Scots Wha Hae!

Happy Robbie Burns Day!

Yes, today is the day we celebrate the birth of the National Poet of Scotland (chorus: The ONLY poet of Scotland!) and no doubt those who fancy eating boiled sheep's guts to mark the occassion will be scratching their heads and asking the question: Why didn't somebody think of haggis sliders sooner?

For Robbie Burns Day this Tuesday, the haggis gets a modern treatment — Haggis Sliders — at the hotel’s Library Bar. Sliders? That’s right. A three-some of mini haggis patties on sesame seed brioches garnished with tobacco onions (lightly coated and fried), roasted tomato and garlic chutney. Add a cute toothpick with pickled onion and gherkin, a side of Yukon gold fries, and you’ll feel like donning a kilt, perhaps?

The novel creation of Executive Chef David Garcelon, these sliders may not go over in Scotland proper (where deep-fried Mars bars have become popular), but we have to say, having tasted the mini haggis burgers, they are good.

There’s a slight mealiness and liver taste to the meat — so it’s not like Angus beef, don’t be surprised — but the onions, tomato and chutney work deliciously. Liver and onions make a tried and true combination. Haggis appeal to the masses can be a challenge, so sliders make sense to us. Genius!

Personally, despite the fact that I am mighty near pure Scots on my father's side, I think I'll pass and instead crack the bottle of Laphroaig 10 y.o. sitting on my sideboard.