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.Our Supplier Map
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
We are exceptionally proud to be chosen as a supplier of Entier and we are similarly proud of the quality of the FRESH branded beverages that we supply. For Caber Coffee to be selected alongside other exceptional local Aberdeen businesses is an honour that not only demonstrates Entier’s enviable commitment to sourcing locally but ably demonstrates the standard of produce available from businesses in the area.Findlay Leask, Caber Coffee
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.
With over 20 years experience Simon Howie work with farmers to ensure their extra mature beef is hand selected and strictly graded before being conditioned on the bone for a minimum of 21 days to develop the texture and flavour.
St Brides Poultry
Poultry is supplied by our friends at St Brides Poultry Farm based in Strathaven. It’s a small family run farm producing slow growing, flavourful breeds. Slow grown birds live happier lives and taste so much better than the mass produced product.
Based in Comrie, Campbell’s Bakery serves us with all our bread and baker products and is a family-run artisan bakery with shops in both Crieff & Comrie.
All our game produce is supplied by the folks at Highland Game. Since it was founded in 1997, specialist venison producer Highland Game has doubled in size many times over supplying major retailers as well as the wholesale trade distributing to Catering & Restaurants, Quality Butchers and Deli shops.
When we’re looking for something a little bit out of the ordinary our first port of call is Braehead Foods. Supplying us with everything from veal to Venison, they have a vast range or well sourced products to suit our changing requirements.
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
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.
Andrew joined Wilde Thyme in 2008. He completed a ‘pressure cooks’ course at the Ashburton Cookery School on leaving the Service.
A passion for world food and attention to detail saw him rapidly gain experience and he was promoted to Head Chef of Wilde Thyme in 2013. He was a finalist in the Scottish Chef of the Year 2015, and twice a finalist in Game Chef of the Year, a national competition. Andy thoroughly enjoys the diversity his role brings.Andrew's favourite recipe
A focus on healthy eating
Get in touch to discover how we can create an unforgettable food experience.