Your taste buds deserve
a celebration of their own
SPRING, SUMMER, AUTUMN & WINTER MENUS
Our menus reflect Scotland’s natural seasonal harvest, from spring greens and berries in summer to hearty root vegetables and game meats in autumn and winter. Here is a selection of ingredients in season.
Spring
(March – May)
- Wild Garlic
- Spring Lamb
- Rhubarb
- Asparagus
- New Potatoes
Summer
(June – Aug)
- Scottish Strawberries
- Raspberries
- Peas
- Salmon
- Arbroath Smokies
Autumn
(Sep – Nov)
- Blackberries
- Apples
- Chanterelle Mushrooms
- Venison
- Turnips
Winter
(Dec – Feb)
- Cabbage
- Brussels Sprouts
- Leeks
- Parsnips
- Game Meats
Spring 2026 Menu
From the land
Haggis Bonbon with Whisky Aioli*
Mini Highland Beef Wellington (df)
Crispy Duck Pancake with Plum Sauce & Pickled Cucumber (df)
Short Rib Taco, Pickled Jalapeno Salsa & Avocado Cream (ncgi, df)
Tandoori Lamb Shoulder Flatbread with Lime Yogurt
Chicken Thigh (No-Nut) Satay Skewer with Coconut Dipping Sauce (ncgi, df)
Honey & Rosemary Glazed Chipolata (df)
Whipped Chicken Liver Parfait with Charcoal Oatcake & Apple Chutney
Coronation Chicken Tartlet with Lime Pickle (df)
Lamb Kofta, Molasses Glaze & Spiced Seed Dukkha (ncgi, df)
From the sea
Sesame Prawn Toast with Plum Sauce
Crab Bhaji with Citrus Aioli (ngci, df)
Hickory Smoked Salmon with Nori Seaweed Cracker & Lemon Crème Fraiche
Smoked Mackerel Pate with Mini Yorkshire Pudding & Rhubarb Jam
Cod & Pea Fishcake with Tartare Sauce (df)
Smoked Salmon & Pickled Cucumber Buttermilk Blini
From the garden
Mull Cheddar Doughnuts (v)
Terriyaki Mushroom Maki Roll with Pickled Ginger (vg, ngci)
Broad Bean, Mint & Feta Tart (v)*
Tomato, Chilli & Mozzarella Arancini (v)*
Spiced Courgette Pakora with Coconut Mango Yoghurt (vg, ngci)
Cauliflower Cheese Croquette & Jalapeno Jam (v)
Vegetarian Haggis Bonbon with Whisky Aioli (v)*
*Can be made vegan ** Can be made vegetarian
(v) vegetarian (vg) vegan (df) dairy free (ncgi) non containing gluten ingredients
Starters
Crabcake, Citrus Fennel Salad & Roasted Garlic Aioli
Prawn & Avocado Cocktail, Gem Lettuce, Cherry Tomato & Bloody Marie Rose Sauce (df, ncgi)
Smoked Haddock & Cheddar Tart, Leaf Salad with Mustard Dressing
Stornoway Black Pudding & Ham Hock Terrine, Roast Apple Chutney & Sourdough Crisp (df)
Chicken Liver Parfait, Warm Brioche, Crispy Chicken Skin & Fig Jam
Haggis & Potato Croquette, Pickled Neeps & Whisky Cream Sauce**
Air-Dried Ham, Charred Peaches, Rocket & a Heather Honey Vinaigrette
Wild Mushroom Parfait, Caramelised Onions, Sorrel & Brioche Loaf (v)*
Charred Asparagus Puff Pastry Tart, Plant-Based Feta, Radish Salad & Herb Oil Dressing (vg)
Mains
Slow Cooked Beef Cheek, Hickory Smoked Butter Mash, Garden Peas & Bourguignon Sauce (ncgi)
Roast Lamb Rump, Braised Shoulder Croquette, Potato Terrine, Caramelised Shallot Puree & Broad Bean Dressing
Pancetta-Wrapped Chicken Breast, Wild Mushroom Risotto & Rocket Salsa Verde (ncgi)
Honey Glazed Pork Belly, Scottish Chorizo, Crushed Potatoes, Watercress & Cider Jus
Roast Sea Trout, Orzo Pasta Risotto, Pea Puree & Herb Salad (df)
Fillet of Cod with Cullen Skink, Wilted Spinach & a Hebridean Crab Croquette
Butternut Squash & Veggie Haggis Wellington, Jerusalem Artichoke Puree, Maple Glazed Carrot & Red Wine Sauce (vg)
Parmesan & Chervil Gnocchi, Wild Mushrooms, Lemon Crème Fraiche & Watercress (v)
Spiced Cauliflower Steak, Cauliflower Fritters, Braised Lentils, Chilli & Coconut Curry Sauce (vg, ncgi)
Desserts
Sticky Toffee Pudding, Toffee Sauce & Vanilla Ice Cream (v)*
Crème Fraiche Panna Cotta, Blacketyside Berries & Honey Oat Granola
BBQ Pineapple, Coconut Yoghurt Sorbet, Coconut Maple Granola & Mint (vg)
