Burns Night
with a Twist. Executive Chef William
Drabble offers diners seasonal Scottish
classics with a modern twist.
For one week only, 20th – 26th
January 2014, Michelin-starred
restaurant, Seven Park Place located at
luxury boutique hotel, St James’s Hotel
and Club in Mayfair London will be
hosting an exclusive six-course tasting
menu from the four corners of Caledonia,
which includes a dram of Highland Park
single malt whisky.
In collaboration with the Slow Food UK
Chef Alliance and their partner Highland
Park Whisky, Executive Chef William
Drabble, member of the Chef Alliance
will be offering diners world-class
seasonal Scottish classics with a modern
twist.
St James’s
Hotel and Club in Mayfair, London.
Burns Six Course Menu Served 20th – 26th
January 2013:
- Uig Lodge smoked haddock soup
with whisky
- Seared hand-dived Scottish
scallops with garlic purée and
parsley oil
- Poached Scottish langoustine
with braised cabbage, foie gras
sauce and truffle
- Ravioli of haggis with confit of
turnip, whisky and thyme jus
- Saddle of Scottish highland
venison with beetroot
- Soufflé of Scottish raspberries
with dark chocolate sauce
Available for lunch and dinner
throughout the week, this magnificent
six-course menu is priced at £72 per
person or £126 with paired wines,
including a glass of Highland Park 18
Year Old single malt whisky at the end
of the meal.
This January, keep the memory of Burns
alive at Seven Park Place, guaranteed to
get your patriotic senses racing for a
night to remember!
For
reservations:
Seven Park Place by William Drabble
St James’s Hotel & Club
7 – 8 Park Place
London
SW1A 1LS
T: 020 7316 1615
www.stjameshotelandclub.com
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