Chef Lee Beale

Private Chef In Inverness

As a professional chef for 30 years and a private chef for the last 5 years. I have developed my fine dining style for private diners using my experience in high end restaurants, with access to one of the best larders in the world I use the best highland ingredients to create high quality bespoke menus.

For me, cooking is...

My number 1 passion and hobby and cooking for private diners gives me the opportunity to create bespoke menus giving the customers a unique experience

I learned to cook at...

I honed my skills at Cromlix House Hotel.

A cooking secret...

choosing the freshest local ingredients which will enable me to create something special.

My menus

Highland Exclusive Menu

STARTER

Choose 1 dish

Jerusalem Artichoke Soup with Burnt Pear and Walnut

Choice of canapes, honey Roast Duck Breast, marinated king prawns, wild mushroom crostinis

Grilled West Coast Langoustines with Garlic Butter and Green Truffled Salad

Pan Seared King Scallops with Slow Cooked Pork, Homemade Pork Scratchings, Apple Puree and a White Wine and Chive Sauce

FIRST COURSE

Choose 1 dish

Warm duck breast salad with feta, chicory and a pomegranate dressing

Warm Hot Smoked Salmon and Leek Tart with a green salad and parmesan dressing

Home Cured Salmon, citrus and wild Fennel and an Oyster emulsion

Highland Venison Tartare with a Crispy Quails Egg

MAIN COURSE

Choose 1 dish

Classic Beef Wellington with a Madeira and Port Reduction

Roasted Fillet of Monkfish with Samphire and a Saffron Mussels

Herb Crusted Rack of Lamb with a Red Currant and Port Wine Sauce and a Smoked Garlic Mash

Roasted Fillet of Local Roe Deer with a Creamed Celeriac Puree, Wild Mushrooms and Redcurrant Jus

DESSERT

Choose 1 dish

Chilled dark chocolate fondant and homemade mango sorbet

White Chocolate Mousse with Poached Rhubarb and Pistachio Praline

Gratin of Scottish Summer fruit

Caramelised Lemon Tart with Homemade Raspberry Sorbet

Highland Indulge Menu

STARTER

Choose 1 dish

Choice of canapes, honey glazed pork, puff pastry parmesan wheels, wild mushroom crostinis

Cullen Skink Soup

Parma ham, goats cheese and red onion roulade with a truffled salad

Venison carpaccio with parsnip puree and parsnip crisps

FIRST COURSE

Choose 1 dish

Chicken and ham hock terrine with green salad

Double baked Isle of Mull cheddar souffle

Pan seared Scallops with broad beans and peas

Peat Smoked Haddock Fillet on Creamed Leeks with a Rarebit Glaze

MAIN COURSE

Choose 1 dish

Seared fillet of beef with a Wild mushroom sauce, Potato Gratin and buttered Asparagus

Roasted Fillet of Cod on a bed of samphire with a Crab Bisque

Honey glazed Gressingham duck breast with potato fondant Wilted Greens and a Black Grape and juniper sauce

Slow cooked Lamb with smoked garlic mash, charred leeks and Arran mustard sauce

DESSERT

Choose 1 dish

Chilled dark chocolate fondant an Orange and Cointreau compote

Warm Black Treacle and Ginger Pudding with a Caramel sauce and homemade Vanilla Ice Cream

Lemon posset with a Sumer Berry compote and Homemade shortbread biscuits

Orange Chocolate Mousse with Spiced Brioche and Yoghurt Sorbet

Magnificent Mediterranean

STARTER

Choose 1 dish

Carpaccio of Beef Fillet with a Rocket Salad and Parmesan Dressing

Butternut Squash Velouté with Toasted Pumpkin Seeds

Choice of canapes, Calvados glazed Duck Breast, marinated king prawns, wild mushroom crostinis

Double baked mature cheddar souffle

FIRST COURSE

Choose 1 dish

Pan Seared King Scallops with Slow Cooked Pork, Homemade Pork Scratchings, Apple Puree and a White Wine and Chive Sauce

