Burns Night Supper & The Macallan Whisky Experience

Burns Night provides a natural moment for The Hind’s Head to explore one of its long-standing fascinations: whisky, and the way its flavour, depth and history translate into food.

Heston Blumenthal has returned to whisky repeatedly over the years — from playful experiments such as Whisk(e)y Gums to more considered flavour pairings — and this one-off evening uses Burns Night as a framework rather than a gimmick. Think Scottish tradition, interpreted with the curiosity and precision The Hind’s Head is known for.

On Sunday 25 January 2026, the evening begins with a guided whisky masterclass led by Jack Smith from The Macallan, followed by a five-course tasting menu inspired by historic Scottish dishes and reworked through The Hind’s Head kitchen.

Guests may choose to add a curated Macallan whisky flight, enjoyed either neat or as cocktails, while a thoughtfully matched wine pairing will also be available. The evening includes traditional Burns Night elements — a bagpiper and the addressing of the haggis — handled with warmth rather than pastiche.

To finish, an exclusive Macallan Whisky Gum created by The Fat Duck team offers a final, playful nod to flavour and memory.

Places are limited for this considered Burns Night celebration, bringing together whisky, history and precise, intelligent cooking.

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