The Old Pink Library
Meet @chefnickredmond our private chef
Nicky is a really talented chef who has worked at the highest level globally. Only 31 he has been cooking since he was 14. He has worked all over the world including Club Peligoni in Greece , luxury chalets in St Anton, Stokehouse in St Kilda, Melbourne, Quo Vadis in london and lots of Glasgows best restaurants . He is also a lovely person and very easy to have around.
Spring
Warm Parmesan and Poppy seed Biscuits
*******
New season Asparagus Mimosa
*******
Slow cooked shoulder of lamb with garlic rosemary and anchovy
Crushed Jersey Royal
Green Beans Salsa Verde
Roast Baby Beetroot Whipped Feta
*******
rhubarb
Frangipane
Summer
Beetroot Gazpacho
*******
Broad Bean Pea and Mint Risotto
*******
Hot Smoked Trout
Terrace Herb Creme Fraiche
Summer Greens
Roasted Baby Ayrshire Potatoes
*******
Perthshire Raspberry Mousse
Scottish Heather Honeycomb
Autumn
Caramelised Celeriac Consomme
*******
Roast Squash Pecorino Arancini
*******
Balquhidder Glen Grouse
Bramble Jus
Locally Foraged Chanterelles
Beetroot Potato Dauphinoise
*******
Wild Hazelnut Apple Crumble
Proper Custard
Winter
Warm Comte Gougere
*******
Cavolo Nero Tartlet
*******
Venison Fillet
Porcini Jus
Winter Greens
Parsnip Dauphinoise
*******
Rhubarb Ile Flottante
These are sample menus, get in touch and Nicky can provide exactly what you want.
This would cost approximately £55 to £70 per head and he would prep, serve and clear all dishes and leave the kitchen immaculate.
He is more than happy to setup and serve on the terrace