Caramelised Wild Mushroom Pappardelle with charred baby leeks

Grilled Oysters on a bed of wilted Spinach with a Parmesan Crust

Griddled Local Langoustines with Garlic Butter and Green Salad

MAIN COURSE

Choose 1 dish

Roasted Fillet of Local Roe Deer with a Creamed Celeriac Puree, Wild Mushrooms and Redcurrant Jus

Pan Seared Fillet of Local Beef Potato Lyonnaise and a Rich Bordeaux Sauce

Chicken Ballotine Stuffed with a Pistachio and Leek Farce, finished with a white wine cream Sauce

Roast Monkfish Tail with a Saffron Mussel Mariniere Broth

DESSERT

Choose 1 dish

Individual Passion Fruit Cheesecake with Almond Wafers

Warm Lemon and Olive Oil Polenta Cake with a Homemade Yoghurt Ice Cream

Chilled dark chocolate fondant and homemade mango sorbet

Warm Black Treacle and Ginger Pudding with a Caramel sauce and homemade Vanilla Ice Cream

Mediterranean Indulgence

STARTER

Choose 1 dish

Tomato and Mozzarella Salad with a pomegranate Dressing

Avocado, feta and caramelised red onion salad with a pomegranate dressing

Lightly Spiced Sweet Potato Soup with minted Greek Yoghurt

Creamy Wild Mushroom and Thyme Bruschetta

FIRST COURSE

Choose 1 dish

Chicken and ham hock terrine with green salad

Choice of canapes, honey glazed pork, puff pastry parmesan wheels, wild mushroom crostinis

King prawn niçoise salad

Crab and chilli linguini with Glazed Parmesan

MAIN COURSE

Choose 1 dish

Honey glazed Gressingham duck breast with potato fondant Wilted Greens and a Black Grape and juniper sauce

Roasted Fillet of Cod with Samphire and a Crab Bisque

Sicilian baked sea bass fillet with spinach and baby tomatoes

Medallions of Beef tenderloin with a Bordelaise Sauce, Vichy Carrots and Roasted Shallots

DESSERT

Choose 1 dish

Orange Chocolate Mousse with Spiced Brioche and Yoghurt Sorbet

Orange and local honey individual cheesecake with a Cointreau syrup

Vanilla poached peaches with homemade praline ice cream

Raspberry and White Chocolate Millefeuille with a Berry Compote

Mediterranean Retreat

STARTER

Choose 1 dish

Avocado, feta and caramelised red onion salad with a pomegranate dressing

Lightly Spiced Sweet Potato Soup with minted Greek Yoghurt

Creamy Wild Mushroom and Thyme Bruschetta

Tomato and Mozzarella Salad with a pomegranate Dressing

FIRST COURSE

Choose 1 dish

Fennel, Beetroot and Orange Salad with Seared King Prawns

Parma ham, goats cheese and red onion roulade with a truffled salad

Baked Camembert with a Herb Crust and Toasted Sour Dough

Orzo salad with feta cheese and roasted vegetables

MAIN COURSE

Choose 1 dish

Roast Breast of Chicken in a Chasseur Sauce and Pomme Anna

Daube of local beef with a Mushroom and Pancetta Jus

Honey glazed Gressingham duck breast with a chick pea and pomegranate pilaf

Grilled Fillet of Sea Bass with, samphire Minted Pea Puree and Shallot Sauce

DESSERT

Choose 1 dish

Caramelised Lemon Tart with Homemade Raspberry Sorbet

Dark Chocolate Delice with Hazelnut Praline and Berry Coulis

Warm Black Treacle and Ginger Pudding with a Caramel sauce and Vanilla Ice Cream

Vanilla panna cotta with caramelised oranges

French Exquisite

STARTER

Choose 1 dish

Salmon Quenelles in a Shrimp Bisque

Baked Camembert with a Herb Crust and Toasted Sour Dough

Steak Tartare Served with a Quails Egg Yolk

FIRST COURSE

Choose 1 dish

Butternut Squash Velouté with Toasted Pumpkin Seeds

Avocado, feta and caramelised red onion salad with a pomegranate dressing

West Coast Grilled Langoustines with Garlic Butter

MAIN COURSE

Choose 1 dish

Roasted Fillet of Local Roe Deer with a Creamed Celeriac Puree, Wild Mushrooms and Redcurrant Jus

