Menu Items

All of these dishes are freshly made from scratch by me in your kitchen. I can easily adapt any of the dishes to cover specific dietry requirements such as gluten- or dairy-free. I always try to work with local ingredients and welcome any home-grown produce or other ingredients you would like to provide. This is just a selection of what I can do - I'm always flexible and adaptable to your requirements.

Starters

Fresh Scallops - with Lime juice, or the classic manly version with Black Pudding

Savoury Florentines - little crispy piles of peppers, onion, bacon and cheese, served with green salad

Trio of Guacamole, Hoummous and Herby Cream Cheese served with cruditees and garlic soliders or nachos

Fresh Mussels in a classic French white wine and garlic bouillon

Pan-fried Scottish Black Pudding and Apple slices with a mustard relish

Smoked Salmon parcel of dill-infused fresh salmon with seasonal salad and lemon vinaigrette

Crispy Onion Tartlette with rocket salad

 Mains

Rare-roast Duck breast on a bed of Pommes Dauphin served with Damson Sauce

Crispy dry-fried Haggis with gingered Savoy Cabbage and creamy mashed Potato

Venison and wild mushroom Stroganoff with basmati and wild rice

Roast Scottish Lamb with red wine gravy and mint sauce

Risotto of local-caught Langoustines, mangetout peas, spring onions and fennel

Steak Pie with Scottish Beef brased in local Real Ale and top-and-bottom pastry

Lemon and Oatmeal baked Chicken breast with a lemon and thyme sauce

Game casserole of Venison and Pheasant with herb dumplings

Roast Loin of Pork with Orange and Whisky sauce

Poached Salmon (caught by you) with hollandaise sauce or dill mayonnaise

 Vegetarian Mains

Walnut, French Bean and Blue cheese Lasagne

Roast Butternut Squash stuffed with spinach and goat's cheese

Cottage Pie of Aubergine and tomato base with herb & cheese potato top

Broccoli, Leeks and roast Hazelnuts baked in cider and grainy mustard, served with baked potato cakes

Side Dishes

I work best with fresh vegetables and herbs from your garden, but am also adept at finding small local suppliers and have an excellent supplier near where I live. Spinach and cabbage are treated with great care and not overcooked! Root vegetables are usually roast with a little olive oil and herbs or, in the case of sweet potatoes, cumin seeds for an exotic taste. Other favourites are ratatouille with whatever's available, leeks in blue cheese or plain white sauce, braised red cabbage etc.

Puddings

Pavlova with Scottish Raspberries or other seasonal fruit

Orange and Grand Marnier Soufflee

Sticky Toffee Pudding

Striped Damson and Greengage Tart

Dark Chocolate Mousse

Creme Brulee with surprise centres

Tarte Tatin served with Creme Fraiche