Patrick

To me, being a freelance, private chef and caterer is more than simply a job, it’s a form of entertaining. Wherever I am, I not only want to be fulfilling people’s appetites but creating an occasion that they can enjoy and relax in.

It also allows me to engage with local suppliers and source the very best ingredients.

Through my own culinary involvement I have been fortunate to enjoy, I hope you too can experience a little piece of my hospitality and warm welcome.

Services

Private Dining

Experience the pleasure of having a chef in your own kitchen: have me come to you. I’ll prepare and serve a meal of your choice, taking care of everything (even the tidying up) so that you can enjoy your party with family and friends.

Event Catering

If you have a big event coming up, I have 18 years of experience into how events come together and can deliver any or all aspects of the occasion. Food is always at the heart of my planning and I will ensure your event menu is designed to your tastes and given that personal touch.

Holiday Catering

If you’ve booked a holiday and want to be able to enjoy the break, or maybe it coincides with a special celebration and you’re worried about getting the food right on the night. I can take care of any or all party requirements while you are away from your own home, leaving you to concentrate on having fun.

Menus

For every client, I always want to emphasise the importance of establishing their personal tastes and favourite ingredients or flavours.

This allows me to design a menu specific to each event, whilst also allowing creativity and the opportunity to try something new. However if you're open to suggestions, I will happily put together a menu that reflects the occasion and location of the event and the season.

Over the years, I have come to learn of some fantastic producers and suppliers and all are able to deliver the many ingredient requests and other specialty items that can enhance any menu.

Canapés

Mini crab cakes with ginger and lemongrass, sweet chilli jam dipping sauce

Oxtail and haggis croquette with creme fraiche mustard dip

Laphroig cured salmon, thyme cracker, candied beetroot

Avocado wasabi cream, pickled cucumber, black sesame cracker

From a shot glass

Celeriac veloute with celeriac crisp

Broccoli and stilton

Oyster Bloody Mary

Starters

Potted salmon with watercress mousse

East Neuk smoked mackerel rillettes, Avruga caviar, cucumber and dill

Hot smoked salmon with a potato crust and an oyster sauce

Cauliflower veloute with scallop brunoise

Smoked duck breast salad with poached fig and candied walnuts

Half a lobster, oven roasted, with a lemon and lime beurre blanc

Mains

Slow-cooked short rib of beef with a Bordelaise sauce, roasted shallot, pommes puree, Jerusalem artichoke crisps

Speyside lamb chump, tapenade, rosemary sauce, salt baked celeriac, asparagus

Pave of venison haunch, Puy lentils with pancetta, beets and Savoy cabbage

Honey glazed duck breasts with sauce bigarade, braised chicory, roast garlic potato croquette

Black Isle pork belly, salsify carbonara, sprouting broccoli, apple puree

Fillet of halibut with a gruyere crust, artichoke puree, peas and lettuce

Soy roasted fillet of salmon, pilau rice and pak choi

Filo parcel of wild mushrooms with slow roasted tomatoes, rocket pesto

Desserts

Salted caramel tart, praline macaron, ginger ice cream

Hot passionfruit soufflé, chocolate and Grand Marnier sauce

White chocolate creme brûlée, raspberry and almond sablé

Earl Grey and caramel poached pear, hazelnut crumb and ginger ice cream

Tart tatin, milk chocolate and caramel ice cream, apple crème fraiche

Caramel and chocolate millefeuille, black and blue sorbet

Gallace House Supper Club

Friday, 13 April
7:30pm

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Tuck in to a tasty seasonal menu at one of my monthly supper clubs, hosted at our beautiful home with views across the Fife countryside.

I’ve worked in chalet kitchens, castle kitchens, industrial and manufacturing kitchens, Indonesian kitchens and Michelin-starred kitchens. You could say I’ve experienced a lot – but I love nothing more than preparing fantastic food in my own kitchen and hosting a party.

Prosecco & Canapés
Three Courses
Coffee & Petit Fours
£35 per head
B.Y.O.B

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The dining experience was great, Patrick devised a bespoke menu to accommodate a serious food allergy and a vegetarian guest. The service was professional yet informal and the kitchen was left imaculately clean and tidy. We would have no hesitation in recommending the services of chef Patrick. Thanks again.

Just a quick note to thank you and your staff for doing such a wonderful job at Sarah and Peters wedding.

The food and service surpassed all my expectations and I have had back lots of flattering comments.

Patrick, thank you so much for giving us such a wonderful evening last night. Thank you too for washing up all of the glasses at such a late stage of the evening, it was hugely appreciated. The food was truly delicious and your girls were wonderful - everyone was rather blown away by it all, not least us! A real real treat, thank you.

Hi Patrick, just to say what a superb meal you produced for us on Friday!!
Absolutely delicious, and set in a beautiful, relaxed atmosphere.

Contact

07940 570 552
eat@patrickgilmour.co.uk