I’ve always had a soft spot for all things Scottish. From the beautiful highland landscapes to the Edinburgh Festival, through to its famous soft drink, Iron Bru! So when Nicholson’s invited me to spend Burn’s Night with them at the Canary Wharf waterside pub, The Henry Addington, I of course accepted.
The evening was hosted by Orkney Islands-based whisky distillery, Highland Park who have been producing single-malt whisky since 1798. On arrival, I was greeted by the cosy and ambient pub interior, along with the sounds of live Scottish music.
The Highland Park host created me a welcome drink, named the Orcadian Cooler Whisky Highball – Highland Park 12-Year-Old whisky with elderflower presse and a squeeze of lemon served over ice in a tall highball glass. I’m partial to a whisky-based cocktail, so this was definitely up my street.
In between each course, and for an additional £7, we were taken on a whisky flight with every Highland Park whisky perfectly pairing with each course, from the smokey through to the vanilla variety.
I opted for the vegetarian menu for the evening, which consisted of:
Starter: Vegetable Scotch Broth – Served with farmhouse bread and butter
Whisky: Laphroaig 10 Year Old
Main: Root Vegetable Hot Pot – A hearty vegan hot pot of carrots, swede and pearl barley, topped with sauté potatoes and a herb crumb. Served with glazed green beans and glazed Chantenay carrots
Whisky: Highland Park 12 Year Old
Dessert: Cranachan – Traditional Scottish dessert of smooth whipped cream, sweet honey, a dash of whisky, raspberries and golden toasted oats
Whisky: Auchentoshan American Oak
Although I opted for the vegetarian menu (which by the way, did not compromise on taste!), I still very much appreciated and enjoyed Burn’s night traditions, such as addressing the haggis and piping the haggis, all rounded off with a sing-along to Auld Lang Syne.
A big thank you to Nicholson’s and Adwaiz for an enjoyable experience – Until next year!
*Please note this is a sponsored blog post.