In celebration of Scottish poet Robert Burns, we hosted our annual Burns Night last Thursday at the Hogs Back Tap and Hop Hangar.
A night of Fine Dining, Music, Dancing and lots of beer!
Smoked salmon and prawn mousse roulade served with a lemon caper dressing and melba toast.
Ballotine of chicken stuffed with haggis, cheddar and wrapped in bacon, whisky cream peppercorn sauce and roasted neeps and tatties.
Mediterranean board grilled artichokes, sundried tomatoes, olives, pesto houmous, sundried tomatoes, olive oil, balsamic vinegar served with flatbreads.
Mark marched the haggis around the Hangar in style, to the accompaniment of a single piper.
Brewery tour guide Mel was Master of Ceremonies and intoned the Address to the Haggis.
Rupert looking stylish in his traditional trews, performed the ceremonial stabbing of the haggis!
Everyone raised a glass in the traditional toast of whiskey.
To find out more about our forthcoming events in the Hangar, check out Club, Tours, Bar Booking & Events.