Exceptional wedding Menus - Experience Foodie luxury at Crear
Crear Wedding Menus
Luxury Scottish Wedding Menus 2026
The Crear Kitchen
Thirty-five years of craft. One kitchen. Your wedding.
Food at Crear is more than a wedding meal. It's a considered, seasonal experience, shaped by the landscape around you and the people who sit at the table.
Chef Craig Ferguson brings three and a half decades of Michelin-trained craft to every celebration, and every dish begins long before your guests arrive.
The Chef - Craig Ferguson
Chef · Crear Estate · Kilberry, Argyll
Craig Ferguson has been cooking for 35 years. Trained in some of the finest kitchens in Scotland and beyond, including stages at two-Michelin-starred restaurants and time with Andrew Fairlie at Gleneagles, before honing his craft at the renowned two Michelin star L'Enclume. He brings that same level of precision and care to every wedding at Crear.
At Crear, Craig works with seasonal, locally sourced produce from the West Coast: fish landed nearby, venison from Ormsary Estate and the surrounding hills, fruit and vegetables grown close by. The result is food that tastes of where you are — not just what's in season, but what's possible right here on the Kintyre peninsula.
Every dish that leaves the Crear kitchen has been cooked, tested and refined over years of weddings. Craig handles everything in-house: the welcome soup, the home-baked bread, the arrival hamper, and every course of your tasting menu.
Our Approach to Food
At Crear, food is part of the experience from the moment you arrive.
Menus Are Built Together
You'll work through menu selectors with your wedding planner Julie, and Craig will discuss any specific requests.
Most couples choose from seasonal options, with room for bespoke touches where they're practical to deliver.
Locally Sourced, Always
Craig works with the same trusted local suppliers season after season: West Coast seafood, Scottish game, estate-grown produce.
Every menu reflects the landscape outside your window.
A Surprise for the Couple
Dishes are tried, tested and refined — but the exact menu is typically kept as a surprise for you on the day.
You'll know the style and the ingredients; the artistry is Craig's.
Why Wedding Breakfast?
It's the first meal enjoyed in married life!
Canapes
We suggest you select one meat, one fish and two vegetarian canapés - this will allow six to seven per person
VEGETARIAN CANAPES
Isle of Mull cheddar cookie with cream cheese and garden chives
(nut free, can be gluten free)
Beetroot arancini with aged balsamic
(nut free, can be gluten free and or dairy free)
Baked Tobermory royale topped with wasabi crumb
(nut free, can be gluten free)
Pissaladiere, caramelised onion & black olive tapenade
(nut free, can be gluten free and or dairy free)
MEAT & POULTRY CANAPES
Duck liver parfait, burnt orange gel, orange cells on squid ink cracker
(nut free and gluten free)
Smoked pork rillette on toasted brioche with pink lady puree
(nut free, can be gluten free and or dairy free)
Panko crusted haggis bon bon with spicy sriracha mayo
(nut free, can be gluten free and or dairy free)
Stornoway black pudding croquette with pork scratching crumb and wholegrain mustard
(nut free, can be gluten free)
Slow-braised beef in thyme & rosemary crumb with horse radish gel
(nut free, can be gluten free)
FISH CANAPES
Smoked salmon & herb mousse in a sesame seed scone
(nut free, can be gluten free)
West coast crab thermidor in confit aromatic potato
(nut free, can be gluten free and or dairy free)
Smoked mackerel pate on olive oil & pepper croute with pickled cucumber
(nut free, can be gluten free and or dairy free)
Leek & smoked haddock croquette
(nut free, can be gluten free)
VEGAN AND GLUTEN FREE CANAPES
Lightly curried cauliflower pakora with mint and yoghurt dressing
(nut free and gluten free and dairy free)
Confit provencal vegetable tartlet with crisp basil and basil gel
(nut free and gluten free and dairy free)
Spinach and ricotta vol au vents
(nut free and gluten free and dairy free)
Mushroom & herb pate on gluten free croute
(nut free and gluten free and dairy free)
Aubergine caviar with garlic & thyme gel on chicory
(nut free and gluten free and dairy free)
Feta & black olive filo parcels
(nut free and dairy free)
Starters
The opening act: A curated collection of coastal and country treasures.
