The West Cork Burns' Supper 2015
It's now nearly 10am on Sunday, 25th January, and I still haven't had anything to eat! I'm neither sick nor hungover, I'm just allowing an absolutely gorgeous meal to digest.
.jpg)
Last night about 60 people met in the West Cork Hotel to celebrate Robert Burns life with a Burns Supper. This supper has none of the pomp & ceremony that have infiltrated similar celebrations in other jurisdictions & is good craic. The menu is, I'm sure, very similar and wouldn't be the same without 'Neeps & Tatties' and of course The Haggis. Ceremonially paraded around the room by Head Chef, Christian, and preceded by the piper before a poem was declaimed over it, it was served with the aforesaid neeps & tatties and a beautiful gravy. Sally Barnes' wild salmon was a beautiful alternative to the haggis on the main course, but for me it was the soufflés that stole the show. Piping hot & perfectly risen with a very delicate flavour, they were an exercise in split second timing & even though everyone at my table groaned when they arrived, all plates were empty returning to the kitchen.
There were a selection of 4 whiskys from which to choose for the toasts. Not having previously tasted the Robert Burns Single Malt, this seemed the perfect opportunity. It was much lighter in colour than the others on offer; went down very smoothly and wasn't at all harsh, but very clean and fresh with a delicacy to be savoured. For me, it was perfect to drink during the meal and especially complimented the soufflé.
I've copied the full menu just to show you what you missed. Looking forward to 2016 already! By the way he died in 1796.
Until next time
Avril
Last night about 60 people met in the West Cork Hotel to celebrate Robert Burns life with a Burns Supper. This supper has none of the pomp & ceremony that have infiltrated similar celebrations in other jurisdictions & is good craic. The menu is, I'm sure, very similar and wouldn't be the same without 'Neeps & Tatties' and of course The Haggis. Ceremonially paraded around the room by Head Chef, Christian, and preceded by the piper before a poem was declaimed over it, it was served with the aforesaid neeps & tatties and a beautiful gravy. Sally Barnes' wild salmon was a beautiful alternative to the haggis on the main course, but for me it was the soufflés that stole the show. Piping hot & perfectly risen with a very delicate flavour, they were an exercise in split second timing & even though everyone at my table groaned when they arrived, all plates were empty returning to the kitchen.There were a selection of 4 whiskys from which to choose for the toasts. Not having previously tasted the Robert Burns Single Malt, this seemed the perfect opportunity. It was much lighter in colour than the others on offer; went down very smoothly and wasn't at all harsh, but very clean and fresh with a delicacy to be savoured. For me, it was perfect to drink during the meal and especially complimented the soufflé.
I've copied the full menu just to show you what you missed. Looking forward to 2016 already! By the way he died in 1796.
Until next time
Avril
Comments
Post a Comment