Private Catering

Private Bespoke Dining

Our team can provide a private dinner party for you either in your own home or chosen venue.  We have a sample menu below, or can design a bespoke menu for you.

Our team arrive approx 1-2 hrs prior to service, set the table for you, serve your own pre-dinner drinks (with canapés if required), serve the meal & clear away.  All you need to do is enjoy time with your guests!

Example Private Dinner Menu

Sweet Tomato with Basil Oil Soup (V)

A creamy sweet tomato soup with swirls of basil oil and served with toasted cheese croutes

Feta Cheese and Sun Dried Tomato Tartlet (V)

A home made shortcrust pastry tartlet with a feta cheese, sun dried tomato and tarragon filling served with a spicy tomato salsa and assorted leaves drizzled with Derbyshire rapeseed dressing

Brushetta with Mozzarella Cheese and Home Smoked Chicken (V option available)

A toasted brushetta topped with slices of mozzarella cheese, a drizzle of red onion and chive dressing, topped with curls of home smoked chicken, finished with a rocket and olive tossed saladette

Home Made Chicken Liver Parfait (Vegetable parfait option available)

Home made smooth chicken liver parfait served with wafer thin melba toast & Butler’s home made date chutney, finished with tossed rocket leaves drizzled with a balsamic glaze

Sea Bass with Smoked Sardines & Crab Mousse

Fillet of sea bass seared with dill, finished on pearl barley & lentils in a saffron white wine sauce, topped with home smoked fillets of sardine, finished with a curl of home made Devon brown crab mousse

Wood Pigeon Wellington (please check availability)

Wood pigeon breast wrapped with mushroom duxelle & creamy chicken liver pate, wrapped in shortcrust pastry, oven baked & finished on sweet potato puree with caramelised red onions & wild mushrooms, drizzled with a stilton cream sauce

Fillet of Derbyshire Trout

Home smoked fillet of Derbyshire rod caught trout served on pasta tagliatelle with asparagus, drizzled with a spinach, lentil butter wine sauce

Ciabatta with Venison & Mushrooms in Stilton (please check availability)

Open ciabatta topped with pan fried venison minute steaks, drizzled with a creamy bacon, mushroom and stilton sauce, served with a tossed rocket salad.

Smoked Haddock Chowder

A creamy rich smoked haddock chowder with flakes of haddock, fine cut potatoes, topped with mature cheddar cheese and fresh herbs, served with sough dough bread and butter

Halloumi and Honey Sesame Seed Ciabatta Saladette

A saladette of rocket and finely cut red onion on sliced vine tomatoes with cracked pepper, tossed with grilled halloumi on pan fried chicken strips with honey & sesame seeds, drizzled with a light lemon dressing

Baked Goats Cheese with Beetroot Rocket Salad

Goats cheese with caramelised red onion chutney wrapped in puff pastry, baked & served on a sweet pepper puree, finished with a saladette of beetroot and rocket dressed with an orange and walnut vinaigrette

Main Course

Braised Derbyshire Beef

Braised slices of tender beef cooked with shallots, smoked bacon and mushrooms, with a burgundy red wine stock, finished with potato puree

Filled Chicken Breast

Chicken breast filled with cream cheese & chives, wrapped with Serrano ham, carved and served onto a creamy mushroom sauce

Pan Fried Fillet of Derbyshire rod caught Trout

Fillet of trout pan fried with dill, finished on sautéed mushrooms and curly kale surrounded with a saffron and lentil creamy stock sauce

Fillet of Pork with Crispy Belly Pork

Fillet of pork wrapped with fresh sage and Serrano ham carved onto sautéed creamed leeks, crispy belly pork and finished with a creamy asparagus sauce

Loin of Cod En-Croute

Fillet loin on cod with cream cheese & chives, wrapped in puff pastry, brushed with green pesto, oven baked and finished on fresh asparagus with a smoked haddock chowder sauce

Braised Venison with Wild Mushrooms (please check availability)

Slices of braised haunch of venison cooked with shallots and smoked bacon, in a rich stock wine sauce, topped with sautéed wild mushrooms and celeriac puree

