Dinner Parties

Enjoy the ease and elegance of a restaurant experience at your own home or venue. Chef Steve will prepare and serve your special meal with no effort at all on your part. Kitchen equipment, dinnerware and cutlery will be provided, leaving your kitchen spotless. 

Dinner Parties

3 to 7 courses - What sort of dinner do you imagine?

Roast Dinners

Scottish Traditional

Thai Banquet

British Classics

Spanish Cuisine and Tapas

Fusion Cuisines

Or something

designed just for you!

Our Menu

Take a taste from our delicious and well crafted menu, or design your own!

Chef’s Haggis with Orkney clapshot and whisky cream

Cullen Skink - smoked haddock, potato and onion soup with leeks.

Pigeon breast with potato, black pudding and cranberry hash, served with berry jus.

Scallops with Boudin Noir, rocket and red pepper coulis

Mussels Three Ways: chorizo with tomato, Pernod, leek and bacon, and fennel with orange broth.

Quails egg, spinach and ricotta ravioli served with tomato sabayon.

Crab risotto with clam tempura, rocket and red pesto.

Cured salmon Thai salad with Nam Prik dressing

Spinach timbale with hazelnuts, tomato concise and brandy sauce.

Sushi maki with ponzu sauce*

*All fish is locally sourced in the East Neuk of Fife.

A selection of Chef Steve’s favourites, from elegant layered dishes of game meats and berries to Scottish comfort foods with his own special twist… take a look and get inspired!

Loin of venison, sweet potato and parsnip pancakes with braised red cabbage and blackberry jus

Pheasant breast with wild mushroom, walnut and tarragon, served with truffled celeriac mash.

Salmon roulade with roast garlic, sautéed new potatoes, Serrano ham and spinach. 

Smoked haddock with mac ’n’ cheese, griddled asparagus and crispy bacon

Braised beef cheek Thai green stir fry served with coconut jasmine rice

Pork fillet Wellington with stovies, skirly and pear cider "jus lie”

Sea bass fillet with olive oil crushed new potato and saffron leeks

Moroccan lamb shanks with tabouleh and harissa potatoes

Scottish morel and chanterelle stroganoff served with wild rice

Roast vegetable, manchego cheese and basil strudel with spinach cream

Wild berry Cranachan, sablés and oat crunch

Banoffee and peanut butter parfait

Baked orange cheesecake with pistachio brittle 

Tempura banana with ganache and toffee ice cream

Key lime pie with blackcurrant sorbet

Pear and raspberry crumble with orange creme anglaise

Chocolate fudge brownies

White chocolate pana cotta with champagne granita. 

The East Neuk’s newest and most exciting private chef service, focussing on high-quality, beautifully presented meals using local meat, seafood and produce.

© 2019 – Stephen Cameron Grant | All rights reserved
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