Five dishes, built around the season
One starter, one game main, one seafood main, one vegetarian main and one dessert. Scottish seasonality guides the selection, with practical substitutions where suitable.
A MONTHLY PACK FOR SCOTTISH HOSPITALITY
Scotland’s larder.
Your next menu.
Seasonal dishes with a Scottish soul. Practical specifications for your kitchen. Stories and tools for the people serving them. A subscriber directory to connect the menu with the people behind the produce.
For chefs, boutique hotels, gastropubs and Scottish estates.
05seasonal dishes
every month
05staff briefings
and promotional sets
01shared pack
for every subscriber
THE SUBSCRIPTION
Fresh ideas.
A clear plan for service.
Bring a seasonal Scottish thread to your menu without starting every dish specification from a blank page.
A specification your kitchen can use
Measured ingredient quantities, batch methods, portion targets, allergen prompts, plating order and pass checks. Adaptations, pairing suggestions and practical trim use complete each dish.
A confident briefing for the floor
Menu wording and five concise staff cards help your team explain each dish, talk about its flavours and suggest a suitable drink.
Tools to bring the menu to life
A menu description, social caption and editable promotional graphic for every dish. Alcoholic and alcohol-free pairing suggestions help the team connect the food with drinks you stock.
A supplier directory that stays current
A subscriber-only resource with supplier-managed products, availability, seasonal specials and offers. A connection to the people behind the ingredients, alongside the monthly pack.
Cost the whole plate
An editable costing workbook uses your supplier prices, usable yields and portion numbers to calculate food cost and gross profit. Include sides, sauces and garnishes.
Plan ahead with the seasonal calendar
A monthly guide to ingredients to consider now and next month, with sourcing alternatives where appropriate. Availability varies by region, weather and supplier.
MEMBER FEATURE · SUPPLIER DIRECTORY
Meet the suppliers.
See what’s in season.
A subscriber-only directory designed to connect Scottish hospitality with producers, processors and specialists — with information maintained by the suppliers themselves.
- Products, seasonal availability and new lines
- Specials and offers with clear expiry dates
- Delivery areas, lead times and minimum orders
- Direct contact details and supplier websites
Join the free supplier directory ↗
Supplier registration is open. Create a free account and submit your business profile for review. Supplier listings remain free. Directory coverage is being built for the January launch.
HOW IT WILL WORK
SUPPLIER-MANAGED01
A profile of their own
Suppliers can create a free account, verify their email and submit business and product details. Approved profiles appear in the subscriber directory. Listings remain free for suppliers.
02
Updates from the source
Suppliers will update what they sell, current availability and time-limited offers. Listings will show when they were last updated.
03
A useful route to an order
Active subscribers will browse by ingredient category and delivery area, then contact the supplier directly to confirm availability and arrange an order.
GAME & MEATSEAFOODFORAGED & WILDFARMS & GROWERSARTISAN PRODUCE
Supplier-provided information. Venues should confirm prices, provenance, availability and suitability directly. Directory inclusion will not guarantee supply or certify every product claim.
JANUARY 2027 · MENU IN DEVELOPMENT
Five places at the winter table.
The starter is taking shape.
The remaining dishes will be announced as the edition is finalised.
01 · STARTER
Smoked haddock & leek Scotch egg
Parsley and caper dressing · herbs
Download the starter recipe specification ↓02 · GAME MAIN
Scottish game
A winter main with practical preparation and service notes. Dish to be announced.
03 · SEAFOOD MAIN
From the coast
A seafood main with sourcing guidance and suitable alternatives. Dish to be announced.
04 · VEGETARIAN MAIN
Vegetables at the centre
A complete seasonal main with equal attention to flavour, texture and preparation. Dish to be announced.
05 · DESSERT
A winter finish
A seasonal dessert supported by costings, briefing notes and promotional wording. Dish to be announced.
Starter photograph: Craig’s previously prepared dish. The agreed specification interprets the green accompaniment as parsley and caper dressing. The final January selection is being developed.
