Fresh is always best
We believe that fresh, quality produce makes all the difference to our delicious dishes and our chefs are always thinking up new and wonderful menus to showcase the best of the seasonal produce.
Sourcing locally, serving globally
We pride ourselves on our company’s local ownership and integrity and are committed to significantly contributing to the local community wherever we work in the world.
FRESH cooks up a storm
As they bring home a 'Highly Commended' awardRead more
Mackie's of Scotland
“[Mackie’s and Entier] both pride ourselves on high product quality and fully utilising the best resources located in our local area.”BILL THAIN, MACKIE’S OF SCOTLAND
McWilliams of Aberdeen buy the majority of their fresh meat products from quality Scottish farms (almost 100% of products).
“Entier are different. We supply a wide range of freshly baked products daily to their sites, much wider than one would normally expect a caterer to buy.”GRAEME ROSS, COMMERCIAL DIRECTOR
“We have enjoyed a great working relationship with Entier for the past 9 years. We pride ourselves with supporting them in their concept of providing their customers with fresh, handmade products in a variety of ways. For example, rustic baguettes are only one hour old when received on their sites.”
Through Strachans, part of Wrist Ship Supply, Entier have access to a global network of knowledge and resource and assurance of the capability to deliver the quality of service consistently across the globe.
A fish processing company based in Fraserburgh, their strategy is simple: providing the best quality white fish in the UK.
Julien Miran is an award-winning pastry chef.
A native of France, Julien trained in the prestigious French National Institute of Pastry achieving the Brevet de Maitrise (Master of Pastry), the highest level available.
Julien was awarded the Silver Award in the Pastry Chef of the Year category at the Grampian Chef of the Year awards.
David works within our offshore team and spent his time previously working at Meldrum House Hotel, the Marcliffe Hotel & Spa, Milton Brasserie and finally at the celebrated Moonfish cafe restaurant as Sous Chef before joining Entier.
A lover of the classics, David’s favourite chef is Satwant Singh, owner of the two Michelin Star restaurant ‘Sat Bains’ in Nottingham.
David is a multi-award winning chef, recently winning the Gold Medal and first place at the Scottish Contract Catering Chef of the Year Awards.David's favourite recipe
Entier's Executive Chef, Ali Macsween, previously worked as head chef at the acclaimed Moonfish Cafe in Aberdeen.
Ali has a passion for Scottish seafood and enjoys working with shellfish, in particular langoustines and scallops. In Autumn, Ali loves nothing more than cooking with game like partridge and venison as well as girolle mushrooms. In the springtime, however, you will find lamb and asparagus taking centre stage on this creative chef's seasonal plates.
Ali recently gained Gold in the Scottish Contract Chef of the Year competition and Silver at the Grampian Chef of the Year competition.
Eve, a final year Fresh Olive apprentice is one of Entier's brightest young talents.
Eve has been based at Entier’s busy production kitchen, which produces over 5000 meals a week for clients in the Oil & Gas and educational sectors across the region, as well as assisting at many of Entier’s onshore units and at some prestigious events.
No stranger to winning awards, Eve has achieved ‘Silver’ in the Scottish Culinary Championships and 3rd place at North East Junior Chef of the Year 2016.Eve's Award Winning Starter
A focus on healthy eating
Get in touch to discover how we can create an unforgettable food experience.