One of Scotland’s best loved cultural events is celebrated every year on or around January 25th – the birthday of Scottish national treasure, the poet Robert ‘Rabbie’ Burns.

This year, CLC Duchally Country Estate is hosting a special ‘Burns Weekend’, with their special Burns Night Dinner on offer for two nights – on Saturday 23rd and Sunday 24th January 2016.

The resort’s award-winning chefs have put together a wonderful three course menu – for just £30 per person – including haggis, baked salmon, wild duck and steak. The regular restaurant menu will also be available to ensure the widest possible choice for guests.

There will be a programme of live musical entertainment on both nights for all to enjoy in the heart of the Highlands at CLC Duchally Country Estate.

Scottish duo ‘Pure Malt’ will be performing on Saturday 23rd, while the ever popular songstress Sandy Marshall will entertain on Sunday 24th.

Booking is essential for what will be a popular weekend of food, drink and entertainment.

Please call 01764 663 071 to make a reservation.

Burns Dinner – £30 per person

Cock – A – Leekie Soup

served with a Homemade Bread Roll

Cullen Skink Tartlet

with smoked Bacon Salad and a Free Range Poached Egg

A Selection of Sauteed Wild Mushrooms

in Garlic and Tarragon with Grilled Goats Cheese, served on Toasted Brioche with Truffle Oil

Mille Feuille of Haggis, Neeps and Tatties

Whisky Cream and Toasted Oats


Baked Fillet of Salmon

West Coast Crab Rissotto and Lemon Butter Sauce

Seared Breast of Wild Duck

served with Braised Red Cabbage, Spice Plums, Game Chips and Heather Honey Sauce

Steak ‘Auld Reekie’

Chargrilled Sirloin Steak with Fondant Potato, Tomato Fondue and Smoked Cheese Sauce

Roast Root Vegetable Crumble

Sauté of Shallots, Artichoke and Winter Greens


Warm Crepes in a Sticky Orange and Drambuie Sauce

served with Vanilla Ice Cream

Trio of Toffee

Hot Sticky Toffee Pudding, Toffee Mousse, Homemade Toffee Ice Cream

Raspberry and Vanilla Cranachan

served with Homemade Shortbread

Scottish Cheese Platter

Served with Chutney, Homemade Biscuits, Grapes and Celery