Did you know that Plum + Spilt Milk's name was inspired by the dining livery of famous train The Flying Scotsman? Us, neither. Either way, it's apt that the King's Cross restaurant celebrates Burns Night every year, and it's no surprise that it likes to do it in style. This year there's no exception, with a seven-course dinner from chef director Mark Sargeant, complimented by whisky from Dalmore. The menu eases in with an Arbroath smoky with leek and whisky soup, before moving on to other classic including haggis, neeps and tatties. The haggis will even be ceremonially piped in by a bagpipe player. Kilts optional.