The best Burns Night suppers in London

This grand Mayfair restaurant – open since 1976 – is a London institution, and it'll be getting stuck into Scottish tradition on January 25 with a £95 a head Burns supper menu. Bagpipes and odes to the haggis will be in full swing alongside nips of Johnnie Walker Blue Label, before of whiskey cured salmon and cock a leekie terrine, and a hearty haggis main. Pudding of deep-fried Mars bar might be a little after Rabbie Burns' time, but that's no reason not to indulge. 

Always the most raucous Burns bash in town, this year Quo Vadis's annual Scottish supper is taking place on January 31. Dedicated to an alternative Robert Burns poem – that of Tam O’Shanter instead of the classic Ode to Haggis – Lee Tiernan of FKA Black Axe Mangal will be in charge of the menu. Expect a bagpipper, haggis, clapshot, and, as usual, an utterly filthy dessert.

This one's happening on Friday January 26 – the day after Burns Night – but it's no less authentic. Chef Tomás Gormley from Edinburgh’s Skua (who also launched Michelin star restaurant Heron) will be serving the likes of lobster and squid ink crumpets, as well as venison with quince, endive and bread sauce. Drinks come from Aberfeldy Highland single malt Scottish whiskey and it'll set you back £75 a head.  

One of our fave gastropubs in London, this boozer – tucked into a corner of Victorian terraces near London Fields – is offering up a Burns supper courtesy of in-house wonder chef Joe Couldridge. The lavish a la carte menu includes Cape Wrath oysters with bone marrow and Laphroaig butter, as well as whipped Isle of Mull cheddar with preserved lemon and linseed wafer. Then there's some enticing flatbreads with haggis, leek and trout roe or Lanarkshire tinto cheese and wild mushroom. Cullen Skink with twice baked souffle and haggis, neeps, tatties and Isle of Mull gratin for two is the main event, before a Buckfast, dark chocolate and popping candy 'Magnum'. Heroic.

Islington's favourite backstreet gastropub is going all eco-friendly this Burns, with a special regenerative Burns Night supper on January 25. For £45 a head (with an optional whisky pairing), head chef Rico Abella will be serving regeneratively farmed meat alongside sustainably produced British pulses and grains with smoked leek and potato cullen skink with house-smoked Cornish white fish, as well as haggis, neeps and tatties with whisky gravy. Puddings are just as trad; clootie dumpling or oats, honey, whisky and apple cranachan. A bagpiper will provide the evening's soundtrack.

West London's Pelican are plugging into East End energy with their Cockney Burns Night. The Notting Hill pub's special supper club menu includes cullen skink, haggis, neeps & tatties and a dessert of rhubarb & pear cranachan. A welcome cocktail will be followed by an array of whisky from the East London Liquor Company and a real life Scotsman will be reading Burns’ own poetry during the evening. It's £75 each. 

This jazzy steakhouse is doing Burns Night supper with a US twist. Scottish-American vocalist Ali Affleck will sing American songbook classics while you chow down on your Burns supper. There'll also be a bagpiper in attenance and the unmissable address to the haggis will also feature. The Burns Night entertainment will be running for three nights, from January 23-25, and a four course set menu with live music starts at £79. Across town, Boisdale of Canary Wharf is hosting an equally swinging Burns Night Hootenanny for £59 a head.

You'll be able to sample Nessa's special Burns dish throughout the month, with a sublime sounding haggis brioche on offer until January 31. A Scots-friendly take on the Soho restaurant's signature black pudding brioche, chef Tom Cenci's seasonal version comes with brown butter noisette as well as neeps and tatties and gravy. 

Dalston's al fresco live-fire cookery hot spot is teaming up with Islay's Ardbeg whisky this Burns night, with chefs Andrew Clarke and Daniel Watkins getting stuck into a three course feast while Ardbeg supply the cocktails, as well as a dangerous-sounding Ardbeg x 40FT Brewery boilermaker. At £100 per person, the menu offers oak smoked salmon and whisky-heather honey glaze or cured venison with pickled quince and bitter leaves, warm crumpets and cultured butter. Mains are classic; smoked haggis, neeps and tatties, with whisky mushroom sauce, eaten after Burns' ‘Address to a Haggis’ is performed. Punk fashion designer, and proud Scot, Pam Hogg will DJ throughout the night.