Celebrating the best of the scottish coastline 25th January from midday, all day
Sláinte Mhath!
Burn’s night is an evening to enjoy Scottish traditions, celebrate the words and poetry of Scotland’s preeminent bard. Here at Faber we won’t be firing up the ovens to create a haggis supper but we will celebrate a number of Scotland’s biggest traditions and products. Whisky and seafood.
Scotland has 11,602 two miles of wonderful shoreline and boasts some of the best fish and shellfish in the world. From the Islands in the West with famed Island whiskies and fjord like inlets, the dramatic northern coastline butting up against the North Sea and then onto the northern remote islands famed for shellfish. Scotland is a treat and Burn’s night is a chance to show off ingredients in peak season.
Expect to see on our menu and in season expect to see hand dived Orkney scallops, prime season langoustines, Wrath Bay rock oysters, mackerel, herring, and monkfish.
Here’s some of our best finds so far from Scotland:
(1) Dunnet bay distillery, vodka (2) C & A Thomson, rope grown mussels, Shetland (3) Orkney, hand dived scallops, Orkney (4) Jura distillery, whisky, Isle of Jura (5) Cape Wrath, rock oysters, Braemor (6) Talisker distillery, whisky, Isle of Skye (7) Day boat harbour, Peterhead (8) Dark Matter distillery, rum, Banchory (9) Oban distillery, Whisky, Isle of Oban (10) Lochranza distillery, Whisky, Arran (11) Orkney distillery, craft vinegar, Kirkwall
Serves: 1
Make in: 5 minutes
Difficulty: Easy
Ingredients
40ml Jura Winter Edition
10ml fresh lemon juice/fresh orange juice (can squeeze from a fresh orange)
10ml British wild honey
60ml cloudy apple juice
1 x star anise
orange slice
Cinnamon stick
Cloves
Process
Place all ingredients into a pan and apply low heat, stirring gently until warmed through
Serve in a heat proof tanker or glass and garnish with a cinnamon stick and orange slice.
