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Every January, restaurants, bars and entertainment venues mark Burns Night in London by putting on fabulous, lip-smacking events. Cullen skink, a thick soup of smoked haddock, potato and onion, usually starts proceedings, followed by hearty platefuls of haggis – minced sheep’s offal mixed with oatmeal and various spices. Many establishments dust off bottles of their finest Scottish whisky, while others pull out all the stops and enrol bagpipers, bands, and native Scots for a riveting…
