In celebration of Scotland's most famous poet, Robert Burns, Scottish champions Mac & Wild will mark the annual tradition of Burns Night with not just one night of shenanigans, but a whole week of Burns inspired dishes and events. From London's first Silent Ceilidh to haggis making masterclasses and Burns Night Kits to celebrate at home, both Mac & Wild Fitzrovia and Mac & Wild Devonshire Square are on hand to celebrate the life and works of Scotland's most renowned national treasure. Launching for the whole week, Mac & Wild will serve up their Burns specials including a Haggis, Neeps and Tatties Burger and Deep-Fried Mars Bars.

On Burns Night itself, Mac & Wild will be honouring Rabbie's party loving spirit with London's first Silent Ceilidh Shindig. Guests are invited to reel the night away on Mac & Wild's Terrace at Devonshire Square, while tucking in to traditional Haggis Neeps & Tatties and enjoying Glenfiddich high balls throughout the night. As the Ceilidh draws to a close, guests can head to Mac & Wild's Whisky Bar, downstairs at Devonshire Square for a rip roaring reel.

Mac & Wild will also be on hand for all those looking to host their own Burns Night hurrah at home. Each Burns Night Kit will offer all the essentials needed to throw a Burns night bash including Munro's Haggis for four people, Haig Club Clubman Whisky, recipe cards and a full guide on how to host the event, which includes Robert Burns' most famous works, all for just ￡18.

Mac & Wild will also be hosting dedicated Burns night suppers at both Mac & Wild restaurants, serving up special tasting menus filled with Scottish fayre. For a knees up the bard himself would commend, guests should head to Mac & Wild Devonshire Square for a true Scottish tasting menu. Guest can feast on Highland delicacies including Wee Mac & Wild Scotch Eggs, traditional Haggis, Neeps and Tatties served with Bone Marrow Gravy, all alongside a show stopping main, Mac & Wild's Dive and Deer complete with Poached Cromarty Lobster Tail, 200g Ardgay Venison Chateaubriand, Haggis Pepper Chips and a Béarnaise Sauce before finishing off with everyone's favourite, traditional Sticky Toffee Pudding with a Whisky Caramel Sauce.

Scottish Champions Mac & Wild take diners on a journey to the Scottish Highlands, enjoying the finest wild venison, game, seafood, whisky and beer in a rustic setting. Founded by Andy Waugh, who hails from just north of Inverness, and Calum Mackinnon, who made his name north of the border on the bar scene in Aberdeen and Edinburgh, Mac & Wild began its journey as a Scottish street food sensation, serving up one of Scotland's finest exports to London's everyday people. From a market stall on Whitecross Street, to a pop-up on Charlotte Street, Mac & Wild opened their first permanent restaurant in London's Fitzrovia on Great Titchfield Street in September 2015.