Burns Night Supper, Cliff House Hotel
You know you’ve had a good night when you have to look at your photos in the morning to piece together the end of the night. Oh, it wasn’t pretty. But it was SO much fun.
Since marrying a Scots-born Haggis fan seven years ago, I have taken to celebrating Burns Night, but this is the first time we have been out for it. And when I say out, I mean OUT OUT. We saw a few local places doing Burns Night suppers, but we chose Cliff House Hotel in Southbourne for the lovely surroundings and reasonably priced menu - £20 for three courses. Most of the other places we looked at were upwards of £60 per person, and one place was £110 per person. Oof. (Incidentally, at the end of the evening, we told them that we thought the meal was underpriced. We would have happily paid £30 per person for what we had).
The furniture had been rearranged to create three long banquet tables in one room, and another in the next room. The tables looked simple and elegant with tartan table runners, foliage and candles galore. There wasn’t a seating plan, so people were being terribly British when deciding where to sit (subtly judging others and plumping to sit on their own until the latecomers came and plugged all the gaps). There were about 60 people, and everyone soon got chatting - helped along by a wee dram, no doubt.
The piper in military dress and me in my fake tartan from Sainsbos (must do better next year)
The piper was resplendent in his uniform, and revealed he’d been a military piper in the RAF. He reminded me that the sound of the bagpipes can be beautiful when played well (as they are so often not!) - over 60 years of practice will do that. He piped in the haggis, as is traditional, then did an abridged version of Address to a Haggis by Robert Burns. There were a few gasps from the crowd at this point when we discovered the piper wasn’t actually Scottish, but I think most people forgave him because he did an excellent job. After toasting the haggis, we got started on the food.
Our starter was cullen skink - a delicious and creamy smoked haddock and potato chowder. For main, we had haggis, neeps (not entirely sure if it was swede or turnip) and tatties (mashed potato). I know the thought of haggis - or more accurately its contents - turns some people’s stomachs, but I think it’s great. It’s one of the most savoury things you’ll eat, and the oats give it such a satisfying texture. Chef Richard had sourced ten kilos of the stuff from Kilmarnock, and is really was tasty. And finally, the king of Scottish desserts, cranachan - cream, raspberries, oats and whisky. What’s not to love? There was a four-course whisky flight for an additional £12, which included Talisker campfire hot chocolate.
This is the little end of night dram I definitely didn’t need
This cheeky little Copper Dog flask appeared (full) towards the end of the night. It’s called a “Dipping Dog” and workers once used it to sneak whisky from casks in the warehouse. Made from copper tubing and tied to the belt, it could be stored down trouser legs.
Top service, piper, atmosphere and food and drink. We’ll definitely do it again next year. Perhaps my hangover will have cleared by then?