Showing all five categories.
LOOK INSIDE A DISH SPEC
More than
a good idea.
Explore an earlier four-page format example using scallops and black pudding, from kitchen method to staff briefing. This illustrates the material’s structure; it is not the confirmed January starter.
BEYOND THE KITCHEN
A menu deserves
to be talked about.
Give the team something useful to say and your customers something inviting to see.
- Pre-service cards for quick staff briefings
- Captions and designs you can personalise
- Seasonal event copy, starting with Burns Night
- Alcoholic and alcohol-free pairing suggestions
The shared pack supports your team’s own food, photography and voice. Bespoke content production is not included.
THE IDEA BEHIND HIGHLAND LARDER
Scottish ingredients.
A chef’s perspective.
Created by experienced chef Craig Davies, Highland Larder brings seasonal menu ideas and practical hospitality tools together in one shared monthly pack.
At its heart is the connection between the land, the coast and the table: game and meat, seafood, and wild or plant-based ingredients. Reliable cultivated produce and preserved ingredients keep the offering practical when weather or sourcing makes a wild ingredient uncertain.
Choose the dishes that fit your venue. Confirm the suppliers. Trial them with your equipment and ingredients. Then brief the team and make the menu your own.
Craig DaviesFOUNDER · HIGHLAND LARDER
ONE SIMPLE SUBSCRIPTION
The same thoughtful pack.
For every venue.
One shared monthly pack, with no minimum term.
A seasonal starting point you can put to work.
JANUARY 2027 SUBSCRIPTION
£149/ month
£149 per month. No VAT is currently charged. Monthly subscription, no minimum term. Cancel before your next renewal.
- Five seasonal dish specifications every month
- Editable whole-plate costing workbook
- Seasonal calendar and subscriber supplier directory
- Five FOH briefing cards and drinks pairings
- Menu wording, social captions and editable graphics for every dish
Interest registration is free. No payment at this stage.
A FEW USEFUL ANSWERS
Before you join.
Is this a complete menu I have to use?
No. The five dishes give you a seasonal selection to choose from. Use the dishes that suit your kitchen, customers and supplier availability.
Does every subscriber get the same pack?
Yes. Highland Larder is one shared monthly pack. Editable costing tools are included. Bespoke recipes, completed venue costings, individual design work and menu consultancy are not included.
Can suppliers update their own listings?
Yes. Supplier registration is open. Create a free account, verify your email and submit a profile for review. Suppliers can maintain their products, availability and offers. Listings remain free; directory browsing is for authorised subscribers. Coverage is being built ahead of launch.
Are the recipes physically kitchen-tested?
Craig develops the dishes from his professional cooking experience and recipe work. Each specification states its batch quantities and portion targets. The January edition is being finalised. Venues should confirm performance with their equipment, actual ingredient costs and supplier allergens before service.
Is there a minimum subscription term?
No. The subscription is £149 per month with no minimum term. Cancel before your next renewal to stop the next charge; access continues until the end of your paid subscription period. Subscriptions and payments are not yet open.
Can I cost the dishes using my own suppliers?
Yes. An editable workbook calculates batch and portion food costs, the price at your target food gross profit and actual food gross profit using your own supplier prices. Food gross profit excludes labour and overheads. Missing ingredient inputs are flagged; completed venue costings or guaranteed margins are not supplied.
What if an ingredient is unavailable?
Seasonality is a planning guide, not a supply guarantee. Specs include practical adaptations where suitable. Check origin, availability, sustainability claims and allergens with the actual supplier.
When does it launch, and how do I join?
The planned launch is January 2027. Register your interest below to hear when subscriptions open. Registration is free and does not commit you to a subscription. Payments are not yet open.
JANUARY 2027 · COMING SOON
Bring a wilder taste
to your next menu.
Be among the first to hear when Highland Larder subscriptions open.
Register your interest.
Launch updates for chefs and hospitality venues. Suppliers can join the free directory using the supplier registration link.