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Archive for the News Category

Mango lime soufflé with yogurt ice cream

mango lime souffle

  Portion Size – 2 Marinated Mango Mango brunoise – 1 Cayenne pepper – 5g Lime, juiced – ½ a Lime Mango & Lime purée Mango – 118g Lime zest – 2g Lime Juice – 5g x 2 Corn Starch – 5g Meringue Egg White – 50g Castor Sugar – 10g Moulds Unsalted Butter – 20g Castor sugar – 20g

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Sea bass with lemon grass sauce, fried Squid and Chilli Sauce and Gingered Greens

Private Dining

Portion Size – Serves 2 Lemon Grass Sauce: Butter – 60g Shallot – 50g Button Mushroom – 150g White Wine – 200g Lemon Grass – 20g Double Cream – 150g Lime – ½ Sea Bass Trimmings Chives to garnish Sea Bass Fillets: Butter – 30g Mushrooms – 20g Lemon Grass Sauce Squid Squid – 200g Squid Batter: Corn Flour –

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Cream of wild garlic and potato soup, with soft poached egg and braised ox tongue

cream of wild garlic and potato soup

Serves 4 For the soup 2 white onions, peeled and sliced finely 150g unsalted butter 200g wild garlic 3 medium potatoes, peeled and sliced finely For the ox tongue 1 large onion, diced 1 large carrot, diced 4 sticks of celery, diced 2 leeks, diced 1 bunch of parsley stalks 1 garlic head, broken into cloves 1 bouquet garni (see

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Alan Gibb Scholarship Winner

We are delighted to announce our apprentice Patryk Brodacki who has been with us for the past year and is also a student of mine at New College Lanarkshire has been announced as the winner of the second Alan Gibb Scholarship. Alan who was the executive chef of the Gleneagles Hotel was a good friend and colleague of mine and

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Simnel Cake (12 portions)

Simnel Cake

Marzipan 500g Unsalted butter 225g sugar 225g eggs 4 Soft flour 225g Ground cinnamon 2tsp Orange zest 2 Lemon zest 2 sultana 225g currants 110g Glace cherries 110g Apricot jam 100g 1. Pre-heat oven to 150oc. Line mould ready to bake. 2. Cream together the sugar & butter, add the egg, flour, cinnamon, both zests, until smooth. Add the fruits

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Clootie Dumpling

cloutie dumpling

240 GM FLOUR 90 GM BEEF SUET 150 GM SULTANAS 150 GM RAISINS 60 GM CURRANTS 120 GM SUGAR 2 APPLES PEELED, CORED THEN GRATED 1 T-SP BICARB 1 TB-SP TREACLE 1 TB-SP GOLDEN SYRUP 1-TSP MIX SPICE 1-TSP CINAMON 1-TSP GINGER MILK TO FORM A LOOSE BATTER (APPROXIMATELY 100ML) METHOD MIX ALL INGREDIENTS TOGETHER THEN ADD THE MILK TO

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Paris brest choux pastry

500ml milk 250g butter 350g flour 10 eggs Apricot gel 500 ml double cream 2 lemons 30 gm sugar 1 Strawberry 1 raspberry 1 blackberry Chocolate sauce 80 gm cator sugar 240 ml water 30 gm glucose 320 gm 70% dark chocolate 50 gm unsalted butter 160ml single cream Method Boil together the milk and butter, when fully melted add

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Don’t just take our word for it….

thank you

Read some of our lovely letters of thanks we have received from our customers. Click here to view our testimonials page.

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Exciting new project with Gleneagles

we were delighted and proud to be part of the launch of The Gleneagles Hotel’s new range of luxury food products called gleneagles & co. There is a mixture of products being launched including jams, chutneys, shortbread, chocolates and dressings. All the products have a provenance about them which links the product with the hotel. We are on board with

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Dinner party canapes for 8

No jobs are too small for us….. Here is an example of canapes served pre dinner for a house party for 8 people.

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Contacting us

Big Bite Catering Limited
67 Gowan Brae, Airdrie,
Lanarkshire, Scotland
ML6 7RB
Tel: 01236 842972
info@bigbitecatering.co.uk

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