Pan Seared Fillet of Local Beef Potato Lyonnaise and a Rich Bordeaux Sauce

Traditional Bouillabaisse with Mussels, King Scallops, Monkfish and Flavoured with Saffron

DESSERT

Choose 1 dish

Dark Chocolate Delice with Hazelnut Praline and Berry Coulis

Espresso Coffee Mousse served with Sable Biscuits

Chilled dark chocolate fondant and homemade mango sorbet

French Indulgence

STARTER

Choose 1 dish

Choice of canapes, Calvados glazed Duck Breast, marinated king prawns, wild mushroom crostinis

Roquefort Souffle with Toasted Sour Dough

Warm Hot Smoked Salmon and Leek Tart with a green salad and parmesan dressing

Cream of Wild Mushroom Soup with Gruyere Croutons

FIRST COURSE

Choose 1 dish

Warm Duck Confit Salad with a Truffle Dressing

Seared King Scallops with Smoked Pancetta and Cauliflower Puree

Griddled courgette, aubergine and artichoke salad with a basil pesto dressing

Grilled Oysters on a bed of wilted Spinach with a Parmesan Crust

MAIN COURSE

Choose 1 dish

Medallions of Beef tenderloin with a Bordelaise Sauce, Vichy Carrots and Roasted Shallots

Grilled Fillet of Seabass with Samphire, Peas and a Shrimp Butter Sauce

Chicken Ballotine Stuffed with a Pistachio and Leek Farce, finished with a white wine cream Sauce

Roasted Loin of Venison with a Potato and Celeriac Gratin and a Bordeaux Red Wine Sauce

DESSERT

Choose 1 dish

Warm Cinnamon and Honey Cake with a Cointreau Anglaise

Raspberry and White Chocolate Millefeuille with a Berry Compote

Warm Prune and Armagnac Tart with a Warm Custard

Dark Chocolate Mousse with a Coffee Cream and Sable Biscuits

French Bistro menu

STARTER

All inclusive

FIRST COURSE

Choose 1 dish

French Onion Soup with parmesan Croutons

King prawn niçoise salad

Avocado, feta and caramelised red onion salad with a pomegranate dressing

Moules Mariniere in a saffron Broth

MAIN COURSE

Choose 1 dish

Daube of local beef with a Mushroom and Pancetta Jus

Roast Breast of Chicken in a Chasseur Sauce and Pomme Anna

Roasted Pork Loin with a Brandy and Dijon Mustard Sauce

Sole Meuniere with white wine and potato rosti

DESSERT

Choose 1 dish

Raspberry and white chocolate creme brulee with homemade shortbread biscuits

Homemade Profiteroles with Chantilly cream and chocolate sauce

Classic Lemon Tart with Scottish Berry Compote

Dark Chocolate Mousse with a Hazelnut Praline

Highland Exclusive Menu

STARTER

Choose 1 dish

Jerusalem Artichoke Soup with Burnt Pear and Walnut

Choice of canapes, honey Roast Duck Breast, marinated king prawns, wild mushroom crostinis

Grilled West Coast Langoustines with Garlic Butter and Green Truffled Salad

Pan Seared King Scallops with Slow Cooked Pork, Homemade Pork Scratchings, Apple Puree and a White Wine and Chive Sauce

FIRST COURSE

Choose 1 dish

Warm duck breast salad with feta, chicory and a pomegranate dressing

Warm Hot Smoked Salmon and Leek Tart with a green salad and parmesan dressing

Home Cured Salmon, citrus and wild Fennel and an Oyster emulsion

Highland Venison Tartare with a Crispy Quails Egg

MAIN COURSE

Choose 1 dish

Classic Beef Wellington with a Madeira and Port Reduction

Roasted Fillet of Monkfish with Samphire and a Saffron Mussels

Herb Crusted Rack of Lamb with a Red Currant and Port Wine Sauce and a Smoked Garlic Mash

Roasted Fillet of Local Roe Deer with a Creamed Celeriac Puree, Wild Mushrooms and Redcurrant Jus

