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Private Chef in Scotland


The Highland Kitchen caters for your individual requirements with a bespoke menu, the examples below will give some ideas and a flavour of what can be supplied.


Lamb Haggis Bon Bon, pickled mint

Venison chip bearnaise

Scottish oyster’s wild mushroom; parmesan, parsley gratin

King seared scallop lemon gel, petal

Herb and garlic croute, aubergine caponata

Goats cheese, green pepper filo, sesame

Thyme Polenta, ‘farmed-wild’ mushrooms, onion jam

Smoked haddock croquette, pea puree

Citrus cured Scottish salmon, toasted hazelnut, pear and sage bread

Seared Chicken liver, blini, pickled watermelon rind, beetroot gel

Smoked mackerel, crème fraiche, pink peppercorn, lime segment

Parisienne savoury melons, orange, mint, basil, coriander

Speyside Gin and Tonic Sorbet cone

Irn Bru Ice cream cone


Jerusalem artichokes and toasted hazelnut

‘French style’ onion, thyme and cheesy toasted crouton

Leek and potato chowder

Pea with slow roasted pulled leg of Ham

Cream of Tomato

Oxtail broth


Shell fish Cocktail Bisque with smoked trout, crème fraiche & chives

Seared King Scallops, poached duck egg salad, whisky-port shallot bacon jam

Oysters; Natural, Kilpatrick & Angels on Horseback with wild mushrooms, artichoke and spinach

Steamed Mussels ‘Corona’, lime, ginger and coconut milk

Pot salted Langoustines served simple with fresh soft bread, butter and a mango, chilli, mint salsa


Pan-fried Lemon Sole; stuffed with Langoustine mousse, avocado, caper, asparagus beurre noisette

Monkfish Wellington stuffed with black olive and marjoram, wrapped in dry cured bacon n’ herb crepe & puff pastry

Line caught Tuna nicoise; seared greens, sauted potato, soft-boiled quails eggs combined with a Ceaser blended salad

Highland Kitchen Hot Smoked BBQ Scottish salmon, Japanese pickled ginger and mace

Sardines filleted, seared with harissa stacked into a chargrilled aubergine, chill, wild mushroom rissotto


Tropical madras Chicken spaghetti with crunchy vegetables, coconut and nectarine

Chicken thighs boned, rolled and stuffed with haggis and neeps, drenched in whisky cream

‘Cider butt’ whole Chicken infused with lemongrass, thyme, calvados and cooked over charcoal

Chicken Supreme-crispy skin on, vegetable rosti and poached baby beetroot

Confit Chicken legs, wild rice, pickled ginger, peppers, artichoke with rowan berry and crab apple sauce


Short roast Sirloin rib, served with Yorkshire puddings, horseradish cream, root vegetables

Beef rump steak with a rich mushroom & onion bourguignon

Hoi sin rare seared fillet, rice noodle and Thai salad

BBQ’d T bone steak, slow baked plum tomato, confit onions with enriched creamy mushroom and brandy

Steak Tartar, granary bruschetta, Aioli, olives and Parma ham


Crispy confit pork belly

Parmesan, mustard and spinach gnocchi pan fried with slow roasted pulled pork and a cream garlic and mushroom sauce

Rolled pork shoulder stuffed with mustard, roasted apple and thyme stuffing

Pork Stroganoff fricasee, chestnut mushrooms, truffles and sage shallots


Pan-fried chump of Lamb; with creamed spring greens, garlic and spring onion champ

Lamb Koftas, Moroccan styled minted crème fraiche pappardelle against a caramelized onion, chestnut and sunblushed tomato tatan

Slow roasted leg of lamb with mint, tangerine & juniper

Rare sliced fillet of Lamb with Asparagus, horseradish Béarnaise

Individual homemade cottage pie with seasonal vegetables


Poached Pheasant stuffed with haggis and cranberries

Charcoal roasted Roe venison haunch with a marjoram, red current jus

5 bird roast; quail, pigeon, partridge, pheasant, and grouse with the full works of a roasted dinner

Hare Filo Wellington parcels with herb crepe, chestnut puree and rocket

Rolled crown of wild Goose; confit leg terrine with beef and chives and pumkin puree


Individual Red Dragon Pie, lentils, chillies and spiced potatoes

Roast garlic, butternut, parsnip Risotto with applewood cheese

Falafel and crowdie ‘éclair’ with roasted peppers, artichokes and sweet chilly butter

Warm Greek salad stuffed bell pepper, basil smoked cheese pesto

My own creative seasonally roasted vegetable salad, nuts and seeds, French dressing


Cranachan raspberry and stags breathe crème brûlée

Sticky date pudding with toffee sauce and bee pollen ice cream

Key lime pie, sauce anglaise

Chocolate Roulade with cherry gel and chestnut ice cream

Lemon Tart, raspberry sherbet and lemon curd

Connage Cheese, fruits, crackers and chutneys


All my dishes can be adapted and new ones created


For more information on the services offered here at The Highland Kitchen please contact Greig Wilding by email on or by phone on +44 (0) 7793 014 278

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