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Bespoke Private Catering

Over the past decade I have served my time learning in lots of kitchens, primarily in Scotland and the French Alps, I am now very happy to be providing private catering to my lovely clients in their own homes, estates, villas and venues.I am available for special one day meals such as parties or weddings and also for fully catered holidays and retreats.
I love to create dishes from around the world as well as contemporary Scottish cuisine and am happy to write you your own bespoke menu based on your parties requirements so you can enjoy your own foodie fantasies. In the meantime can also check out my sample menus and get a taste for my style. 
Please feel free to get in touch for enquires, availability and pricing. 

Private Catering: About

Sample Menus

Private Catering: Sample Menus

Special Taste of Scotland Evening Menu

CANAPES; Scottish smoked mackeral pate,  chive and fresh strawberry zucchini rolls
Glazed wood pigeon, bacon and fig skewers with toasted hazelnut crumb 
Garden beetroot tapenade and sweet pea salsa crostinis (Ve)  

Scallop and langoustine ceviche, sweet cured rhubarb, nettle and caper emulsion, Stornoway black pudding crisps 
Seaweed, sunflower seed and sweetcorn pate, sweet cured rhubarb, nettle and capers emulsion, rye crisps (Ve)  

MAINS;Fillet of Roe Deer Venison, sweet potato and shallot rosti, Scottish sloe gin jus, goats cheese pearls, charred broccoli and pickled wild mushrooms 
Leek, walnut, sage and pearl barley 'haggis',Sweet potato and shallot rosti, Scottish sloe gin jus, charred broccoli, pickled wild mushroom (Ve)  
Local cheese board, chutney and oatcakes 
DESSERT;Whisky and heather honey cream parfait, Perthshire raspberry compote, fresh berries, toasted oat brittle, white chocolate shards and garden mint oil 
Whisky and agave coconut cream parfait,Perthshire rasberry compote, dark chocolate shards, fresh berries, toasted oat brittle and garden mint oil


Taste the world from your table

Antipasti Board
Smoked mackerel pate in rolled in lemon curd zucchini ribbons with grapefruit
Chicken breast stuffed with apricot, basil and peanuts wrapped in bacon, served with roasted cherry tomato, marjoram and caper jus, sweet potato puree, lemon butter braised fennel and peas
Pecan and almond brownie, red wine and cherry compote, vanilla ice cream

Spiced Vegetable Pakoras with Raita
Mini peppers stuffed with peanut and paneer masala served with green chilli, coconut and lime sambal
Goan style monkfish curry, sag gobi , cardamom rice, spiced red onions
Meringue Nests filled with coconut ice cream, garden rhubarb curd, fresh Perthshire strawberries and fresh mint

PERSIAN;Sesame crisp with roasted garden beetroot hummus and olives
‘Badargani ‘ -Charred aubergine rolls filled with mushroom and walnuts, topped with grilled feta and chive
Aromatic slow cooked lamb Moroccan, pomegranate, mint, warm roasted squash, celeriac and hazelnut salad with lemon and tahini dressing, crispy garden kale and Moroccan flatbreads
Honey soaked pistachio and almond Baklava with whipped ricotta and fresh berries

Selection of Sushi with pickled ginger soy
Nasi Goreng Glazed Pork and pineapple skewers, cashew and coriander pate
Fillet of Scottish Salmon with crispy skin crackling, Teriyaki Sauce, sesame and citrus stir fried vegetables, and miso rice noodles
Frozen lemon and parfait with gingersnap crumble fresh mango and white chocolate shard

Honey roasted parsnip with black pudding, pan fried scallop and pickled appleSmoked venison and foraged white currant jelly
Langoustine and smoked salmon platter with gravlax sauce and rye bread
Chateaubriand, rosemary roasted new potatoes, caramelized carrots and green beans, roasted vine tomatoes and a whisky cream sauce
Fresh Raspberry and blueberry Cranachan with candied oats brittle


Some Ideas to get your juices flowing

Smoked grouse carpaccio, date puree, capers and goats cheese brulee

Crisp Parma ham cup filled with chicken and chestnut mousse,  crispy onions, artichoke puree and balsamic fig reduction

Spinach and feta filo tart with beetroot tapenade and salted grapes
Salad of pigeon breast, crispy bacon, celeriac rémoulade, blackberries and toasted walnuts

Cullin skink soup with oaty soda bread Beetroot and apple soup, rye bread croutons, toasted seeds and mint oil

Pan fried scallops, and langoustine, black pudding crisp, picked rhubarb, rasel hanout caramel and spiced parsnip puree

Oak smoked salmon on mini tattie scones with honey and wholegrain cream and pickled apple

Vietnamese summer rolls with chilli soy and sesame dip (Ve)

Honey and lime chicken and avocado egg rolls

Korean pork steamed buns with Nasi Goreng drizzle

Brazilian style charred steak and onion skewer with chimichurri marinade

Venison braised with heather ale and juniper and blackberries, sweet potato rosti, garlic butter sautéed wild,  mushrooms, beetroot tapenade, kale crisps

Fillet of Monkfish pan fried with chorizo, cherry tomatoes and preserved lemon, parmesan potato gratin,  sautéed asparagus and salsa verde

Aromatic lamb shanks slow cooked in rhubarb cider,  celeriac, butternut squash and sage fricase, minted pea puree, toasted hazel nuts

Seared chicken breast poached in whisky and cherries, toasted pearl barley risotto, rosemary carrot ribbons, sautéed sprouting broccoli and parmesan crisp

Pork Fillet Mignon wrapped in smokey bacon with a mushrooms , walnut and pear stuffing, potato gnocchi tossed in pumpkin pesto with sugar snap peas

Pan fried duck breast, port reduction, pickled plum puree, dauphinouis potatoes, charred leeks, sautéed green beans, toasted almonds

Fillet of beef, whisky and tarragon cream, herb butter crushed potatoes, roast cherry tomatoes, pickled beets and sautéed greens

Fillet of Scottish Salmon marinated in citrus, honey and soy, crispy salmon skin, miso noodles, and sesame stir fried pepper, mange tout and baby corn.

Mini Meringue nests with lemon cream, seasonal berries, crushed pistachios and mint

Coconut and lime parfait, gin infused pears, blueberry couli and ginger crumb

Chocolate and passion fruit cheesecake with and orange biscuit base and white chocolate sauce

Pecan chocolate tart, condensed milk ice-cream and brandy braised cherries

Cranachan – Local honey and whisky whipped cream, fresh raspberries and oatmeal with a candied oat brittle

Honey soaked almond and hazel nut baklava, cream fresh and pomegranate
Treacle and toasted oatmeal cups with spiced apples and crème anglais

Pear and almond strudel with butterscotch sauce and Chantilly cream

Plum Frangipane with mocha mouse

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