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Taking time for ourselves

As part of our commitment towards a good work/life balance, promoting health & wellness to our team, and as part of our mental health awareness we have decided to introduce regular team walks. Last week was our first, and everyone downed tools and headed out for an hours walk with the Big Bite dogs. It was a tad driech towards

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Canapes at Taggarts

We were delighted to spend the weekend at various branches of Taggarts Group serving canapes during the launch of the new Range Rover Evoque.

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Mixed bean & fig winter salad

Serves 4 Ingredients For the salad 4 large red peppers Olive oil 150g green beans 2x400g tins of mixed beans, drained and rinsed 80g pitted green olives 2 handfuls of flat leaf parsley, roughly chopped A handful of basil leaved, roughly chopped 120g feta cheese Roasted hazelnuts Dried figs Radishes, thinly sliced For the dressing 2 tbsp extra virgin olive

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Big Bite Catering Sponsor Airdrieonians Youth Academy

am delighted to announce we have entered into a sponsorship with our hometown side Airdrieonians. we are delighted to be part of helping the youth set up for season 2018/2019. lets hope its a fantastic season….. Mon the diamonds!!

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Pumpkin carving competition

the chefs had a great time competing against each other with a pumpkin carving competition. we had 5 competitors and asked our face book followers to vote for there favorite carving.  Pumpkin B  WAS VOTED BY THE PUBLIC AS THE OVERWHELMING WINNER! I WONT SAY WHO WAS “B”!                   

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Thai Pumpkin Soup

Ingredients 1.5kg pumpkin, peeled and chopped 4tsp oil 1 white onion, sliced 1 tbsp juice from grated ginger 1 lemongrass, bashed 3-4 tbsp Thai red curry paste 400ml coconut milk 850ml chicken stock Lime juice & sugar for seasoning 1 red & 1 green chilli for garnish 100g pumpkin for garnish Cream to garnish Method Heat the oven to 200°C.

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Fresh Picked Mushroom Crostini with Soft Poached Egg and Autumn Vegetables from the Big Bite Garden

Mushroom Crostini

This is a great autumnal vegetarian dish. Ingredients To serve 4 Bake at home baguette – 1 Olive Oil Mushrooms –  200g approx. Butter – A knob White wine – A splash Double Cream  – 150ml Chopped chive Celeriac  – 1 Lemon Juice Mixed vegetables of your choice Egg – 1 per person Method Bake the baguette according to the package instructions. Once

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Mushroom picking season is well upon us

The guys in the big bite kitchen have been out foraging for autumn mushrooms. We have been to some of our regular areas in Perthshire and Argyll and have had a great start with lots of cep & chantrelles but this beauty of a cep was picked on our doorstep in Caldercruix! Love nature! Keep an eye out for the August

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Tomato Arancini – canapé

Chopped tomatoes 400g Vegetable stock 1 litre Butter a knob Onion, chopped fine 1 Garlic cloves, chopped fine 2 Rosemary 1 sprig Risotto rice 250g Cherry tomatoes, halved 300g Grated parmesan 60g Method Put the chopped tomatoes and half the stock into a blender and blitz until smooth. Put into a pan and bring to a gentle simmer over a

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Iced honey and vanilla parfait with roasted strawberries

Double cream 500ml. Vanilla pods 1 Icing sugar 80g Past egg yolk 60g Gelatine 1 sheets Method Whisk the icing sugar and egg yolks with the vanilla puree or seeds on large mixer till a stiff sabayon is achieved Whisk the double cream till just below ribbon stage Temper the gelatine in cold water Warm a little of the cream

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Contacting us

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

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