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Eat, Drink & be Merry with Crear Kitchen

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One of the very best chefs in Scotland, Alan Boslem heads up the talented team at Crear Kitchen. For your wedding breakfast, delicious fresh produce from land & sea will be served. Vegan & vegetarian, gluten & dairy free are all easily catered for.

Eat, Drink & be Merry with Crear Kitchen

We are so lucky to have one of the very best chefs in Scotland, Alan Boslem heading up the talented team at Crear Kitchen.

For your wedding breakfast, delicious fresh produce from land and sea will be served, cooked with passion by Alan & his highly professional team.

Vegan and vegetarian, gluten & dairy free & are all easily catered for, along with favourite requests from your younger guests.

For the night before & the day after you are welcome to self cater or we have fabulous buffets and BBQs.

Click here for the Crear Wine List & Spirit Bar plus Corkage Options

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Crear Kitchen Wedding Breakfast

Create your perfect wedding menu chosing from the selectors below. Alan's signature menu has been carefully balanced to give a gourmet journey of flavours & textures, perfectly balanced to compliment, however you are also welcome to swap a canapé or dessert to make it perfect for you.

Our Menu Prices at Crear

£46 per person for 4 canapés & 3 courses with tea/coffee

£51 per person for 4 canapés & 4 courses with tea/coffee

£55 per person for 4 canapés & 5 courses with tea/coffee

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Create your perfect foodie wedding menu choosing from our selectors 

Canapés

Vegetarian
Roasted cherry tomato on a parmesan shortbread with whipped cream cheese & chives

Butternut squash arancini with red pepper ketchup

A selection of vegetable or smoked salmon sushi with wasabi mayo

Black truffle, potato & gruyere tart

Whipped goats cheese on oat biscuit with baked fig and heather honey

Baby baked potatoes served warm with sour cream chive

Scottish blue murder cheese on a pecan tuille with juniper jelly

Selection of flat breads & bread sticks with bahbah ganoush & humous

Crisp little gem lettuce hearts filled with waldorf fruit & nuts
All of the above can be done in a vegan format)


Fish
Isle of Mull cheddar & smoked haddock fritter with cullen skink shot

Crispy langoustine croquette with shellfish essence

Smoked salmon & dill mousse with creamed horseradish

Tartlet of west coast crab with spiced mango

Baby baked potatoes served warm with chive crème fraiche & avruga caviar

Meat & Poultry
Crispy haggis balls with Arran mustard mayo

Lady bite sized Yorkshire puddings filled with roast beef & creamed horseradish

Carpaccio of Scottish beef on crisp parmesan shortbread

Chicken liver parfait on a ginger bread wafer with Cumberland dressing

Lemon chicken sticks with coriander & lime mayo

Slow cooked belly of pork spoons with Asian slaw

Gluten Free

Tempura of langoustine with shell fish bisque

Vegetable sushi

Chilli glazed pork with Asian slaw

Roasted cherry tomatoes with chive crème fraiche & parmesan shortbread

Smoked salmon rosettes with pesto crostinis

Warm goats cheese & fig with manuka honey

We suggest you select one meat, one fish and two vegetarian canapés - this will allow six to seven per person although some have been known to eat many more!

We suggest you select one meat, one fish and two vegetarian canapés - this will allow six to seven per person although some guests have been known to eat many more!

Starter or Intermediate

 

Trio of Scottish salmon terrine with beetroot & apple salad & lemon dressing

Roasted whisky cured salmon served with a poached langoustine ravioli & seafood essence

Seared sea bass with lobster & chorizo champ with a light pea veloute

Ham hough & apple terrine with piccalilli & ginger bread crostini

Terrine of highland game with glazed with a jelly of Jura whisky and served with a compote of cranberries and sour dough crisp

Timbale of haggis neeps & tatties with Ayrshire bacon & parsnip crisps, whisky & peppercorn veloute

Slow cooked pork belly served with golden raisins, red onion confit and a lightly spiced caper jus

Goats cheese agnolotti with forest vegetables & essence of tomato (or served with wild mushroom cream)

