part of the entier family · 2017. 10. 3. · the entier family wilde thyme was established in 2003...
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Part of The Entier Family
The Entier Family
Wilde Thyme was established in 2003 as a luxury caterer and is now part of Entier - the award winning Local Global Food Family, with the capability to deliver events throughout Scotland.
Wilde Thyme has established itself as one of Scotland’s leading catering and events design companies, delivering high end catering and prestigious events. We have achieved recognition
as a market leader offering our clients unique culinary experiences and outstanding service ensuring that each and every event delivers its own WOW factor - whether for major corporate
events, weddings or private dinners.
Our professional and highly experienced team have gathered their culinary and event organising skills at some of the best names in the hospitality arena.
We create menus and events bespoke to our clients from canapé menus for a drinks reception to intimate high end dinner parties, VIP corporate events or weddings. We will ensure that
any celebration is memorable offering advice and expertise whilst ensuring that the end result
is everything the client wanted - and more!
Our Food EthosOur food
At the very heart of the creation of our menus is the belief in using produce from Scotland’s fabulous natural larder. The use of local, fresh seasonal produce has always been central to our menu creation, and Wilde Thyme has built up excellent relationships with some of the top Scottish suppliers and we have complete control and traceability of the produce we use from the farmyard to the plate. We are
continually looking to source new Scottish growers and producers.
We work hard to anticipate and set trends in food and technology. The teams within our kitchensare always looking to develop new combinations of flavours and different methods of
cooking, looking at innovative techniques, presentation and new concepts. There are always lots of willing team members in the office keen to test new combinations of flavours before the experiments
make their way onto our seasonal menu suggestions.
We showcase Scotland’s Natural larder with innovation and passion and deliver faboulous dining and service experiences.
Seasonal CanapesCanapes
A great way to welcome your guests. Our canape selection is extensive and varied.
Our selection of canapes, great on arrival, during a drinks reception or for the evening
celebrations.
Flambé of dry aged Aberdeen scotch beef with Lagavulin caramelized shallot purée
Whisky cured Shetland salmon with beetroot picked ginger and wasabi
Jerusalem artichoke and Scottish ceps with truffle and parmesan shavings
Salad panzanella with smoked pimento and roquette pesto on a
garlic crostini
Mini ‘Strathearn Drovers’ pasty with Glenturret whisky
Carpaccio of Scotch select beef
with smoked Scottish lobster and served with ro-mesco sauce
Sticky Fife pork belly with fennel seeds and scarlets heather honey
Oriental style duck with pickled ginger and rhubarb
served on a Chinese spoon
Uist crab cone with coriander, lime and mango
Salmon sashimi with pickled ginger and wasabi
Scottish oak smoked salmon on a blini with vodka crème fraiche and caviar
Home smoked Glenfernate highland venison with plum relish on crisp bread
Strathdon blue cheese, walnut and apple tart with pesto
Seasonal Bowl FoodsAll served in unique porcelin dishes, bamboo boats & mini bowls
Example Bowl Food Suggestions
Seasonal Bowl Foods
All served in innovative porcelin dishes, bamboo boats & mini bowls
Example Bowl Food Suggestions
Skewers and cakes
Roasted pineapple, king prawn and coriander skewer
Goat’s cheese and red onion cake
Mini beef masala skewer with toasted sesame and ginger
Cones, buns and pastry
Mini beef burgers with Mull cheddar served in a muffin
Chicken tikka with mint yogurt served in an onion and caraway
mini bun
Salmon piri piri, sweet potato and cornichon salad
served in a pumpkin bap
Tender pieces of skillet-roasted lamb with garlic and rosemary served in a mini
cranberry muffin
Main bowls
Roasted fillet of Mathers select beef Bordelaise with truffle gnocchi
Sticky Fife pork belly with apple and sage relish and crackling
Cinnamon roasted Highland venison with sweet potato and Normandy cabbage
West coast seafood stew with saffron potatoes and basil
Smoked haddock rarebit served on a sweet cherry tomato and pinenut salad
with mustard dressing
Risottos
Queen scallops with saffron and broad beans
Woodland mushroom and truffle with parmesan
Pumpkin, pine nuts and marjoram
Seasonal Bowl FoodsAll served in innovative porcelin dishes, bamboo boats & mini bowls
Example Bowl Food Suggestions
Seasonal Bowl Foods
All served in innovative porcelin dishes, bamboo boats & mini bowls
