Chef David Whelehan
Private Chef In Symington
Get to know me better
Cooking is my way of life, food gives life , energy , health and is to be enjoyed by all.
Over 35 years of experience ,Qualified by City & Guilds of London Institute, Certified Executive Chef by the American Culinary Association, . I have been involved in the
opening and management of Boutique Hotels, Luxury Resorts, and Ultra-Luxury Cruise Lines. In addition to that, I have been
tasked with the Menu Engineering, Prototype & Product Development and Teaching for a variety of organization offering exclusive
culinary experiences to discerning guests in the UK, US, Maldives and Australia. I have catered to Celebrities and starred, as Celebrity
Chef, on TV Shows in Australia and People’s Republic of China. Specialties include, but are not limited to: Classic & Modern Western Cuisine,
Italian Cuisine, Vegan , Keto & Paleo cuisine along with International Fusion Cuisine, Culinary R&D, Design and Development of Exciting New Concepts for Hotels and Restaurants.

More about me
For me, cooking is...
Passionate, exciting and Fun
I learned to cook at...
I learned my craft in the UK , but it was when i ventured to Australia in my earlier years with Sofitel , Sebel , and Hyatt i became hooked
A cooking secret...
Be patient , it takes time to make Great Food.
My menus
BRUSCHETTA AL POMODORO, Toasted bread topped with fresh tomatoes, garlic, basil, and olive oil
INSALATA CAPRESE Tomato, Mozzarella, Basil, Virgin olive oil
ARANCINI ( V ) Risotto Rice ball, Sauteed Mushroom Truffle oil, Tomato Chilli jam, leaves
ANTIPASTO PLATE, A selection of Italian cured meats (prosciutto, salami, coppa), cheeses (mozzarella, provolone, pecorino), marinated olives, and roasted vegetables
OSSO BUCCO GREMOLATA Slowly Cooked Veal Shin, Porcini mushroom, Herbed polenta, lemon , parsley , garlic
RISOTTO AI FUNGHI (V) Aborio rice, Portobello Mushroom, white wine ,Cashew Parmesan
POLLO ALLA CACCIATORA, Hunter-style chicken cooked with tomatoes, onions, garlic, bell peppers, olives, and white wine
EGGPLANT PARMIGIANO, Breaded and fried eggplant slices layered with marinara sauce and mozzarella cheese, then baked until bubbly
ITALIAN LEMON RICOTTA CHEESECAKE, berries , fresh whipped cream
TIRAMISU, Layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder
PANNACOTTA, Creamy Italian custard topped with a berry compote or caramel sauce
View full menu
FRESH SCALLOPS Braised leek, herbed breadcrumbs and coral sauce
SPANISH GARLIC PRAWNS crusty homemade bread , tomato salad
HANDMADE POTATO GNOCCHI (V), roasted peppers, chargrilled asparagus and wild mushrooms sauce
ARANCINI ( V ) Risotto Rice ball, Sauteed Mushroom Truffle oil, Tomato Chilli jam, leaves
Fried Camembert , cumberland sauce , mixed leaves
TRUFFLE & MUSHROOM RISOTTO (V) Aborio rice, Portobello Mushroom, white wine ,Cashew Parmesan
OSSO BUCCO GREMOLATA Slowly Cooked Veal Shin, Porcini mushroom, Herbed polenta, lemon , parsley , garlic
VEAL SCALLOPINI Sage butter, Mushroom marsala sauce, Rocket salad, Roasted Potato
GRILLED SEA BASS ,buerre blanc, crushed new potatoes, Celeriac and apple slaw ,slow roasted cherry tomato salad
SPICED GRILLED BEEF FILLET, Chimichurri sauce, dauphinoise potato, melange of winter vegetables
DECONSTRUCTED RASPBERRY PAVLOVA, ( Romanoff Style )
WHITE CHOCOLATE TIRAMISU, mascarpone, baileys, Chantilly cream
ZABAGLIONE w’ STRAWBERRY Macerated strawberries, Light warm sabayon, Amaretto Cookie
ITALIAN LEMON RICOTTA CHEESECAKE, berries , fresh whipped cream
CHOCOLATE PARFAIT Dark Chocolate Parfait, ricotta cream, mixed berries
View full menu
Cullen Skink Ramen A hybrid of creamy Scottish smoked haddock soup and Japanese ramen, topped with a soft egg and spring onions
Beetroot & Goat Cheese Pakora A Scottish twist on Indian street food using locally grown beetroot and tangy goat’s cheese
Hot Smoked Salmon Arancini With mozzarella, parmesan-panko crust, on a mint & pea purée
Haggis Gyoza Japanese-style dumplings filled with traditional haggis, served with a whisky-soy dipping sauce
Aberdeen Angus Beef Rendang with Neeps & Tattie Rosti Indonesian-style slow-cooked beef served with Scottish root vegetables and a crispy potato rosti
