Private chef Rebecca
Pairing Scottish and Gascon cuisine
Private catering by Rebecca, prepared and served to you in the comfort of your home, holiday accommodation or work place in the Scottish Borders.
A flavoursome culinary dining experience of either 3 or 4 courses served to you at the table, or if you prefer a ‘fork’ buffet style of dining or maybe a few ‘nibbles’ served as canapés to accompany an apéritif. Influenced from my 17 years of private catering in the French Pyrénées I may prepare and serve to you an array of dishes enhanced with the addition of fantastic local Scottish Borders produce and organically homegrown / foraged produce.
Leave me to shop, cook, serve and leave your place spotless, enabling you to relax and enjoy the moment with your guests, family and friends….. À TABLE !
Hungry for homemade deliciousness ?
Having grown up with a wooden spoon in my hand and an apron wrapped around me, shadowing my mother in the kitchen during her Cordon Bleu days, it was inevitable that I would develop a love for cooking and enjoy eating delicious food.
From the age of 16 I began my studies in the kitchen. Over the years my passion for cooking, travel and discovering local artisan produce has lead me to becoming a private cook in the French and Swiss Alps and more recently the French Pyrénées, 2005 - 2021, where my husband and I created a ‘Table d’hôte hérbergement’.
Catering for our residents and welcoming outsiders too for an informal dining experience. Creating delicious menus made from the freshest homegrown produce (Gascon pigs, Ariègoise sheep and chickens) accompanied with ‘field to table’ organic produce from our ‘potager’ vegetable garden.
Having relocated to the Scottish Borders with 30+ years of culinary delights to offer, I’m reluctant to hang up the apron. I continue to cook privately for small gatherings, with the emphasise of using the finest local suppliers for sustainable meat, fish and cheese, accompanied with seasonal and our home grown organic produce. Delicious homemade dishes, attentively presented and served to you.
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Freshest and Finest
Organically homegrown seasonal vegetables, fruits, berries and salads pair together with freshly foraged ingredients, seasonal and locally sourced beef, lamb, game, cheese, seafood and shellfish.
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à Table
Marrying up the complimentary flavours of some of the fine produce which may be sourced in the Scottish Borders.
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The Scottish Borders and homegrown produce
Keeping it local, seasonal and sustainable. Preparing seasonal dishes packed with flavour to serve to you as an informal yet delicious dining experience.
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Seasonal and packed with flavour
Dessert…..the grand finale to your meal !
Fulfilling your dining experience with a taste explosion.
….À TABLE!
Menus may be developed for each client, taking into account the season, availability and of course the event.
Be it a gathering for a celebration - to a warm filling feast after a day in the wilds…. browse the ‘example dishes’ below to help get you started!
3 course dining Example dishes - £50 per person
STARTERS
Citrus cured chalk stream trout, apple, pickled cucumber ribbons, pink peppercorns.
Potted Eyemouth crab, warm homemade seeded bread.
Crispy duck, haggis, pickled red onion, spinach salad, sweet chili dressing.
Beetroot, fennel seed tarte tatin, quenelle of whipped goats cheese.
Venison and game terrine, cucumber pickle, cranberry compote.
Asparagus, Labneh, honey’d walnuts.
MAIN COURSE
Juniper salt cured duck confit, seasonal greens, 'riz au four', wild garlic pistou.
Slow roasted pork belly, tahini, lime, lemon, soya sauce, potato gratin, caramelised apple.
Filet steak, watercress sauce, pommes anna, side of greens (*supplement £6 pp).
Green herbed crusted rack of lamb, rhubarb compote.
Roast hake / Scottish salmon filet, pearl barley risotto, lemon, herbs, tomato confit, basil oil.
Pan fried duck breast, caramelised honey orange sauce, chard orange potato gateau.
DESSERT
Elderflower panna cotta, berries, raspberry sorbet, almond biscuit.
Summer pudding, cream bavarois, fresh berries.
Crème brûlée, rhubarb compote. Mint, lavender citrus shortbread.
Rhubarb tonka bean tart, lemon verbena ice-cream.
Strawberry lavender cream filled choux buns, raspberry sorbet.
Pistachio chocolate meringues, vanilla bean ice-cream, grilled peach.
Chocolate raspberry tart, hazelnut crème.
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Fork Buffet Catering, £35 - £45 per person
A more casual approach to entertaining is with a ‘buffet style’ spread of savoury and sweet dishes laid out for you to help yourselves. Mingle and enjoy the company of your guests.
Seasonal menus are created to suit each client's budget and tastes, add canapes, add breads, make it your menu!
