An increasingly appealing concept for wedding meals is the traditional family dinner, everyone around the table sharing jovial anecdotes and passing bowls of delicious home-cooked comfort food to each other.

Sharing platters are a great way to get started and we love the idea of antipasti boards laden with hand-cured local charcuterie, hot & cold-smoked Scottish salmon, Loch Fyne catch of the day, regional cheeses, marinated Mediterranean olives, locally-grown vegetables, crusty freshly-baked bread & dollops of garlic aioli.

The main attraction is our wedding feast option. Choose a roast or hearty stew, roasties or even baked/mashed/boiled potatoes, oven-baked honey-glazed parsnips/carrots, steamed vegetables, table sauces, garnishes and a few added extras. Perhaps you prefer the idea of platters of mini sliders, juicy ribs, bowls of mac n’ cheese or ‘posh’ monkfish scampi. It’s your family, you choose the meal. We want your wedding dinner to be talked about for years to come, around your own and other family dinner tables.

Our Traditional Wedding Breakfast provides a classic 3 course menu chosen by you from our 2018 menu. With this in mind we are always open to personal suggestions where we can develop a bespoke menu from your ideas/favourite dishes.

Dessert is a personal favourite and we like to show off a little bit showcasing the best seasonal produce. We add layer after layer of complimentary flavours and textures to create the perfect end to your wedding day meal.

Wedding Feast Menu

Antipasto style sharing starter
Meats from the Scottish charcuterie company, Parma ham, Scottish salmon 3 ways, hot smoked, cold smoked & Gin Cured, Scottish cheese, Sun blushed tomatoes & olive, Garlic aioli, oil & vinegar, Green salad & Crusty Bread

 

    Main Course

  • Crispy skin pork belly cooked with apple, thyme & blossom honey
  • Scottish chicken supreme with crispy haggis balls
  • “The real steak pie’
  • Chicken, picked ham hock & leek pie
  • Moroccan style lamb chops
  • Whole baked seabass with salsa verde
  • Chargrilled flat iron steak with Chimichurri
  • Cullen skink fishcakes
  • Vegetable Paella with roast red peppers
  • Roast potatoes, Mashed neeps, glazed root veg, flaky pastry, mashed potatoes, gravy etc

Traditional Wedding Breakfast Menu

Antipasto style sharing starter
Meats from the Scottish charcuterie company, Parma ham, Scottish salmon 3 ways, hot smoked, cold smoked & Gin Cured, Scottish cheese, Sun blushed tomatoes & olive, Garlic aioli, oil & vinegar, Green salad & Crusty Bread

    Starters

  • King prawn cocktail with citrus fennel shavings, pernod mayonnaise & brown toast crumbs
  • 3 preparations of salmon – cold smoked, cured & hot smoked – melba, endive & caper salad
  • Cullen Skink fish cake with crushed peas & mint – sun dried tomato ketchup
  • Pressed pigeon & rabbit terrine with prune & blueberry jam – hazelnut granola
  • Confit duck & chestnut rillettes with cauliflower puree & parsnip crisps
  • Local smoked halibut with leek scone, egg mayonnaise & cress salad – Charred leek oil
  • Free range chicken & ham hock terrine, chorizo jam & sweetcorn textures
  • Pumpkin risotto, pumpkin seeds, crispy kale & curry infused local rapeseed oil
  • Different flavours of soup

    Mains

  • 4-hour slow cooked pork belly with apricot & black pudding sausage, celeriac rosti, cider cream sauce & crackling
  • Braised lamb shank with rosemary, sweet red cabbage & turnip mash
  • Organic Salmon fillet with pesto crushed potatoes, warm roast cherry tomato & crayfish salsa
  • Pan-fried fillets of seabass with chargrilled lemon risotto, king prawn & scallop mousse - champagne hollandaise
  • Roast hake with wholegrain mustard mashed potatoes, sweet red pepper relish, herb oil & crispy kale
  • Vegetable croquette with cheese fondue, puff pastry sticks, chargrilled courgette & yellow pepper coulis
  • Gnocchi rolled with pumpkin & roast parsnips, Scottish mushrooms, parmesan custard sage & white truffle dressing

    Desserts

  • Raspberry Mille-Feuille with raspberry panna cotta, raspberry coulis & coconut ice cream
  • Bumblebee cheesecake with heather honey, puff candy & pear sorbet
  • Gingerbread sticky toffee pudding with baileys ice cream & banana pecan brittle
  • Pistachio & polenta sponge with orange marmalade & rhubarb sauce
  • Lavender & dark chocolate tart with white chocolate sauce & Ferrero Roche ice cream
  • Milk chocolate tartlets with peanut butter ice cream & cocoa marshmallow
  • Seasonal berry Pavlova with crushed amaretti biscuits & mascarpone ice cream
  • Plum, apple & apricot frangipane tart with apple crumble ice cream & apple brandy custard
  • Cheese board – Soft /hard/blue cheese with ale chutney, oatcakes & crackers – grapes
  • Layered tiramisu trifle with candied nuts & chocolate flakes

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