Fancy haggis, neeps and tatties to celebrate Burns Night? Here’s the low down on where you can find that elusive critter and have a wee dram or two.

You’ve missed out on the ever popular Burns Supper at The Angel on the Bridge unfortunately, you have to get in early doors for that one.

The Crooked Billet at Stoke Row though has created a full a la carte menu of Scottish Specials for their Burns Night menu on Sunday 26th with Celtic band ‘Kippers & Kilts’. Expect a menu crammed with amazing Scottish produce grass grazed Aberdeen beef, incredible seafood. Orkney halibut, Shetland Langoustines, Islay scallops, oysters & mussels, Hebridean single malts and seaweed grazed mutton from Ronaldsay.

Chef owner Paul Clerehugh says that he’ll even probably include haggis on sourdough toast with a fried duck egg & HP jus, “a dish I’ve cooked since my first kitchen job at The Highlander Inn, Belsay, where Northumberland melts into the Scottish borders. HP jus – a rich, stock gravy, splash of Houses of Parliament sauce and delicious haggis ‘neeps & tatties as a main course”.

Full regular menu, loads of Scottish specials – £30 music cover charge.

Celebrate the life and legacy of Robert Burns with an unforgettable evening of Scottish tradition at the Bottle & Glass Inn. Enjoy a delicious four-course dinner featuring the finest Scottish dishes, with wine and whiskey pairings available.

Burns Night Supper of Cock-a-leekie Soup, Smoked Trout, Haggis Neeps & Tatties, Raspberry Cranachan Mess

£60 per person | Wine and whiskey pairing £30 per person

Head to Shiplake to celebrate Burns Night at The Baskerville. Why not leave the car at home and jump on the train, so that you can enjoy your dram with your meal. A traditional menu of Cock-a-leekie Soup, Haggis, neeps & tatties and Cranachan, all for the princely sum of £25.

Lastly why not see if you can snaffle a table for the Burns Night Menu at The Golden Ball in Lower Assendon who have just been listed on the Estrella Damm Top 50 Gastropubs 2025 list. Starting with ‘Scotch broth’ Oxtail consommé, followed by Orkney Scallop with black pudding, Scottish Salmon and heather smoked row, Highland Beef fillet & cheek with a potato & haggis terrine, finishing with Rhubarb ‘cranachan’ and then Clootie dumpling with shortbread ice cream. Sounds ace!

£80 per person.