We have teamed up with The International Wine and Spirit Competition (IWSC) to create a special Burns Night Supper menu paired with award-winning whiskies. Full menu includes (subject to availability):
Menu @ £38.50 per head
1st course – Cullen Skink or T.E.D’s seasonal veggie soup
2nd course – Steak Tartare or Scallops with saffron butter or House Salad
3rd course – Mac Sween Haggis, veggie or meat with all the trimmings
4th course – Atholl Brose or T.E.D’s seasonal mess or selection of ice cream or chocolate tart
5th course – British cheese’s board with crackers & quince
Each course can also be paired with whisky or wine for an additional £22.50 per head.
The Burns Night Supper will run from 16th – 25th January 2015.
www.tedrestaurants.co.uk / 0203 763 2080