Dark Chocolate & Coffee Delice, Salted Caramel Popcorn & Katy Rodger’s Crème Fraiche (v, ncgi)
Biscoff & Banoffee Choux Bun, Berry Compote & Mascarpone (v)
Passionfruit Posset, Pink Grapefruit, Basil & Crystalised White Chocolate (v, ncgi)
Brioche Bread & Butter Pudding, Chocolate Ice Cream & Tonka Bean Custard (v)
Crowdie Cranachan, Caramelised Puff Pastry, Oat Crumble & Whisky Soaked Raspberries (v)
Selection of Scottish Cheese, Charcoal Oatcakes, Heather Honeycomb & Granny Smith Apple (v)
Served with company bakery sourdough & edinburgh cultured butter
*Can be made vegan ** Can be made vegetarian
(v) vegetarian (vg) vegan (df) dairy free (ncgi) non containing gluten ingredients
THE PASTRY SHOP
A selection of pastries & pies served with ketchup, mustard & brown sauce
- Pork & herb sausage roll (df)
- Vegan sausage roll (vg)
- Macaroni pies (v)Steak bake (df)
- Sausage & bean cheesy melt
DIY BURRITO BAR
Build your own burritos with the choice of three fillings served with tortilla chips, smashed avocado, sour cream and a tomato & coriander salsa
- Spiced Beef Brisket & Cheddar
- Cajun Grilled Chicken & Jalapeno
- Black Bean Chilli (vg)
CHEESE TOASTIES
Hot cheese toasties with Scottish cheese & toasted sourdough with a selection of fillings. Served with ketchup & mustard
- Mull Cheddar (v)
- Cheese & ham
- Cheese & haggis
- Veggie haggis (vg)
McMUFFINS
Toasted breakfast muffins with smoked tomato jam
- Sausage, hash brown & cheese
- Hash brown & cheese (v)
PIZZA
Wood-fired sourdough pizzas with a selection of toppings. Let us know if you have any particular favourites. Veggie, vegan & gluten free options will be available
HAGGIES, NEEPS & TATTIES
Traditional McSween’s haggis, crushed neeps & buttery mashed tatties served with whisky cream sauce & crispy onions. Veggie & vegan versions will be available
POPCORN CHICKEN
Cones of crispy fried nuggets of chicken served in cones with hot sauce, ketchup, sweet & sour sauce and hot honey
MAC & CHEESE
Mull cheddar mac & cheese with a crispy panko herb topping served with garlic bread, hot sauce, jalapenos & bacon bits for guests to help themselves to (v)
*Can be made vegan ** Can be made vegetarian
(v) vegetarian (vg) vegan (df) dairy free (ncgi) non containing gluten ingredients
Centrepiece show-stoppers served in an informal, relaxed style allowing guests to break the ice & serve themselves. Choose one starter, one main, two sides and a dessert – Need better blurb Family style courses can be swapped for traditionally plated courses and extra sides can be added. Served with Company Bakery Sourdough & Edinburgh Cultured Butter
Starters
Baked Clava Brie with Apple Chutney, Sun-Dried Tomatoes, Toasted Brioche & Prosciutto
Scottish Smoked Salmon, Caperberries, Katy Rodger’s Crème Fraiche, Lemon & Soda Bread
Charcuterie Board – Coppa Ham, Fennel Salami, Prosciutto, Cornichons, Sun-Dried Tomatoes, Balsamic & Rosemary Focaccia
Beetroot Falafel, Citrus Hummus, Harissa Roasted Courgettes, Za’atar Coconut Yoghurt, Plant-Based Feta & Grilled Pitta (vg)
Build Your Own Bruschetta – Buffalo Mozzarella, Toasted Sourdough, Marinated Heritage Tomatoes, Basil, Extra Virgin Olive Oil & Rocket (v)*
Antipasti Board – Gordal Olives, Citrus Hummus, Grilled Artichokes, Sun-Dried Tomatoes, Cornichons, Caperberries, Extra Virgin Olive Oil & Rosemary Focaccia (vg)
Mains
Beef & Bone Marrow Cottage Pie with Red Wine Gravy (ncgi)
Chicken, Leek & Smoked Ham Hock Puff Pastry Pie with Herb Cream Sauce
Braised Short Rib Lasagne with Rocket Salsa Verde
Honey & Mustard Glazed Pork Shoulder with Crackling & Cider Jus (ncgi)
Smoked Haddock & Prawn Fish Pie with Panko & Parmesan Topping
