Chef Samantha Stanley
Private Chef In Dunfermline
Get to know me better
I love food, it is my passion and it is the way I express myself. Please visit our website www.stanleydining.co.uk/
I have loved cooking for as long as I can remember, it's the only thing I've truly known about myself. There's something amazing about sharing food and bringing people together. I've worked at some incredible places over the years, with some of the best chefs who've impressed onto me an extremely high standard whilst still nurturing the love I have for great food. I read a lot about food, constantly and love trying new things and sharing them with people.

More about me
For me, cooking is...
The greatest form of art and love
I learned to cook at...
I did study at a college for catering but I gained my best knowledge at 5* Hotel The Savoy and 1 Michelin Starred Restaurant the Peat Inn.
A cooking secret...
Expressing my love through each ingredient and showing each one care before it even comes together as a dish.
My menus
Egg Mayonaise Sandwich
Ham & Mustard Sandwich
Chicken, Bacon & Lettuce Wrap
Smoked Salmon & Cucumber Sandwich
Cherry Scone with Clotted Cream & Jam
Cheese Scone with Salted Butter
Mixed Fruit Scone with Clotted Cream & Jam
Plain Scone with Clotted Cream & Jam
Apple & Cinnamon Scone with Clotted Cream & Jam
Haggis & Pork Sausageroll
Haggis Bonbons with Wholegrain Mustard Mayo
Roast Beef Yorkshire Pudding with Whiskey Peppercorn Sauce
Carrot Cake
Lavender & Honey Macaroon
Lemon Meringue Pie
Dark Chocolate Brownie
Strawberry & Elderflower Pavlova
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Sushi Selection
Lemongrass Chicken Skewers
Venison Carpaccio, Pickled Blackberry
Beef Tartare, Soy Dressing, Avocado-Wasabi Creme Fraiche
Slow Roasted Tomatoes with Pesto Boccocini
Rabit Wellington with Braised Red Cabbage
Tempura Prawn with Sweet Chilli Dip
Mango & Lime Prawn Ceviche
Duck Tartare in Spring Roll Casing with Plum Sauce
Truffle Pudding
Crab Cake with Seaweed Aioli
Korean BBQ Boneless Chicken Wing
Cranberry Tuille Cigar with Camembert Mousse
Chorizo Tartlet
Satay Chicken Skewers
Gradvalax Belini with Dill Creme Fraiche
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Mango & Lime Prawn Ceviche, Chilli Tempura Prawns and Mango-Coriander Salsa
Caramelised Goat’s Cheese, Marinated Beetroots & Candied Walnuts
Oak Smoked Salmon, Passionfruit Salmon Ceviche, Herb Blini, Creme Fraiche and Passionfruit Dressing
Smoked Beef Tartare, Crispy Egg Yolk & Truffle Aioli
Twice Baked Smoked Cheddar Souffle with Heritage Tomato Salad
Maple Glazed Pork Belly, Spiced Plum Puree, Roasted Plums & Cress
Roasted Squashes, Cashew ‘Cream Cheese’, Butternut Squash Purée & Pumpkin Seeds (Ve)
Braised Ox Cheek with Roasted Cauliflower, Cauliflower Cheese Puree, Toasted Panko & Chard
Pumpkin Gnocchi, Roasted Squashes, Squash Crisps & Pickled Bramble
Poached Cod, Potato Rosti, Roasted Scallop, Cavalo Nero and Cep Veloute
Pancetta Wrapped Pork Fillet with Pea Puree, Braised Pork Shoulder & Crackling
Pan Roasted Chicken Breast, Smoked Potato Purée, Cabbage & Pancetta With A Vermouth Jus
Portabello Mushroom Kiev, Parsley Emulsion & Charred Gem
Strawberry & Elderflower Eton Mess
Lemon Crème Brulee with Lavender Shortbread & Raspberries
Coconut Pannacotta, Pineapple Carpaccio, Marinated Mango & Sesame Snap
