Burns Night – All Malt Whisky £3 a shot on the night

Enjoy our usual menu on the night

Join us at The Earl Spencer for Burns Night for Join us at The Earl Spencer for Burns Night on January 25.Burns Night Southfields Pub Haggis Neeps Tatti

Burns Night is annually celebrated on or around January 25. It commemorates the life of the bard (poet) Robert Burns, who was born on January 25, 1759. The day also celebrates Burns’ contribution to Scottish culture. His best known work is Auld Lang Syne.

The Earl Spencer Southfields Pub - Burns Night
The Earl Spencer Southfields Pub - Burns Night - Whiskys


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Robert Burns

The first supper was held in memoriam at Burns Cottage by Robert Burns’ friends on 21 July 1801, the fifth anniversary of his death, and have been a regular occurrence ever since.

They held the first Burns supper on what they thought was his birthday, 29 January 1802, but in 1803 they discovered in Ayr parish records that his date of birth was 25 January 1759. Since then, suppers have been held on or about 25 January.

Burns suppers may be formal or informal. Both typically include haggis (a traditional Scottish dish celebrated by Burns in Address to a Haggis), Scotch whisky, and the recitation of Burns’s poetry.

Join us at The Earl Spencer for Burns Night for Join us at The Earl Spencer for Burns Night.


“Piping” of the haggis

Everyone stands as the haggis is brought in. It is usually brought in by the cook on a large dish, generally while a piper plays bagpipes and leads the way to the host’s table, where the haggis is laid down. They might play “A Man’s A Man for A’ That”, “Robbie Burns Medley” or “The Star O’ Robbie Burns”.[5] The host, or perhaps a guest, then recites the Address to a Haggis


Fair fa’ your honest, sonsie face, (fa = fall, sonsie = jolly/cheerful)
Great chieftain o’ the puddin-race!
Aboon them a’ ye tak your place, (aboon = above)
Painch, tripe, or thairm: (painch = paunch/stomach, thairm = intestine)
Weel are ye wordy o’ a grace (wordy = worthy)
As lang’s my airm.

The groaning trencher there ye fill,
Your hurdies like a distant hill, (hurdies = buttocks)
Your pin wad help to mend a mill
In time o’ need,
While thro’ your pores the dews distil
Like amber bead.

His knife see rustic Labour dicht, (dicht = wipe, here with the idea of sharpening)
An’ cut you up wi’ ready slicht, (slicht = skill)
Trenching your gushing entrails bricht,
Like ony ditch;
And then, O what a glorious sicht,
Warm-reekin, rich! (reekin = steaming)

Then, horn for horn, they stretch an’ strive:
Deil tak the hindmaist! on they drive, (deil = devil)
Till a’ their weel-swall’d kytes belyve, (swall’d = swollen, kytes = bellies, belyve = soon)
Are bent like drums; (bent like = tight as)
Then auld Guidman, maist like to rive, (auld Guidman = the man of the house, rive = tear, i.e. burst)
“Bethankit” hums.

Is there that o’re his French ragout
Or olio that wad staw a sow, (olio = stew, from Spanish olla/stew pot, staw = make sick)
Or fricassee wad mak her spew
Wi’ perfect scunner, (scunner = disgust)
Looks down wi’ sneering, scornfu’ view
On sic a dinner?

Poor devil! see him ower his trash,
As feckless as a wither’d rash,
His spindle shank, a guid whip-lash,
His nieve a nit; (nieve = fist, nit = nut, i.e. tiny)
Thro’ bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his wallie nieve a blade, (wallie = mighty, nieve = fist)
He’ll mak it whistle;
An’ legs an’ arms, an’ heads will sned, (sned = cut off)
Like taps o’ thristle. (thristle = thistle)

Ye Pow’rs wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinkin ware (skinkin ware = watery soup)
That jaups in luggies; (jaups = slops about, luggies = two-handled continental bowls)
But, if ye wish her gratefu’ prayer,
Gie her a haggis!

At the line His knife see rustic Labour dicht the speaker normally draws and sharpens a knife, and at the line An’ cut you up wi’ ready slicht, plunges it into the haggis and cuts it open from end to end. When done properly this “ceremony” is a highlight of the evening.


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‘PUB OF THE YEAR’ – Wandsworth Borough Business Awards 2015-16
‘CELLAR KEEPER OF THE YEAR’ – Greater London – Regional Winner 2016
‘RECOMMENDED’ – Michelin Restaurant & Hotel Great Britain and Ireland Guide 2016
‘GOURMANDS DELIGHT’ – The Sunday Times 2016
‘FINALIST’ – The Food Awards London 2016
‘BIB GOURMAND AWARD’ – Michelin Restaurant & Hotel Great Britain and Ireland Guide 2015
‘TOP TEN SUNDAY LUNCHES’ – Gentleman’s Journal 2015
‘PICK OF THE PUBS’ – AA Pub Guide 2014


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Welcome to THE EARL SPENCER, we are a gastropub that specialises in freshly prepared and cooked food in a traditional pub atmosphere. We are a few minutes walk from Southfields tube, situated at 260-262 Merton Road, Southfields, London, SW18 5JL.

The Michelin Guide 2015 ‘Bib Gourmand Award’A handsome Edwardian Pub a baseline lob away from the All England Tennis Club the Cooking is fervently seasonal; flavours are assured and ingredients marry well” “Traditional” “Good food at moderate prices” 

The Good Pub Guide 2015 ‘Main Entry’ South London, “Sizeable Edwardian pub with lively bustling atmosphere and plenty of cheerful customers” “Standard Lamps, Modern Art on the walls and an open fire” “Stools line the U-Shaped counter where efficient and friendly staff serve 6 ales on hand pump”

AA Pub Guide 2014 ‘Pick of the Pubs’, “Modern Community & gastropub” ”Seasonal Menus with everything made on the premises including the bread”

Square Meal 2014 “vibrant menu that changes every day & is full of seasonal interest in summer & in winter. There’s a thought-out wine list for accompaniment, but also plenty of interest for ale drinkers”

Time Out Guy Diamond said, “This grand Edwardian drinking palace has had the full gastropub makeover with daily-changing menu and just-baked bread on the bar counter, but is still a proper pub with a log fire and 6 cask-conditioned ales”.

Evening Standard Charles Campion, “This is how gastropub food should be – well-balanced, freshly cooked seasonal dishes at accessible prices”.



Award winning food
6 London and local real ales
6 Craft beers and lagers on draught
Fresh baked bread daily
Home smoked Atlantic prawns
Outside terrace & seating
Child friendly

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Nearest underground station is Southfields.
Take the District Line towards Wimbledon Underground Station via Earl’s Court.
It is a 7 minute walk from the station.

156 FROM Wimbledon Bus Station TO Vauxhall Bus Station.
39 FROM Putney Bridge Station TO Clapham Junction Station / Falcon Road.
639 FROM St John Bosco College TO Clapham Junction Station.


Monday to Thursday
4pm opening
Dinner 7.00 – 10.00

Friday & Saturday
11am – midnight
Lunch 12.30 – 3.00
Dinner 7.00 – 10.00

12.00 – 10.30pm
Lunch 12.30 – 4.00
Dinner 6.00 – 8.30

Bank holidays
Open lunch & dinner – see Sunday hours.


Click here for online booking
For same day bookings please call us on 02088709244

260-262 Merton Road
Southfields London
SW18 5JL