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.

More about me
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
Salmon Quenelles in a Shrimp Bisque
Baked Camembert with a Herb Crust and Toasted Sour Dough
Steak Tartare Served with a Quails Egg Yolk
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
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
Dark Chocolate Delice with Hazelnut Praline and Berry Coulis
Espresso Coffee Mousse served with Sable Biscuits
Chilled dark chocolate fondant and homemade mango sorbet
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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
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
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
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
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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
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
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
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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
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
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
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
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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
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
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
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
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Cream of Cauliflower Soup with parmesan croutons
Haggis in puff pastry served with a Whisky sauce
King Prawn cocktail with Homemade dressing
Parmesan glazed garlic mushrooms
Slow cooked beef shoulder with dauphinois potatoes with a red wine sauce
Roast breast of chicken with wild mushrooms and course grain mustard sauce
Pan Roasted Fillet of Salmon with Minted Pea Puree and Shallot Sauce
Roast fillet of venison with potato and celeriac gratin and a bramble sauce
Lemon posset with a Berry compote and Homemade shortbread biscuits
Orange and local honey individual cheesecake with a Cointreau syrup
Warm sticky toffee pudding with homemade vanilla ice cream
Raspberry and Vanilla Cranachan with a Whiskey Syrup
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