Both Sam’s Waterside in Brentford and Sam’s Riverside in Hammersmith will be pulling out all the stops for Burns’ Night this year with curated three-course menus, whisky cocktails, plus live bagpipes from Robin Turnball, who’ll be travelling between the two venues to reel off some sporran-raising tunes.
At Sam’s Riverside, enjoy a welcome dram of Woven whisky, before diving into Head Chef Karol Mielczarek’s cullen skink, cured salmon, lamb and neeps and tatties terrine. Over at Sam’s Waterside in Brentford, Head Chef Abbie Hendren is also cooking up a feast of Scottish morning rolls and salted Stirling butter, tattie soup, Aberdeen Angus beef carpaccio and a saddle of Highland venison. There’s also whiskey cocktail parings to go with each dish.