I cooked a private dinner for ten guests at Straloch House, a self-catering estate in Highland Perthshire near Pitlochry, on Saturday 5 September 2026 — a family weekend celebrating a 30th birthday.
When I arrived, a few of the family were already in the hot tub — exactly how a celebration weekend should start. They waved me in: the kitchen was clear and ready. I unloaded the van, set up my working tables and dressed the dining table with my own crockery and cutlery. The glasses stayed the house’s own — after dinner people keep pouring, and it’s easier when every glass belongs to the kitchen. All around, photos of the birthday boy — as a little boy, then at his graduation — hung between balloons. You could tell how much this family loves him before a single plate went out.
Canapés went out from 7:30pm — haggis bonbons, arancini filled with cheese and sun-dried tomato, mini vegetable tarts and potato croquettes, all with homemade focaccia alongside.
To start, the dish the family chose when we planned the menu: a Mediterranean salad with barbecue chicken — the chicken cooked over real charcoal, and one of the biggest hits of the night. A lemon sorbet followed, to clear the palate before the main.
The main was beef fillet with honey-glazed carrots, greens, a grilled potato galette and potato fondant — the fillet drew the biggest reaction of the night. To finish: apple tarte Tatin and a chocolate brownie, served together on the same plate with homemade ice cream churned on site that afternoon. Over the top went a white chocolate sauce I infused with flambéed, caramelised orange — the flambé perfumes the sauce, so every spoonful of chocolate carries a little of that burnt-orange warmth. It went down very well.
Everything on the table that night was cooked from scratch on site — no reheats, no trays.
Straloch House is one of a growing number of self-catering estates across Scotland where I cook for guests during their stay — see more private chef dining for self-catering houses, lodges and holiday cottages.
In short: a five-course 30th-birthday dinner for ten guests at Straloch House, Highland Perthshire — canapés, a charcoal-barbecued chicken starter, beef fillet for the main and a trio of puddings, all cooked from scratch on the day.
Frequently Asked Questions
What does a private chef service at Straloch House include?
A full evening of service — canapés on arrival, a starter, a palate cleanser, a main course and dessert, all cooked fresh on site rather than prepared in advance and reheated.
How many courses were served?
Five in total: canapés, a starter, a palate cleanser, a main course and dessert.
Can I book a private chef for a birthday weekend at a self-catering house?
Yes — milestone birthdays are one of the most common reasons families book me at self-catering houses and lodges across Scotland. The menu is planned with you in advance, and everything is cooked in the house on the day.
Can I book a private chef at a self-catering estate like this?
Yes — I cook at self-catering houses, lodges and estates across Scotland, tailoring the menu to the group and the kitchen available.
I’ve been cooking professionally for 35+ years, with 220+ five-star Google reviews from clients across Scotland. If you’d like a private dinner like this at your own venue, get in touch and check a date.