Lethan Croft Kitchen

Lethan Croft Kitchen Catering events and meal delivery service. Real food made from scratch with the best local ingredients lethancroftkitchen.co.uk

15/07/2026

•HOW WE PLANT CARROTS •

Sally talking about how we have planted our Carrots this year, her and Jodie have been experimenting in the kitchen garden with new ways of germinating…

Carrots will be growing over the summer and ready for the autumn/winter for meals and catering…

Managed to get a full 1 minute and 35 seconds before the rain was mentioned. Gardeners! 🙄

Growing hard to find ingredients has become part of our growing plan here in the Croft so that we can bring you authenti...
09/07/2026

Growing hard to find ingredients has become part of our growing plan here in the Croft so that we can bring you authentic flavours without the food miles.

Today we’re harvesting coriander root and Thai basil for a Thai meal we’re making for a 40th birthday party.

We’re also experimenting with Japanese herbs like shiso and wasabina, cumin plants and soon, lemongrass

Not only is this a great way to make our menus more sustainable but also these ingredients are really fresh and taste better than the ones arriving in plastic bags from thousands of miles away

The pheasants have forced an early harvest of some of our garlic and onions. A couple of them had spent the night on our...
04/07/2026

The pheasants have forced an early harvest of some of our garlic and onions. A couple of them had spent the night on our veg beds and crushed the necks of these garlic and onions so we had to harvest them as they would t grow any more and would rot.

The vagaries of veg growing!

On the plus side we will use all of this and it will still be delicious 😋

On balance although the pheasants can be a bit of a pain we still love having them around. They’re always entertaining and they keep the tics down and spread fertiliser around

Not ideal weather for baking today but when our friends asked us to make venison snacks for tonight’s game we could t s...
24/06/2026

Not ideal weather for baking today but when our friends asked us to make venison snacks for tonight’s game we could t say no

We used their fantastic venison mince to make sausage rolls and Argentinian style empanadas. Both great with beer! We hope everyone enjoys them

23/06/2026

🚨Goodness Gracious Greens 🥬

Sally and Jodie have been busy picking Spinach and putting the nutrients back into the soil… 🥬

It acts as a brilliant organic fertiliser, Spinach is packed with Nitrogen, Potassium, Iron which are brilliant supports for healthy plant growth and strong roots!

It also stimulates the bacteria and fungi that want in our microbial soil… 🪱🐛

Healthy Soil = Healthy Food and as they say… You are what your food eats… 🤓

13/06/2026

🚨Meals are coming back 🚨

We’ve had a short break. We know you’ve been asking and yes we are doing them, but they won’t be as frequent in the summer. If you’re signed up to our email you’ll find out delivery dates and menus this week - if you’re not signed up just go to the link in the bio…

🧐But before we send those emails out we’d love to know what food you loved the most, what you want to see come back, any suggestions for new things… and you can’t just say sticky toffee pud (without adding something else 😛)

Is it the butter chicken you crave? Our homemade Pasta and pasta sauces? What’s summer food for you, lasagne or is it the Pho?

Is there something you’re craving that we could add to your weeknight meal stock up… tell us below ⬇️

Reel full of our meals and our faces (eating lots of glorious food) so that this shows up in your feed… 🤪

Of course all our meals will feature our brilliant local suppliers of produce

11/06/2026

“Ovs” We love Gooseberries… who doesn’t? 👀

We are growing four bushes this year, small, delicate, delicious. Gooseberry crumble, Gooseberry Sauce, Fire Roasted, Pickled… the possibilities for these delicious green blobs is endless!

Sally is out in the Lethan Croft Kitchen Garden chatting about how much she loves them, how they are growing and what she might cook with them - if you’re lucky they might appear in the Meal deliveries soon… and in our catering.

09/06/2026

Sally talks about the Choggia Beetroot growing in our kitchen garden, soon to be in our meals and on catering, watch until the end for her tips on a really tasty way to cook them, including a chefs kiss!

We kept the outtakes on this one, a few bee screams 🐝

08/06/2026

• 5 Years in Business Celebration of •

When I first moved to Moray, I went to one of Lucy’s events, I knew no one up here and I was terrified. But when I arrived I was made to feel so welcome, part of a wonderful place and I soon learnt that Lucy was a brilliant, fun person to be around (if I ever go up there to deliver food I know I’ll be two hours laughing). So I kept going back and eventually started catering the Greenbrae events.

has been a huge part of my 4 years up here and 3 years in Business, Lucy was my first booking and I was delighted to bring the Strawberry Gateaux dream to life for this celebration.

Layers of Strawberry jam using local strawberries, a creme Mousseline made with local cream, eggs and topped with whipped cream and sponge infused with elderflowers from our hill.

Many layers and pure joy, just like ! Congratulations to Lucy and Neil for 5 years in business that’s no easy thing to achieve!

• The Launch of •Venison is such an important part of a Scottish and Local Food system that it’s brilliant to see this ...
07/06/2026

• The Launch of •

Venison is such an important part of a Scottish and Local Food system that it’s brilliant to see this venture start (and just down the road from us, couldn’t be more local). We are always talking about the benefits of deer both for regeneration and our own personal health as a regenerative meat to have on your plate. So we were overjoyed to be asked to cater the launch of this event in Forres.

We had a brilliant time coming up with a menu for the launch for Linzi and Tom. Using their amazing Venison we created Venison Stovies, Empanadas and Boa Buns!

Alongside this we showcased Venison from paired with a Blue Murder cheese.

Complimentary to the Venison we used on Crostini and our savoury shortbreads.

All topped off with a GlenAllachie 2012 Whisky and Chocolate Tart!

Check out the latest blog by good food partnership to find out more about the launch event.

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