Wild Rover Food

D&M's recent wedding was a real feast for the eyes and the tummy!

The guests tucked into Spanish inspired starter boards which included Bourbon and Cascabel Chilli Chorizo and Piquillo peppers stuffed with Katy Rodger’s Knockraich Crowdie. For main course, our newly crowned favourite dish - Scottish lamb, marinaded with garlic, fennel, rosemary, thyme and lemon, served with potato and spring onion dauphinoise and maple glazed carrots. Then for pud, a delicious pavlova with elderflower cream and Pittormie Farm strawberries.

We were recently back at one of our favourite venues, , for the lovely K&E's big day! This wedding menu was almost entirely vegan and showcased the ingredients of many fabulous local food suppliers we work alongside, including Standhill Farm tomatoes from the Scottish Borders, Farm strawberries, potatoes, and salad from Comrie Croft itself!

The Wild Rover Team is growing fast - meet Emily! Emily has come on board as our Sales Co-ordinator and is the very first point of contact for all enquiries. You will also catch her at our weddings in her role as an Event Manager too! Outside working in events, she is also a trained pilates instructor and spent years traveling the globe and performing on cruise ships as a professional dancer (50 countries and counting!).

Our wonderful Event Manager and Stylist, Madeleine, recently helped bring Maeve and Danny’s dreamy Spring wedding to life and wow, did it turn out gorgeous!

Mads worked closely with the couple, spending time understanding their vision, creating mood boards, choosing colour palettes, and sourcing the perfect décor and florals from amazing local suppliers. Think fresh spring greens, soft yellows, and delicate whites. If you’re dreaming of a bespoke table styling service where we plan, source, and set up everything for you, we’d love to chat!

Beautiful flowers from

April and May brings an abundance of beautiful seasonal produce and we love highlighting it on our wedding menus.

This past weekend, one of our weddings enjoyed a gorgeous starter board, featuring Denhead asparagus with lemon zest and aioli. The ultimate crowd pleasers and a delicious way to celebrate the season!

We’re growing our fabulous Wild Rover Food team! 💫

We are on the lookout for new faces to join our Wild Rover Food Front of House Team. If you are aged 18 or over, love great food, enjoy being around people, and thrive in a lively, social atmosphere, you’ll fit right in.

You will be working with us during the summer and autumn wedding season with shifts available every Saturday and on some week days too. We also provide transport to and from event venues from our base in Rosyth, Fife.

💰 Competitive hourly rate + holiday pay
🌟 No FOH experience? No problem — full training provided!

If this sounds up your street, drop us a hello at [email protected] with your CV attached. We can’t wait to meet you!

Our amazing chefs have transformed the kitchen into a sausage-roll conveyor belt. These delicious homemade Peelham Farm free-range pork, leek and apple sausage rolls are our ultimate late night food crowd pleasers. The perfect pick me up after an hour (or two) of ceilidh dancing! Swipe for a before and after ➡

The perfect spring canapé to show off rhubarb at its seasonal best: St Monan’s smoked mackerel pâté on rye toast, finished with a pop of pickled rhubarb. Sharp, sweet, and absolutely irresistible!

Our experienced events team are here for all the finishing touches - think perfectly set tables, candles lit and toast glasses filled and ready for those special speeches.

Want something extra special? We also offer a bespoke table-styling service where we source and set up everything you need to make your tables look truly stunning.

Ready to bring your vision to life? Drop us a message! We would love to hear from you. [email protected]

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The lovely Eireann and Sandy tied the knot last month at a sun-soaked , and guests tucked into the perfect Springtime feast. The star of the show was organic Scottish lamb, marinated overnight with fennel, garlic, rosemary, thyme and lemon, then slow-cooked in white wine. We served it up with creamy potato & leek dauphinoise and sweet maple-glazed carrots. DELICIOUS!