Example Bowl Food Suggestions
Mini Salads
Wilde Thyme home-smoked chicken Caesar with crispy pancetta
Szechuan beef with sesame noodles
Seared tuna with ginger, pickled radish and greens
Hot smoked salmon with shaved fennel, orange and mustard
vinaigrette
Avocado, pink grapefruit, papaya and toasted peanuts with a sweet chilli and lime dressing
Thai chicken with fresh mango, coconut milk and coriander
Parma ham, mozzarella and sweet cherry vine tomato with fresh pesto
Buckie crab & rice noodle with preserved lemon and garden herbs
Smoked duck, blood orange, mache lettuce and lime crème fraîche with toasted hazelnuts
Mini Desserts
Passion fruit panna cotta with biscotti
Mini chocolate crème brûlée
Baked Alaska in a shot glasses
Chocolate and praline wonton
Mini hazelnut vacherin
Mini sesame seed toffee apples
Roasted strawberry Bavouire with Dandelion and burdock jelly
Sea buckthorn curd with toasted meringue shortbread biscuit
Valhrona chocolate and salted caramel mousse with brown sugar meringues masala syrup
Apple fritters with rhubarb and ginger compote
Baked gooseberry and strawberry cheesecake
Rhubarb and Ginger mess with muscovardo meringue
New season’s asparagus salad with morel mushrooms, crispy poached free-range egg, lemon
hollandaise and roquette pesto
St Bride’s free-range duck With confit apricot bon bon, herb bannock, spring greens, cardamom squash, roasted cherry vine to-
mato and sauce poivre vert
Caramelised apricot and almond tart with whisky custard ice-cream and vanilla and apricot shot
Wilde Thyme smoked Highland venison salad with apple and pinenut bonbon, roquette leaves, parmesan shavings and walnut dressing
Herb-crusted Shetland halibut with confit fennel, new season’s asparagus, pimentos, chorizo, saffron potatoes and romesco
sauce
Rhubarb Mess with poached rhubarb ginger and cinnamon biscuit ice cream
Spring menu
Spring Menu
Hot-smoked salmon with shaved fennel, Bloody Mary sorbet, summer shoots, Uist crab
and caper salsa and a gazpacho sauce
Roasted Rib of Scotch select beef with truffle gnocchi, summer baby vegetable
barigoule, Scottish chanterelles with sauce Perigourdine
Summer berry baked Alaska, Mini white peach tart tatin alrhona chocolate, caramel and pistachio pav
Summer menu
Tian of Buckie crab
with quails egg and caviar, cannelloni of smoked Dunkeldsalmon, beetroot and horseradish ice-cream, summer shoots
New season’s Perthshire lamb cooked two ways, roasted loin and mini ballotine of shoulder, crispy sweetbreads, spinach forestiere and a fresh
mint jus
Baked lemon and raspberry tart with toasted meringue, elderflower panna cotta, Dalchonzie strawberry compote and cassis
sorbet
Summer menu
Salad of smoked partridge with heather honey parsnip crisps, crispy pancetta, apple & sage
relish & a walnut and cinnamon dressing
Tranche of home smoked Shetland salmon rarebit with caramelised artichokes and an autumn vegetable & shellfish broth
Warm apple, pecan and blueberry tart with Tonka bean ice-cream & an almond wafer
Fragrant roasted monkfish with fennel and chorizo salad, crispy free-range hen’s egg
and lemon hollandaise
Roasted Duck cooked two ways with poached baby pear, pomme Anna potato, heather honey shallots, Pumpkin puree and sauce
grand veneur
Preserved cherry Queen of puddings with a pumpkin and pecan ice-cream and sesame wafer
Autumn Menu
Autumn Menu
Ceviche of Shetland Salmon
with a Uist crab cocktail, avocado panacotta, smoked langoustine and lime crème fraiche
Roasted Glenfernate venison with mini venison, chestnut and juniper pie, pumpkin puree and sauce poivre vert
Rosewater parfait with a Valrhona chocolate, marshmallow dome & lime & ginger sherbet
Wilde Thyme hot-smoked whisky infused Shetland salmon
with winter shoots, mini crab cone, avocado, chilli ice-cream and a lemon & heather honey dressing
Pot roasted Partridge with Koffmans cabbage Parsnip puree candied chestnuts & potato gallette Tarragon
& pickled walnut Jus
Valrhona chocolate wafers with coffee bean ice-cream, Tonka bean shot and a
cinnamon cracker
Winter Menu
Winter Menu
Tasting Menu
Beetroot and whisky cured Wild Salmon from the river Spey with crispy egg yolk sea asparagus
Roasted moorland grouse
with pumpkin puree celeriac crisps and pan juices
Smoked Scottish lobster with lime and cherville butter foraged sea herbs
Foraged Sea buckthorn sorbet
Roasted Highland venison from Glenfernate estate with baragole roots potato crisp sauce gran venure
Wild berry Cranachan with raspberry sorbet, toasted honey oat wafer and whisky Jellys
Scottish artisan cheese to include Barwheys smoked cheddar Anster, Inverlockie
goats cheese, Humphrey Erringtons Lanark blue served with oat cakes
Wilde Thyme Event Services
Alongside our catering, Wilde Thyme also offers an event management service.
