The Edinburgh Castle is staying true to its namesake and marking Burns Night with a specially-curated set menu by chef Shaun Moffat. The menu, frankly, looks immense, taking in black pudding from Mangalitza pigs served with savoury porridge, Swaledale lamb haggis and ‘Keltic seafare’. The perfect place to raise a dram to Rabbie. To book, email bookings@ec-ancoats.com – places are very limited.
