Thinking of hosting a dinner party but don’t want the stress of cooking? Look no further, below you’ll find examples of dinner parties I’ve catered for in the past. If you’d like a quote, click here for more info.
In August 2018, I was invited over to Morsgail Lodge to cater for a 50th Wedding Anniversary with friends. This party enjoyed a stress free evening as we took care of table setup and preparation. This party of 10 guests started the evening in the lounge with canapés before sitting down for their meal. The entire menu was created around their likes and dislikes and local produce and by the end of the evening, everyone throughly enjoyed their meal.
This consisted of large, hearty chunks of lobster, langoustines and mussels and served with a selection of bread and seaweed butter.
This consisted of a Suet pastry slow cooked shoulder of lamb pudding, herb crusted lamb loin and my very own smoked Haggis, pea and asparagus purée, swede purée, potato fondant and a drizzle of gravy. This was also accompanied by vegetables.
Prosecco and Summerberry Jelly, with a chambord and raspberry sorbet, dried berries, sherbert and finished with edible flowers.
In July 2019, I was invited to cater a small family dinner for a 70th birthday. The menu was created featuring the family’s favourite flavours. Very special evening for the family.
In May 2021, I was invited to cater for Kerri’s Hen Party. I was told by her bridal party that she loved Thai food and created a 10 course Thai tasting experience. Each dish was catered to her likes and dislikes and everyone throughly enjoyed their evening.
Papaya salad
The papaya salad is the perfect way to begin the experience. It incorporates the tastes of spicy, sour, salty and sweet with the main ingredients being papaya, garlic, chilli, peanuts, tomatoes, lime juice and fish sauce.
Corn cakes
Corn fritters are a classic appetiser but just one step ahead at this early stage of the menu. Using fresh cobs, red curry paste and kaffir lime leaf, resulting in a fresh, light and crisp fritter.
Fish cakes
The fish cakes will be light and airy with each bite bursting with Thai flavours and fragrance which will work with the fish in harmony and not a potato insight.
Spring roll
The spring roll will firstly have an even, thin and crisp shell, encasing the filling of classic Thai bean thread noodle, matchstick vegetables and Thai mushrooms resulting in a fantastic fresh finish with each bite.
Chicken satay
There is no hiding with this satay. You have two components, the satay sauce is creamy with good peanut flavour. The marinated chicken tender and moist.
Beef laap
The beef laap is a tasty dish of crisp fried beef mince which is tasty, fresh and light with herbs and lime, served in lettuce cups.
Tamarind prawn
Tamarind prawn will have more of a Scottish twist with the use of langoustine while all other components are very much Thai . The tamarind sauce is hot, sticky and spicy and added to the langoustine that has been split to impart as much flavour into the prawn meat and finished with crispy onions.
Thai green chicken curry
Thai chicken curry, fresh, flavoursome, spicy with a touch of sweetness with lemon grass, chillies, ginger, and coconut milk, served with sticky jasmine rice.
Coconut ice cream
Time to relax a bit with this cool and refreshing coconut ice cream, using the same idea as they do in Thailand with thick coconut milk with the finish of the ice cream with good coconut flavour and toppings.
Bualoy
Buay loy meaning “floating lotus” is a traditional Thai pudding. Very colourful from the pearl like dumplings with a soft chewy texture which are cooked in sweetened coconut milk, served hot with a poached egg. This has been tried and tested in my kitchen and the egg adds another dimension to this, which was a new concept to me on what this simple egg does to this very simple (not to make) but to eat pudding and a perfect end to the Thai journey.
In March 2022, I was invited into David & Alison’s home to cater a small dinner party for David’s birthday. David told me what flavours and ingredients he likes and the menu was created. The group began the evening with drinks and a selection of home baked breads and dips before digging into their 3 course meal. Such a relaxed and laid back evening.
seared scallops, black pudding, potato scone, crisp bacon, egg yolk jam
In October 2022, I was invited to cook for Josh and his family over in Shawbost for his surprise 30th birthday dinner. While planning this menu, I was told that he really enjoys Chinese food but due to being gluten free – there isn’t much choice for him. So I created a menu completely gluten free, packed with flavour and included some dishes such as century eggs and chicken feet to really get the taste buds going.
prawn sambal, chicken rice ball, century egg
In November 2022, I was invited to Janet’s home to cook for her mother Avril’s birthday dinner with family. Such a relaxed and laid back evening. So that the family could relax, Janet opted for our table setting service. Menu chosen by Janet started with a selection of home baked breads and dips and followed by a Scallop and Black Pudding starter, Beef Wellington main course and finished with deep fried ice-cream. For the smaller guests, they had some mini pizzas and fries.
In December 2022, I was invited to cater a very special wedding for Rachel, Jordan and their immediate family. Together, we created a menu for their special day in their home. After the wedding ceremony, they enjoyed a selection of canapés and to follow, they enjoyed a 3 course meal.
In February 2023, I was invited to cook for Urras Oighreachd Ghabhsainn staff members and board members. Held at the Comunn Eachdraidh Nis, they enjoyed their evening with a 3 course meal including Crab Bruschetta, Roasted Cod and everyone’s favourite Sticky Toffee Pudding.
In February 2023, I was invited to cook a special tasting menu – completely tailored to the couples tastes and preferences. To begin, they started with a selection of canapés including Crab Arancini and Cheese, Ham & Mustard Macaron. To follow, they enjoyed three small courses that included Chicken, Scallop, selection of Seafood and Lamb before finishing with a dessert filled with different textures of chocolate.
In March 2023, I was invited to cook for Catherine and her friends for her Hen Party in her home. To start, they had a choice between a Scallop & Black Pudding starter or Butternut Squash & Sweet Potato Soup. To follow, they had Grilled Ribeye, cooked to their liking, served with cherry tomatoes, sautéed potatoes & tenderstem broccoli and then finished the evening with Deep Fried Vanilla Ice-cream with a butterscotch sauce.
In April 2023, I was asked to prepare a small selection of platters for Angus and Claire’s 1st wedding anniversary weekend celebration stay at Lews Castle. After a quick discussion about their likes and dislikes, I created a menu with a selection of spicy flavours, seafood and charcuterie – these platters are great for them to sit back and relax with.
In April 2023, I was invited into the Johnson household to cater a small family dinner for their Mother’s 60th birthday. To begin, the enjoyed a starter a Scallop starter with oriental salad and Asian dressing. To follow, the enjoyed the choice of Beef Wellington with roasted vegetables and roast potatoes or Smoky Chorizo Salmon with tomatoes and basil. To finish the evening, they have a sweet grazing board, complete with mini trifles, chocolate strawberries, macarons and a selection of sweet bites and dipping sauces – perfect for relax with later in the evening.
The Niseach Chef 