SCOTTISH WEDDING MENU — COOKED FRESH IN YOUR VENUE.
A SCOTTISH MENU, DESIGNED WITH YOU
I have lived and cooked in Scotland for more than 15 years, so Scottish dishes are very much part of my kitchen alongside my Italian roots. These thirty dishes come from real wedding conversations — and like everything I cook, they are a starting point, not a fixed list.
Your menu is built around you. Mix and match any starter, main and dessert, swap anything you like, and I will design the final menu with you — around your guests, your venue and the season. Everything is cooked from scratch, on site, with fresh Scottish produce.
STARTERS
- Cullen skink, the classic smoked haddock and potato soup
- Haggis bonbons with whisky and grain mustard mayonnaise
- Scottish smoked salmon with oatcakes, lemon and crème fraîche
- Hand-dived scallops with Stornoway black pudding and pea purée
- Cock-a-leekie soup, chicken, leek and prune
- Highland game terrine with rowan jelly and toasted sourdough
- Arbroath smokie pâté with crisp oatcakes
- Scotch broth with slow-cooked lamb
- Isle of Mull cheddar and leek tartlet
- Loch Fyne style mussels in white wine and cream
MAIN COURSES
- Roast fillet of Scotch beef with whisky and peppercorn sauce
- Balmoral chicken, breast stuffed with haggis, wrapped in bacon, whisky cream sauce
- Pan-seared Scottish salmon with a whisky and honey butter glaze
- Loin of Highland venison with redcurrant and juniper jus
- Herb-crusted rack of Scotch lamb with rosemary gravy
- Slow-braised Scotch beef cheek in Scottish ale
- Traditional steak pie, done the elegant way
- Roast North Sea cod with a mussel and saffron broth
- Guinea fowl with wild mushrooms and a Drambuie cream sauce
- Vegetarian haggis Wellington with neeps and tatties
All mains can be served with classic neeps and tatties or seasonal Scottish vegetables.
DESSERTS
- Cranachan, raspberries, whisky, heather honey, toasted oats and cream
- Sticky toffee pudding with whisky caramel sauce
- Clootie dumpling with vanilla custard
- Whisky and heather honey crème brûlée
- Tipsy laird, the Scottish trifle with Drambuie
- Scottish raspberry pavlova
- Lemon posset with homemade shortbread
- Ecclefechan tart with clotted cream
- Warm marmalade pudding with Drambuie custard
- A Scottish cheese board with oatcakes and chutney, lovely as a final course or evening option