Burns Night with Prue Leith at Weston Park
Saturday 21 January 2017
Guests are invited to join restaurateur, TV presenter and writer Prue Leith to celebrate the great Scottish poet Robert Burns with a weekend stay and Celtic inspired feast for Burns Night (21 January) at the country estate of Weston Park seated on the border of Shropshire and Staffordshire.
A customary Burns night supper is the centrepiece of the weekend, with each course representing the finest Scottish produce. Head Chef Guy Day, himself greatly influenced by his time spent working in Scotland, both at Michelin Restaurant Kinnaird House and as Executive Head Chef for the Royal Yacht Britannia, has taken the traditional elements of a Burns night supper and elevated them to fine dining. As a passionate advocate of Scottish cuisine, Prue has taken great delight in conversing with Guy on the intricacies of the flavours that will be assembled for this special occasion.
Courses include escalope of hot kiln roasted salmon with lemon and horseradish cream, herb crusted Angus beef medallion with Scottish wild mushrooms, thyme rosti and malt whiskey jus. The convivial toast to the Haggis will be made, reciting Burns’ famous ode following the traditional piping ceremony. For dessert, people can take their taste buds on a highland fling with steamed ginger pudding served with Crabbies stem ginger ice cream and a traditional Scottish cheese plate.
Prue will not only be the guest of honour at this gastronomical event, she will also be sharing her experiences, life, work and anecdotes from her own fascinating career, as she answers questions from the gathered guests. It’s the first time that she has hosted such an occasion and against the backdrop of the traditions of Scotland, she’ll give an amusing insight into everything from when she started her own catering business in the 60s to her time spent on long running BBC series The Great British Menu and more recently having forged a successful career as a novelist.
Prue says, “My new husband (we got married in Edinburgh in October) is a Scot who woo-ed me with Haggis, neeps and tatties. Haggis is just about my favourite food, closely followed by Scotch Salmon and Aberdeen Angus Beef. On top of that Weston Park’s chef, Guy Day, is a great cook - so how can we not have a great time? Especially as there will be more than a wee dram of ‘the golden nectar”.
Diners, including Prue, will be seated around the magnificent banqueting table in the breath-taking setting of the Historic Dining Room. Guests can then retire to the grandeur of the Victorian library for a whisky by the crackling fire before enjoying a night’s stay in one of Weston’s sumptuously decorated bedrooms. The following morning a reviving breakfast is served, after which the estate’s beautiful grounds can be explored, giving guests further poetic inspiration.
Price: £399 per couple including overnight stay and all meals.
Weston Park sits on the border of Shropshire and Staffordshire, conveniently located for the M6 and mainline stations.
Pre-booking is required. For more information visit www.weston-park.com or to book call 01952 852100.