Heavy Metal Munchies

29/08/2026

Season for chanterelle breakfast continues. 🤘😋🤘

20/08/2026

Fishy goodness.
Monkfish with chorizo, buttered new potatoes and black olive gremolata.
Baked Cod with wilted spinach, basil pesto and beurre blanc sauce.
🤘😋🤘

Pro Fish Services Ltd

10/08/2026

Haggis bon-bons, ladies and gents.
It’s such a simple and yet versatile dish. I love serving it as a starter, canapé or as a part of buffet banquets. Sometimes, with my favourite rowan jelly, sometimes with more traditional neeps and whisky sauce.
Recently, a client suggested haggis arancini as a part of Scottish-Italian menu. I paired it with agrodolce dipping sauce and I believe we invented the best thing since sliced bread.😄
Happy munching! 🤘😋🤘

14/07/2026

I just accidentally stumbled upon this online.😍I’m so proud and happy to see Heavy Metal Munchies among Three Best Rated Highland Caterers! It absolutely made my day. Thank you again to all the clients for your fantastic reviews- they helped to get me there.
I’m delighted and feeling the love! 🤘❤️🥰🤘

Expert recommended Top Caterers in Highland. How do we actually find? ThreeBestRated.co.uk 50-Point Inspection includes everything from checking reputation, history, complaints, reviews, ratings, satisfaction, trust and price to the general excellence.

05/07/2026

Beef appreciation day!😋 Be it filet steak or roast ribeye, I source all of my cuts from Balliefurth Farm Shop in Nethy Bridge. It’s a sure way to ensure top quality and ethically sourced meat.
Potatoes dauphinois and red wine jus seem to be the top choice of accompaniments among my clients- and who can blame them!? 🤘😊🤘

07/06/2026

Venison filet is always my top choice to cook and to eat!🤘😋

22/05/2026

Chicken, sweet potato and kale risotto with crispy chicken skin topping.🤘😋🤘

13/05/2026

I’ve had a bit of a social media break. In the meantime, Heavy Metal Munchies turned five! I find it a bit hard to believe; where the time has gone? Five years of travelling around Scotland and beyond and sharing my passion of good munch with foodies from all over the world.
None of this would have happened without the help of amazing hostesses and hosts who worked with me throughout the years; and , of course, without all the clients for whom I had pleasure to cook for.
It’s been magical and I’m hoping for many more years to come. Happy munching!