Want someone else to cook?

'Chef and Shepherd Suppers' enable you to have a fantastic lunch or evening with your friends and family and have someone else do the cooking, serving and washing up! 

The Suppers are 5 courses, with the pre-starter and pre-pudding chosen for you as a surprise based on your taste requirements.  You select 3 starter, 3 mains and 3 puddings to create your own 5 course menu. £65 per head and BYO with no corkage charge. Add cheese as a 6th course, £10 per head supplement.

Get in touch to enquire.

Chef & Shepherd Suppers

Five-Six Course Menu


First Course: Pre-starter
a surprise wee tantaliser to get your tastebuds going,

designed with your consultation

Second Course: Starter - you choose three

Crab bisque with crayfish tails

brown and white crab meat, sautéd vegetables, seasoned with thyme, brandy,

tomato purée, milk, cream, lots of smoked paprika, fish and chicken stock blitzed together

and topped with crayfish tails 

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 (V)

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 (V)

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 (v)

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

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 (V)

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 


Third Course: Main - 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


pan fried fillet of halibut, samphire and chive beurre blanc sauce, served with roasted new potatoes, and a side of seasonal greens


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

Monkfish Tail

pan fried and oven roasted, served with roasted young or new potatoes, butter sauce 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 

Prawn Linguini

King crevettes pan fried in garlic butter and served with a fresh basil and chilli arrabiata sauce and linguini

To Share: Wild Red Venison Chateaubriand

(min 2 people £20 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 cauliflower pure, sautéed savoy cabbage, buttered carrots and roast tatties (potatoes), and a minted lamb and 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


Fourth Course: Pre-pudding
a surprise that will refresh your palate ready for your pudding,

designed with your consultation

Fifth Course: Desert - 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

Sixth Course: Cheese Board

Selection of cheese, biscuits and Orkney oat cakes served with Mum’s homemade chilli jam