Loch Duich surrounding Eilean Donan Castle in Scotland. DejaVu Designs
  1. Greyhound, Letcombe Regis – Tuesday 25 January – 6-9pm. Sample their special menu of Scottish inspired dishes cooked by new head chef Martin Sherriff and his team. Try the grilled square sausage terrine with boozy prune jam, pickled carrots, peppered crème fraiche, walnuts, tattie scone, or the Scottish king scallops, Stornoway black pudding with caramelised cauliflower purée and samphire, then finish with a Dundee Cake, almond milk ice cream with marinated golden sultanas, almond tuille. https://www.thegreyhoundletcombe.co.uk/menu-burns/
The whole team outside The Greyhound

2) Gravy and Custard, Watlington, Tuesday 25th January or Saturday 29th January. £25 per person. Enjoy this fantasic three course Burns Night meal delivered to your door for you to heat at home. With free delivery within 15 miles of OX49, simple heating instructions and a lot less washing up, choose from all the classics. https://www.gravyandcustard.co.uk

Gravy and Custard Burns Night

3) The Tite Inn, Chadlington, 25th January, two courses £20 or three courses £25. Includes a complimentary wee dram or Scottish inspired cocktail. Make sure you try the Cullen skink with crusty sourdough, the Rumbledethumps with fried eggs, hollandaise and root vegetable crisps and the battered mars bars with vanilla ice cream and salted caramel sauce. https://thetiteinn.co.uk/burns-night-menu/

4) The Duke, Woodstock, Tuesday 25 Jan with chef Alan Dann who brings you a host of Scottish delicacies; from Scotch broth with pearl barley to Cullen skink with finnan haddie, a ferocious haggis and of course Cranachan and whisky to finish. £32.50 for four courses with coffee, biscuits and a wee dram. https://www.dukeofmarlborough.co.uk

Rich, Chris and Mish – the team behind The new look Duke of Marlborough pub on the way out of Woodstock

5) Head of the River, Oxford, Tuesday Jan 25. Pre-booking is required as this central Oxford pub celebrates this Scottish tradition with a fine dinner from a haggis Scotch egg to to hop smoked leek and smoked haddock fishcakes and a marmalade and whisky bread and butter pudding. £35 for three courses a wee dram. https://www.headoftheriveroxford.co.uk/food

The Head Of The River

6) Waggon and Horses, Southmoor, Saturday 22, 7pm onwards – Three courses £30. Try the cock-a-leekie soup with toasted bannocks, a black pudding and haggis croquette, mined venison wellington and warm doughnuts with a Highland whisky dipping sauce. https://www.thewaggonandhorsessouthmoor.com

The Waggon and Horses team

7) The Crown, Oxford, 21–25 January, celebrate the life and work of the great Scottish poet Robert ‘Rabbie’ Burns and enjoy the traditionally Scottish 2 or 3-course set menu with a curated Whisky Flight including Laphroaig 10-Year-Old, Highland Park 12-Year-Old and Johnnie Walker Black. For starters enjoy smoked Scottish salmon served with oatcakes and chive sour cream. Then for the main event what else but haggis, neeps & tatties served with mashed swede, potatoes, and gravy. Or try our puy lentil cottage pie, a perfect vegan alternative. End with a bowl of Cranachan made with whipped cream, honey, a dash of whisky, raspberries, and toasted oats. https://www.nicholsonspubs.co.uk/restaurants/southeast/thecrownoxford/burnsnightmenu

Try the whisky flight at The Crown

8) Five Little Pigs, Wallingford, Tuesday Jan 25 – A veritable Scottish menu with a twist served by a man with a kilt. What’s not to like? Think foraged and local ingredients from battered haggis bonbons to venison with neeps and tatties and a Scottish wharf cake to finish, all washed down with a Whisky Mac cocktail. £45 per person. https://www.fivelittlepigs.co.uk

Five Little Pigs

9) Browns, Oxford Tuesday 22nd to 25th January. Three courses of traditional Scottish specials, their Burns Night supper includes Scottish Mussels, Haggis, Neeps & Tatties and an irresistible Cranachan, each perfectly paired with a Glenfiddich serve. https://www.browns-restaurants.co.uk/restaurants/southeast/oxford/burns-night#

10) Back Lane Tavern, Woodstock is going all out to bring you a luxurious night of Scottish dining from Loch Duart salmon with salt baked heritage beetroot and Douglas fir shortbread to a 36 day aged Aberdeen Angus rib of beef with roast bone marrow and green sauce, beer onions, and a whisky and pink peppercorn sauce. I’m in!

The Back Lane

11) The Perch, Binsey – Highland born and bred Exec. Chef Craig Thomson, has put together some very Scottish specials to celebrate Burns Night. Think Cullen Skink, Isle of Mull cheddar scone or Haggis Croquette, roast onion purée, Laphroaig & mustard sauce. Then scallops, haggis and Cranachan trifle. https://the-perch.co.uk/downloads/perch-oxford-burns-menu-22.pdf

Perch owner Jon Ellse at the pass