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Welcome to Wild Fig.

Boy. Do we have a story for you!

Established in 2011 the creative skills of Justin and Nicola Maule came together, founding a business that’s aim was to deliver a high quality catering service that was personal, that used the very best in locally sourced ingredients as much as possible, with no compromise on flavour. While they still continue to cater for all manner of events: corporate launches, private dinner parties, canape functions, celebrations and location catering for the film, TV and media industries, Wild Fig has expanded, moving into new markets with their growing range of produce. They now bring the same high quality product to the kitchen and dining tables of homes around the world. From the ingredients they use such as the wonderfully unique Glengoyne cask strength single malt scotch whisky, produced in a distillery that coaxes spirit through the slowest whisky stills in Scotland to the time and experience they invest in every jar. Each product is expertly produced in small batches and contains only simple, natural ingredients – offering a sophisticated edge to your morning toast, cheeseboard or favourite dessert.

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Meet The Chef.

Classically trained for modern tastes

Justin Maule was a talent from a young age, winning Scottish Junior Cook of the year at the age of 11, the youngest ever to do so. This led to cooking in the kitchens of the Savoy and appearing as a young TV chef on the iconic Blue Peter. He has since worked in some of the finest kitchens in Scotland. The Herald Magazine’s food critic, Ron McKenna rating his cooking as ‘excellent’. When you book Wild Fig for your event or taste one of our products, you are tasting nearly 30 years’ of experience. With a real depth of knowledge of food and a grounding and understanding of classic French cuisine, Justin can adapt to suit modern taste, without losing any of the food’s integrity.

– Weekly Recipe Column for Daily Record’s Saturday ‘Weekend’ magazine / Recipes published in Herald Scotland

– Chef Ambassador for ‘Scotland Food and Drink’ 2016 – 2019