This summer Kevin Dalgleish, chef-patron of Amuse in Aberdeen, will be going beyond his restaurant’s doors with the launch of Bespoke Catering by Amuse.
Dalgleish’s plan is to bring the same level of excellence he’s achieved at Amuse – one of only three restaurants within Aberdeen to achieve two AA Rosettes – to private catering for special occasions and events.
Since opening on Queens Terrace in July 2022, Amuse is said to have been showcasing the best local and regional Scottish produce available from land to sea, with a touch of classic French flavours.
As well as its Rosettes, the ‘relaxed, refined’ restaurant has been featured in the 2023 Michelin Guide for Great Britain and Ireland and has achieved accolades such as the ‘Best Eating Experience’ at the Aberdeen City and Shire Thistle Awards.
Taking this reputation out onto the road, Bespoke Catering by Amuse aims to offer tailored catering services for a wide range of events, whether that’s a corporate gathering, a wedding celebration, or a dinner party, crafting bespoke menus to reflect customers’ tastes and preferences.
“Our mission is to bring the same level of culinary excellence and attention to detail that guests experience at Amuse directly to their events,” said Chef Kevin. “We’re excited to embark on this new venture and look forward to creating memorable moments for our clients and their guests.”
Prioritising sustainability and environmental consciousness, the Amuse team sources the freshest ingredients from local farms, estates, and producers, ensuring that every menu showcases the very best of Scottish produce.
Dalgleish has been one of the North East of Scotland’s most prominent chefs for the last two decades. After training under the legendary Anton Edelman at The Savoy in London, he moved back to Scotland as head chef for 10 years at the exclusive Ackergill Tower where he started The Food of Love weekend.
These events saw him joined by some of the country’s top culinary stars to co-host private dining weekends.
In 2012, Kevin joined The Chester Hotel in Aberdeen as executive chef where the concept evolved into The Signature Food Festival and became an annual event at the hotel.
Over the years the festival continued to attract the great and the good of the UK’s kitchens to cook for charity, including Marco Pierre White, Phil Howard, Daniel Clifford, Glynn Purnell and Richard Corrigan.
