BESPOKE MENUS, BUILT AROUND YOU
Most private chefs publish a menu. I create it with you.
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.
Curious what that actually looks like? See five menus my clients have loved — real examples from past bookings.
How we build it together
1. You share your date, location, guest count, and a sentence or two about the occasion.
2. Build your menu right here — pick your dishes across five courses (canapés, starter, main, sides, dessert), plus your guest count and any dietary needs.
3. I review what you've chosen and get back to you to confirm availability, your quote, and any final tweaks.
Build Your Menu
*1 Plum tomatoes, red onions and basil salad