DESSERT

Choose 1 dish

Chilled dark chocolate fondant and homemade mango sorbet

White Chocolate Mousse with Poached Rhubarb and Pistachio Praline

Gratin of Scottish Summer fruit

Caramelised Lemon Tart with Homemade Raspberry Sorbet

Highland Indulge Menu

STARTER

Choose 1 dish

Choice of canapes, honey glazed pork, puff pastry parmesan wheels, wild mushroom crostinis

Cullen Skink Soup

Parma ham, goats cheese and red onion roulade with a truffled salad

Venison carpaccio with parsnip puree and parsnip crisps

FIRST COURSE

Choose 1 dish

Chicken and ham hock terrine with green salad

Double baked Isle of Mull cheddar souffle

Pan seared Scallops with broad beans and peas

Peat Smoked Haddock Fillet on Creamed Leeks with a Rarebit Glaze

MAIN COURSE

Choose 1 dish

Seared fillet of beef with a Wild mushroom sauce, Potato Gratin and buttered Asparagus

Roasted Fillet of Cod on a bed of samphire with a Crab Bisque

Honey glazed Gressingham duck breast with potato fondant Wilted Greens and a Black Grape and juniper sauce

Slow cooked Lamb with smoked garlic mash, charred leeks and Arran mustard sauce

DESSERT

Choose 1 dish

Chilled dark chocolate fondant an Orange and Cointreau compote

Warm Black Treacle and Ginger Pudding with a Caramel sauce and homemade Vanilla Ice Cream

Lemon posset with a Sumer Berry compote and Homemade shortbread biscuits

Orange Chocolate Mousse with Spiced Brioche and Yoghurt Sorbet

Magnificent Mediterranean

STARTER

Choose 1 dish

Carpaccio of Beef Fillet with a Rocket Salad and Parmesan Dressing

Butternut Squash Velouté with Toasted Pumpkin Seeds

Choice of canapes, Calvados glazed Duck Breast, marinated king prawns, wild mushroom crostinis

Double baked mature cheddar souffle

FIRST COURSE

Choose 1 dish

Pan Seared King Scallops with Slow Cooked Pork, Homemade Pork Scratchings, Apple Puree and a White Wine and Chive Sauce

Caramelised Wild Mushroom Pappardelle with charred baby leeks

Grilled Oysters on a bed of wilted Spinach with a Parmesan Crust

Griddled Local Langoustines with Garlic Butter and Green Salad

MAIN COURSE

Choose 1 dish

Roasted Fillet of Local Roe Deer with a Creamed Celeriac Puree, Wild Mushrooms and Redcurrant Jus

Pan Seared Fillet of Local Beef Potato Lyonnaise and a Rich Bordeaux Sauce

Chicken Ballotine Stuffed with a Pistachio and Leek Farce, finished with a white wine cream Sauce

Roast Monkfish Tail with a Saffron Mussel Mariniere Broth

DESSERT

Choose 1 dish

Individual Passion Fruit Cheesecake with Almond Wafers

Warm Lemon and Olive Oil Polenta Cake with a Homemade Yoghurt Ice Cream

Chilled dark chocolate fondant and homemade mango sorbet

Warm Black Treacle and Ginger Pudding with a Caramel sauce and homemade Vanilla Ice Cream

Mediterranean Indulgence

STARTER

Choose 1 dish

Tomato and Mozzarella Salad with a pomegranate Dressing

Avocado, feta and caramelised red onion salad with a pomegranate dressing

Lightly Spiced Sweet Potato Soup with minted Greek Yoghurt

Creamy Wild Mushroom and Thyme Bruschetta

FIRST COURSE

Choose 1 dish

Chicken and ham hock terrine with green salad

Choice of canapes, honey glazed pork, puff pastry parmesan wheels, wild mushroom crostinis

King prawn niçoise salad

Crab and chilli linguini with Glazed Parmesan

MAIN COURSE

Choose 1 dish

Honey glazed Gressingham duck breast with potato fondant Wilted Greens and a Black Grape and juniper sauce

Roasted Fillet of Cod with Samphire and a Crab Bisque

Sicilian baked sea bass fillet with spinach and baby tomatoes

Medallions of Beef tenderloin with a Bordelaise Sauce, Vichy Carrots and Roasted Shallots

