Episode 9 | 29th January | £35pp

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January calls for food with depth. For warmth. For generosity.  For dishes built slowly, with intention.

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This Burns Night Edition of The Second Cut draws on the spirit of winter cooking in Scotland — not as ceremony or spectacle, but as craft. A menu shaped by thrift, fire, and tradition, where familiar flavours are treated with care and time, and nothing is wasted.

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Expect comforting broths, rich slow-cooked cuts, and quietly bold dishes that honour the whole animal and the season it comes from. Scottish staples appear not as novelty, but as grounding: barley, haggis, neeps, oats, smoke, and whisky — woven into a six-course tasting menu designed to feed both body and mood.

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As with every Second Cut, this is food that values technique over luxury, and flavour over flash. A reminder that some of the most satisfying meals come not from extravagance, but from attention — from doing simple things properly.

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Served in the warmth of Restaurant 1840, this is an evening for winter appetites, slow conversation, and being looked after.

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A vegetarian alternative is available with the same care and intent