Join 150 invited guests from the Scottish entrepreneurial community and beyond to celebrate the launch of our YouTube channel.

PLEASE ARRIVE BETWEEN 18.00 and 18.30 and the event will end 22.30.

It's a black tie event so tux, kilt or formal dress. If you want to hire a kilt scroll down.

No. We've made haggis the starter and then slow cooked shin of Angus Beef, served with honey roast vegetables, dauphinoise potatoes & claret jus followed by dessert which is a raspberry cranachan, with toasted oatmeal & whisky creamPlease note any specific dietary requirements on RSVP below.

Yes, but we're gonna do things a wee bit different to everyone else. You're in for a right treat.

Yes, we have partnered with the beautiful city centre based Dakota use the RSVP link below to book.

Burns Night marks the anniversary of the poet Robert Burns’ birth, one of our most famous and celebrated Scots. Given that Robert Burns was born on 25 January 1759, Burns Night takes place on 25 January each year. Many mark the occasion by going to a Burns supper.

Held throughout the world on Burns Night (or on an evening close to it) a traditional Burns supper is an evening event that celebrates Robert Burns’ life and work. The first Burns supper was held in July 1801 when nine of Burns’ close friends got together to mark the fifth anniversary of their friend’s death. Taking place at Burns Cottage in Alloway, the night included a tasty meal (haggis, of course!), performances of Burns’ work and a speech in honour of the great Bard (now known as the Immortal Memory). The night was such a resounding success they decided to hold it again (this time in honour of Rabbie’s birthday), beginning the tradition we still enjoy to this day.

Historically, when hunters made their kill, they would use up the offal, which went off first, using the cleaned animal’s stomach as a cooking bag. Minced heart, liver and lungs are bulked out with oatmeal, onions, suet, seasoning and spices before cooking. Nowadays natural casings are still used, but synthetic ones are becoming more common (there is no effect on the flavour.) Haggis is like a crumbly sausage, with a coarse oaty texture and a warming peppery flavour. It’s most commonly served with neeps (mashed turnip) and tatties (mashed potato) and washed down with a wee dram of your favourite whisky. Haggis is a versatile ingredient – it can be used to make a stuffing for poultry and game, or fried up for breakfast like crumbled black pudding.