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
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
A choice menu is available for your guests at a supplement of £3.50 per person per course or £7 per person for a full 3 course choice menu.
An alternative drop menu is available for your guests at a supplement of £5 per person per course.
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
£3.50pp supplement
Hand crafted blown sugar strawberry with compote of strawberries & basil gel
£7.50pp 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.
Ask us about Evening Buffet Menus
'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
