The Libertine bar hosted a Burns Night celebration featuring traditional Scottish cuisine, including haggis and whisky. The event sought to honor Robert Burns while showcasing quality British ingredients. Guests enjoyed a whisky-based cocktail before indulging in dishes like Loch Duart Smoked Salmon and highland beef fillet carpaccio. The atmosphere was lively and filled with cultural traditions, making it a memorable culinary experience. The restaurant looks forward to organizing similar events in the future, emphasizing their commitment to British gastronomy.
In the heart of the City, the Libertine is a relative newcomer and their Burns Night supper was the first in what is hoped will become a series of events celebrating the best of British ingredients.
We started the evening off in style with a delicious Whisky, rosemary and thyme spritz made with Glenmorangie, honey, rosemary and thyme topped off with sparkling water and Rathfinny sparkling wine.
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