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Want someone else to cook?
'Chef and Shepherd Suppers' enable you to have a fantastic evening meal with your friends and family and have someone else do the cooking, serving and washing up!
The Suppers are 5 courses, you select 3 starters, 3 mains and 3 puddings to create your own 5 course menu, we add a surprise pre-starter and pre-pudding. £70 per person and BYO with no corkage charge. Add cheese as a 6th course, £10 per head supplement.
Get in touch to enquire.
Chef & Shepherd Suppers
Three Course Menu
with surprise pre-starter and pre-pudding
Starters - you choose three
Wild game terrine (when in season)
Selection of lean seasonal game meat and belly pork, marinated in brandy, mixed spice and thyme,
wrapped in streaky bacon and steam baked. Served with Orkney oat cakes and caramelised onion chutney
Orkney Pan Fried King Scallop
served with pea purée, black pudding, topped with a pancetta crisp
Salmon Tartare on Dulse Flaked Seaweed Cucumber
topped with sliced scallions and hollandaise and served with sour dough crisp bread
Caprese Salad
seasoned sliced tomato and buffalo mozzarella, fresh basil from Woodcroft’s herb garden,
drizzled with basil infused extra virgin olive oil and balsamic vinegar
Beetroot and Feta salad
roasted baby beetroots drizzled with basil infused olive oil, sweet balsamic glaze, rocket leaves from the garden when in season, topped with crumbled feta cheese and toasted pine nuts
Traditional Prawn Cocktail
No messing about, just cos lettuce leaves, prawns and a Marie Rose sauce
Scorched Goats Cheese
served on a toasted brioche, caramelised onion and jam, fig and mixed leaves with a balsamic drizzle and basil oil
Scotch Beef Fillet Steak Tartare (£6 Supplement)
25 day aged Scotch fillet of beef, mixed with finely diced shallots, capers and parsley finely diced and seasoned with Worcesters sauce, cracked pepper and Tobasco sauce,served with a raw egg yolk from Woodcroft’s resident hens, and toasted ciabatta slices
Bruschetta
sliced sour dough toasted and topped with well seasoned tomatoes, mozzarella slices,
and fresh basil leaves drizzled with basil infused extra virgin olive oil and scented balsamic vinegar
Mains - you choose three
Scottish Salmon
dry pan fried and oven roasted fillet of salmon, served pink with fresh asparagus and buttered new potatoes, hollandaise on the side
Arbroath Hot Smoked Salmon Scotch egg
Perth’s Campbell & Sons hot smoked salmon and a Woodcroft soft boiled egg bound together with Panko breadcrumbs, deep fried and dressed with hand sliced smoked salmon, crème fraîche,
capers, salad leaves,drizzled in a sweet honey and seeded mustard dressing
Sea Trout
pan fried and served pink, sat on a fricassee of baby gem lettuce, peas and asparagus tips,
served with a chicken enfusued butter sauce and new potatoes
White Fillet of Fish
Usually halibut or monkfish, pan fried and oven roasted, served with roasted young or new potatoes, chicken and butter emulsion, finished with cherry tomatoes, and a selection of steamed greens
Hebridean Chicken
oven steamed and baked free range chicken breast stuffed with a wee bit of Stornoway black pudding,
served with garlic mash and seasonal vegetables, with a whisky cream sauce on the side.
Free Range Chicken
Pan fried free range chicken breast with puy green lentils cooked in chicken stock and white wine, garlic and onions, wilted spinach, and finished with creme fraiche
To Share: Wild Red Venison Chateaubriand (minimum 2 people) (£10pp Supplement)
until our own deer herd mature, this lean meat is sourced from Highland Perthshire and cooked to your liking and presented at the table, served with a sharing plate of roast potatoes, roast beetroot, roast shallots, steamed greens, Tay berry and chocolate jus
(seasonal availability)
To Share: Whole Bird Roast (min 2 people)
a whole oven roasted free range chicken, carved and served with roast potatoes, steamed seasonal greens, caramelised roasted shallots, honey roast parsnips, and boiled buttered carrot, a wee bit of Scottish stuffing called skirlie and accompanied with a lovely large jug of chicken gravy
To Share: Scotch Lamb (min 2 people)
1/2 Scotch lamb leg seasoned with garlic and herbs from the garden, oven roasted to your liking, carved and served with a large vintage sharing plate of roast potatoes, steamed seasonal greens, caramelised roasted shallots, honey roast parsnips, and boiled buttered carrots and accompanied with a lovely large jug of lamb gravy
Duck Breast
duck breast rubbed in Chinese five spice and served pink, with garlic mash,
green beens sautéd with finely diced shallots and garlic, served with a honey and soy sauce made from pan jus
Thai Chicken or Prawn Salad
served on top of wholemeal egg noodles, mixed salad leaves, ribboned carrot, spring onion,
cored sliced cucumber, shredded mint leaves, all coated in a spicy Thai red chilli dressing made from rice wine vinegar, fish sauce, palm sugar, lime juice,finely chopped red chilli,
topped with dry crispy onion flakes
Spaghetti with Pan Fried Chicken
a succulent chicken breast pan fried with garlic and butter and served with a rich creamy garlic shallot and vermouth sauce
Scottish Lamb Rack
oven roasted and scented with rosemary and thyme from Woodcrot's herb garden, served pink and accompanied with onion rice, balsamic roasted mixed peppers and red onions, chilli and balsamic red wine jus
Braised Wild Venison Haunch
chunky pieces of leg meat slow cooked for 6 hours with thick cut carrots and parsnips, sautéd shallots, garlic, lots of red wine, game stock, fresh thyme and bay leaves. Served with dumplings and/or buttery mashed tatties, and tender stem broccoli
Deserts - you choose three
Lemon Posset
served with homemade shortbread
Eton Mess
crushed meringue, whipped cream and strawberries messed up together and served with homemade shortbread
Chocolate Fondant
served with double cream or ice-cream
Green and Blacks Chocolate Cheesecake
Lotus Biscoff biscuit base, cream cheese, mascarpone cheese, double cream and lots of Green and Black's 80% chocolate,topped with chocolate shavings, served with double cream or ice-cream
Mum's Pavlova
meringue made to Mum's two egg recipe topped with lots of whipped cream, cherries and a cinnamon and cherry syrup drizzle (fruits and drizzle may change with the season)
Crème Brûlée
Luxurious baked custard made from cream, milk, madagascan vanilla pod and Woodcroft's eggs and topped with caramelised sugar
Orkney Vanilla Fudge and Caramel Cheesecake
Lotus Biscoff biscuit base, cream cheese, double cream, fudge and topped with a caramel drizzle served with double cream or ice-cream
Alick's Steamed Blueberry Pudding
served with vanilla custard, Cornish clotted cream ice-cream, or double cream, or with all three!
Brandy Snaps
served with mixed fresh berries and Graham's creamy vanilla ice cream
Traditional Scottish Cranachan
toasted oats soaked in whisky and honey, raspberries soaked in whisky, mixed together with whisky and honey infused whipped cream,served with homemade shortbread biscuits
Sticky Toffee Pudding
a rich stem ginger spiced sponge smothered in an indulgent dark caramel sauce served with cream or ice-cream, or why not both?!
Pear and Raspberry Crumble
served with homemade vanilla custard, Graham's creamy vanilla cream ice-cream, or double cream
Cheese Board
Selection of cheese, biscuits and Orkney oat cakes served with Mum’s homemade chilli jam
(£10pp Supplement)
Available from January 2023
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