Traditional Roast Beef (minimum 10 guests to order or supplement would apply)

Tender slices of beef served with a large home made Yorkshire pudding, thyme roasted potatoes & a rich gravy stock sauce

Traditional Roast Turkey (minimum 10 guests to order or supplement would apply)

Tender slices of turkey served with sausage meat & stuffing terrine, ‘pigs in blankets’ thyme roasted potatoes & a rich gravy stock sauce

Filled Roast Aubergine (V)

An aubergine filled with a mixed beans and couscous topped with feta cheese, roasted and finished with a clear lentil stock sauce

Vegetable Wellington (V)

‘Vegetable Wellington’ filled with sweet potato, leeks, spinach & chestnut, served with spiced roasted cauliflower & surrounded with a clear lentil stock sauce

Stuffed Half Pepper (V)

A little tagliatelle sautéed with mushrooms, mustard & cream, filled in a half pepper, oven roasted with mature cheddar cheese & finished on a spicy tomato jus

Home smoked Gressingham Duck Breast

Duck breast marinated with light spices & curing sea salt, lightly smoked & seared in the pan, carved over fried noodles with pak choi, drizzled with a clear plum sauce

-served with a potato dish & fine cut summer vegetables

Pheasant Breast with Quails Scotch Egg (please check availability)

Breast of pheasant pan fried with thyme, carved over a casserole of smoked & braised leg of pheasant with lentils, finished with a rich red wine stock sauce & served with a black pudding quail scotch egg

Loin of Venison & Braised Haunch (please check availability)

Loin of roe venison wrapped with thyme and pancetta, carved over haunch of venison, braised with red onion, shallots and porcini mushrooms with a curl of sweet potato and a drizzle of reduced stock sauce

Chicken Breast with Brie & Tarragon

Chicken breast filled with brie and tarragon, wrapped with Serrano ham, carved over sautéed creamed leeks & finished with a creamy peppercorn white wine sauce

Chicken Breast with Porcini Mushrooms

Lightly home smoked breast of chicken, carved over lentils with pancetta and shallots, surrounded with a creamy porcini, mushroom & mustard seed wine sauce

Fillet of Sea Bass on King Prawns

Fillet of sea bass pan fried with dill, finished on sautéed king prawns with spinach leaves and lemon grass, drizzled with a sun dried tomato butter wine sauce

Mushroom En-Croute (V)

Field mushroom filled with avocado, mixed beans & feta cheese, wrapped with filo pastry, oven baked and finished on couscous with beetroot & summer herbs, drizzled with a sweet tomato clear sauce

Aubergine, Mozzarella & Sweet Pepper Stack (V)

Aubergine, mozzarella cheese and sweet peppers brushed with green pesto, layered and wrapped with filo pastry, oven baked and finished on a casserole of mixed beans, & lentils with tomato & basil stock sauce

Oven Baked Filled Field Mushroom (V)

A filled field mushroom with butter beans, sun dried tomatoes, fresh asparagus & mozzarella, wrapped with filo pastry and finished on a tomato & chive sauce 

All the above main courses are served with a selection of seasonal vegetables & a potato dish

Home made ‘Pantry’ Desserts

Belgium Chocolate Torte

A home made rich Belgium chocolate torte, served on swirls of berry coulis, garnished with berries & fresh garden mint

Marmalade Bread & Butter Pudding

A home made creamy bread & butter pudding served with vanilla sauce & garnished with berries & mint

Citrus Cheesecake

A home made light creamy citrus cheesecake on an amaretto biscuit base, finished with swirls of berry sauce and a refreshing crème fraiche, garnished with fresh garden mint

Vanilla Pod Crème Brullee

A creamy, light vanilla pod crème brullee with a crisp burnt sugar lid, served with a tuile biscuit, topped with a curl of dark Belgium chocolate mousse

Passion Fruit Cheesecake with White Chocolate Mousse

Creamy passion fruit cheesecake on ginger biscuit base topped with a curl of white Belgium chocolate mousse on swirls of summer berry coulis, finished with spun sugar

There are many other menu options & style of service, please email your requirements or call 01332 519007

When ordering any catering, please let us know of any special dietary requirements or food allergies