Celebrate with Leeds Brewery on the 25th January
Burns night is held in honour of famous Scottish poet Robert Burns and is celebrated every year on his birthday, the 25th January. The tradition began a few years after his death in 1796 and is a night to celebrate the life and works of the bard, now over two centuries later it has become a nationwide event that consists of a traditional haggis dinner followed by recitals of the poet’s work.
Here at the Brewery we are joining in the Burns night celebrations with events across our pubs. The Lamb and Flag will be serving a five course Burns night supper for £29.95 consisting of Scottish delicacies such as a Haggis and black pudding Scotch egg, pan seared Grouse breast, smoked haddock Cullen Skink and Scottish shortbread for dessert.
At Crowd of Favours there will be a Brewery Takeover from Arran Brewery & Black Isle, both Brewerys located in the heart of Scotland. The evening will showcase both Arran & Black Isle guest beers.
Both our pubs in York are getting involved, with the Eagle & Child serving themed specials throughout the week such as traditional Cullen Skink soup, Haggis with neeps and tatties and Cranachan - a traditional Scottish dessert made from a mixture of whipped cream, whisky, honey, fresh raspberries and toasted oatmeal. They will also be serving flights of whiskey from Isles and the highlands. The Duke of York are hosting a Scottish takeover night serving Scottish specials, playing Scottish music and offering four speciality beers behind the bar, Tempest- Pale armadillo, Fallen Brewery Dragonfly, Williams Brothers Kelpie and Loch Lomand Bonnie N' Blonde.
The Brewery Tap and The Midnight Bell are offering a whisky tasting evening with a selection of Scotch whisky flights available at £15 per head.
At a Burns supper, Whisky is the usual choice of drink. Burns night wouldn’t be complete without a wee dram so we have a selection of whiskies from different regions in Scotland available at our pubs and have put together some tasting notes for each.
This is a whisky sweetened by rich dried fruits with clouds of smoke and strong barley-malt flavours. It’s fresh and fragrant with notes of kippers, seaweed, apple and thick, pungent smoke on the nose. On the palate it is full bodied with an explosion of pepper at the back of the mouth and a long finish of barley and malt.
Location: Carbot, Isle of Sky
This is a classic whisky that has a gristy, nuttiness on the nose intertwined with spices and fruits. The palate is sweet with a good body with developing bourbon characters; gentle spice with a little vanilla, a hint of balancing peat lurking quietly in the substrata. The dried fruit combine with nuts, nutmeg, cinnamon the onto a spicy, slightly dry but sweet finish.
Location: Dufftown, Banffshire
This is a whisky to be enjoyed, with an elegant, stylish nose of marmalade, cocoa and malt and plenty of vanilla alongside a mouth-watering hint of aniseed. The palate is very malty, creamy delivered with a hint of berry fruit. The flavours of toasted barley, cloves, butterscotch and honey develop. The finish is of Medium length, with spicy oak and a hint of peppermint on the tail. Some say it tastes like 007 wearing a tuxedo wetsuit - we’ll let you decide!
Location: Dufftown, Banffshire
Oban whisky is rich and smokey on the nose with medicinal notes of the sea and seaweed. There are notes of cut hay and wood smoke rising with a gentle estery sweetness. The palate is thick and full with notes of citrus and a smooth sweetness and the oak is quite rich with grist and cereal and malt. It has a good length finish with fruit and dry oak.
Location: Oban, Argyll
This is a hugely accessible whisky with tasty spice, toffee and some tropical fruit notes too. On the nose is subtle apple crumble, expressed lemon peel and a touch of mango. Millionaire's shortbread, banoffee pie, coconut milk, dried grass, orange Turkish delight and cardamom are also available. On the palate is toffee and vanilla with pleasant supporting oak notes as well as fresh banana, a hint of nougat and honeycomb pieces. The finish consists of praline, cinnamon and a little ginger with perhaps a hint of cardamom.
Location: Windygates, Fife
Available at: CoF
The smoke from this peat, found only on Islay, gives Laphroaig its particularly rich flavour. Those enjoying the 10 Year Old will first notice the bold, smoky taste, followed by a hint of seaweed and a surprising sweetness. It is a full-bodied whisky with a long finish. On the nose it opens with big, smoky muscular peat notes followed by spices, liquorice and a big dose of salt. The palate is seaweed-led with a hint of vanilla and a whiff of notes from the First Aid box (TCP, plasters etc). Then spices such as cardamom, black pepper and chilli develop and finish with savoury, tarry notes and an iodine complexity.
Location: Port Ellen, Isle of Islay
On the nose aromatic and floral notes appear with notes of cereal, some barley and sweetness. On the palate it is sweet with a slight liquorice aftertaste and a dry finish. Acacia honey creeps in with gentle warmth. The palate is very fruity with notes of Madeira and sweet stewed fruits. A hint of tannic oak lines the mouth and there is a freshness and roundness to this drink. It finishes with medium length with notes of cereal and a fresh greenness.
Location: Pencaitland, Tranent
Burns night is celebrated on Monday 25th January so if you fancy a bit of Scottish culture and some traditional food and drink then head down to our pub events for something different. We hope to see you there - don’t forget your kilt! LB