There's just something about the sleekly stylish South Place Hotel that we can't help but like. It could be the way it manages to bridge City sophistication with East End cool; it could be the Michelin-starred Angler on the roof; or it could be its heated secret garden, which is regularly given over to a raft of off-beat cultural events. For Burns Night, the garden will be transformed into a cinema, complete with deckchairs and tartan blankets, for a showing of cult classic Braveheart. There'll be wee Scottish bites like haggis and handmade shortbread, so there's no chance of going hungry, while whisky cocktails will keep you topped up throughout the evening. We'll drink to that.
Haggis isn't just for Burns Night, y'know – you can eat it all year round at Scottish champion Mac & Wild's two restaurants in Fitzrovia and in the City. Or you can make it at home, as Mac & Wild's team is prepared to share its knowledge with you as part of a week-long celebration in honour of Rabbie Burns. Monday night will be the haggis-making masterclass at the City site; Tuesday will be a whisky and beer-pairing session in Fitzrovia; Wednesday is a special set menu at both locations; Thursday will be a big ol' whisky party; followed by a whisky masterclass on the Friday. Try to make it all, if you dare – although you'll have one hell of a whisky hangover afterwards.
If you're looking for an excuse to pack Dry January in early, we've found it. Bermondsey-based street-food market KERB is holding a Burns Night weekender, taking place across the last weekend of the month – convenient if getting really drunk on whisky midweek doesn't seem like the best idea to you. The entire space will be given over to a hootenanny involving plenty of Monkey Shoulder old fashioneds, and Scottish food from traders including Wild Game Co, Denney's Ghetto Grillz and Oyster Boy. Even Nonna's Gelato will be getting involved with one-off Scottish flavours. If that doesn't tempt you, there'll also be a live electric ceilidh and other highland-themed fun like a sheep-shearing competition and Donald Trump's crazy golf course. Obviously.
Everyone loves an event with free booze, and Queen of Hoxton's whisky tasting takes the Scottish oatcake. Head to the rooftop wigwam for hearty Scottish fare, traditional live music and the Address to a Haggis, as well as plenty of cocktails and, obviously, the tasting session itself. Aspirin at the ready.
If you fancy eating at one of Scotland's best seafood restaurants but can't make it up north, you're in luck: Ondine's chef-patron Roy Brett is coming to Outlaw's at The Capital for Burns Night. He and head chef Tom Brown will be collaborating on a one-off five-course menu inspired by the rich bounty of the seas, paired with whisky (obviously). There'll be oysters and langoustines; haggis and mutton broth; and plenty of other Scotch classics to whet the appetite. Call The Capital on 020 7591 1202 to book.
An age-old celebration goes hand in hand with age-old traditions, so Brown's Hotel's Burns Night festivities focus on all the Scotch classics. Kicking off with a dram in the hotel's Glenmorangie Library, the evening will see director of food Mark Hix present a feast of whisky-cured salmon on tattie scones; black face haggis with bashed neeps and Laphroiag single malt, Kingairloch red deer Wellington; and a dropped scone with poached rhubarb and whisky cream.
Plum + Spilt Milk's Burns Night dinner
Great Northern Hotel, King's Cross St Pancras Station, Pancras Road, N1C 4TB; 25 January
Did you know that Plum + Spilt Milk's name was inspired by the dining livery of famous train The Flying Scotsman? Us, neither. Either way, it's apt that the King's Cross restaurant celebrates Burns Night every year, and it's no surprise that it likes to do it in style. This year there's no exception, with a seven-course dinner from chef director Mark Sargeant, complimented by whisky from Dalmore. The menu eases in with an Arbroath smoky with leek and whisky soup, before moving on to other classic including haggis, neeps and tatties. The haggis will even be ceremonially piped in by a bagpipe player. Kilts optional.
