Classed as the Best Scottish Supper of the year, with amazing local produce such a haggis, neeps and tatties to our Famous Scotch Whisky and our sensational Scottish tablet along with the bagpipes it is one amazing night celebrating the amazing poet Rabbie Burns.

Here are some of my favourite recipes:-

Haggis, Neeps & Tatties

Whisky Mousse

Scottish Cranachan

I have a love of bananas right now so I think I’ll be having my Whisky banana tomorrow.

100ml Scotch Whisky

100g soft brown sugar

100g butter

4 large bananas

Ice cream of your choice.

1. Melt the butter in a deep-sided frying pan over medium heat. Stir in the brown sugar and whisky. Bring to the boil and cook, stirring, until sugar has dissolved.
2. Reduce heat to a simmer. Add bananas and simmer gently until bananas are warmed through and glazed with the syrup. Serve immediately with vanilla ice cream.