













Cooking for 9 Michelin * chefs, 7yr experience
- Anstruther, Fife
- From £75pp / Min spend £1500
About chef
Tom is a Scottish private chef with seven years of experience specialising in international cuisine and accommodating clients with specific dietary needs. Trained at ESFW, Tom has developed a versatile cooking style that blends traditional techniques with innovative approaches. He has a passion for ...read more
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Chef's speciality
BBQBritishMacro Biotic
Sample menus
Summer seasonal menu
SUMMER SEASONAL WILD MENU ~ Good food celebrating
seasonal produce, perfect for summer weddings in Scotland.
NIBBLES
• Oatcakes with a Broad Bean & Pea Hummus ~ Fresh broad beans and
peas, blended with a hint of lemon and garlic for a bright summer flavour .
• Barley Flatbreads with Herb-Whipped trout ~ Locally sourced summer
herbs and Scottish salmon, whipped into a light spread on freshly made
barley flatbreads.
• Wild Scottish Venison Terrine with Pickled Gooseberries and Capers ~
Rich venison terrine complemented by the tartness of pickled summer
gooseberries.
• Steamed Scottish Summer Vegetable Dumplings ~ Filled with a mix of
courgettes, summer squash, and wild foraged greens.
CANAPÉS
• Grilled Grouse Skewers with Wild Herb Crumbs and Smoked Garlic Aioli
~ Grouse, a summer game bird, coated in breadcrumbs made from
seasonal herbs.
• Hot Smoked Shetland Scallops with Herb-Infused Oil and Crisp Oats ~
Delicate scallops, hot smoked, served with a drizzle of herb oil and a
topping of crispy oats.
• Caramelised Fennel Crostini with Elderflower-Pickled Onions ~ Slow-
cooked fennel atop crostini, finished with pickled onions infused with
elderflower.
• New Potato Rosti with Carrot and Rhubarb Ketchup, Topped with
Watercress and Egg Mayo ~ Summer new potatoes formed into crisp
rosti, served with a tangy carrot and rhubarb ketchup.
SHARING FOOD
• Courgette and Pea Curry with Crispy Shallots ~ A light and fresh curry
using the best of Scottish summer courgettes and peas.
• Sticky Rice with Seaweed Salt and Pickled Cucumbers ~ Rice seasoned
with locally foraged seaweed, accompanied by quick - pickled summer
cucumbers.
• Grilled Lamb with Roasted Summer Vegetables and Mint Sauce ~ Tender
lamb, served with a medley of seasonal vegetables and a refreshing mint
sauce.
• Crab Cakes with Smoked Tomato Relish and Sweetcorn Velouté ~ Light
crab cakes paired with a sweetcorn velouté and a smoky tomato relish.
SWEET THINGS
• Raspberry and Redcurrant Crumble ~Tart redcurrants and sweet
raspberries, topped with a buttery crumble.
• Gooseberry Churros with Elderflower Toffee Sauce and Heather Honey
Chantilly ~ Crispy churros served with a tangy gooseberry twist and
elderflower-infused toffee.
• Gluten-Free Summer Berry Whisky Chocolate Torte with Crème Fraîche
~ A rich torte featuring a blend of summer berries and Scottish whisky.
• Rhubarb Meringue Pie ~ A twist on the classic, using tart summer rhubarb
for a refreshing dessert.
EXTRA MEAT OPTIONS
• Seared Lamb Heart with Wild Garlic Chimichurri ~ Delicately seared
lamb heart, dressed with a summer wild garlic chimichurri.
• Mini Haggis on Toast with Caramelised Onions ~ A light haggis, served
with sweet caramelised onions.
• Venison and Berry Scotch Pie with Spiced Plum Ketchup ~ A seasonal
twist on the scotch pie, incorporating summer berries and a tangy plum
ketchup.
EXTRA DELICIOUS OPTIONS
• Grilled Isle of Mull Cheddar and Summer Truffle Rarebit ~ Rich cheddar
rarebit enhanced with the earthy notes of summer truffles.
• Lamb Liver Parfait with Pickled Gooseberries and Oatcakes
~ Smooth lamb liver parfait, brightened with tart gooseberries, served on
oatcakes.
• Mussel Gratin with Foraged Seaweed and Lemon Zest ~ Plump Scottish
mussels, baked with a crust of seaweed and fresh lemon zest