STARTERS AND INTERMEDIATES
Cured salmon, salted lemon curd, puffed wild rice and creme fraiche
(nut free and gluten free)
Warm scallop mousseline in a light shellfish veloute
(nut free and gluten free)
West coast crab claw, lemon pearls, confit orange & endive
(nut free and gluten free and can be dairy free)
Argyll venison tartar, parmesan tuille, rocket, pickled shallot, capers and gherkin
(nut free and gluten free and can be dairy free)
Shin of beef ravioli, truffle oil vinaigrette and tomato, tarragon & Madeira sauce
(nut free and can be dairy free)
Pressed ham hough, piccalilli, lamb's leaf and cheddar tuille
(nut free and gluten free and can be dairy free)
Garden pea and mint soup
(nut free, gluten free and dairy free - vegan)
Butternut squash and chilli veloute
(nut free, gluten free and dairy free vegan)
Warm brie custard, olive crumb and smoked tomato consomme
(nut free, gluten free and vegetarian)
Panko herb crusted crotin, basil & grape gel and artichoke barigoule
(nut free, gluten free and vegetarian)
Charred tender stem broccoli, hen's egg, cheese tuille and caper, shallot, & parsley dressing
(nut free, gluten free and vegetarian - can be vegan and dairy free)
STARTERS AND INTERMEDIATES
VEGAN & GLUTEN FREE
Broccoli veloute
(nut free and gluten free and dairy free)
Carrot, maple and ginger soup with coconut cream
(nut free and gluten free and dairy free)
BBQ celeriac, black olive gel and hazelnut & chive dressing
(nut free and gluten free and dairy free)
Compressed cantaloupe melon masserated in aged port wine
(nut free and gluten free and dairy free)
Nori wrapped leek terrine with truffle oil, almond and fermented garlic
(nut free and gluten free and dairy free)
Open ravioli of wild mushrooms, lemon grass, marjoram & thyme
(nut free and gluten free and dairy free)
Refresher COurse
A sophisticated pause resetting the senses before the main event. In Scotland, this usually involves sharp berries, crisp botanicals, or a splash of something peaty.
Refresher and pre main course
Passion fruit sorbet with lime granita
(vegetarian, vegan, nut free and gluten free and dairy free)
Cullen skink espuma
(nut free and gluten free and can be dairy free)
Chilled heritage tomato consomme, avocado & sour cream
(nut free and gluten free and can be dairy free)
Salt-baked and pickled beetroot, whipped goat's cheese and fennel
(nut free and gluten free)
Main Course Food
Ancestral flavours, reimagined for the modern table.
Main Wedding Meals
Treacle-cured Scottish salmon, crushed new potatoes, sea vegetables and liquorice consomme
(nut free and gluten free)
Poached salt-cured hake and mussel & herb broth, squid ink crouton and chervil oil
(nut free and can be gluten free)
Tomato and root ginger laquered monkfish tail with pak choi and edamame salad and a sesame & coriander dressing
(nut free and gluten free and dairy free)
Pan-seared saddle of Ormsary venison, parsnip puree, sauteed spinach, baby leek and mille feuille potatoes with a port wine jus
(nut free and gluten free and can be dairy free)
Slow-cooked pork belly, pink lady puree, pickled apple, salt-baked beetroot, cider apple jus and champ
(nut free and dairy free and can be gluten free )
Seared fillet of beef, potato pave, spinach & chestnut mushroom pithivier and red wine jus
(nut free can be gluten free and or can be dairy free)
Herb-crusted double loin of lamb, caramelised khorabi, broad beans, vichy carrots and peas
(nut free)
St Bride's chicken breast, buttered asparagus, garden peas, fondant new potatoes, shallot puree and chicken jus
(nut free and gluten free)
Butternut squash gnocchi with squash puree, sage foam and shallot crumb
(nut free)
Roast chicory tart, warm heritage tomato salad and sauce vierge
(nut free and dairy free, can be gluten free)
Cous cous, spinach and butternut squash pithivier
(nut free and can be gluten free and or dairy free)
VEGAN AND GLUTEN FREE MAIN
Sweet potato, spinach and ricotta lasagne with shallot puree and sage oil
(nut free and gluten free and dairy free)
Courgette tempura, soya bean and pak choi salad with sesame and coriander dressing
(nut free and gluten free and dairy free)
Cauliflower steak with pomegranite and chimichurri
(nut free and gluten free and dairy free)
Tofu massaman curry with sticky coconut rice
(gluten free and dairy free)
Wild mushroom and spinach cannelloni with rocket and pickled red onion salad
(nut free and gluten free and dairy free)
Deserts & Puddings
A sweet surrender to the Scottish seasons, the perfect finish to a beautiful beginning.
Desserts and Puddings
Orange blossom & cointreau mousse in a choux bun with dark chocolate sauce
(vegetarian and nut free)
Brown sugar tart with lavender ice cream
(vegetarian, nut free can be gluten free)
Cranachan parfait, raspberry & mint salad with Isle of Jura gel
(vegetarian, nut free can be gluten free)
Whipped creme fraiche with strawberry compote & cordial, milk crisp and elderflower jelly
(vegetarian, nut free and gluten free)
Chocolate and salt caramel with chocolate soil, honeycomb and milk foam
(vegetarian and nut free)
Bitter dark chocolate tart, raspberry cells and raspberry sorbet
(vegetarian, nut free can be gluten free and can be dairy free)
Rum babas, poached golden raisins and crème chantilly
(vegetarian and nut free)
Selection of cheeses with homemade chutney, crackers and oatcakes
(vegetarian, nut free can be gluten free)
VEGAN AND GLUTEN FREE DESSERTS AND PUDDINGS
Blueberry poached pineapple, passion fruit jelly and malibu granita
(nut free and gluten free and dairy free)
Sticky toffee pudding with toffee sauce and vegan ice cream
(nut free and gluten free and dairy free)
Roasted pears with date cake and muscovado syrup
(nut free and gluten free and dairy free)
Selection of vegan cheeses with homemade chutney, crackers and oatcakes
(nut free and gluten free and dairy free)
Wedding Reception menu & EVENING BUFFETS
Pulled pork & macaroni pies
Blaggis rolls with sriracha mayo
Traditional Scottish stovies
Pakora – mushroom, onion, chicken, black pudding, haggis
Isle of Arran traditional, chocolate and strawberry ice-cream
WEDDING CAKES AND CHEESE TOWERS
Cheese Towers and Wedding Cakes
ALLERGENS
Please note that our food at Crear is prepared in a kitchen which handles all allergens.
