of what’s notoriously a quiet and generally gloomy start to the year. Once again, our customers will be treated to an authentic event and what promises to be a very memorable evening.”
Diners will be greeted by a selection of starters including traditional Cullen skink – Smoked haddock, potato & leek soup (GF), ‘Cock-a-leekie’ terrine and classic traditional haggis, neeps and tatties and Martin’s classic vegetarian haggis, neeps and tatties (V).
For mains, there is a choice of venison, beef and ale stew, whisky dumplings and creamy mash, Darne of Scottish salmon, kale, creamy mash and Loch Spelve mussel sauce (GF), Portobello mushroom stuffed with blue cheese and served with rumbled thump croquettes and pearl onion pickle (V), Classic traditional haggis, neeps and tatties and Martin’s classic vegetarian haggis, neeps and tatties (V) in honour of Delifonseca’s renowned retired head chef Martin Cooper.
To finish the evening, desserts include traditional Cranachan (V), which is a bitter chocolate tart with Drambuie fudge (V/GF), Ecclefechan border tart (V) and Deep-fried Mars bar with Cheshire Farm ice cream (V).
Candice added: “We’re really looking forward to our take on all things Burns Night and we hope everyone will join us in their finest tartan as we mark one of our favourite foodie dates of the year. That said for those of you who don’t fancy a decadent Scots inspired school night we also have our monthly wine night two days later on Friday 27 January. This month theme is ‘Pacific Rim’ – fresh Asian inspired flavours paired with Australian and New Zealand wines – 5 courses five wines and lots of chat. The perfect end to a tedious month!”
The Burns Night event takes place on Wednesday, January 25 from 5pm – 8pm and is priced at £40 per person.