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We offer a range of bespoke theme menus for guests booking an exclusive house at The Old Post Office at Gutcher.

The Great Shetland Fish Bake Off​.

We get up early and visit the fish market to ensure the very freshest of seafood from around the Shetlands Isles. We fire up the outdoor BBQ and bake the fish under fresh seaweed gathered from the seashore.Once baked to perfection we serve all the cooked shellfish on a serving dish for you to dive into. We add lashings of melted butter, lemon mayonnaise, and enriched roasting juices.

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Slow Roasted Leg of Shetland Lamb

Slow Roasted Pulled Shetland Lamb.​We take a shoulder and a leg of Shetland Lamb. We dust them with a blend of aromatic spices and sea salt, we then slow roast the joints for 4/5 hours until the meat falls off the bone. We enrich the braising juices with red wine and whiskey and thyme.We present the joints on a large salver for you to dive into. The rich gravy is served in gravy boats, we add roasted potatoes and a selection of root vegetables roasted with thyme and honey. Our final addition is a batch of buttery Shetland Bannocks to mop up that tasty gravy.

Salt crusted Shetland Salmon

Whole Roasted Salt Crust Shetland Salmon with lemon and dill.We take a freshly caught Shetland Salmon and stuff it with fresh lemon and dill seeds, we then encase it in a sea salt crust and bake it in the oven, we serve this at the table. We add buttered potatoes and fresh seasonal vegetables. We serve with a light white wine butter sauce with chopped dill.

Viking Feast 4 course ​ We start the feast with Viking Flatbread which is made from a combination of oats, barley, and wheat flour with buttermilk. This is served with Shetland butter. To Start Pea, lamb, and onion broth. Fresh sea fish cooked in red wine, garlic, and spring onions The main event Roasted sirloin of beef with garden herbs, garlic, and onions. Savoury Braised Barley Roasted Parsnips Braised Kale and smoked pork. Grated Horseradish

Hog Roast (48 hours notice required for salting) ​ Salted Slow-Roasted Pulled Pork, crispy crackling, sharp apple sauce, BBQ whiskey and honey gravy, soda bread. We add jacket potatoes and braised red cabbage. We salt a shoulder and leg joint of free-range pork for 24 hours and then allow it to dry. We then slow roast it to golden perfection

Burns Night 5-course menu ​ Cock a leekie broth with homemade Shetland Bannocks Smoked salmon pate with toasted wholemeal bread. Haggis Neeps and Tatties Roasted rump of Shetland lamb, pearl barley skirlie, roasted root vegetables, rosemary, and whiskey gravy. Tipsy Laird is a whiskey-flavoured trifle with sponge, raspberries and vanilla custard topped with whipped Shetland Cream and toasted almonds.

Christmas Day Menu 6-course tasting menu Cream of chestnut soup with crunchy croutons and freshly baked bread. A hotchpotch of shellfish and smoked salmon, acidulated cream, and pickled cucumber. Roasted Breast of free-range turkey wrapped in smoked bacon and scented with thyme. Duck fat roasted potatoes, roasted parsnips, buttered neeps, red cabbage, chestnut stuffing, bread sauce, barley skirlie, rich roasting gravy and cranberry chutney. Home-made whiskey crème Brule Homemade Christmas Pudding with Drambuie custard and whiskey butter. Homemade chocolate truffles, fudge, and tablet.

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