MENU

Most private chefs publish a menu. I don't.

Every booking I take is designed from scratch around the people in the room — your guests, your setting, your occasion, your budget. A wedding for thirty in a Cairngorms lodge is not a 70th birthday at a Fife country house. A Burns Night supper is not a proposal dinner for two. The menu is built to suit the evening, not the other way round.

What stays consistent is the craft. Italian regional technique applied to Scottish produce — handmade pasta, slow braises, antipasti built around Italian cured meats and aged cheeses, seafood courses treating Orkney scallops and East Coast langoustines with Italian restraint, and proper Italian dolci to finish.

How we build it together

1. You share your date, location, guest count, and a sentence or two about the occasion.
2. I send the full menu of dish options across five courses — canapés, starter, main, sides, dessert — so you can browse what appeals.
3. We shape the final menu together until it's exactly right for your evening.

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