Wednesday 25th January

HIX Mayfair’s annual Burns Night menu is a much-anticipated event for Londoners looking to mark the age-old Scottish celebration in the capital.

To book your table please call 020 7518 4004

This year, on Wednesday 25th January, Director of Food Mark Hix and newly appointed Restaurant Manager, Markus Savage will present a feast of traditional Burns Night dishes given a brand new HIX twist. This event marks the birth of ‘Mark and Markus evenings’ where guests will be treated to a night of ultimate dining hosted by the two gentleman.

The evening will start with a wee dram in the Glenmorangie Library, a special ‘pop up’ created to celebrate this famous Scottish tipple. The Burns Night menu will feature Scottish classics such as Black Face haggis with bashed neeps alongside a Laphproig single malt, followed by Kingairloch red deer Wellington with braised red cabbage and stovies. For dessert, a dropped scone with poached rhubarb and whisky cream will be served.

Guests will be welcomed and spoilt by celebrated chef Mark Hix and restaurant expert Markus Savage, whose 25 years of experience in hospitality guarantee a night of pure excellence. Mark Hix will share extensive expertise on the foodie topics such as: selecting the perfect menu, dealing with fussy eaters, carving and presentation on the plate to impress your guests. Markus Savage will simultaneously educate on the art of hosting. He will share his knowledge on creating the ideal ambience at home, timing between courses and wine pairings.

Burns Night Menu (£75)

Snax on arrival

Whisky cured salmon on tattie scones

Dumfries shire game pies

Loch Arthur Farmhouse Cheddar and pickled walnut oatcakes

Isle of Barra mussel and Orkney bacon brose


Black Face haggis with bashed neeps and Laphproig single malt


Kingairloch red deer Wellington with braised red cabbage and stovies


Dropped scone with poached rhubarb and whisky cream


Black bun with Blue Monday




Guests will be welcomed with a drink in the Glenmorangie Library and then seated at HIX from 7.30pm.