Today Burns night …
Starting with a little (cost efficient) dram while prepping …
Starters: Cullen skink with a crouton with smoked trout / miso compound butter …
For the main you would expect me to make haggis myself, but …
Borrowing the presentation from an Edinburgh pub …
Scottish beer to go with it.
And of course trying to cover most of the regions …
Sweet and smokey from the isles …
An excellent cask strength option from the Speyside …
And the Lowlands …
Finally, a treat for my father who is currently staying with us (as he doesn’t like anything above 80 proof ..)
No complaints 🥳
