Collection Examples:

Summer wedding for 250

Amuse bouche Gazpachio with basil oil

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Wilde Thyme smoked ballotine of salmon with creel-caught langoustines,
saffron rouille and sweet mustard dressing

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Fillet of Angus beef with summer chanterelles, summer peas, crispy
zucchini flower, and truffle and foie gras gravy

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Dalhonzie berries (seasonal) Raspberry and vanilla delice strawberry
and pink peppercorn cone and summer pudding

Charity ball for 350

Carpaccio of oak-smoked Scottish lobster and mango, walnut oil salad
with vanilla and lime dressing

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pan roasted foie gras with pea and mint broth

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Cutlet and loin of Perthshire lamb, apple and celeriac champ,
fricassee of summer broad beans with rosemary and port jelly sauce

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Prune and Armagnac parfait with toffee hazelnuts and a warm valhrona
chocolate and gold leaf ganache

Corporate hospitality lunch event for 500 people

Warm mousseline of smoked haddock served on a pumpkin risotto with
free range poached egg and sauce mousseline

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Aromatic Gressingham duck with confit of apple, Savoy cabbage
and pancetta with sauce poivre vert

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Pear and raspberry Bakewell with Amaretto ice cream and raspberry fool

Wedding for 100

Amuse bouche Confit duck wonton with orange compote

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Taste of Scotland:
Pan-roasted Crinan scallop with lime and chervil butter sauce
Mosaic of seafood with apple and marjoram
Tian of langoustines with avocado and orange pave

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Herb-crusted veal loin with roasted artichokes, sweetbreads, and cèpes
with Parmesan gnocchi and truffle gravy

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Drambuie and vanilla panna cotta with exotic fruit and saffron consommé

Premuim car manufacturer Directors dinner for 85 people

Table canape

Pan-seared foie gras with roasted peach, sage and pine nuts and a cognac
and prune sorbet

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Salad of Wilde Thyme partridge, woodland cèpes, and puy lentils with mustard seed dressing (seasonal)

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Pan-roasted line caught sea bass with glazed aromatic pigs cheek
and apple and calvados jus

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Carpaccio of spiced mango with vanilla-roasted white peach
and a Pear William sorbet

corporate event for 1200 people

Wilde Thyme hot smoked salmon with dandelion and fennel salad,
pimento rouille and caper vinaigrette

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Essence of veal with oxtail and truffle wonton and paysanne of vegetables

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Loin of Highland venison, damson tart, seasonal greens, sweet potato fondant
and sauce grand venure

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Roasted pineapple tarte tatin with coconut and lemon grass sorbet