Collops of seasonal melon with basil poached berries & passion fruit jelly

Chilled gazpacho with dressed crab

Cream of carrot honey & ginger soup with cream fraiche

Veloute of butternut squash with goats cheese & toasted pine nuts

Cream of artichoke with white truffle oil & crunchy bacon bits

 


REFRESHER COURSE OPTIONS

Lemon sorbet refresher with braised seasonal fruits & dried berry chips

Roasted pineapple with lime sorbet & pineapple crisp

Fresh Scottish raspberries in pink champagne with dehydrated raspberries & raspberry sorbet

£2.95 supplement

Hand crafted blown sugar strawberry with compote of strawberries & basil gel
£7.50 supplement

 

Gluten Free

Warm golden cross goats cheese served with a lightly dressed salad of figs, walnuts,
beetroot & fennel

Collops of galia melon with steamed seasonal berries & crystalized citrus zest

Celebration of Scottish salmon – a roulade of smoked, cured & poached salmon served with a warm roast salmon, orange & cucumber salad & honey dressing

Cream of new season garlic & potato soup with sour cream

Cream of butternut squash with pine kernals & sunflower seeds

Spring vegetable risotto

 

Main Course

Seared sea bream on a crisp Provençale tartlet herbed gnocchi & essence of tomato

Pan seared fillet of Scottish salmon with a crispy fried squid, gingered vegetables
Sweet chilli dressings

Roast maize fed chicken breast stuffed with traditional haggis, crisp potato cake
braised savoy cabbage & bacon, lightly peppered Arran mustard cream

Cutlet & loin of lamb with a light herb & mustard crust, garlic & rosemary roast potato, ratatouille, aubergine puree and rosemary jus

Crears world famous beef wellington with fondant potato glazed root vegetables & rich red wine jus

Roasted Venison loin in a chestnut glaze with spiced red cabbage, baked root vegetables & rosti potato

 

 

Vegetarian

Butternut squash & cherry tomato stew with basil couscous & wilted spinach

Chestnut mushroom stroganoff with lemon & sage gnocchi

Vegetables bound in a fragrant freshly made curry sauce served with pilaff rice & griddled Nan bread

Baked feta cheese tart with red onion jam & broccoli fritters

Slow roasted onion stuffed with mushroom & mull cheddar fricassee

 

Gluten Free

Loin of Perthshire lamb with fondant potato, bahbah ganoush, ratatouille &
Minted pesto

Seared sea bass with lobster crushed potatoes, gingered green & sweet chilli prawns

Slow baked vegetables with feta toasted almond & medjool dates

Cheese & Dessert

Crear style cranachan with our own secret shortbread

Taste of Scotland – tablet cheesecake served with Drambuie soaked raspberries, vanilla ice cream & toasted oat crumble

Alans glazed lemon cheesecake with roasted mango, mango sorbet & lemon Anglaise

Cold twists on a Scottish classic crumble -Iced honey & vanilla parfait with macerated Scottish strawberries,
Strawberry sauce and our secret crumble

Hot sticky toffee pudding with vanilla ice cream & lashings of toffee sauce

Steamed ginger bread pudding with caramel ice cream & orange compote

Coconut panacotta with champagne poached fruits

A selection of Scottish cheese & biscuits served with quince, walnuts grapes & celery flowers

A trio of your favourite Crear sweets can be done at a supplement of £2.50 per person

 
 
A SELECTION OF 4 CANAPES AND 3 COURSES £46
A SELECTION OF 4 CANAPES AND 4 COURSES £51
A SELECTION OF 4 CANAPES AND 5 COURSES £55
 

For the complete wow factor add one of Alan's hand crafted blown sugar strawberries with compote of strawberries & basil gel £7.50

Gluten Free

A trio of signature dishes- glazed lemon meringue pie, cold rhubarb & raspberry crumble

Hot sticky toffee pudding & lashings of toffee sauce & vanilla ice cream


Tea, coffee and tablet

Vegan Options

Canapés

Black olive crostini with lightly mushroom duxelle with sun blushed tomato & chervil

