Food services throughout the Highlands and Islands



Buffets are presented on attractive silver style platters and bowls and are laid upon linen style disposable banqueting roll table covering. Serviettes, disposable plates, disposable cutlery, set-up and free delivery (within a 10 mile radius) are included in the price. We request that all items are WASHED & DRIED and delivered back to this address ( Collection can be arranged ), together with baskets (and any other ancillary items, where applicable) any time within 24 hours of the function. If you wish we are able to provide this service for you. Although all items are sterilised upon return, we would be grateful if all items could be returned to us in a clean condition. Unfortunately, replacement charges will have to be made for any platters, baskets etc. not returned. All finger buffets will be presented on metal or plastic platters and bowls which need to be returned. Recommendations may be given to hire china & cutlery if so required.


Menu Variations

In the unusual event of the produce required being unavailable, we reserve the right to alter the menu accordingly to ensure that our usual high standards are maintained. However, every effort will be made to minimise any variations.



A 10% non-refundable deposit is required at the time of booking the function. The balance is required 14 days prior to the event and receipts will be given. No reminders will be sent when balances are due. Any functions booked at short notice i.e. less than 14 days prior to the function, the total amount would be payable in cash or cheque at the time of the booking. In any circumstances where balances have not been settled, unfortunately, the function will be deemed to have been cancelled (unless by prior arrangement). Prices are based on 20 covers. An extra percentage charge will apply for under 10 covers at 10% and the minimum number of covers at any time is 25 for finger buffets and 40 for fork buffets. Cheques should please be made payable to “Skye Food”.


Food Disposal

It is the responsibility of the client to ensure that the recommended consumption time is observed and any leftover food is properly disposed of and not consumed at a later stage. Food left exposed in less than ideal conditions for a prolonged period of time could pose a health risk.

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