Rooted here.Served to you.
Slow fire. Named farms. Tables of forty.
Highland feasting built around what the land gives.
From soil
to celebration.
Every dish on your table has a farm name, a postcode, and a person behind it. Scroll through the supply chain before you see a price.
Red deer from open moorland above 600m. Hung fourteen days, slow-rendered over split birch for six hours. The fat renders white; the flesh holds a deep iron warmth. Nothing added but salt and time.
Dived by Alistair Marwick on spring tides when the water clears. Folded into a velouté built from toasted Bere barley and Orkney cream. The oat gives body; the scallop needs nothing else.
From the August Glorious Twelfth through October. Roasted hard over juniper, rested long. Served with bilberries foraged from the same hillside by our team the morning of your event.
Higher-budget clients: experience before you commit.
A private tasting for two at the Brose kitchen in Crieff. Three hours, five courses, one conversation.
Three occasions.
One kitchen.
Every event type has its own rhythm. We adapt the fire, the service, and the menu structure to suit what you're marking.
Hogmanay Feasts
The year ends at the long table.
Bespoke Wedding Menus
Built over months. Served in hours.
Whisky-Paired Dinners
For boards who take hospitality seriously.
Build your
menu.
Three steps. Real pricing. Every ingredient has a name and a postcode before we show you a number.
What are you marking?
How many guests? 40
What clients
remember.
We've hosted Hogmanay at Ballinluig for eleven years with three different caterers. Brose was the first time the kitchen understood what the evening actually is — not a dinner party, a ritual. The venison came from the estate's own deer. The birch came from the lower wood. I didn't have to explain any of that.