This event is the first installment of Decadent Bastards Club: a boozy supper club for... well, for decadent bastards. Four courses of great food, each one paired with a hand crafted cocktail, and some extra treats, served up in a private dining room with 25 guests, and hosted by Crazy Bastard Kitchen and friends.


We provide the food, the drinks, the atmosphere, the music and the service. You and your fellow guests provide the company and conversation. The best thing is that you only have to make one decision: Omnivore, vegetarian or vegan.


Our first supper event takes place over two evenings, and is on the theme of whisky and Scotland's legendary poet, Robert Burns.


The theme of whisky was well explored in Burns’ poetry and features prominently on this menu.


Doors from 18:00

Service from 19:00


Hors d’oeuvre

Hand rolled oat cakes with British cheddar (or vegan cheese), and red onion and whisky chutney

Cocktail: Mulled buckfast wine with cognac and orange



Mini beer-battered cod or tofu fillet with Hasselback potato and garden pea purée

Cocktail: Shortbread manhattan. Whisky, butterscotch, dry vermouth, orange, angostura.


--Irn Bru Lemon Sorbet--


Ode to the Haggis performed by Chris Davis



Traditional or vegan haggis with roasted root vegetables, potato purée, whisky and peppercorn sauce.

Cocktail: Festive Rob Roy. Finest Scotch, Drambui, rosé vermouth, bitters, orange zest


Reading of Burns’ poems by volunteers



Winter Berry Cranachan. Whisky baked oats, cream, raspberries, blackberries, currants, cracked baiser.

Cocktail: Godfather. Scotch, amaretto, served with caramelised almonds and rosemary shortbread.

Burns Supper Saturday 22.01