Saturday 20 until Saturday 27 January
Don your tartan trews and order a wee dram, as we celebrate, once again, the life and poetry of the Scottish poet Robert Burns.
Wetherspoon’s pubs across the UK will be serving traditional Scottish haggis, neeps and tatties to mark the annual Burns’ Night event (Thursday 25 January), as well as throughout the week, from Saturday 20 until Saturday 27 January (inclusive).
Together with the ever-popular haggis, neeps and tatties meal, we will be serving our Highland burger dish – a 6oz burger, topped with haggis and served with a whisky sauce, chips and six beer-battered onion rings.
Our smooth, savoury, creamy sauce is made with veal, beef and chicken stocks, blended together with a mirepoix of vegetables and Italian red wine, then finished with cream and whisky.
Throughout our Burns’ week celebrations, we will also be offering the chance to add haggis to any meal or breakfast item.
Customers will also be able to enjoy Robert Burns Brown Ale (4.2% ABV) from Scotland’s oldest working brewery, Belhaven Brewery, which has been brewing in Dunbar since 1719.
The beer is described as ‘a mild dark-coloured beer with rich sweet tones of Scottish toffee and a subtly malty aftertaste’ – warm reekin’ rich.
Another Scottish brew to try is BrewDog Punk IPA (5.6% ABV), the Aberdeenshire brewery’s first beer and still its bestseller. Punk IPA is a homage to the classic India pale ale style and is a great, full-flavoured, hoppy craft beer.
The haggis meal and Highland burger dish will also both include a drink, either soft or alcoholic, from our meal-deal drinks range. As well as the Scottish ale and IPA choices, a range of Scottish spirits will be included for Burns’ week.
You can choose from three single-malt Scottish whiskies. They are the Highland single-malt Glenmorangie, Jura Origin 10-year-old (from the Isle of Jura) and the Speyside single-malt Glenfiddich.
Hendrick’s Gin is also new among the range, especially for Burns’ week. Made at the Girvan grain distillery in South Ayrshire, it is great served with tonic and a cucumber slice.
These drinks are all available to include, when you choose one of our two Burns’ week dishes.