Sample Game Menu


To start

Smoked Eel & Reservoir Trout Terrine

Chilled terrine of smoked eel and rod caught reservoir rainbow trout, served with a watercress
and dill crème fraiche sauce, dressed tossed leaves & parsley oil, finished with anchovy cheese straws

Middle course

Wood Pigeon ‘Wellington’

Wood pigeon breast with cured ham & a mushroom duxelle in light pastry, finished on ‘George Stafford’ black pudding surrounded with a wild mushroom, lentil and thyme clear stock sauce.

Main course

Saddle of Venison

Saddle of wild red deer seasoned with sage leaves and mustard seed, wrapped with Serrano ham, carved on braised red cabbage with a basket of pot roasted winter vegetables, finished with a rich redcurrant wine jus.

-dauphinoise potatoes served to the tables


Homemade Duo of Dessert

Creamy sloe gin and blackberry cheesecake with a rich Belgium chocolate torte with crème fraiche and lime, on swirls of dark caramel & crème anglais sauce

Coffee or English tea with Petit Fours