Winter’s Bistro Evening 5th February 2016

‘Winter’s End’ Dinner Menu
5th February 2016
£29.00 per person

-complimentary hors d’hoeurve of grilled smoked cheddar & pickle on toasted croutes

‘Potted’ Home Smoked Pheasant
Creamed home smoked pheasant with a touch of horseradish ‘potted’ and served with caramelised red onion and port chutney, finished with tossed leaves, crispy pancetta and shavings of stilton nestled with crispy wafers

Winter’s Lamb Broth
A clear stock soup with finely cut root vegetables and potato with pearl barley and lentils with tender cuts of lamb finished with thyme dumplings

A Pot of Mussels
Shelled mussels cooked with shallots, a hint of garlic, white wine & cream, the sauce thickened with egg yolk and finished with a dusting of chopped parsley and mature cheddar cheese served with crusty bread

Main Course
Fillet & Liver of Venison
Pan fried fillet of venison with tarragon and thinly sliced liver with fresh thyme flamed with brandy and wild mushrooms finished on sweet potato puree with a rich stilton cream sauce

A Pastry Purse of Lamb
Tender fillets of lamb cooked with finely chopped shallots and parsnips in a rich stock sauce with Derbyshire ale and rosemary in a pastry purse finished on oyster mushrooms sautéed with smoked bacon

Home Smoked Fillet of Trout on a Haddock Chowder
Boneless and skinless fillet of rod caught Derbyshire trout home smoked with maple syrup layered onto a smoked haddock creamy chowder with fine cut leeks and cockles topped with cheddar crisps

Filled and Braised Butternut Squash (V)
A ring of butternut squash filled with black eyed beans, couscous and herbs, braised in a stock with fine cut root vegetables, finished with sautéed oyster mushrooms

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

Home made ‘Pantry’ Desserts

Treacle Sponge Pudding with a Trio of Sauces
A light individual baked treacle pudding drizzled with vanilla sauce, Baileys sauce and rich toffee sauce, served with pearls of ice cream

Apple ‘Tarte Tatin’
A selection of sliced apples cooked in caramelised sugar then topped with pastry, oven baked, flipped over and served with vanilla ice cream & pouring cream

Butler’s Winter Cheeseboard
Assorted cheeses served with warmed home made date chutney, a selection of home made savoury biscuits, soured grape jelly and baked sea salted nuts

Whisky coffee with chocolate straws £4.50 supplement
Filter coffee £2.00 supplement

Posted in Butlers Pantry Derby News

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We just wanted to send you a quick email to

Osmaston, Derbyshire, UK   
Wedding    Osmaston, Derbyshire, UK   

We just wanted to send you a quick email to thank you for helping make Saturday such a great day for the both of us. The food was great - and helped make the day so memorable for everyone involved. Once back from the honeymoon we'll send a more formal thank you - but we hope to come by the Butler's Pantry in the future and experience more of your wonderful cuisine.

We just wanted to drop you a quick email to

Kedleston, Derby, UK   
Wedding    Kedleston, Derby, UK   

We just wanted to drop you a quick email to say a massive big thank you to you and your staff for the wonderful food and service you provided for our wedding on 30th August. We have had so many compliments from our guests saying how wonderful the food was and how helpful your staff were. All of your support right from the first meeting has been fantastic and we cant thank you enough for the part you played in making our wedding day so special. We will hopefully see you again as we plan on visiting the restaurant so we can taste your wonderful food again

Thank you so much for adding a touch of elegance

Wedding    Rosliston   

Thank you so much for adding a touch of elegance with your delicious and well presented food on our wedding day. The guests were very complimentary of the food and the professionalism of yourself and your team. Such a joy and pleasure to work with.

Two weeks on and just coming down to earth. What

Kirk Langley, Derbyshire   
Wedding Party    Kirk Langley, Derbyshire   

Two weeks on and just coming down to earth. What an amazing day which was made so special by you and your team Ralph. Our Wedding Day was going to be Low Key, Small Scale, but it seemed to develop a life of its own and eventhough the numbers remained small the expectations developed into "Nothing but the best" from my wedding dress, the flowers the rings, the drink, everything. We had chosen the Butlers Pantry with only the experience of a lovely breakfast on one other occasion because it was local and Ralph seemed very personable and professional. Fortunately our home was able to accomodate our 31 guests, but I did worry that having the wedding reception on site might be rather stressful. I needn't have worried. The day before the wedding Ralph and team delivered his equipment with no fuss. On the day the first we saw of them was as we returned from the church as the smartly dressed staff quietly and professionally served us the Champagne and beautiful Canapes. At this time my brain had disappeared after the nerves of the service but fortunately there was Roy the Master of Ceremonies who gently steered the proceedings and us so the everything flowed smoothly from the meal to thespeache. It was wonderful to have somebody to rely on to know the right thing to do at the right time so we didn't have to think of anything except enjoying ourselves, whilst the waiters quietly, efficiently and politely served the meal. We did expect the food to be good with Ralphs reputation, but we were not prepared for the high standard that we received. My expectations are very high because I work in hospitality in a High profile area and I have to say that the quality of the food was of a superior standard which could have graced the best tables. Our guests were thrilled and so were we. I have never had such a wonderful meal on a large scale. So thank you Ralph and helpers for playing such a large part in creating one of the best days we have ever had.

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