Passionfruit Rum-Soaked Peaches, Raspberry Sorbet, Raspberry Gel, Passionfruit Coulis and Meringue
Dark Chocolate Delice, Cherry Compote, Chocolate & Rosemary Snap & Clotted Cream Icecream
Vanilla Bean Set Anglaise, Poached Rhubarb, Ginger Beer Gel & Gingerbread
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Spring Pea Risotto with Crispy Pancetta & Broad Beans
Beef Carpaccio with Rocket & Parmesan Salad
Spring Pea Risotto with Shaved Parmesan & Broad Beans (V)
Traditional Lasagne with Garlic Bread
King Prawn Tagliatelle in White Wine & Garlic Sauce
Radiatori Arrabiata (V)
Traditional Tiramisu
Chocolate Torta Caprese with Orange Marscapone & Marinated Orange Segments
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Twice Baked Smoked Cheddar Souffle with Heritage Tomato Salad (vegetarian)
Cauliflower Cheese Gnocchi, Roasted Cauliflower & Brassicas (Vegetarian)
White Chocolate Mousse and Raspberry Gel with Marinated Raspberries and Thyme Sable (Vegetarian)
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Salt Baked Celeriac Open 'Ravioli' (Vegan)
Roast Cauliflower 'Steak' with Olive Oil Potato Puree, Cauliflower Puree, Glazed Shallot (Vegan)
Dark Chocolate Orange Mousse with Marinated Orange Segments (Vegan)
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Venison Carpaccio, Pickled Brambles, Parsnip Puree, Parsnip Crisps & Nasturium Oil
Dressed Crab & Crayfish Salad With Radish, Fennel & Lime Aioli
Mushroom & Quail Egg Galette with Truffle Hollandaise
Roasted Fig & Blue Cheese Salad With Pickled Pear (V)
Asparagus, Beurre Noisette Hollandaise, Crispy Egg Yolk & Bacon Crumb
Star Anis Cured Salmon, Fennel Salad & Wasabi-Avocado Creme Fraiche
Pressed Duck Leg Terrine, Pickled & Poached Cherries, Gingerbeer Gel & Gingerbread
Roast Lamb Rack, Roasted Fennel, Tenderstem Broccoli, Ewe Cheese & Herb Pomme Ana
Roast Duck Breast, Pak Choi, Roasted Fig & Five Spice Jus
Scottish Loch Trout with New Potatoes, Asparagus & Caviar Beurre Blanc
Yeast & Chicken Skin Crusted Poached Halibut, Wild Mushroom & Pearl Barley Fricasse with Chicken Jus
Fillet of Beef, Ox Cheek Pithivier, Brassicas & Red Wine Jus
Roasted Butternut Squash & Sage Pithivier, Roasted Squashes, Ewe Cheese & Pomegranate seeds (V)
Croustillant of Praline Mousse, Milk chocolate Creameux, Honeycomb & Creme Fraiche
Strawberry & Vanilla Parfait with Compressed Strawberries & Strawberry Tuile
Caramelised White Chocolate, Passionfruit & Raspberry Galette
Pear Tarte Tatin, Walnut Praline & Cognac Creme Chantilly
Peach Mille Feuille with Blood Peach & Clotted Cream Icecream
Dark Chocolate Delice, Caramelised Hazelnuts, Dulce Chocolate Cream, & Hazelnut Icecream
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Oak Smoked Scottish Salmon, Creme Fraiche, Herb Blini & Citrus Dressing
Caramelised Scottish Goat's Cheese, Marinated Beetroot & Candied Walnuts
Venison Carpaccio, Pickled Brambles, Parsnip Puree & Parsnip Crisps
Traditional Prawn Cocktail
Chicken Liver Pate With Red Onion Marmalade & Toasted Sourdough
Creamy Mushroom Pate With Sourdough Toast
Steak & Ale With Puff Pastry Discs
Roasted Scallops With Black Pudding & Apple
Cullen Skink Soup
Haddock Goujons With Tartare Sauce
Black Pudding Croquettes With Pea Dip
Irn Bru Glazed Slow Cooked Pork Ribs
Scottish Rumbledethumps
Pot Of Stovies
Haggis & Pork Sausageroll
