Delifonseca is preparing to host a duo of food and drink events later this month as a nod to acclaimed poets Robert Burns and William Shakespeare.

Raising a ‘wee dram’ on Wednesday, January 25, the award-winning Dockside venue will host its annual ‘Taste of Burns’ Night celebration in honour of the famous Scot with a special three-course menu featuring the best of traditional Scottish delicacies.

Offering a true taste of Scotland, guests can choose from five starter options including traditional cullen skink; Scotch broth; haggis, neeps & tatties; rabbit rillettes “Cock-A-Leekie” with whisky jelly and Scottish crab Millefeuille with pickled mussels. Mains include The Cheiftain; pan fried Scottish brown trout; sautee of venison haunch and beef & oyster stew.

Those with a sweet tooth can opt for desserts such as border tart vanilla ice cream; bitter chocolate tart; whisky jellies & raspberries; Cranachan; deep fried “Mars Bar” and Scottish cheese plate with oatcakes.

Proprietor of Delifonseca Candice Fonseca said: “Year on year we raise a toast to one of Scotland’s most famous bards and celebrate the very best of Scottish food. Our chefs have devised a menu that combines great quality Scottish produce with much loved authentic recipes that stand the test of time. Early diners will have the added bonus of enjoying a complimentary Scotch whisky to join us in raising a wee dram.

“We are encouraging our guests to get into the spirit by exploring dishes that they may not have tasted before, or even heard of for that matter, however kilts and tartan attire are optional!”

Additionally, the Shakespeare Wine Evening will take place on the following day (Thursday, January 26) at the Stanley Street venue’s ‘Downstairs’ bar. Hosted by the team at Fonseca’s in collaboration with The Rubbish Shakespeare Company, the night will celebrate the art of 16^th century cuisine, whereby each dish will be expertly paired with wines from Shakespeare’s popular haunts and will revolve around a novel theatrical performance.

Alongside the entertainment, diners will begin the five-course tapas feast with an amuse bouche (Midsummer’s Night Dream) of mussels, cockles and Periwinkle paired with Gaia Notios Moschofilero/Roditis (Greece). The starter (Much Ado About Nothing’) comprises mini venison pasties served alongside Miopasso Nero D’avola (Sicily). The tapas main course (Romeo and Juliet) of suckling pig with herb polenta will be accompanied by Ca Rugate Valpolicella (Verona, Italy.

For dessert (Macbeth) guests will be treated to pippins & cheese together with oak cross malt Scotch whisky (Scotland). To conclude, a digestif (All’s Well That Ends Well) of candied fruit shortbreads will be complemented with Chateau De Juge, Cadillac (France).

General Manager at Fonseca’s Danielle Youds said: “As with all of our wine evenings, which continue to remain a firm favourite with our guests, the idea is to allow people to sample a range of drinks and dishes that have been selected to complement one another. With a nod to old England and European influences, the Shakespeare Evening does just that in a playful manner courtesy of The Rubbish Shakespeare Company’s witty live theatrical performances.

“While the January Blues are synonymous with this time of year, we want to keep the post-Christmas merriments alive by inviting both new and familiar faces to broaden their culinary horizons all the while having fun.”

A ‘Taste of Burns’ will take place on Wednesday, January 25 at Delifonseca Dockside from 5pm and is priced at £29.50 per person.

The Shakespeare Wine Evening will take place on Thursday, January 26 at Fonseca’s Stanley Street from 7:30pm and is priced at £34.95 per person.