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Food Stories

Hopefully the photographs on our website have got you salivating already. But if you’re not quite ready to hit the Book Now! button just yet, then below are some brief photo-essays demonstrating our made-fresh-to-order ethos.

We make as many of our meals as possible fresh on-site when you place your order. Below, find out how our famed Wagyu Beef Burger and, chef’s favourite, Mushroom Tagliatelle are made.

Enjoy!

The Best Burger You’ll Ever Eat!

Unique to Dunoon, Wined & Dined present our made-to-order Wagyu Beef Burger. We’ve selected Wagyu brisket especially for our burgers as it has the perfect ratio of fatty meat to lean meat, which results in a supremely tasty burger. We aim to make you smile with our food, and this burger is always a show stopper.

Wagyu has a delightfully rich mouth-feel because of the marbling of the fat (not because it has an overall higher proportion of fat). Wagyu cattle are genetically predisposed to have high levels of unsaturated fats – so it’s better for you than standard beef! The fats are evenly dispersed throughout the beef and melt at a low temperature, so we cook the meat nice and gently. This imbues it with a mouthwatering, buttery texture better than any other burger you’ve tasted.

See how it’s done, below. 

Head Chef, David Carson, paring down a full wagyu brisket ready to make Scotland's best beef burger
Close up shot of wagyu beef brisket being prepared ready for a burger order
Head Chef, David Carson, mincing a select cut of wagyu brisket in order to make his famous wagyu burger
Chef portioning out the freshly minced beef to create a 12oz wagyu burger
Pressing the freshly minced wagyu into a pattie
The freshly made wagyu burger sizzling on the hotplate in the kitchen
The wagyu burger is flipped and a bacon rasher is added to the hot plate.
After being slowly heated on the hotplate, the wagyu burger is dusted with grated cheddar and placed in the oven so the cheese melts
While the cheese is melting on the wagyu burger, the chef lightly toasts the buns and starts to build the burger
Wild rocket, home made coleslaw and red onion are added to the base of the burger bun
Chunky yellow bell pepper is added to the burger base, and a tomato salsa dip is served alongside
The wagyu burger, replete with still-melting cheese and bacon topper, is placed on the bed of rocket, coleslaw, onion and pepper
Finally, the taosted bun, sprinkled with sesame seeds, crowns the best burger you'll ever taste
Head Chef, David Carson, paring down a full wagyu brisket ready to make Scotland's best beef burger
Head Chef, David Carson, mincing a select cut of wagyu brisket in order to make his famous wagyu burger
Pressing the freshly minced wagyu into a pattie
The wagyu burger is flipped and a bacon rasher is added to the hot plate.
While the cheese is melting on the wagyu burger, the chef lightly toasts the buns and starts to build the burger
Chunky yellow bell pepper is added to the burger base, and a tomato salsa dip is served alongside
The wagyu burger, replete with still-melting cheese and bacon topper, is placed on the bed of rocket, coleslaw, onion and pepper
Close up shot of wagyu beef brisket being prepared ready for a burger order
Head Chef, David Carson, garnishing the freshly minced wagyu brisket with a little salt and pepper
Chef portioning out the freshly minced beef to create a 12oz wagyu burger
The freshly made wagyu burger sizzling on the hotplate in the kitchen
After being slowly heated on the hotplate, the wagyu burger is dusted with grated cheddar and placed in the oven so the cheese melts
Wild rocket, home made coleslaw and red onion are added to the base of the burger bun
Finally, the taosted bun, sprinkled with sesame seeds, crowns the best burger you'll ever taste

Three Ingredients: Simple and Delicious

We’re firm believers that food doesn’t have to be pretentious to be great. We think a meal should make you feel good; it should make you smile! And often, the best way to do that is to keep it simple and let the ingredients sing. Our Wild Mushroom Tagliatelle gives our top-selling seafood and steak dishes a run for their money. Head Chef/Owner, David, says he rates this dish higher than mains twice the price. It’s vegetarian too, so what’s not to love!

There are basically three ingredients that go into this devilishly moreish dish: Freshly made pasta, rolled and shaped when you place your order, then quickly broiled, and left to cool over ice while the other two ingredients come together. An assortment of mushrooms, robust enough to carry a strong flavour, are reduced in butter and sherry vinegar until golden brown. Finally the pasta is added back to the pan, and the whole concoction is garnished with chives, tossed and served.

Sounds simple right? The taste is to die for. See how it’s done, below.