Roast Red Pepper, Smoked Chilli & Lentil Lasagne with Rocket Salsa Verde (v)*
Wild Mushroom & Dunsyre Blue Puff Pastry Pie with Tarragon Cream Sauce (v)*
Roasted Squash & Veggie Haggis Wellington with Red Wine Sauce (vg)
Sides
Garlic & Rosemary Hasselback Potatoes (vg, ncgi)
Dauphinoise (v, ncgi)
Hickory Smoked Butter Mash (v, ncgi)*
Maple Roasted Carrots (vg, ncgi)
Braised Peas & Baby Shallots (vg, ncgi)
Roasted Heritage Beetroot (vg, ncgi)
Grilled Hispi Cabbage (vg, ncgi)
Mull Cheddar Cauliflower Cheese (v)
Herb Couscous with Charred Courgettes & Lemon (vg)
Wilted Greens with Smoked Chilli Butter (v, ncgi)*
Gem Lettuce Salad with Caesar Dressing (v, ncgi)
Marinated Heritage Tomatoes Panzanella (vg, ncgi)
Green Bean Salad with Mustard Vinaigrette (vg, ncgi)
Rocket, Parmesan & Sun-Dried Tomato Salad with Balsamic Dressing (v, ncgi)
Desserts
Sticky Toffee Pudding, Toffee Sauce & Vanilla Ice Cream (v)*
Brioche Bread & Butter Pudding, Chocolate Ice Cream & Tonka Bean Custard (v)
Baked Rhubarb Crumble with Vanilla Crème Anglaise (v)*
Caramelised Apple & Filo Pastry Strudel with Katy Rodger’s Crème Fraiche (v)*
Scottish Berry Mess, Lemon Meringues, Whipped Vanilla Crowdie & Berry Compotte (v)
Selection of Scottish Cheese, Charcoal Oatcakes, Heather Honeycomb & Granny Smith Apple (v)
*Can be made vegan ** Can be made vegetarian
(v) vegetarian (vg) vegan (df) dairy free (ncgi) non containing gluten ingredients
Starter
Hummus with Crunchy Veg & Bread Sticks (vg)
Cheesy Garlic Bread with Tomatoes & Basil (v)
Melon & Grapes (vg)
Tomato Soup with Garlic Bread Soldiers (vg)
Mac & Cheese Bites (v)
Main
Mini Cheese & Tomato Pizza (v)
Crispy Fish Fingers, Peas & Mashed Potatoes
Tomato Penne Pasta Bake (vg)
Mini Cheeseburger, Seeded Bun, Tomato & Lettuce with Fries
Cottage Pie with Peas
Dessert
Knickerbocker Glory, Strawberry Sauce & Sprinkles (v)
Strawberry Jelly, vanilla Ice Cream & Scottish Berries
Chocolate Brownie, Whipped Cream & Chocolate Sauce (v)
Fruit Salad (vg)
Chocolate Mousse, Whipped Cream & Strawberry (v)
Maple & Oat Flapjack, Coconut Yoghurt & Blueberries (vg)
Apple crumble
*Can be made vegan ** Can be made vegetarian
(v) vegetarian (vg) vegan (df) dairy free (ncgi) non containing gluten ingredients
Our menus are carefully crafted using only the freshest, locally sourced ingredients and designed to impress all.
From canapés to set-course meals, BBQ’s, buffets and evening food, we work with you to develop options perfect for your event.
We set the bar high when it comes to drinks. We offer a selection of Scotland’s very best spirits, beers and whiskies. Our bar team are always on hand to create the perfect atmosphere amongst your guests.
“We’ve designed these menus with “celebration” at the core. Celebration, and satisfaction is what we deliver to our guests. Our new menus showcase classic flavour combinations in our unique, modern and relaxed style. You are assured that the seasonal, local ingredients we use will leave your guests well-fed and happy.”
Nick Fulton
Development Chef
Sample, seasonal wedding breakfast
STARTER
Whipped Ricotta, Heritage Tomatoes, Wild Garlic Pesto & Polenta Croutons (v)
MAIN
Roast Sea Trout, Orzo Pasta, Pea Puree & Herb Salad
DESSERT
Dark Chocolate Layered Cremieux, Coffee Feuilletine, Salted Caramel & Crème Fraiche (v)
Our canapés set the tone for your food experience
Mull Cheddar Doughnuts (v)
Sesame Prawn Toast with Plum Sauce
Broad Bean, Mint & Feta Tart (v)
Casual grazing canapés
Maybe you were too busy dancing and missed the canapé service? We serve our canapés on a beautifully decorated display, creating an impressive spectacle of food. This allows your guests to mingle and snack on hand crafted treats when they want.