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Saturday meals ended

Sad day for us at big bite… Unfortunately we have decided today will be our last prepared Saturday meals day… I would like to personally thank each and everyone of you who has supported us in this exercise… you without doubt helped us keep 3 staff employed… we won’t forget this!! It’s not all bad news… we will be continuing

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Korean BBQ Bao

Nice & easy spicy dish for a cold spring evening! Serves 2 Ingredients 300g tender beef (sirloin) sliced thinly 3tbsp light soy sauce 2tbsp mirin 1tbsp soft brown sugar 3 cloves garlic crushed or finely diced 1tsp gochugaru (Korean Chilli powder) or hot chilli powder 260g plain flour, plus extra for dusting 2tsp caster sugar, plus a small pinch 1/2tsp

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We are delighted to be shortlisted for this years Lanarkshire Business Excellence Awards 2020 for the second year running. last year we were succesful in the categories of best lanarkshire business 1-10 employees and also lanarkshires best food and drnks provider. this year we are delighted to be shortlisted for the lanarkshires best family business, this is especially close to

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Scottish Cranachan

Scottish Cranachan – Serves 5   Ingredients Butter                                   8g Light muscavado sugar   85g Jumbo oats                         85g Mascarpone                       210g Double cream                    250g Whisky                                 65ml Raspberries                        335g   Method Place the butter, sugar and oats into a saucepan. Stir over a high heat for 4 to 5 minutes, or until toasted and crunchy. Set them aside to cool Place the

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Luxury Chocolate & Orange Yule Log

  Ingredients Chocolate sponge sheet (store bought) Whipping cream               400ml Rosemary sprigs               4g Invert Sugar                        60g Sea Salt                                 2g Dark chocolate                  450g Unsalted butter                15g Olive oil                                75ml Stock syrup                         75ml Cointreau                            20ml Festive decorations   Method Roll the sponge sheet slightly. Combine the stock syrup & Cointreau and pour over the sponge. While the sponge is soaking, make

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Festive Friends Christmas lunch at Airdrie football stadium

We were delighted to again support Airdrie Community Trust with the annual Festive Friends Christmas lunch at Airdrie football stadium

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Winter Warming Lamb Bhuna

Ingredients 1kg diced shoulder of lamb 75g vegetable oil 75g butter 1 tsp Cumin seeds 2 onions finely chopped 2 small chillies 6 cloves garlic finely chopped 2 green chillies finely chopped 40g root ginger chopped 1 tbsp Garam masala 1tsp turmeric 1tsp Ground cumin 1600g peeled tomatoes 200g chicken stock Method Heat the oil in a heavy based pot

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Hallowe’en competition

We ran our pumpkin carving competition on our Facebook page for the second year in a row. Last year 5 of the team entered a pumpkin, this year 8 of us tried to win the glory of being voted the favourite pumpkin of our Facebook followers.   Ross won this year, with his artistic Tinkerbell carving.

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Bounty from the Big Bite garden

We are proud of the fact that we grow a good amount of produce in the Big Bite garden, and love to use the fruits of our labour in the dishes we create. The Big Bite pumpkin patch hasnt let us down, with these two whoppers being pulled today. They are meant to be the size of a spoon, right?

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Viennese Gulasch with Spätzle

Ingredients For the gulasch Lard                            100g Onions, chopped    1.2kg Garlic, grated           4 cloves Tomato paste          1tbsp Sweet paprika         2tbsp Hot paprika              1.5tbsp Caraway seeds        1tsp, crushed Cider vinegar           2tsp Brown sugar            2tsp Salt                             1.5tsp Black pepper Water                        1 litre Shin of beef              1.5kg cut into 3cm pieces   For the spätzle Plain flour                 500g Salt                             2tsp Eggs, beaten            4

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Contacting us

Big Bite Catering Limited
67 Gowan Brae, Airdrie,
Lanarkshire, Scotland
Tel: 01236 842972

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