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

paul.russell@entier-services.com

01224 356 042

Andrew Barber - Perthshire

andrew.barber@entier-services.com

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.