The pasta dough, made last night and left to prove in the fridge, is placed on a floured work surface ready to be rolled and shaped
The fresh pasta dough is gradually stretched and rolled
Head Chef, David Carson, stretches the fresh pasta dough ready for shaping
The fresh pasta is shaped, in this case, into thick ribbons for tagliatelle
The perfect portion size for a pasta lunch - no waste!
Head Chef, David Carson, submerges the fresh pasta into boiling water with a splash of olive oil
Head Chef, David Carson decants the par-broiled pasta into a bowl with ice cubes.
The pasta doesn't stay underwater for long, it's quickly placed back in the bowl, with ice cubes to halt the cooking process and keep the texture perfect.
The wild mushrooms and chestnut mushrooms are lightly salted.
A heavy cast iron pan gently melts a knob butter until it starts to bubble
Head Chef, David Carson adds a glug of sherry vinegar to the mushrooms and leaves them to reduce
The mushroom mix is slowly reduced in butter and sherry vinegar, they will slowly soak up the flavour and simultaneously soften the sharp edges of the vinegar. Here it is at the start of the process.
The mushroom mix is slowly reduced in butter and sherry vinegar, they will slowly soak up the flavour and simultaneously soften the sharp edges of the vinegar. Here it is at the end of the process; golden brown.
The fresh pasta is added to the pan with the mushrooms and vigorously tossed.
The fresh chives are added to the pan.
The chef warms the pasta through while tossing in the chives and mushrooms
The finished pasta dish is placed back in it's serving bowl.
Finally, Head Chef, David Carson garnishes the wild mushroom tagliatelle with edible wild flowers
The pasta dough, made last night and left to prove in the fridge, is placed on a floured work surface ready to be rolled and shaped
The fresh pasta dough is gradually stretched and rolled
The fresh pasta is shaped, in this case, into thick ribbons for tagliatelle
Head Chef, David Carson, submerges the fresh pasta into boiling water with a splash of olive oil
The pasta doesn't stay underwater for long, it's quickly placed back in the bowl, with ice cubes to halt the cooking process and keep the texture perfect.
Three types of mushroom are chopped to different sizes, adding a variety of texture and taste
A heavy cast iron pan gently melts a knob butter until it starts to bubble
Head Chef, David Carson, sautee's the mix of mushrooms in butter
The mushroom mix is slowly reduced in butter and sherry vinegar, they will slowly soak up the flavour and simultaneously soften the sharp edges of the vinegar. Here it is at the start of the process.
Head Chef, David Carson, finely chops some fresh chives
The fresh chives are added to the pan.
The finished pasta dish is placed back in it's serving bowl.
The fresh pasta dough is gradually stretched and rolled
Head Chef, David Carson, stretches the fresh pasta dough ready for shaping
The perfect portion size for a pasta lunch - no waste!
Head Chef, David Carson decants the par-broiled pasta into a bowl with ice cubes.
The wild mushrooms and chestnut mushrooms are lightly salted.
The mushrooms are sautee'd in the butter
Head Chef, David Carson adds a glug of sherry vinegar to the mushrooms and leaves them to reduce
The mushroom mix is slowly reduced in butter and sherry vinegar, they will slowly soak up the flavour and simultaneously soften the sharp edges of the vinegar. Here it is at the end of the process; golden brown.
The fresh pasta is added to the pan with the mushrooms and vigorously tossed.
The chef warms the pasta through while tossing in the chives and mushrooms
Finally, Head Chef, David Carson garnishes the wild mushroom tagliatelle with edible wild flowers

Gins Galore!

We may be called Wined & Dined, but it’s no secret that WE LOVE GIN! You’ll find our bar stocked with hundreds of quality gins, from the obvious to the obscure. We sometimes use them in our cake or ice-cream recipes, and we’re even working toward creating our own branded gins!

Our Gin collection is the most exclusive collection in the UK and gets larger and better every week, you’ll find some of our creations on the popular Ginner Menu, where we pair different flavoured gins with specially created dishes as part of our tasting menu or themed nights.

Head chef/Owner, David, is the driving force behind our gin collection and he’ll be happy to talk you through all the different options. Just be warned; once he starts waxing-lyrical about gin, it’s hard to get him to stop!

Here’s a very small selection of our ever-expanding gin stock.

A snapshot of some of our hundreds of gins arranged on the bar at wined & Dined.
Just some of our hundreds of gins arranged on the table, with fresh flowers and table decorations behind. In this picture: Isle of Harris Gin, Misty Isle Gin, Lind & Lime Gin.
Just some of our hundreds of gins arranged on the table, with fresh flowers and table decorations behind. In this picture: Maryrose London dry gin, and Gordon Castle botanical gin.
Alfred Button and sons gin liqueur
Just some of our hundreds of gins arranged on the table, with fresh flowers and table decorations behind. In this picture: Alembic craft Zing 72, and G'Vine French gins
Just some of our hundreds of gins arranged on the table, with fresh flowers and table decorations behind. In this picture: Boe Gin Liqueur and Edinburgh Gin Liqueur

All the essential information is here.

Learn about our kitchen ethos and see sample menus.

More about the company, our staff and the area in general.

Take a behind the scenes look at how our meals are made.

Book your table, book us for a catering event, or ask a question