I believe in sourcing the very best ingredients I can and treating them with respect so that they shine; in using the finest seasonal produce available locally, whether I'm cooking in the Highlands of Scotland or on the shores of the Mediterranean. I am passionate about cooking everything - from the humblest ingredients in everyday comfort food to refined cuisine. I'm equally happy bringing firm family favourites or fine dining to your table in your chosen setting.

Most importantly, I love to cook what my clients want to eat - because I know that when I'm creating a menu, making my clients happy gives me the greatest pleasure of all.

The following are examples only; menus are planned to meet your individual likes and dislikes, bespoke to your family or group,  and tailored to utilise what is local, seasonal and fresh. - James


local langoustines with aioli & lemon
celery, apple & toasted walnut salad with Dunsyre blue dressing
warm tiger prawn salad with garlic, parsley & lemon butter
hot smoked salmon from St. Monans with celeriac remoulade, lemon & caper
warm salad of Borders wood pigeon with hazelnut vinaigrette
asparagus terrine with tomato salad & pesto
cream of field mushroom soup with tarragon & madeira
roasted beetroot, grapefruit & chevre salad with honey & thyme vinaigrette
pickled pears with Strathdon blue & toasted pine nuts
roasted butternut squash & confit garlic velouté
picked crab salad with sweet & sour cucumbers, ginger & chili syrup
free range chicken liver parfait, redcurrant syrup & oatcakes
salad of Penmans smoked beef, pickled carrots, horseradish
slow roasted tomato bruschetta, rocket pesto
mushroom crouton with green olive tapenade
cullen skink
pheasant caesar salad
smoked mackerel nicoise
goats cheese, tomato & chili jam, apple & endive salad
free range pork terrine, pickled vegetables, mustard mayonnaise


whole roast fillet of 28 day matured beef, red wine sauce, dauphinois potatoes, spinach
halibut with lemon & thyme crispy potatoes, shredded mange tout, salsa verde
rack of lamb, herb & mustard crust, lemon & garlic butterbeans, madeira sauce
roast breast and confit leg of pigeon, braised baby gem & peas, lardons, port sauce
fillet of sea bass with caponata & a tapenade sauce
breast of duck with green peppercorn sauce & caramelized root vegetables
roast partridge, bread sauce, potato galette, wilted greens & game gravy
herb crusted fillet of cod with mustard dressed lentils & horseradish cream
loin of wild venison with port-pickled red cabbage, game sauce with bitter chocolate
slow-roasted crispy belly of free range pork with crackling, champ, apple sauce & gravy
steamed salmon fillet with confit cherry tomatoes, crushed potatoes, caper and lemon hollandaise
open tart of roasted leeks with Connage dairy brie, warm puy lentil salad, herb creme fraiche
roast free range chicken supreme with leek and pearl barley ‘risotto’, prune jus
roast fillet of pork with bubble & squeak, cauliflower puree & cider sauce
28 day rib eye steak, bearnaise, roast wedges & watercress salad
stuffed boneless roasted quail, walnut, shallot & thyme couscous
lemon sole florentine, garlic mash
guinea fowl with chestnut stuffing, roast potatoes & garlic cream
saddle of hare, roast onions, colcannon cake, burgundy sauce
turbot, roasted on the bone, mussel & leek chowder
caramelised rosé veal chop, cep risotto, roast tomato & garlic


lemon posset with mulled blueberries  (gf)
baked white chocolate cheesecake with salt caramel
poached pears with warm shortbread and butterscotch sauce
bitter chocolate tart

lemon sorbet 'colonel' (gf)
toffee apple crumble
raspberry sorbet, mint dressing, macerated pineapple carpaccio (gf)
banoffee meringues  (gf)
iced heather honey parfait with toasted oat crumble, raspberries & whisky syrup (gf)
brioche bread & butter pudding with boozy orange syrup
baked alaska
warm ginger sponge with toffee sauce
apple charlotte with creme anglaise
individual raspberry pavlovas (gf)
crème brulée (gf)
dark chocolate mousse with strawberries (gf)
sticky date pudding with vanilla ice cream
strawberry sorbet, strawberries in black pepper syrup (gf)
tarte au citron

GF - Gluten Free

Nuts - We endeavor to provide nut free dishes, where requested.  However, some ingredients purchased from a third-party may contain traces of nuts.

Elemental Water

Virtually everywhere we go in Scotland, the crystal, clear water running through the taps is likely to be healthier than any mineral water bottled miles away

Generally - out and about - clients like to take a bottle of water and we are often asked to buy and replenish single-use plastic bottles. If you would prefer to invest in fabulous reusable bottles, we are happy to organise this on your behalf.

We recommend BPA free, stainless steel range at but there are lots more, from basic to designer at Amazon - Water Bottles


If you would like us to source champagne, wine, spirits or soft drinks via our supplier, please just let us know in advance.

Contact Us

To arrange a chat with our chef or to find out more, please contact James at