This Burns Night Mr Lyan’s zero waste focused restaurant and bar, Cub, is partnering with
Progressive Hebridean Distillers (PHD) to showcase their The Botanist Gin, Port Charlotte
Whisky and Bruichladdich Whisky for a Burns Night supper. The menu, created by Cub’s
team, has been developed around Burn’s Night whilst maintaining Cub’s ethos of
sustainable luxury. Guest can expect Cub’s take on classic Scottish dishes such as Haggis, but
with a delicious spin from Cub’s team.
Cub’s unique tasting menu is focused around blurring the boundaries between food and
drink, giving equal importance to both. The 12 course special Burns Night menu, developed
by Cub’s head chef Matt Scott will feature 6 food offerings and 6 drinks. Served in a style
that offers the guests a journey throughout their experience, guests can expect 6 classic
Scottish dishes created in a modern, sustainable, Cub-style.
Cub’s Burns Night menu combines the classic Scottish flavours with the creativity of their
kitchen team, and will include plates such Scotch broth, “fried pizza”, Haggis “A la Cub” with
both vegan and vegetarian versions available. To round the menu off, guests will be served
rhubarb cranachan with birch syrup.
The drinks on the Burns Night menu have all been developed using The Botanist, Port
Charlotte and Bruichladdich. The flagship cocktail is the "20th Century Highball" and has been developed by
Ryan Chetiyawardana, AKA Mr Lyan, which uses both The Botanist and Bruichladdich’s
Classic Laddie, served as a highball. The drink also features Mullein-Toast-Ale syrup, sour
apple and soda.
The Botanist and Bruichladdich both offer a nod to the island of Islay, whilst the Mullein
pays homage the fact that the plant has been used in the past as cure-all remedy for
ailments such as colds and coughs, and so not only serves as a nod to the Scottish wilds but
also as a play on the remedy to winter sickness by coming in to the warm on a cold January
day. The sustainable side to the drink comes from the use of the Toast Ale in syrup form, as
the ale is made using surplus bread.
Through a shared passion for sustainability and traceability, PHD and Cub are proud to
collaborate for Burns Night, to highlight the importance of Scotland's history and terroir on
flavours of food and drink, including anything from the spring water used for distillation, to
the expertly hand-foraged botanicals.
Visit Cub on the 25th January to enjoy a progressive, modern take on Burns Night and the
best that contemporary Scotland has to offer.