We can advise you on all of the extra details that can help make your event special, from
sourcing a venue, recommending marquee suppliers and sound and lighting crews to booking
a band, hiring additional entertainment and helping with the arrangement of florists, trans-
port and many other services. Through our vast industry knowledge and experience we are
confident that our recommendations will provide you with an extremely professional and high
quality service and an event that you will remember forever. Sophisticated or funky, the team
at Wilde Thyme have the inspirational ideas to create a unique fabulous party for you.
Informal BBQs & Spit Roasters OUR BBQS WOOD FIRED & CHARCOAL
Angus burgers with caramelised onions and cheddar cheese
served in a sesame bun
Marinated chicken tikka skewer with peanut and chilli dipping sauce
Mini Cumberland sausages with mustard and olive oil mash
Salmon en papillote with lemon, fennel and ginger
Vegetarian burger of roasted aubergine, flat cap mushrooms, pepper
and Mull cheddar
Roasted king prawns with chilli lime and ginger romesco sauce
Roasted haloumi with ground almonds wrapped in aubergine and rosemary
Stuffed zucchini flower filled with spinach and goats cheese and pinenuts en papillote
with sweet vine tomato relish
Spit Roaster
Succulent rib of Mathers select scotch beef marinated in mustard, horseradish cracked black pepper, heather honey
and Worcestershire sauce.Served with Garlic and herb flatbread
Caramelised red onion relish, gherkin, and beef tomato.Served as a chunk with choice of sauces
Sauces Romesco, jalapeño salsa, piccalilli, Dijon and grain mustards, fresh horseradish
Spit roasted pig with sage and onion stuffing Served in a soft onion and caraway forcattia roll
With and apple and sage relish
BBQ’s & Spit Roasts
Example Selection of Salads
Salad panzanella with sweet basil and parmesan
Roquette leaves
with shaved fennel, Lanark blue cheese, caramelised pears, roasted hazelnuts
and cider dressing
Flash-fried calamari served on salad pipérade with chorizo and lemon peel
Fragrant spiced apple and celeriac salad with crème fraiche and celery leaves
Home-smoked duck salad with avocado, papaya, fresh coconut shavings and
ginger, chilli and lime dressing
Israeli couscous with smoked pimentos, wood-fired aubergine, fresh mint and cilantro
Summer Scottish berry stall Dessert station
To have a summer berry stall with strawberry plants in troughs and wooden boxes of summer
berrys to include
Strawberrys Rasberrys ,Brambles, bluberys,redcurrents ,Black cur-rents
Clotted cream and cinnamon sugar
Crème brulee
Summer berry mess
Individual meranges
Summer berry baked alasakas torched infront of guests
Ice-cream Parlour station
Selection of ice-creams to include salted caramel and pecan, double chocolate, Wild berry ripple, whisky cranachan, cookie crumble, rum
and raisin, vanilla, passion fruit and mango sorbet, lemon sorbet.
Waffle cones, wafers, double nougat oysters, mini tubs Various Toppings
Prestigious locationsWilde Thyme work across Scotland
whether in a marquee, barn, castle and evenThe National Museum in Edinburgh.
We cater for weddings & events nationally at many locations and are approved and preferred caterers at prestigious castles and other stunning
venues including National Trust for Scotland properties. These are just a few of the venues where we have catered
Central ScotlandBoturich Castle
Oxenfoord Castle
National Museum of Scotland
National Galleries
Murthly Castle
Kirknewton
Kinkell Byre
Inverary Castle
Hill of Tarvit
Greenbank Garden
Falkland Palace
Argyll & Southern Highlanders
Museum
Dovecot Studios
Strathtyrum House
The Georgian House
The Merchants Hall
Southern Scotland
Blair Castle
Bowhill
Drumlanrig Castle
Harmony
Lochinch Castle
Northern ScotlandAberdeen Art Gallery
Aswanley
Auchnagairn House
Ballogie House
Barn @ Barra Castle
Brodie Castle
Castle Fraser
Cluny Castle
Crathes Castle
Drum Castle
Dunrobin Castle
Fyvie Castle
Glamis Castle
Glentanar Ballroom
Haddo House
House of Dun
Kincardine Castle
A Wilde Thyme WeddingWhat to do now?
Paul Russell - Aberdeen
01224 356 042
Andrew Barber - Perthshire
01764 679325www.entier-services.com
The next step is to come and meet with our Executive Chef and experienced Events Team, so that we can further
discuss how we can help create the perfect menu for your big day.