HIX at The Albemarle celebrates Burns Night
London - On 25 January 2011, Brown’s Hotel’s HIX at The Albemarle will be celebrating Burns Night. Organised jointly with The Rocco Forte Collection’s The Balmoral Hotel in Edinburgh, the evening will pay tribute to the life, works and spirit of Scotland’s most famous bard, Robert Burns.
To mark the occasion, Jeff Bland, Executive Chef of the Michelin-starred number one restaurant at The Balmoral, has created a sumptuous seven-course menu celebrating the best of Scotland’s larder.
Accompanied by the sounds of a piper playing the bagpipes, guests will be welcomed with a whisky taster, especially blended for HIX at The Albemarle while the evening will commence with the ‘Address to a Haggis’, an ode to the dish immortalised by Rabbie Burns.
Following the haggis’ ceremonial slicing, diners will indulge in the finest of produce Scotland has to offer:
Haggis & Whisky Taster
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Hot & Cold Loch Fyne Oysters
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Rutherford Estate Partridge, Ayshire Bacon, Barely Risotto
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Fillet of Aberfoyle Beef, Innis & Gunn Braised Shin, Damhead Farm Winter Vegetables
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Sticky Toffee Pudding Soufflé
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Scottish Farmhouse Cheeses
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Tablet, Drambuie Fudge, Shortbread & Raspberry Jam
The Burns Night Supper starts at 7.30pm and will cost £115 per person, including half a bottle of wine and soft drinks. To make a reservation or for further information, please contact the restaurant on 020 7518 4004.
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For further information, please contact:
Ilse Van Steen, Communications Manager, The Rocco Forte Collection
Tel: 020 7766 3137 Email: ivansteen@roccofortecollection.com
Notes to editors:
About Jeff Bland, Executive Chef at The Balmoral, Edinburgh:
Devoted to using the very best of seasonal Scottish produce, Jeff Bland’s passion and enthusiasm for innovation and creativity is reflected in his highly acclaimed dishes. Having joined the Balmoral Hotel in Edinburgh in June 1997 as Executive Chef, Jeff currently oversees a team of 36 chefs, spread across four restaurants and bars, including the Michelin-starred starred number one, now firmly established as one of Edinburgh’s top restaurants.
Educated in Yorkshire, Jeff Bland was previously Executive Chef/Food & Beverage Manager at Cameron House Hotel & Country Club in Loch Lomond and prior to this, he spent time as
chef to various members of the Royal Family.
Jeff is regularly called upon to judge on various culinary television programmes – including MasterChef- and is a regular on STV’s programme ‘The Hour’ where he presents contemporary dishes that are easy to cook. In his position as Chairman of the Scottish Academy of Culinary Arts and judge on key culinary competitions such as Springboard, for young talent, The Scottish Food Scholarship and Scotland’s Annual Awards of Excellence, Jeff is dedicated to raising the standard of Scottish cooking and promotion awareness of food.
About HIX at The Albemarle
HIX at The Albemarle celebrates British art and food. Executive Chef, Marcus Verberne and Director of Food, Mark Hix, have created an outstanding menu featuring great British classics alongside many lighter fish dishes - all using carefully sourced local, seasonal ingredients. HIX at The Albemarle is home to an amazing collection of work by leading British artists including Tracey Emin, Michael Landy and Bridget Riley