The Swine Bistro is inviting diners to celebrate Burns Night with a one-night-only supper on Sunday 25th January, bringing the warmth, generosity, and bold flavours of Scotland to Headingley, Leeds.
Inspired by co-owner Jo Myers’ Scottish roots, the menu is a tribute to Scotland’s finest ingredients, traditional dishes, and comforting winter cooking, all delivered with The Swine’s creative, neighbourhood bistro twist.
The evening starts with Mushroom & Whisky Parfait served with stout bread, followed by Rarebit Mussels with Black Pudding and Celery Salad. Guests can also enjoy Scottish Girolles with Crowdie and Pappardelle, showcasing the depth of Scotland’s larder. At the heart of the menu is the classic Swine Haggis with Neeps and Tatties, with a vegetarian Haggis option also available. A side of Seaweed Buttered Cabbage adds a subtle coastal note.
For those with room for dessert, an optional supplemented Scottish Cheese and Clootie Dumpling is available, followed by the indulgent Tipsy Laird, the Scottish take on trifle and a fitting finale for the meal.
Jo Myers, co-owner of The Swine, said: “January can be drab and dreary, can’t it, so we want to give everybody something to look forward to now. Our Burns Night celebration is the perfect excuse for a good night out with proper grub, good company and a touch of whisky-fuelled indulgence. We can’t wait to welcome you.”
Burns Night at The Swine takes place on Sunday 25th January at the restaurant’s new Headingley location. The menu is priced at £50 per person, and reservations are limited. To secure a table, book online at theswinebistro.co.uk.
Burns Night Menu:
- Mushroom & Whisky Parfait, Stout Bread
- Rarebit Mussels, Black Pudding & Celery Salad
- Scottish Girolles, Crowdie & Pappardelle
- Swine Haggis, Neeps & Tatties (Vegetarian option available)
- Seaweed Buttered Cabbage
- Ethical Dairy “Lagonary” & Clootie Dumpling (optional supplement)
- Tipsy Laird