TIKKA MASALA TACOS. Soft corn tortillas filled with tender tikka masala chicken, mango salsa, and a drizzle of mint-cilantro chutney
Venison Bulgogi with Stornoway Black Pudding Rice Korean-marinated Highland venison stir-fried and served over wild rice with black pudding crumbles
Whisky Glazed Miso Salmon Loch Duart salmon with a miso–whisky glaze, served over barley risotto with seaweed gremolata
Spiced Lentil & Haggis Wellington (Vegan Option Available) Encased in puff pastry with Scotch bonnet gravy and kale mash
Earl Grey Cranachan with Yuzu & Toasted Oats A modern riff on the classic dessert, layered with citrus and tea-infused cream
Whisky Tiramisu with Shortbread Crumble A bold Scottish-Italian fusion with whisky-soaked sponge and shortbread topping
Sticky Toffee Mochi Pudding Classic sticky toffee pudding meets Japanese mochi—chewy, rich, and drenched in toffee sauce
Green Tea Tablet Cheesecake Fusion of Scotland’s iconic sweet with matcha in a creamy baked cheesecake
View full menu
Smoked Salmon Blini -A delicate bite-sized blini topped with smoked salmon and a dollop of crème fraiche, garnished with fresh dill
Scallop Ceviche - Fresh scallops marinated in citrus juices, served with avocado, cherry tomatoes, red onion, and a hint of chili for a refreshing start
Pan-Seared Sea Bass- Succulent sea bass fillet, perfectly seared and served with a light lemon and herb butter sauce, accompanied by wilted spinach and baby potatoes
Palate Cleanser--Gin and Tonic Sorbet - A refreshing and zesty sorbet infused with the flavors of gin and tonic, served as a palate cleanser to prepare for the next course
Roast Duck Breast - Tender and juicy duck breast, roasted to perfection and served with a cherry and red wine reduction, accompanied by buttery mashed potatoes and roasted root vegetables
Pre-Dessert: -- Lemon and Thyme Granita - A light and citrusy granita infused with fresh thyme, served as a palate teaser before dessert
Sticky Toffee Pudding -- A classic British dessert featuring a moist and indulgent sponge cake made with dates, served warm with a rich toffee sauce and a scoop of vanilla ice cream
Cheese Course --Selection of British Cheeses - A curated selection of artisanal British cheeses, served with crackers, grapes, and chutney for a delightful cheese course experience
Petit Fours-- Chocolate Truffles Decadent chocolate truffles dusted with cocoa powder and served to round off the meal on a sweet note
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Pressed ham hock terrine - Apple chutney , Mustard Aoli, Leaves, toasted treacle bread
Tempura king prawns – Asian noodle salad, sweet chilli dressing
Caprese salad of Buffalo mozzarella - Heirloom tomatoes, balsamic glaze, basil pesto, Virgin olive oil
Roast chicken - red wine thyme sauce, fondant potato ,tender stem
Baked pollock fillet with a herb crust - tomato fondue sauce ,sweet potato croquettes
Glazed Hasselback butternut squash ( V ) - tahini yoghurt, pomegranate, rocket leaf salad
Rhubarb and vanilla Crème Brulee , orange biscotti biscuits
Smooth chocolate parfait – chocolate crumble, honeycomb ice cream
View full menu
BRUSCHETTA AL POMODORO, Toasted bread topped with fresh tomatoes, garlic, basil, and olive oil
INSALATA CAPRESE Tomato, Mozzarella, Basil, Virgin olive oil
ARANCINI ( V ) Risotto Rice ball, Sauteed Mushroom Truffle oil, Tomato Chilli jam, leaves
ANTIPASTO PLATE, A selection of Italian cured meats (prosciutto, salami, coppa), cheeses (mozzarella, provolone, pecorino), marinated olives, and roasted vegetables
OSSO BUCCO GREMOLATA Slowly Cooked Veal Shin, Porcini mushroom, Herbed polenta, lemon , parsley , garlic
RISOTTO AI FUNGHI (V) Aborio rice, Portobello Mushroom, white wine ,Cashew Parmesan
POLLO ALLA CACCIATORA, Hunter-style chicken cooked with tomatoes, onions, garlic, bell peppers, olives, and white wine
EGGPLANT PARMIGIANO, Breaded and fried eggplant slices layered with marinara sauce and mozzarella cheese, then baked until bubbly
ITALIAN LEMON RICOTTA CHEESECAKE, berries , fresh whipped cream
TIRAMISU, Layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder
PANNACOTTA, Creamy Italian custard topped with a berry compote or caramel sauce
View full menu
FRESH SCALLOPS Braised leek, herbed breadcrumbs and coral sauce
