Harvey Nics says Sláinte!

HARVEY NICHOLS hopes to get into the spirit of Burns Night with a special menu to be served in their Forth Floor Brasserie from 24 to 29 January.

The meal will begin with Cullen Skink made with North Sea haddock, followed by the traditional haggis, neeps and tatties. This will be served with Stornaway black pudding bon bons, crispy parsnips and a caramelised onion jus. The pudding is also a traditional one with raspberries, whisky, oats and honey cream combined into a

Cranachan. And to round off the meal a dram of Glengoyne 10 Year Old Single Malt can be served. £25 per person for three courses or £30 with a dram.