The Private Chef Company has always been very keen on promoting the wonderful produce that here in Derbyshire we are so lucky to have on our doorstep, nothing more so than the amazing array of game available at this time of year.

To celebrate this fantastic season we devised a menu selection that highlights the very best of what’s on offer in the county.


As always, we work on a dinner party basis. You choose one of the starters, mains and desserts. The amuse bouche and cheese board are included within the price.


The price per head for this celebration of fantastic produce is £60 with a minimum of 8 guests dining.


Please note, this menu will be running from now until the end of the game season on the 31st January2014.

Book for January before the 30th November to receive a free bottle of port to accompany the cheese.  




A taste of Derbyshire game.


Game consommé finished with smoked duck and winter vegetables.


Pan seared pigeon breast, black pudding and shallot tart fine , port reduction.

Game terrine, celeriac remoulade and sour dough.

Ballotine of trout, potted shrimp bon bons, lemon and dill jelly and cucumber aioli.


Roast loin of venison, venison sausage, bitter coco gel, parsnip puree, Swede fondant and juniper jus.

Stuffed saddle of rabbit, rabbit shepherds pie, braised salsify and crushed peas.

Roast crown of pheasant, confit leg pithivier, braised red cabbage and puy lentils.

Wild duck Wellington stuffed with pistachios, pickled cherries, carrot puree, buttered kale and port jus.


Pear tart tatin, Roquefort and pickled walnut ice cream and caramel sauce.

Roast plum strudel, spiced plum compote and ginger ice cream.

Bakewell tart, raspberry jelly and toasted almond ice cream


Traditional british cheese board,

Lincolnshire poacher, Colston basset and Sage derby with apple, celery, grapes, apple and raison chutney and oatcakes.