Fitting with the national celebration of Scottish poet Robert Burns, head chef Steve Groves has devised a Scottish-inspired five-course dinner which will be paired with Balvenie Scotch whisky throughout.

Commencing with a welcome drink and canapés, the menu comprises:

• Smoked haddock broth with confit egg yolk and barley
• Haggis, neeps and tatties
• Venison loin, red cabbage and parsnip
• Rhubarb Cranachan
• Clootie pudding with clotted cream

Tickets cost £130 per person, with discount available for two/four people. Email [email protected] for more information.