Forever foraging ideas.

Scotland has one heck of a seasonal larder. Honest, seasonal, local ingredients that pack punch. We’re adventurous when it comes to showcasing the best produce from our land and seas and we do this with innovation and genuine passion.

Our chefs are forever on the hunt for new techniques and local producers offering alternative and sustainable ideas. So whether you’re conference catering for 600+, or out to impress a significant few – sidestep the expected in favour of something guaranteed to ignite the senses.

Talk to us about menus. Book a 30 minute discovery call.


  • Our chefs plan menus around seasonal sustainable local ingredients
  • All our menus support British farms, fishermen, dairies, cheesemakers, butchers and bakers
  • Menus developed with green and organic producers in mind
  • Dishes are prepared in our production kitchen at Eskmills Venue
  • Ensure food waste is kept to an absolute minimum using any waste product creatively

Brian Canale
Culinary Director

I’m constantly looking for new techniques and produce to offer our clients fresh alternative food ideas. Sourcing honest, seasonal and local ingredients is key to ensuring our processes remain sustainable at heart.

Searingly Scottish.

Our food is always bold and always bursting with seasonal flavours, thanks to our relationships with local suppliers and keen eye for what’s new and utterly delicious.

  • Pan-seared Scottish duck breast and confit of leg bonbon, roasted Dipple Farm beetroot, pressed Border Potato terrine and a port wine jus
Download a taster of our menus
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