Food - Entier
Fresh is always best
We believe that fresh, quality produce makes all the difference to our delicious dishes and our chefs are always thinking up new and wonderful menus to showcase the best of the seasonal produce.Our Supplier Map
Sourcing locally, serving globally
We pride ourselves on our company’s local ownership and integrity and are committed to significantly contributing to the local community wherever we work in the world.
We are exceptionally proud to be chosen as a supplier of Entier and we are similarly proud of the quality of the FRESH branded beverages that we supply. For Caber Coffee to be selected alongside other exceptional local Aberdeen businesses is an honour that not only demonstrates Entier’s enviable commitment to sourcing locally but ably demonstrates the standard of produce available from businesses in the area.Findlay Leask, Caber Coffee
The Michie family have farmed at Lochend of Barra for just under a century. They rear the very finest award winning turkeys following traditional methods passed through the generations. Their turkeys roam around the fertile land of their farm where they instinctively forage for insects and graze on brassiness, apples, pears and rye grass. This ensures a richer flavour with distinct nuances. They are grown very slowly, dry plucked and then game hung to ensure a greater depth in flavour.Craig Michie
McWilliams of Aberdeen buy the majority of their fresh meat products from quality Scottish farms (almost 100% of products).
“Entier are different. We supply a wide range of freshly baked products daily to their sites, much wider than one would normally expect a caterer to buy.”GRAEME ROSS, COMMERCIAL DIRECTOR
“We have enjoyed a great working relationship with Entier for the past 9 years. We pride ourselves with supporting them in their concept of providing their customers with fresh, handmade products in a variety of ways. For example, rustic baguettes are only one hour old when received on their sites.”
Through Strachans, part of Wrist Ship Supply, Entier have access to a global network of knowledge and resource and assurance of the capability to deliver the quality of service consistently across the globe.
A fish processing company based in Fraserburgh, their strategy is simple: providing the best quality white fish in the UK.
With over 20 years experience Simon Howie work with farmers to ensure their extra mature beef is hand selected and strictly graded before being conditioned on the bone for a minimum of 21 days to develop the texture and flavour.
St Brides Poultry
Poultry is supplied by our friends at St Brides Poultry Farm based in Strathaven. It’s a small family run farm producing slow growing, flavourful breeds. Slow grown birds live happier lives and taste so much better than the mass produced product.
All our game produce is supplied by the folks at Highland Game. Since it was founded in 1997, specialist venison producer Highland Game has doubled in size many times over supplying major retailers as well as the wholesale trade distributing to Catering & Restaurants, Quality Butchers and Deli shops.
Mackie's of Scotland
“[Mackie’s and Entier] both pride ourselves on high product quality and fully utilising the best resources located in our local area.”BILL THAIN, MACKIE’S OF SCOTLAND
Yorkes of Dundee
Yorkes of Dundee are a retail and wholesale butchers established in 1985, they offer a combination of old-school Scottish cuts with modern quality standards as well as their traditional recipes, pies and a tasty deli selection. Yorkes pride themselves on delivering quality Scottish & local produce. All of Yorkes meat is sourced and bought direct from farmers at local livestock markets to supply their purpose-built cutting plant and bakery based in Angus.
Meet our award-winning chefs
A passion for world food and attention to detail saw Andrew become finalist in the Scottish Chef of the Year 2015, a current member of the Academy of Culinary Arts, a former Executive Chef at the prestigious Gleneagles Hotel and twice a finalist in Game Chef of the Year, a national competition.
David works within our offshore team and spent his time previously working at Meldrum House Hotel, the Marcliffe Hotel & Spa, Milton Brasserie and finally at the celebrated Moonfish cafe restaurant as Sous Chef before joining Entier.
A lover of the classics, David’s favourite chef is Satwant Singh, owner of the two Michelin Star restaurant ‘Sat Bains’ in Nottingham.
David is a multi-award winning chef, recently winning the Gold Medal and first place at the Scottish Contract Catering Chef of the Year Awards.
Entier's Executive Chef, Ali Macsween, previously worked as head chef at the acclaimed Moonfish Cafe in Aberdeen.
Ali has a passion for Scottish seafood and enjoys working with shellfish, in particular langoustines and scallops. In Autumn, Ali loves nothing more than cooking with game like partridge and venison as well as girolle mushrooms. In the springtime, however, you will find lamb and asparagus taking centre stage on this creative chef's seasonal plates.
Ali recently gained Gold in the Scottish Contract Chef of the Year competition and Silver at the Grampian Chef of the Year competition.
Andrew joined Wilde Thyme in 2008. He completed a ‘pressure cooks’ course at the Ashburton Cookery School on leaving the Service.
A passion for world food and attention to detail saw him rapidly gain experience and he was promoted to Head Chef of Wilde Thyme in 2013. He was a finalist in the Scottish Chef of the Year 2015, and twice a finalist in Game Chef of the Year, a national competition. Andy thoroughly enjoys the diversity his role brings.Andrew's favourite recipe
Orry Shand has worked in some of the country’s finest restaurants as well as holding the honour of being the current Captain of the Scottish Culinary Olympics team leading the country to competitions all over Europe.
Growing up in Aberdeenshire, Orry has worked in numerous Michelin starred kitchens including the Number One at the Balmoral, Edinburgh and the country’s only 2 Star restaurant, Andrew Fairlie’s at Gleneagles Hotel, Perthshire.
Orry holds various gold medals to his name including Scottish Chef of the Year and Gold Medal for the North East Chef of the Year competition, and is now a key member of the Entier family.
Having completed her SVQ in Professional Cookery in 2015, Alix has went on to win the coveted Young Grampian Chef of the Year Award 2017 and has worked throughout the FRESH business a Manager at one of our smaller sites and is currently Head Chef at our largest onshore site, Caledonia House for Apache North Sea.
Daniel has been with Entier in 2014 but previous to life offshore, he worked in luxury hotels in several high end establishments in St Andrews including his role as Head Chef at the 2 rosette restaurant Esperante at the Fairmont Hotel, St. Andrews.
Daniel is a fan of big bold flavours, and of Chefs who really push the boundaries of local, fresh cuisines as well as Asian cuisine and in particular, his favourite Chef, Gaggan Anand, who works at the 7th best in the world.
Although I am fairly new to the competition side of cooking, my first competition was this at the Scot Hot competition competing in the Scottish Contract Chef of the Year category, where I was delighted to win a Silver award. This has really given me the taste to more competition work and get some more for Entier in the future.
Daniel McArdle, RSG Chef
Michael Middleton, RSG Chef
Before joining Entier, Mike was Head Chef at the Cock and Bull Restaurant in Aberdeenshire where he guided the kitchen brigade in winning best gastro pub food in Scotland twice; once at the prestigious Scottish Restaurants Awards and once and also at the Scottish Entertainment Awards.
Since joining the Entier family, Mike won Gold at this years' Scothot 2017 for Scottish Contract Chef as well as picking up Silver for the same category at the Grampian Chef of the Year Awards 2015.
Mike is a huge fan of Martin Wishart's restaurant in Leith and said "the two restaurants on my wish list to visit would have to be Blue hill at Stone Barn Potantico Hills, USA (rated No 11 in the world), where they have taken the Field to plate philosophy to the next level and produce and serve the majority of there produce from the grounds of their restaurant, as well as Alinea in Chicago (rated No. 21 in the world).
A focus on healthy eating
Get in touch to discover how we can create an unforgettable food experience.