How to Throw a Corporate Ceilidh

Last week marked Burns Night and, as regular readers of our old newsletters will know, a time that we highly recommend you consider as an alternative for festive entertaining. Deck your chosen venue in tartan, with heather floral displays on every table and wow your guests with a Chieftain Haggis ceremony, lots of whisky tots and (of course) a piper. This menu was created for challenging clients who needed us to ensure that every ingredient of an otherwise traditional menu reflected their proud Scottish heritage and include plenty their own brand of premium whiskey.

Address to a Haggis

Fair fa' your honest, sonsie face,

Great chieftain o' the puddin-race!

Aboon them a' ye tak your place,

Painch, tripe, or thairm:

Weel are ye wordy of a grace

As lang's my arm.

Canapés

Oatcakes topped with Lanark blue cheese and fig

Venison sausages with port amd redcurrant sauce

Filo tartlets with Finnan haddock mousse

Starter

Smoked Scottish salmon, baby salad leaves

with homemade brown bread, Ballantine’s butter and lemon wedge

Haggis

 wi’ bashit neeps an’ champit tatties

Main

 Roast sirloin of Scottish beef, roast potatoes, braised red cabbage,

fine green beans and a rich whisky jus

Dessert

 Pear and thyme tart
served with whisky cream

Afters

 Fresh teas and tisanes

with tablet and whisky truffles