DESSERT

Choose 1 dish

Orange Chocolate Mousse with Spiced Brioche and Yoghurt Sorbet

Orange and local honey individual cheesecake with a Cointreau syrup

Vanilla poached peaches with homemade praline ice cream

Raspberry and White Chocolate Millefeuille with a Berry Compote

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Chef Lee's reviews

4.66

•

116 services

Excellent service by Chef Lee. A great experience from start to finish. Thank you

Chef Lee was booked for our company's Christmas dinner. We were staying in a large house on the outskirts of Inverness and hadn't used a private chef before but wanted to do something special for our team. Chef Lee was excellent, from designing a menu that suited dietary needs to taking into consideration specific preferences. He arrived on time and prepared, served, and cleared lovely dishes of food. Everyone thoroughly enjoyed their evening and we would be delighted to use him again and would encourage anyone else seeing a private chef to do so.

Chef Lee Beale was fantastic and his food was the best we had during our 9 day stay in Inverness. (Tied only with the dinner we had at The Mustard Seed.) But I have to say that the experience of having someone come to our home was wonderful. Chef Lee contacted me several times to ensure that the meal was exactly to my specifications. There were 10 of us at a rental in Inverness and this was our last meal before our retreat ended. This dinner was an incredible send off! We just relaxed and enjoyed one exceptional course after another. All ingredients were fresh and locally sourced - and cooked to perfection. I highly recommend Chef Lee Beale and will be using his services for our next retreat!

Absolutely fantastic cannot recommend enough. Amazing from start to finish ????

Very good presentation, very good food, flexible with the menu all cleaned up when completed. Very professional experience.

Lee was fantastic from start to finish, his communication before the evening, all of our food, his attention to detail and he had a great personality too, was lovely to have him in our home for my mums 70th birthday it was a fantastic experience from start to finish food was amazing! Would highly recommend Lee

We had a wonderful meal prepared by Chef Lee. We requested a gluten free meal for all of us as our daughter is Coeliac. The food was delicious and carefully prepared to avoid any gluten. The Gf Honey and Orange Cheesecake was amazing!! Chef Lee was very friendly and engaging. He was also very efficient, brought everything he needed and cleaned up well after the meal. We would highly recommend this experience.

Lee er veldig hyggelig og han ordner alt med både servering og opprydding. Vi skulle ønske det var mulig med flere enn tre retter for å få en smak av Skottland. Maten som ble servert smakte godt.

Worked with us to produce a perfect menu

This was truly a once in a lifetime experience! Chef Lee not only provided a fantastic meal, he was friendly and made us feel comfortable and welcoming. He sharing insight to his cooking style and produce he selected. It was a great alternative to a restaurant - especially when we had such an amazing location. The communication leading up to the dinner was great as well.

Absolutely perfect , chef Lee is amazing !

We celebrated my mom's birthday early with the private dinner and Chef Lee made it a very special occasion. Each course was freshly prepared, delicious, and beautifully plated. An outstanding evening!

Great chef, used Lee's services a few times now and always been great

We booked a private chef experience for our wedding day. We travelled to Inverness to elope and wanted to have a really lovely and intimate dining experience. When Chef Lee arrived he got straight to work and the food (4 course menu) was honestly one of the best meals my husband and I had ever had. We were able to choose our menus which ensured full enjoyment. We definitely would recommend Chef Lee to anyone looking for a private chef.

Service and food was amazing, we have used this service before and will use again.

Lee was really responsive beforehand - he provided an incredible menu for us to choose from and answered any questions right away. He was very punctual and efficient with our evening meal and the food was delicious.

Lee and his team did a fabulous job and turned a huge family dinner into a great joy. Thank you!!

Unbelievable dinner. Chef Lee was fantastic. The food was amazing. The whole experience was truly unforgettable. Our party of 8 are all raving about it days later. Thank you so much for a great anniversary celebration!

Lee was very communicative and delivered a wonderful highland larder culinary experience. He was punctual, incredibly polite and left the kitchen sparkling clean!

We had exceptional quality and service, Lee was professional and attentive to our requirements. The food was prepared and served to a very high standard and we all had a great evening.

Excellent service by Chef Lee. A great experience from start to finish. Thank you