Hector Henderson x Jake Farley: Burns Night at The Stoops

"Fair fa' your honest, sonsie face, / Great Chieftain o' the Puddin-race!"

Chef Hector Henderson is culinary royalty, heir to the most influential family in modern British cooking, and a highly respected head chef in his own right and who has carried that torch forward.

We are hugely privileged to have Hector Henderson, friend of The Stoops and Head Chef at Rochelle Canteen, cooking on this night of all nights. While the whole menu looks set to be a corker, it feels like the Deep-Fried Mars Bar will be the talking point.

If Hector’s mother Margot is to be believed, he spent his early years strapped to her waist while she cooked at the legendary French House in Soho in the 90s. Later, Hector braved annual family holidays on the wind-swept, treeless island of Tiree (one of the Inner Hebrides), so cooking for Burns Night should be a walk in the park.

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£75 for 4 Courses and a Glass of Whisky ‍

Lorne Sausage, Brown Sauce, Seaweed Fritters

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Arbroath Smokie, Leeks Gribiche, Blood Cake, Scottish Mushrooms

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Haggis, Neeps, Tatties, Whisky Sauce

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Deep-Fried Mars Bar

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