TRAINEE chefs wil be cooking up a Scottish feast for a traditional Burns Night celebration at Halesowen College next week.
Diners can enjoy a theatrical evening with a live piper piping in the haggis, followed by drama course leader Ben Cox reading “The Ode to a Haggis” and providing the toast next Wednesday and Thursday January 22 and 23.
A Scottish menu, prepared by catering students, which will include the traditional cullen skink, haggis with neeps and champit tatties served with a glass of whisky.
Main meals will feature sirloin steak, Scottish salmon en croute and pea and leek tart, with desserts of Drambuie chocolate Charlotte with a coffee bean sauce and a selection of Scottish cheeses.
The college’s hospitality BTEC students have planned the evenings, organising the service and decorating the restaurant, alongside providing a professional service on the night.
Studennt Nicole Hampton said: “Our event nights have been very successful this year, we hope our Burns night is no exception.
“We are offering a great night out at a very reasonable price, please come along and join us for a traditional taste of Scotland.”
Pre-dinner aperitif will be served at 6.45pm, with dinner, priced £22.95, at 7pm. To book call 0121 602 7851 (8am – 5pm) or 0121 602 7777 ext 211 (5pm – 9pm) or email email@example.com