We cannot guarantee that our food is free from trace elements of any allergen.
Crear does not assume any liability for adverse reactions to foods consumed, or to items one may come into contact with, while eating at Crear.
For further allergy information or should you or your guests have any food allergies or dietary requirements please inform a member of Crear staff.
Crear is unable to provide a Kosher kitchen however we would be delighted to recommend Kosher caterers if required.
The Tasting Menus
Sample Menus
Seasonal menus for intimate weddings at Crear. Dishes reflect the best of the West Coast, prepared fresh each day.
Dietary Requirements
Every Guest Welcome at the Wedding Table
Dietary requirements are a normal and expected part of planning a wedding menu at Crear.
Every requirement is taken seriously — not treated as a constraint, but as part of designing an experience that works beautifully for everyone.
Vegan & Vegetarian
Fully plant-based menus designed with the same attention to flavour, texture and presentation as any other Crear menu. Craig's vegan cranachan and salt-baked squash are among his most praised dishes.
Pescatarian
Pescatarian menus are readily accommodated. Craig will discuss the approach with you in advance and build a menu around West Coast seafood and seasonal produce.
Gluten Free & Allergens
All allergy and intolerance information is gathered during planning. Please share requirements with your wedding planner Julie as early as possible so Craig can plan accordingly.
Bespoke Dishes
Where a specific request is practical to fulfil, Craig is happy to create something entirely bespoke. Past examples have included a Greek-inspired lamb dish crafted specifically for one couple's celebration.
A Note on Sourcing
All ingredients are sourced through Crear's established supply chain with trusted West Coast producers. For food safety and quality reasons, ingredients cannot be brought in by guests or third parties.
Children's Meals
Simpler, separately prepared options for younger guests can be arranged. Discuss this with your wedding planner during the planning process.
Frequently Asked Questions
Food & Drink at Crear
Everything you need to know about dining at your Crear wedding.
Dietary & Allergens
Crear Kitchen can cater for dietary requirements and allergens. Please ensure you discuss this in advance with your wedding planner.
We suggest your decision is based on what you would most enjoy. Unless you are selecting from the vegetarian or gluten-free menus for all your guests, Crear Kitchen will make a vegetarian or gluten-free version of your menu choice for those individual guests who require it.
Our food at Crear is prepared in a kitchen which handles all allergens, so we cannot guarantee that our food is entirely free from trace elements of any allergen. Please let us know of any serious allergies in advance.
Canapés, Cake & Evening Food
We suggest one meat, one fish and two vegetarian canapés. Add an extra one if you're having a longer drinks reception or guests have travelled on the day. Five canapés are served with Craig's signature menus. Separate platters are prepared for guests with allergies.
Absolutely! A slice of cake alongside sausage rolls, a tower of cheese and perhaps an ice cream makes the perfect evening pick-me-up. Once you've cut the cake in front of your guests, we'll slice and serve it. Anything remaining will be wrapped up for you to enjoy the following day.
Children, Suppliers & Timing
We offer children's meals for those aged 12 and under, just let us know their favourites. Half portions of the adult meal are also available. Teenagers are counted as adults.
Yes. We offer relaxed suppers and three-course fine dining self-serve meals that your guests are welcome to pre-order and collect from Crear.
Your contract with outside suppliers is with you directly. If a meal is required as per their contract, please advise us and they will be served the main course of your Wedding Breakfast after your guests. Please include suppliers, your band, entertainers and any evening guests in your final numbers.
Six weeks prior to arrival you complete and send your final menu choice via an online link, including any additional catering required. Your final statement must be paid in full four weeks prior to arrival. Numbers can increase up to one week before your arrival date.
Talk to Us About Your Wedding Menu
Let the Conversation Begin
To discuss your menu, dietary requirements or any food-related questions, get in touch with the Crear team.
We will introduce you to Craig at the right point in your wedding journey.
contact us now at Crear Weddings
Email us: hello@crear.co.uk
or Call or Text + 44 (0)1880 770369
or WhatsApp: 07990 042983