Eight dishes, built around the season
Two starters, two meat or game mains, two seafood mains, one fully vegan main and one seasonal dessert. Winter roots, summer berries, coastal ingredients and the Scottish larder guide the selection.
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 planned supplier directory to connect the menu with the people behind the produce.
For chefs, boutique hotels, gastropubs and Scottish estates.
08seasonal dishes
every month
04pages of guidance
for every dish
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 eight 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
Eight social captions, four adaptable designs in feed and story formats, and two short-video prompts. Seasonal event material supports moments such as Burns Night, Mothering Sunday, Easter and Christmas.
A supplier directory that stays current
A planned subscriber-only resource with supplier-managed products, availability, seasonal specials and offers. A connection to the people behind the ingredients, alongside the monthly pack.
PLANNED 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
In development. Supplier accounts and live updates are not yet active. Participating suppliers and launch coverage will be confirmed before subscriptions open.
HOW IT WILL WORK
SUPPLIER-MANAGED01
A profile of their own
Approved suppliers will receive free accounts with secure access to their own listing, including categories, products and trading information.
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.
A FIRST LOOK · JANUARY 2027
The winter larder.
Earthy roots. Sweet shellfish.
Slow braises and preserved fruit.
01 · STARTER
Celeriac & apple soup
Toasted hazelnuts · parsley oil
02 · STARTER
Scallops & black pudding
Apple purée · pickle · dulse butter
03 · GAME & MEAT
Juniper-braised venison
Root mash · roast carrots · kale
04 · GAME & MEAT
Crisp pork belly
Cider jus · cabbage · roast potatoes
05 · SEAFOOD
Roast haddock & mussels
Leeks · potatoes · cream broth
06 · SEAFOOD
Rainbow trout & beetroot
Crushed potatoes · horseradish cream
07 · FULLY VEGAN MAIN
Mushroom & barley pot
Roast parsnip · kale · thyme
08 · DESSERT
Winter apple cranachan
Bramble preserve · oats · whisky cream
Dish images are digitally generated illustrative serving suggestions. The pack provides measured guidance for your venue’s own execution.
Showing all eight dishes.
LOOK INSIDE A DISH SPEC
More than
a good idea.
Follow the scallop and black pudding starter from menu wording to kitchen method, through the pass and into a staff briefing.
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
- Prompts for filming real dishes and producer stories
Producer features use genuine, permissioned footage when available. Monthly video prompts are supplied as scripts and shot lists.
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.
- Eight seasonal dish specifications every month
- Eight FOH briefing cards
- Social captions, four designs and video prompts
- Seasonal event promotional materials
- Subscriber-only supplier directory — in development
Interest registration will be free. No payment at this stage.
A FEW USEFUL ANSWERS
Before you join.
Is this a complete menu I have to use?
No. The eight 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. Venue-specific recipes, costings, design work and menu consultancy are not included.
Can suppliers update their own listings?
That is the planned directory model. Approved suppliers will receive free accounts to update their own products, availability and offers. Browsing will be reserved for active subscribers, who will see last-updated information and offer expiry dates. The editing system and supplier listings are not yet live; launch coverage will be confirmed before subscriptions open.
Are the recipes physically kitchen-tested?
The specifications are chef-reviewed; they have not all undergone physical kitchen testing. Yields and timings are indicative. Trial your selected dishes and confirm cooking controls, supplier allergens and actual portions 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. Ingredient quantities and portion targets support your own costing. Completed venue costings, a selling price or a guaranteed gross profit 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, venues and Scottish suppliers.