PATRIOTIC Scots united to celebrate Burns Night last month but it was not just those North of the Border donning their tartans and toasting to the Bard.

Loch Fyne Seafood and Grill in Knutsford paid tribute to Scotland’s most famous export, poet Robert Burns, by hosting a Burns Nights Supper on January 25.

Despite my Gaelic roots, I had never experienced Burns Night in all its jovial and passionate glory and so I, along with my husband, was keen to witness it first-hand.

As soon as we set foot over the threshold, the atmosphere was electric, from the traditionally dressed bagpiper weaving through diners playing their favourite tunes, to the infectious cheers of kilt-clad Scots.

A sumptuous menu, created by Alessandro Cristiano, executive chef at Loch Fyne Seafood and Grill, featured traditional dishes such as cullen skink, haggis, neeps and tatties, sirloin steak and clootie pudding with drambuie cream.

Our waiter, Rob, was on hand to talk us through the unusual dishes and offer his recommendations.

I settled on a salmon fish cake for a starter – Scottish salmon, leek and cheddar cheese rolled in Scottish oats, served with spinach and a lemon and chive cream.

The fish cake was first class – the oats gave the cake an authentic, traditional taste and the tangy chive cream complemented the salmon beautifully.

My husband made the wise choice of caramelised red onion tart with goats’ cheese, courgette, pesto and balsamic-marinated beetroot.

Despite his protests, I was able to wrangle myself a mouthful and was instantly green with envy. The tart was bursting with flavour and moreish – much to my frustration.

For the main, I chose one of my favourite dishes; Haggis with ‘neeps’ and ‘tatties’.

The dish was kept simple, with no frills or fancy additions, sticking to the traditional theme. This allowed the flavour of the slightly peppery turnip, smooth mash and subtly spiced haggis to shine through.

My husband went for the sirloin steak with a Haggis croquette, pickled onion rings watercress and a béarnaise sauce. According to the other half, the steak was cooked perfectly and the crispy haggis made for a nice accompaniment – although he thoroughly enjoyed the meal he did feel the absence of a side left the meal unbalanced.

However, this did leave that extra room needed for the finale – dessert.

A lover of all things sweet and syrupy, I couldn’t resist the sound of treacle tart, traditional treacle and ‘Belhaven Black’ tart, served with a pecan and toffee sauce.

The tart was exquisite – it tasted like it came straight from the oven and was melt-in-your-mouth good. It was in danger of being over-sweet but the oats and crumbly base balanced the treacle and toffee out perfectly.

After much deliberation, my husband chose Raspberry Cranachan and shortbread. Cranachan is a traditional Scottish dessert of oats, cream, whisky and raspberries and is a delicious, lighter alternative to heavier, denser puddings.

The dessert was fresh and fluffy and the shortbread helped to add some substance.

As we finished up, with Amazing Grace playing on the bagpipes, we could safely say we were suitably satisfied with our very first Burns Night. Now just eleven months until get to pay tribute to Rabbie once again and enjoy another Fyne night in Knutsford.