Burns Night Tasting Menu | No.4 Clifton Village

Join us for an unforgettable Burns Night as we honour the legacy of Robert Burns. Our resident Scotsman in the kitchen, Chef Fraser Toal has created this one-off menu inspired by classic Highland dishes, thoughtfully reimagined with that special No.4 touch. Expect an evening of refined flavour, rich culture, and elevated Scottish cuisine.

It wouldn’t be an authentic Burns Night celebration without a selection of Whisky and Wine. Our talented team on the bar have worked alongside Chef Toal to curate hand-picked Whisky and Wine pairings for each dish, designed to elevate and complement the flavours. Explore the menu and pairings below.

Spaces for this intimate tasting menu event are extremely limited and are available on a first-come-first-served basis.

Join us for an unforgettable Burns Night as we honour the legacy of Robert Burns with an evening of refined flavour, rich folklore, and elevated Scottish tradition. Our chefs have curated an exceptional five-course menu inspired by classic Highland dishes, thoughtfully reimagined with a modern No.4 touch. Enhance your experience with our expertly selected whisky and wine pairings, crafted to complement each course and enrich this timeless celebration.

Burns Night Set Menu

Five exquisite courses, with the option to elevate your evening with our carefully curated Wine or Whisky flights.

Canapés

Haggis and black pudding bon bon (vegetarian)

Cured duck with oat cake and apricot

Isle of Man Cheddar gougères

First Course

Pan seared scallops, whiskey sauce, samphire

‘Haggis,’ neeps and tatties, veggie haggis, turnip and swede purée, fondant potato (v)

Suggested whisky pairing: Oban Little Bay

Second Course

Venison loin, pickled forest berry salad, cocoa and bramble jus

Root vegetable pie, winter green, veggie jus (v)

Suggested whisky pairing: Caol Ila

Refresher

Cranachan, raspberry compote, Skyr ice cream, toasted oat

Dessert

Birch and honey panna cotta, fig and honey chutney, pickled apples

Suggested cocktail pairing: Birch Caramel Liqueur cocktail

Our Burns Night tasting menu has been crafted by our resident Scotsman in the kitchen, Sous Chef Fraser Toal. Born into a family of proud Glaswegians, Fraser began his culinary journey in the Scottish Highlands, where he first trained as a chef and developed a deep respect for traditional Highland cooking and local ingredients.

Fraser went on to refine his craft at a four-star, double-rosette hotel and spa in the Highland town of Inveraray, before returning to Glasgow to cook at a Michelin Guide-featured French restaurant. Since moving to the South West, he has brought his Scottish flair to a number of acclaimed kitchens, including working for Marco Pierre White and other rosette-awarded restaurants.

Now as Sous Chef at No.4, Fraser draws on his roots, training, and experience to create an authentic Burns Night menu that celebrates classic Scottish dishes with an elegant, contemporary twist – all finished with that unmistakable No.4 touch.

Burns night – 23rd January 2026

£45 set menu

£30 optional Whisky Flight

£25 optional Wine Flight