PRIVATE CATERING IN SCOTLAND
The Highland Kitchen is the culmination of years of dedication, passion and discovery; blended into a unique service and experience for clients in the UK and around the world.
The Highland Kitchen came in to being in 2014 in order to provide a more customer focused and bespoke service that showcased the best local produce and create an outstanding dining experience.
The team enjoy cooking, creating dishes and providing a service that makes people happy. Food is such an integral part of a gathering and good food enhances the experience. That’s what The Highland Kitchen is about… Our chefs have had the privilege to be part of all kinds of gatherings, from Weddings and Anniversaries’ to reunions and important corporate events.
We love getting to work with such interesting people and go to different locations, all the time tailoring his service to work perfectly with each client’s individual needs.
A PASSION FOR FOOD
We love food!! We love creating and being bold, mixing it up and taking inspiration from all over the world.
We have spent a lot of time sourcing produce that are interesting and artisan. Hand dived scallops from the west coast? You can have them. How about hand grown organic veggies? We can get those too! Are you a lover of small dairy artisan cheeses? We know a guy!
Then we take all those glorious fresh, lovingly cultivated ingredients and prepare them in modern, exciting way! That’s the Highland Kitchen food ethos, superb produce meets fresh, modern, innovation cooking, brought to you - where ever that may be.
GREIG WILDING, EXECUTIVE CHEF & FOUNDER
THE HIGHLAND KITCHEN
Greig Wilding graduated from Cheltenham Gloscat catering college with an Advanced GNVQ Hospitality and Catering Diploma in the mid 90’s. As part of his course he chose to do 3 months’ work experience under the supervision of Alan Dann at Lower Slaughter Manor.
On leaving college Greig then did his first few years training with Michael Croft at Calcot Manor where he developed a strong work ethic, learning a wealth of classical cooking skills.
After a year travelling Australia, working in Perth, Exmouth, Broom and Sydney; Greig met the executive chef of the world famous Sidney Opera House, on returning to Calcot to work in event catering he was then 'head hunted' to work for a previous sous chef of the manor who too had been head hunted for Westonbirt Arboretum.
A few years later Greig decided to opt out of chasing a busy catering career in London in favour of a move to the Scottish Highlands. Having spent the last 10 years in Scotland, a diverse mix of opportunities arose for Greig, not just in catering but being able to explore and train in new areas of work; including, dry stone walling, chainsaw tree felling, Christmas tree extraction and even now being able to drive a mini digger, Manitou and 20 ton loader.
Greig started his own event catering company in 2014 under the name of the Highland Kitchen. From here he offers client's tailor made menus suiting their specific tastes, providing a catering service that is a little more personal and interesting where clients get to try new things and exciting flavours.