Proposed selection of 1 centrepiece dish, 1 second main dish (salad garnish), 2 salads, 1 savoury tart, 2 desserts. £38 per person.
MENU EXAMPLE
CENTREPIECE DISH
Fillet of beef*, oyster shiitake mushrooms, French beans, Madeira sauce. (*supplement £6 pp)
Whole baked Scottish salmon.
Moroccan spiced ‘pulled pork’ belly.
Citrus, herb, garlic, olive, slow cooked leg of Scottish lamb.
Honey mustard glazed ham, pickles.
* * *
SECOND MAIN DISH
Middle Eastern chicken, spinach chickpea salad, cumin yoghurt sauce, pickled raisins, pickled red onion.
Rosemary, lemon, ginger chicken, bed of warm new potatoes, asparagus, sun dried tomatoes, feta cheese, balsamic dressing.
Flaked ‘hot smoked’ salmon / smoked salmon salad of asparagus, butter beans, dill, lemon.
Salmon en-croute, mascarpone, lime, coriander, parsley, ginger.
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SAVOURY TARTS / QUICHE.
Carrot pecan pastilla.
Turnip Tarte Tatin.
Caramelised onion tart.
Roasted vine tomato mustard tart.
Smoked mackerel, pea, feta quiche.
Crab and watercress soufflé tart.
* * *
SALADS
Bulgar wheat salad, feta cheese, spring onions, toasted hazelnuts, chives, parsley, mint, pomegranate.
Mixed green leaf salad, orange, pear, walnut.
Grilled seasonal greens, roasted roots, chermoula dressing.
Heritage tomato, basil, sweet pepper, grilled peach.
Pea, French bean, mangetout, radish, pearl barley, parsley vinaigrette.
Kale and Cabbage Slaw, Pumpkin seeds, Dijon yoghurt dressing
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DESSERTS
Chocolate pistachio pavlova, Chantilly cream, fresh cherries, raspberries.
Tarte au Citron.
Raspberry hazelnut roulade.
Baked coconut lime cheesecake, passion fruit caramel sauce.
Strawberry Creme Patisserie tart.
Chocolate, hazelnut, rosemary orange torte.
(Add optional cheese board, bread, chutneys or swap dessert for cheese board).
Canapés 4 per person / £10
Apéritifs in the garden during the sunny days are calling out for that accompanying savoury and sweet nibble!
So too are those cozy wintery ‘get togethers' by the fireside.
3 per person £8 /4 per person £10.
CANAPÉ EXAMPLES
Cheese Gougères.
Parma ham parmesan palmiers.
Roasted celeriac prosciutto nuggets.
Vietnamese caramel pork skewers.
Haggis Bonbons.
Prawn sesame Lollipops, chili dipping sauce.
Blini, smoked salmon, lemon dill, toasted fennel seed crème.
Brochettes of dry cured duck breast, pickled beetroot, pineapple.
Choux buns, Dijon mustard crème, rare filet of beef.
Rosemary cheese sablé biscuits, houmous, pickled red onion, nigella seeds.
Cucumber cups, mackerel rillettes, pickled radish, chives.
Smoked salmon courgette roulades, cottage cheese, avocado, dill.
Cherry tomato kebabs, smoked paprika, herb feta, black olives, prosciutto ham.
CHEESE BOARD £8.00 pp
Optional extra course
Selection of cows milk cheeses from Doddington Dairy, Northumberland.
Sheep and goat milk cheese from
Errington Farm, Lanark.
Homemade organic bread, oatcakes, pickles,.
oRGANIC Breads
seeded wholemeal
Also…
Turkish Pides
Brioche Buns
(seeded, nuts, herbS, Spices).
500g - serves 2 to 4 £4.00
1kg - SERVES 4 TO 10 £7.00
Catering for minimum of 4 to maximum of 20 guests.
Menus are composed and adapted to clients tastes, season and budget.
Dietary requirements may be catered for but may incur additional costs.
A few of my local suppliers:-
The Plot Thickens, Earlston - seasonal organic vegetables, salads, herbs, soft fruit, autumn fruit.
Weigh Greener, Lauder - organic flours.
Ednam Farm, nr Kelso - organic free range eggs.
Clifton Lodge Smallholding nr Kelso - rare breed free range pork.
Burnside Farm, nr Kelso - feathered game and venison.
Doddington Dairy, Wooler - cows milk, hand crafted award winning cheese.
Errington Cheese, Lanark - ewe and goat dairy, award winning farmhouse cheese maker.
I am happy to discuss your catering needs, please feel free to get in touch using the ‘contact’ page on this website or give me a call.
Happy to cook.
Rebecca.
