Planning your wedding in Edinburgh? Ror's Kitchen offers a catering experience that’s anything but ordinary. They specialise in creating custom menus that truly reflect your style and story—no cookie-cutter packages here. Every dish is designed to make your celebration as unique as your love.
If you love the idea of informal, family-style dining with a twist, Ror's Kitchen is the perfect fit. Their passion for cooking over fire shines through in their spectacular BBQ and Argentinian 'Asado' dishes, guaranteed to wow your guests. They focus on fresh, seasonal, and locally sourced ingredients to ensure every bite bursts with flavour and quality. Whether you’re planning an intimate gathering for 2 or a lively celebration with up to 300 guests, they’ve got you covered.
Ror's Kitchen makes wedding catering stress-free and fun with a fully flexible service tailored to your needs. Here’s what they offer:
Known for steering clear of cliché wedding meals, Ror's Kitchen focuses on fresh, innovative dishes that get your guests talking. From canapés to desserts, couples consistently praise the exceptional quality of both the food and the service.
45 minutes north of Ullapool, glorious day, 3 day wedding, nightmare for logistics, but stunning place and our team smashed it!
Different. Quirky. Creative. Unique. Another adjective.
Enjoying everything about what we do and being true to ourselves.
Start early, but relax - it's meant to be a fun day. Not everything can be, or needs to be perfect.
Stilletto caps to stop ladies sinking into the grass.
1. Get to know you. Discuss things from scratch. Throw around some crazy ideas. Get rough ideas about timeline of your wedding.
2. Send refined ideas in a more condensed form with some costs.
3. Get to know you a bit better and go through ideas and costs.
4. Refine again, email back.
5. Meet up again. Tasting?
6. Final tweaks. Final figures.
7. Your married - big hug and high fives!
To be honest, probably wouldn't go on Masterchef... but... our own cold smoked salmon is epic. As is our hot smoked salmon. Or home cured venison.
Our traybake wedding cake, with 6 tiers of everyone's favourite.
What kind of question is this! Probably foraged chanterelles from Perthshire, eaten fresh, fried in a touch of garlic with parsley, on toast, with just a touch of earth still in the mushrooms.
Maldon sea salt, not really a secret, but I take it on holiday with me I love it that much.