SPANISH GARLIC PRAWNS crusty homemade bread , tomato salad
HANDMADE POTATO GNOCCHI (V), roasted peppers, chargrilled asparagus and wild mushrooms sauce
ARANCINI ( V ) Risotto Rice ball, Sauteed Mushroom Truffle oil, Tomato Chilli jam, leaves
Fried Camembert , cumberland sauce , mixed leaves
TRUFFLE & MUSHROOM RISOTTO (V) Aborio rice, Portobello Mushroom, white wine ,Cashew Parmesan
OSSO BUCCO GREMOLATA Slowly Cooked Veal Shin, Porcini mushroom, Herbed polenta, lemon , parsley , garlic
VEAL SCALLOPINI Sage butter, Mushroom marsala sauce, Rocket salad, Roasted Potato
GRILLED SEA BASS ,buerre blanc, crushed new potatoes, Celeriac and apple slaw ,slow roasted cherry tomato salad
SPICED GRILLED BEEF FILLET, Chimichurri sauce, dauphinoise potato, melange of winter vegetables
DECONSTRUCTED RASPBERRY PAVLOVA, ( Romanoff Style )
WHITE CHOCOLATE TIRAMISU, mascarpone, baileys, Chantilly cream
ZABAGLIONE w’ STRAWBERRY Macerated strawberries, Light warm sabayon, Amaretto Cookie
ITALIAN LEMON RICOTTA CHEESECAKE, berries , fresh whipped cream
CHOCOLATE PARFAIT Dark Chocolate Parfait, ricotta cream, mixed berries
View full menu
Cullen Skink Ramen A hybrid of creamy Scottish smoked haddock soup and Japanese ramen, topped with a soft egg and spring onions
Beetroot & Goat Cheese Pakora A Scottish twist on Indian street food using locally grown beetroot and tangy goat’s cheese
Hot Smoked Salmon Arancini With mozzarella, parmesan-panko crust, on a mint & pea purée
Haggis Gyoza Japanese-style dumplings filled with traditional haggis, served with a whisky-soy dipping sauce
Aberdeen Angus Beef Rendang with Neeps & Tattie Rosti Indonesian-style slow-cooked beef served with Scottish root vegetables and a crispy potato rosti
TIKKA MASALA TACOS. Soft corn tortillas filled with tender tikka masala chicken, mango salsa, and a drizzle of mint-cilantro chutney
Venison Bulgogi with Stornoway Black Pudding Rice Korean-marinated Highland venison stir-fried and served over wild rice with black pudding crumbles
Whisky Glazed Miso Salmon Loch Duart salmon with a miso–whisky glaze, served over barley risotto with seaweed gremolata
Spiced Lentil & Haggis Wellington (Vegan Option Available) Encased in puff pastry with Scotch bonnet gravy and kale mash
Earl Grey Cranachan with Yuzu & Toasted Oats A modern riff on the classic dessert, layered with citrus and tea-infused cream
Whisky Tiramisu with Shortbread Crumble A bold Scottish-Italian fusion with whisky-soaked sponge and shortbread topping
Sticky Toffee Mochi Pudding Classic sticky toffee pudding meets Japanese mochi—chewy, rich, and drenched in toffee sauce
Green Tea Tablet Cheesecake Fusion of Scotland’s iconic sweet with matcha in a creamy baked cheesecake
View full menu
Smoked Salmon Blini -A delicate bite-sized blini topped with smoked salmon and a dollop of crème fraiche, garnished with fresh dill
Scallop Ceviche - Fresh scallops marinated in citrus juices, served with avocado, cherry tomatoes, red onion, and a hint of chili for a refreshing start
Pan-Seared Sea Bass- Succulent sea bass fillet, perfectly seared and served with a light lemon and herb butter sauce, accompanied by wilted spinach and baby potatoes
Palate Cleanser--Gin and Tonic Sorbet - A refreshing and zesty sorbet infused with the flavors of gin and tonic, served as a palate cleanser to prepare for the next course
Roast Duck Breast - Tender and juicy duck breast, roasted to perfection and served with a cherry and red wine reduction, accompanied by buttery mashed potatoes and roasted root vegetables
Pre-Dessert: -- Lemon and Thyme Granita - A light and citrusy granita infused with fresh thyme, served as a palate teaser before dessert
Sticky Toffee Pudding -- A classic British dessert featuring a moist and indulgent sponge cake made with dates, served warm with a rich toffee sauce and a scoop of vanilla ice cream
Cheese Course --Selection of British Cheeses - A curated selection of artisanal British cheeses, served with crackers, grapes, and chutney for a delightful cheese course experience
Petit Fours-- Chocolate Truffles Decadent chocolate truffles dusted with cocoa powder and served to round off the meal on a sweet note
View full menu
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