Little gem salad leaves with guacamole

Melon, mango pink greapefruit & basil skewers

Sweet chilli salsa & roasted cherry tomato spoons

Sesame seeded flat breads with houmous

Sarters & Intermediate

Lightly dressed green salad with figs & toasted hazel nuts

Collops of galia melon with steamed seasonal berries & crystalized citrus zest

                

Cream of new season garlic & potato soup with sour cream

Cream of butternut squash with pine kernals & sunflower seeds



Sugar blown apple filled with a apple sorbet & ginger ale syrup

Main Course

Bahbah ganoush with a spiced chick pea salad



Roasted flat cap mushrooms topped with a herb crumb served on a bed of basil scented cous cous & ratatouille dressing



Braised white onion stuffed with brown rice served with flageolet beans & salsa verde


Dessert

Baked pears with honey & almonds



Melon soup with red wine granite



Caramelised apples in spiced wine with apple sorbet



Tea, Coffee & Maccaroons
                                                                                                                                                                                                                               

Alan Boslem's Crear Kitchen Signature Menu


CANAPES
Crispy haggis ball with arran mustard mayo
West coast salmon & langoustine croquette with seafood dip
Oat biscuit with goats cheese, honey & olive powder
Smoked Scottish salmon & creamed horseradish cups
Carpaccio of Scottish beef on parmesan shortbread

STARTER
Dressed Scottish crab Crear style
served with spiced mango, and grapefruit jelly

INTERMEDIATE
Angnolotti of wild mushroom & goats cheese with a light tarragon cream

REFRESHER
Blown sugar strawberry filled with a strawberry sorbet, macerated strawberries
& basil gel

MAIN COURE
Seared fillet of Scotch beef served with a short rib braised in loch Fynne ale
Roasted root vegetables, fondant potatoes
& Lagavullin jus

DESSERT
A flavour of chocolate –
Hot dark Valrhona chocolate fondant served with an Isle of Jura whisky flavoured milk chocolate ganache, white chocolate ice cream and chocolate crumble

 

CHEESE
A selection of Scottish cheese & oatcakes with celery flowers, dried fruit & nuts

TEA, COFFEE & TABLET


5 CANAPES WITH 6 COURSES £62.50 PER PERSON

Add a bit of WOW to your final menu selection @ £7.50 per person

with Alan's amazing hand blown sugar apple filled with apple sorbet with Crabbies ginger syrup.

Menus for Children aged 12 years & under

You tell us what your younger guests idea of gourmet is finished off with an ice-cream sundae! Macaroni cheese, pizza, chicken nuggets etc. £12.50 per child aged 12 & under.

Alternatively a half portion of the adult menus are charged at half the price of the final menu you chose. Teenagers are counted as adults.

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Food & Drink Gallery - Coming soon

'Our day...sun ... rain ... sun ... rain ... sun ... wellies ... rucksacs ... brollies ... field ... beach ... tears ... married ... jumping for joy ... champers ... music ... laughter ... candlelight & beautiful food ... beautiful cottage ... chocolate cake & cheese ... THANK YOU SO MUCH - we loved every second.'

Ray & Marie, Manchester

'Our day...sun ... rain ... sun ... rain ... sun ... wellies ... rucksacs ... brollies ... field ... beach ... tears ... married ... jumping for joy ... champers ... music ... laughter ... candlelight & beautiful food ... beautiful cottage ... chocolate cake & cheese ... THANK YOU SO MUCH - we loved every second.'

Ray & Marie, Manchester

'What an amazing place this is! We found Caisealrag purely by accident, but we are so, so glad we did! Its everything we wanted for our wedding, intimate, no fuss, just the 2 of us starting our lives together. The scenery is breathtaking, the people lovely, the food delicious. We've had a fantastic romantic break stargazing and nature spotting. This is a special place with no stress or worries, a little bubble to celebrate our love.

Thank you for making it an amazing time.'

Neil & Meredith, Lancashire

'The perfect setting for the most perfect day! On the beach, with the waves gently lapping on the shore, we took our vows. We will always have these wonderful memories and we will be back again!'

Dave & Jane, Staffordshire

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