Recent Work

Milton Lodge, Ralia

A two-week stay in the Scottish Highlands, looking after a party of family, friends, deer stalkers and salmon anglers. Seized the opportunity to use a variety of wild game and foraged mushrooms, after an early morning reveille from a piper marked the opening of the grouse season. More...

Scottish Field feature

Scottish Field magazine's festive issue article on Crispin's wild and foraged food, featuring eight recipes using hare, partridge, pigeon, grouse, venison, seatrout, wild mushrooms, nettles, crab apples and rosehips. More...

Tigh an Ab, Sutherland

Food cooked throughout the week for a fishing party at Tigh an Ab lodge on the River Helmsdale in Sutherland. More...

Scardroy Lodge, Strathconon

Spent a week cooking for a stalking party from Chicago at Scardroy Lodge on the Strathconon Estate in the heart of the Scottish Highlands. More...

Monteviot House

Some of the dishes cooked for the 14th Marquess of Lothian and his family and guests in the Scottish Borders, during an eight-month assignment at Monteviot House, Jedburgh. More...

Mellerstain shoot lunches

Second season of cooking shoot lunches for a syndicate at Mellerstain House near Kelso in the Scottish Borders. More...

Greenhill Lodge, Hownam

Two-days of food cooked for a shooting party at Greenhill Lodge in the Scottish Borders. More...