John is a private chef with 20 years of experience working in award-winning restaurants around the world. A graduate of the prestigious Ritz Escoffier in Paris, he has honed his skills under some of the finest culinary minds. John's cooking style is defined by a 'keep it simple' mantra, emphasizing ...read more
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Chef's speciality
Fine DiningBBQMeal PrepModern EuropeanFrenchBritishMeal Prep - Lunch & DinnerScottishCooking Class
Canapés
Starters
Hot Smoked Salmon and salad with lemon and dill crème freche dressing
Main
Fillet of Perthshire Venison, Red Cabbage and Stovies with Red Wine and Redcurrant sauce
(Stovies are a traditional Potato dish made with Onions and Roasting Juices)
Dessert
Atholl Brose
A Old Local Dessert of Strawberries, Cream, Oatmeal, Whisky and Honey
Scottish Cheeseboard
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