Wedding Sample Menu
Every menu I create is built around Scotland’s incredible natural larder – from wild game and seasonal vegetables to artisan cheeses and fresh herbs. My cooking is about balance: generous sharing dishes that bring people together, alongside elegant plates that feel truly special for the day. I design wedding feasts to be memorable, relaxed and full of flavour – the kind of food guests talk about long after the last plate is cleared.
Warm wild mushroom choux buns – earthy and rich
CANAPES
Crisp filo parcels with blue cheese, pear and pecans
Warm wild mushroom choux buns – earthy and rich
Parmesan tartlets topped with soft quail’s egg and hollandaise
Toasted goat’s cheese with wild rocket and a sharp balsamic glaze (v)
STARTERS
Sharing boards piled high with charcuterie, homemade breads and tzatziki for guests to dig into together
Toasted goat’s cheese with wild rocket and a sharp balsamic glaze (v)
Gruyère roulade rolled with spiced wild mushrooms and spinach, finished with basil pesto (v)
Baked asparagus strata with oven-roasted ratatouille – golden, cheesy, and a little decadent (v)
MAIN
Slow-roasted venison, tender and rich, with warm potatoes, Greek salad and a deep port jus
Baked asparagus strata with oven-roasted ratatouille – golden, cheesy, and a little decadent (v)
French-style chicken thighs, roasted on the bone, with black garlic cream sauce, new potatoes and sugar snap peas
Chilled blackcurrant pudding, our kitchen’s signature, finished with edible violas
DESSERT
Sticky ginger and toffee pear pudding with Chantilly cream – warm and wicked
Chilled blackcurrant pudding, our kitchen’s signature, finished with edible violas
Pear and salted caramel frangipane with a bright raspberry coulis
Dessert is the last thing your guests taste, so I like to make sure it’s indulgent, seasonal, and leaves them smiling.