A CHAT WITH EOLACH
We are taking a moment to catch up with Jenny and Verity of Eolach - who are hosting a Seasonal Long Table dinner here at Guardswell on Friday 18th July. They will be taking us on a journey through the creativity of culinary simplicity, the joy of seasonal, foraged food and grounding of long-table dining. Embracing all the wonders of farm to plate, whilst taking in the views of Carse of Gowrie. It will be an evening not to be missed. We thought it only right to learn a little more behind the duo, before we gather with them.
EOLACH X Guardswell Seasonal Dinner | Friday 18th July | Three Courses | £55 | Book Here
Vegan and veggie options available. A delicious selection of natural wines and paring cocktails will be available to purchase.
What started your journey into setting up Eolach ?
A love of wild food, the Scottish landscape, and a desire to create something more intimate and grounded than traditional catering. We wanted it to be ingredient-led, shaped by local producers, and warm hearted.
In one sentence could you describe how you want folk to walk away from your dinners ?
I want people to leave feeling nourished, connected, and like they've been let in on a secret.
What is the most unique or special dining experience you have shared ?
One that stands out is the early days of Eòlach, when we ran ten-person communal dinners in my childhood home. The kitchen was small, the setup was simple, but there was such a sense of warmth and connection. That feeling of gathering people around a table in a meaningful way still runs through everything we do.
Could you talk us through your creative process of creating a menu ?
It starts with the season. What’s growing, what’s wild, what feels alive. From there I build a narrative, weaving together ingredients, textures, and memories that match the setting and the people we’re cooking for. I like that no two days feel the same.
What is the biggest learning curve you had working with elemental cooking methods or seasonal ingredients?
Learning to let go of control. Fire, weather, and nature all have their own rhythms. I’ve found the food is always better when I respond to what’s in front of me rather than try to force a fixed plan. I like creating menus in the moment. When I don’t promise a set menu, it gives space for more spontaneity, and that usually leads to something more honest and delicious.
What are you reading or listening to at the moment?
I’m reading How Music Works by David Byrne. It’s made me think about rhythm, atmosphere and how every part of an experience can shape how people feel.
What ingredient would you love to cook with more and why ?
Seaweed. I’ve been using it in subtle ways for a while, but lately I’m leaning into it more. It isn’t just one flavour. Different types have their own character. Some are deep and smoky. Others are bright and mineral. I love the challenge of finding the right balance and place for each one on the plate.
What is a highlight from one of your catering events that made you think ‘ yeah this is what it’s all about’ ?
Wedding speeches. There’s something about hearing the love and history in the couple’s words that cuts through everything. It feels like a privilege to witness those moments and to quietly support a day that is so meaningful.
If you would like to host a dinner, be it intimate or a larger gathering - that embraces seasonality - is creative in its curation and sympathetic in its delivery Eolach are a great match. Check out there website with more information and contact details here: eolachcatering.com
