It will run from Friday 18 to Friday 25 January inclusive, with Burns’ Night on Friday January 25.
To mark the occasion the pubs will be serving two special meals; Scottish haggis, neeps and tatties, as well as Caledonian Burger (6oz beef patty, haggis, whisky sauce, chips and six beer-battered onion rings).
Customers will also be able to enjoy a guest ale, Inveralmond Bard (4.6% ABV), from Scotland’s Inveralmond Brewery, in Perth.
The beer is described as full-bodied, with a sweet caramel flavour and Cascade hops providing a pleasing, subtle citrus zing to the finish.
Among the drink choices for the Burns’ Week meal deals are two Scottish single malt whiskies, Glenmorangie and Glenfiddich, as well as a Scottish gin, Hendrick’s.
Jen Swindells, festival organiser, said: “Burns’ Week is always great fun and our customers enjoy the fact that we celebrate for a week rather than just one day.”
Grants of Speyside haggis
Grants of Speyside is a long established family business. Today, Stuart Grant is the fifth generation to carry on the tradition.
It was started in Sutherland by Stuart’s great-great grandfather John Grant in 1824. He was a crofter who sold his own meat from a horse and cart to neighbours. The business grew and he and his son (also John) opened a butchers shop in the local village.
It was young John’s wife Jessie who started making the haggis and black pudding around 1890. Her recipes are still used today.
In the 1990’s Stuart moved the business to Grantown On Spey in the Highlands of Scotland where today a modern purpose built butchery supplies top quality hotels, restaurants and retailers throughout the Highlands and the whole of the UK with fresh meat and traditional Scottish meat products including Jessie Grant’s Haggis and black pudding.
Among the many awards won for our Haggis, Grants Of Speyside has also received the highly prestigious Great Taste two star award for their traditional Scottish Haggis and Black pudding.