I create refined, bespoke fine-dining menus using the very best Highland ingredients for an unforgettable private dining experience.

Cream of Cauliflower Soup with parmesan croutons

King Prawn cocktail with Homemade dressing

Haggis in puff pastry served with a Whisky sauce

parmesan glazed garlic mushrooms

Pan Roasted Fillet of Salmon with Minted Pea Puree and Shallot Sauce

Roast fillet of venison with potato and celeriac gratin and a bramble sauce

Roast breast of chicken with wild mushrooms and course grain mustard sauce

Slow cooked beef shoulder with dauphinois potatoes with a red wine sauce

Orange and local honey individual cheesecake with a Cointreau syrup

Lemon posset with a Berry compote and Homemade shortbread biscuits

Warm sticky toffee pudding with homemade vanilla ice cream

Raspberry and Vanilla Cranachan with a Whiskey Syrup

Cullen Skink Soup

choice of canapes, honey glazed pork, puff pastry parmesan wheels, wild mushroom crostinis

pan seared scallops with broad beans and peas

chicken and ham hock terrine with green salad

Parma ham, goats cheese and red onion roulade with a truffled salad

Venison carpaccio with parsnip puree and parsnip crisps

Double baked Isle of Mull cheddar souffle

Peat Smoked Haddock Fillet on Creamed Leeks with a Rarebit Glaze

Roasted Fillet of Cod on a bed of samphire with a Crab Bisque

slow cooked lamb with smoked garlic mash, charred leeks and Arran mustard sauce

Seared fillet of beef with a Wild mushroom sauce, Potato Gratin and buttered Asparagus

Honey glazed Gressingham duck breast with potato fondant Wilted Greens and a Black Grape and juniper sauce

Lemon posset with a Sumer Berry compote and Homemade shortbread biscuits

Orange Chocolate Mousse with Spiced Brioche and Yoghurt Sorbet

chilled dark chocolate fondant an Orange and Cointreau compote

Warm Black Treacle and Ginger Pudding with a Caramel sauce and homemade Vanilla Ice Cream

choice of canapes, honey Roast Duck Breast, marinated king prawns, wild mushroom crostinis

Grilled West Coast Langoustines with Garlic Butter and Green Truffled Salad

Pan Seared King Scallops with Slow Cooked Pork, Homemade Pork Scratchings, Apple Puree and a White Wine and Chive Sauce

Jerusalem Artichoke Soup with Burnt Pear and Walnut

Warm duck breast salad with feta, chicory and a pomegranate dressing

Warm Hot Smoked Salmon and Leek Tart with a green salad and parmesan dressing

Home Cured Salmon, citrus and wild Fennel and an Oyster emulsion

Highland Venison Tartare with a Crispy Quails Egg

Classic Beef Wellington with a Madeira and Port Reduction

Roasted Fillet of Monkfish with Samphire and a Saffron Mussels

Herb Crusted Rack of Lamb with a Red Currant and Port Wine Sauce and a Smoked Garlic Mash

Roasted Fillet of Local Roe Deer with a Creamed Celeriac Puree, Wild Mushrooms and Redcurrant Jus

Chilled dark chocolate fondant and homemade mango sorbet

White Chocolate Mousse with Poached Rhubarb and Pistachio Praline

Gratin of Scottish Summer fruit

Caramelised Lemon Tart with Homemade Raspberry Sorbet

King prawn niçoise salad

French Onion Soup with parmesan Croutons

Moules Mariniere in a saffron Broth

Avocado, feta and caramelised red onion salad with a pomegranate dressing

Daube of local beef with a Mushroom and Pancetta Jus

Roast Breast of Chicken in a Chasseur Sauce and Pomme Anna

Roasted Pork Loin with a Brandy and Dijon Mustard Sauce

Sole Meuniere with white wine and potato rosti

raspberry and white chocolate creme brulee with homemade shortbread biscuits

Homemade Profiteroles with Chantilly cream and chocolate sauce

Classic Lemon Tart with Scottish Berry Compote

Dark Chocolate Mousse with a Hazelnut Praline

Choice of canapes, Calvados glazed Duck Breast, marinated king prawns, wild mushroom crostinis

Roquefort Souffle with Toasted Sour Dough

Cream of Wild Mushroom Soup with Gruyere Croutons

Warm Hot Smoked Salmon and Leek Tart with a green salad and parmesan dressing

Warm Duck Confit Salad with a Truffle Dressing

Seared King Scallops with Smoked Pancetta and Cauliflower Puree

Griddled courgette, aubergine and artichoke salad with a basil pesto dressing

Grilled Oysters on a bed of wilted Spinach with a Parmesan Crust

Grilled Fillet of Seabass with Samphire, Peas and a Shrimp Butter Sauce

Medallions of Beef tenderloin with a Bordelaise Sauce, Vichy Carrots and Roasted Shallots

Chicken Ballotine Stuffed with a Pistachio and Leek Farce, finished with a white wine cream Sauce

Roasted Loin of Venison with a Potato and Celeriac Gratin and a Bordeaux Red Wine Sauce

Warm Cinnamon and Honey Cake with a Cointreau Anglaise

Raspberry and White Chocolate Millefeuille with a Berry Compote

Warm Prune and Armagnac Tart with a Warm Custard

Dark Chocolate Mousse with a Coffee Cream and Sable Biscuits