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Introducing The Crown Selection - See range here

Introducing The Crown Selection - See range here

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Save £25 on our Fillet Bundle. Now only £40

Burns Night, celebrated every year on the 25th of January, is a celebration of our national poet, Robert Burns.

Known for works such as Tam o' ShanterA Red, Red Rose, and most famously Auld Lang Syne, he was recently voted 'the Greatest Scot' of all time and even has a crater on Mercury named after him!

We celebrate his life and works with a Burns Supper on the date of his birth.

This can range from big formal events to a cosy night in with friends, but it's always based around the same thing - haggis.

Traditionally served with neeps (turnips) and tatties (potatoes), and washed down with a dram of whisky. It's richly spiced and packed full of flavour. It makes a delicious meal on a cold winter's night.

Traditional Family Haggis

Prepared by hand with the finest ingredients to a family recipe which is virtually unchanged in 60 years, haggis is delicious with the traditional neeps and tatties (mashed turnips and potatoes) and a dram of your favourite whisky.

£9

Haggis Pudding

The same rich flavour of traditional haggis, in a long, round 'sausage' shape. Easy to slice as thick as you want and fry in monents. Great for a smaller meal or for a professional presentation.

£3.25

Why not gather some friends and host your own Burns Supper this year? Try one of our Chef's recipes for a delicious twist on the classic Scottish meal.

Beef Wellington with Haggis

Give this classic luxury dish a Burns night twist with the addition of haggis. Its natural richness is a great addition to the earthiness of the mushroom duxelles.

Try this recipe from Chef Eddie and serve up a taste of luxury.

Speyside Chicken Supremes

This Balmoral chicken recipe has more than a little Scottish influence. Chicken stuffed with haggis and a punchy whisky cream sauce that is delicious and easy.

Try our Chef's recipe and serve with your favourite sides.

Haggis Bon Bons

The perfect buffet treat - and a great way to try haggis if it's new to you.

Crisp on the inside, with a juicy warming centre - the addition of whisky is a match made in heaven.

Try our Chef's recipe for your next party food.

Explore the best of Scotland

35 Day Dry Aged Scotch Sirloin Steaks

Hand selected from trusted farms in the north of Scotland, this succulent grass-fed Scotch beef is expertly dry-aged for 35 days to bring out the best of the flavour, then cut by hand in our Aberdeenshire butchery.

Enjoy the delicious richness of 100% Scotch beef in a tender Sirloin Steak. Special trimmed to leave a thin line of fat for that distinctive sirloin look and taste. Sear and serve with your favourite sides for a restaurant-quality steak dinner.

£13

35 Day Dry Aged Scotch Fillet Steaks

Hand-selected from trusted farms in the north of Scotland, this succulent grass-fed Scotch beef is expertly aged for 35 days to bring out the best of the flavour, then cut by hand in our Aberdeenshire butchery.

Savour the luxurious tenderness of Scotch beef fillet. With creamy flecks of marbling throughout, it has a richness that is rarely found in fillet steak. An excellent way to bring a taste of luxury to your table.

£18

Hot Roast Scottish Smoked Salmon

Tender Scottish salmon fillets, hot smoked and roasted for deep yet delicate flavours. Ready to eat hot or cold.

The Ugie Salmon Fish House was built in 1585 and is the only building in Peterhead surviving more than four centuries. To give that some context, they were smoking salmon during the era of King Henry VIII. This makes it the oldest smokehouse in Scotland - likely the world.

£14

Half Rack of
Scottish Venison

Enjoy the distinctive richness of Scottish venison, caught wild in the highlands of Scotland and traditionally prepared for a delicious centrepiece.

Venison is packed full of a distinctive flavour , deliciously juicy and naturally low in fat. An excellent choice for an alternative roast dinner served with all your favourite trimmings.


£14


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