Roast Tatties
Roast Beef In Yorkshire Puddings With Whiskey Peppercorn Sauce
Haggis Bonbons With Wholegrain Mustard Aioli
Clapshot - Mashed Tatties & Swede
Sticky Toffee Pudding, Whiskey Soaked Raisins, Butterscotch Sauce & Vanilla Bean Icecream
Rhubarb Oaty Crumble With Vanilla Bean Custard
Classic Creme Brulee With Shortbread
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Egg Mayonaise Sandwich
Ham & Mustard Sandwich
Chicken, Bacon & Lettuce Wrap
Smoked Salmon & Cucumber Sandwich
Cherry Scone with Clotted Cream & Jam
Cheese Scone with Salted Butter
Mixed Fruit Scone with Clotted Cream & Jam
Plain Scone with Clotted Cream & Jam
Apple & Cinnamon Scone with Clotted Cream & Jam
Haggis & Pork Sausageroll
Haggis Bonbons with Wholegrain Mustard Mayo
Roast Beef Yorkshire Pudding with Whiskey Peppercorn Sauce
Carrot Cake
Lavender & Honey Macaroon
Lemon Meringue Pie
Dark Chocolate Brownie
Strawberry & Elderflower Pavlova
View full menu
Sushi Selection
Lemongrass Chicken Skewers
Venison Carpaccio, Pickled Blackberry
Beef Tartare, Soy Dressing, Avocado-Wasabi Creme Fraiche
Slow Roasted Tomatoes with Pesto Boccocini
Rabit Wellington with Braised Red Cabbage
Tempura Prawn with Sweet Chilli Dip
Mango & Lime Prawn Ceviche
Duck Tartare in Spring Roll Casing with Plum Sauce
Truffle Pudding
Crab Cake with Seaweed Aioli
Korean BBQ Boneless Chicken Wing
Cranberry Tuille Cigar with Camembert Mousse
Chorizo Tartlet
Satay Chicken Skewers
Gradvalax Belini with Dill Creme Fraiche
View full menu
Mango & Lime Prawn Ceviche, Chilli Tempura Prawns and Mango-Coriander Salsa
Caramelised Goat’s Cheese, Marinated Beetroots & Candied Walnuts
Oak Smoked Salmon, Passionfruit Salmon Ceviche, Herb Blini, Creme Fraiche and Passionfruit Dressing
Smoked Beef Tartare, Crispy Egg Yolk & Truffle Aioli
Twice Baked Smoked Cheddar Souffle with Heritage Tomato Salad
Maple Glazed Pork Belly, Spiced Plum Puree, Roasted Plums & Cress
Roasted Squashes, Cashew ‘Cream Cheese’, Butternut Squash Purée & Pumpkin Seeds (Ve)
Braised Ox Cheek with Roasted Cauliflower, Cauliflower Cheese Puree, Toasted Panko & Chard
Pumpkin Gnocchi, Roasted Squashes, Squash Crisps & Pickled Bramble
Poached Cod, Potato Rosti, Roasted Scallop, Cavalo Nero and Cep Veloute
Pancetta Wrapped Pork Fillet with Pea Puree, Braised Pork Shoulder & Crackling
Pan Roasted Chicken Breast, Smoked Potato Purée, Cabbage & Pancetta With A Vermouth Jus
Portabello Mushroom Kiev, Parsley Emulsion & Charred Gem
Strawberry & Elderflower Eton Mess
Lemon Crème Brulee with Lavender Shortbread & Raspberries
Coconut Pannacotta, Pineapple Carpaccio, Marinated Mango & Sesame Snap
Passionfruit Rum-Soaked Peaches, Raspberry Sorbet, Raspberry Gel, Passionfruit Coulis and Meringue
Dark Chocolate Delice, Cherry Compote, Chocolate & Rosemary Snap & Clotted Cream Icecream
Vanilla Bean Set Anglaise, Poached Rhubarb, Ginger Beer Gel & Gingerbread
View full menu
Spring Pea Risotto with Crispy Pancetta & Broad Beans
Beef Carpaccio with Rocket & Parmesan Salad
Spring Pea Risotto with Shaved Parmesan & Broad Beans (V)
Traditional Lasagne with Garlic Bread
King Prawn Tagliatelle in White Wine & Garlic Sauce
Radiatori Arrabiata (V)
Traditional Tiramisu
Chocolate Torta Caprese with Orange Marscapone & Marinated Orange Segments
View full menu
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