Private Chef Perthshire, Scotland
Delicious, seasonal cooking brought to you without any of the stress. Providing a personal chef service for any occasion across Scotland.
Bespoke menus, designed for you.
Each menu is designed by me for you. An initial chat will guide me on the style of food you want to eat, any preferences and specific requirements and we’ll go from there. See some sample menus below for an idea of what you could be eating
Types Of Events
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Dinner Parties
Enjoy top quality food without leaving the comfort of your home or chosen venue. I’ll create a seasonal menu around you and your guests, taking care of everything from preparation and cooking to serving and clearing up afterwards. Whether it’s a birthday, anniversary or simply an excuse to gather around the table, you can relax and enjoy the occasion while I handle the food.
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Retreats
Good food brings people together and helps make any retreat feel special. From energising breakfasts and relaxed lunches to nourishing dinners, I’ll create seasonal menus that suit your schedule, setting and dietary requirements. Whether you’re hosting a wellness weekend, creative retreat or corporate getaway in Perthshire or elsewhere in Scotland, I’ll take care of the cooking so you can focus on your guests.
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Sporting Weeks
After a day spent fishing, shooting or exploring the Scottish countryside, return to generous, seasonal food prepared in your lodge or holiday property. I can provide everything from hearty breakfasts and packed lunches to afternoon treats and relaxed evening dinners. Menus are designed around your group, itinerary and location, using quality Scottish ingredients wherever possible.
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Family Holidays
Make the most of your time together without worrying about shopping, cooking or clearing up. I can prepare individual meals or look after your catering throughout your stay, from leisurely breakfasts and picnic lunches to relaxed family suppers and special celebration dinners. Every menu is designed around your group, including children’s favourites, dietary requirements and the kind of food you love to share.
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Hen and Stag Parties
Start your celebration with brilliant food in the comfort of your accommodation. Whether you’re planning a relaxed sharing feast, a special dinner or breakfast for the morning after, I’ll create a menu to suit your group and take care of the cooking, serving and clearing up. It’s a private, relaxed way to celebrate together—with no taxis, restaurant bookings or washing-up to worry about.
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Batch Cooking
Enjoy tasty, nourishing home-cooked meals without the time and effort of preparing them yourself. I offer a personalised batch-cooking service for new mothers, busy professionals and anyone who could use a little extra help at mealtimes. I’ll create a menu around your tastes, dietary requirements and weekly routine, then prepare a selection of fresh meals in your home, ready to refrigerate or freeze and enjoy whenever you need them.
Based in Dunkeld, Perthshire.
I provide seasonal cooking to your table, from the comfort of your chosen venue.
Areas covered:
Perthshire
Scottish Highlands
West Coast of Scotland
Edinburgh & Glasgow
Fife
Start planning your private catering experience.
PRICING
Pricing depends on the numbers of guests, number of meals required per day and your budget for ingredients.
Please get in touch via email or phone with more information and together we can start planning the perfect, bespoke event/holiday for you.
email: Lulu.annie.williams@gmail.com
phone: +44 7415026237
instagram: lululobstercatering
Sample Menu
Breakfasts:
Cooked Scottish breakfast.
Avocado, kimchi and poached egg on sourdough toast.
Coconut and vanilla bean chia pudding.
Shaksuka.
Homemade granola with compote and yoghurt.
Scottish smoked trout with scrambled eggs.
Kedgeree.
Smoothie/porridge bowl with seeds, nut butter, fresh fruit and compote.
Fluffy pancakes with crispy bacon, blueberries and maple syrup.
Lunches:
12 hour pork ramen with marinated soft boiled egg, kimchi and soba noodles.
Focaccia sandwiches and chicken broth.
Homemade scotch eggs, celeriac remoulade, fresh bread.
Thai beef salad.
Courgette and lemon gnocchi.
Caesar salad.
Pork and fennel meat balls with braised lentils.
Bao buns.
Dan Dan noodles with pork and Bok Choi.
Cullen Skink.
Spatchcock tarragon chicken with seasonal greens.
Afternoon Tea:
Plum and pistachio cake.
Energy balls.
Chocolate brownies.
Flapjack.
Dark chocolate and orange fridge cake.
Souffle victoria sponge.
Choc chip cookies.
Traditional Scottish shortbread.
Granola bars.
Canapes:
Mini Lobster Thermidor toasts.
Shredded duck with green onions and chilli.
Truffle Arancini with truffle kewpie mayo.
Local cured meats, baked Scottish brie with heather honey and thyme, hummus, pickles and crudité.
Miniature Yorkshire puddings with roast beef & horseradish.
Sweet potato rosti with caramelised red onion and blue cheese.
Venison tartar on sourdough crisps.
Scottish smoked trout blinis with caviar.
Starters:
Chargrilled grapes with burrata and basil.
Twice baked Gruyere and spinach souffles with hollandaise.
Confit duck and fig salad.
Beef carpaccio.
Langoustines with garlic mayo.
Venison tartar on sourdough toast.
Haddock smokies with fresh crusty bread.
Langoustine with homemade green garlic mayo.
Scallop carpaccio with pickled cucumbers.
Chilled Gazpacho.
Mains:
Grilled lobster with garlic butter, new potatoes, hollandaise and garden salad.
Beef wellington with baby carrots, miso onions, mash and tender stem broccoli.
Pulled pork milk buns with celeriac and apple slaw, pickles, chilli mayo and French fries.
Sage, rosemary and lemon crusted rack of lamb, roast potatoes, leeks in cheese sauce, honey carrots and spring greens.
Leek and lemon risotto with pan fried seabass.
Butter masala chicken, palak paneer, smoked aubergine with yoghurt and pomegranates, paratha.
Beef rendang with smashed cucumber salad and crispy rice.
Venison and pickled walnut casserole with mashed potatoes and seasonal greens.
Slow roasted pork belly in Chinese spices, egg fried rice, chargrilled Hispi cabbage.
Desserts:
Saffron & cinnamon poached pears with dark chocolate sauce.
Rhubarb and baked custard.
Tiramisu.
Rose-soaked apricots with whipped yoghurt, and pistachios.
Crème caramel.
Summer Pavlova.
Dark chocolate and almond torte with raspberries and cream.
Chocolate mousse with olive oil and sea salt.
Baked custard tart with rhubarb and orange.
Lemon tart with strawberry ice cream.
About me.
Lulu Williams
Having worked as a private chef for over 10 years now between the UK, Canada, France and Switzerland I bring a wealth of experience and creativity to the table.