Lose yourself to flavour with our tantalising range.
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 we 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 our growing range of produce. We now bring the same high quality product to the kitchen and dining tables of homes around the world. From an award winning ‘Seville Orange and Malt Whisky Marmalade’ using the truly unique Glengoyne cask strength single malt Scotch whisky to a decadent and moreish accompaniment to your favourite dessert with our ‘Salt Caramel Sauce.’
Immersed in the world of food through his father, a chef of reputed standing 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.