Coghlans Derbyshire Wine and Food Experience Centre

Private Dining Menus

Regular price £0.00


We serve English Produce and Menus in a Country House Style with emphasis on fresh, locally reared and grown Produce, plated in classical ‘House Party Butler ‘Style.

Starter Courses

Beetroot cured Salmon with Horseradish, Crème Fraiche and Dill Grissini;


Ham Hock Croquette with a Celeriac Remoulade and a roasted Apple Dressing;

Chicken Caesar Salad Bon Bon;

Rosemary Focaccia wild Mushroom, Sage Derby Rarebit;

Chicken and Ham and Wensleydale Terrine with Black Pudding and Apple Puree;

Terrine of smoked roast and fresh Salmon, pickled Cucumber, Horseradish Emulsion

Crispy Hen’s Egg, buttered Asparagus, Pancetta Crumb (when in Season)

Ham Hock Terrine, sweet pickled Vegetables, Mustard & Crème Fraiche;

Lincolnshire Poacher and Chive Croquette, Celeriac and Apple Remoulade; (V)

Tartlet of red Onion and Goats Cheese, served with dressed Salad Leaves & Balsamic Glaze (V)

Char grilled Halloumi on caramelised Tomatoes, Shallot Gnocchi, served with Basil Pesto (VG)

Chiffonade of Melon with Raspberry and Mint Dressing (VG)


Soup & Sorbet Course

Spinach and Crème Fraiche Soup
Wild Mushroom and Tarragon Soup
Roasted baby Tomato and Butter bean Soup

Flavoured Fruit Sorbet


Main Courses

Rump of Derbyshire Lamb, Confit of Lamb Shoulder, Rosemary and Potato Terrine, Pea & Lettuce Fricassee;

Locally reared Feather Blade of Beef, roasted Root Vegetables, Horseradish Mash;

Portobello & Chestnut Mushroom Wellington & Spinach Cream;

Roasted Loin of Cod, crushed new Potatoes, wilted Rocket, tomato and Herb Compote;

Roasted Halibut with sauteed Chestnut Mushrooms wilted Rocket and Chive Emulsion; - *

Salmon Pommes Puree, crushed Garden Peas and smoky Bacon

Roasted Derbyshire Beef Fillet, with a Feather Blade, Potato and Thyme Terrine;

Breast of Corn fed Chicken, Cassoulet of Butter Beans, wild Mushrooms and Sage;

Roasted Pork Fillet wrapped in Leaves of cured Ham, Spanish Brawn Bon Bon;

Beef Fillet, Onion Textures, Beef Dripping Fondant plus Cep Jus; - *

Chateau Briand crispy Onions, Portobello Mushrooms, Horseradish Cream carved at the table by a nominated guest – **

Twice baked Cheddar and Leek Soufflé; (V)

Filo Parcels of Julienne of Vegetables, served with a spliced Oil Dressing (VG)

Cannelloni of Ricotta & Spinach, served on a rich Tomato and Shallot Sauce (V)

Mushroom Stroganoff, served with Herb Rice, Cognac & Paprika; (V)

Casserole of Chick Peas with North African Spices (VG)

*Supplement £5.00 pp

**Supplement £10.00 pp


Code: v = Vegetarian, vg = Vegan, GF = Gluten Free


Dessert menu

Raspberry and white Chocolate Delice and Iced Elderflower Parfait; (V)

Lemon Pannacotta with a Gin and Tonic Sorbet. (V)

Warm Chocolate and Pecan Brownie, Clementine Iced Parfait (V & GF)

Cherry and Almond Pannacotta, roasted Almond Biscotti (V)

Brown Sugar Tart, Banana Sorbet, spiced Pineapple Salsa; (V)

Chocolate Delice & Salted Caramel Gel; (V)

Lemon and white Chocolate Mousse textured with Raspberry; (V & GF))

Classic Lemon Tart, white Chocolate and Raspberry Parfait and Lemon Balm; (V)

Fresh Berry Compote served with Dairy free Ice Cream & fresh Mint; (VG & GF))

Fresh Seasonal Fruits set in a Strawberry Jelly. (VG & GF))

Please select one starter, main course and dessert course from the above menus. You may also select one Vegan or Vegetarian dish from the starter and main course section to offer your guests a choice.


Hartington Stilton served with freshly baked Oatcakes, Celery and Grapes
A Platter of Mature English Farmhouse Cheeses
Grilled Goats Cheese served on Toasted Walnut Bread with lightly dressed leaves


Available as 5, 4 or 3 Course Menus including Coffee.    

Our above price is based on a minimum of 20 guests. We supply Table linen for the dining table and linen napkins, crockery and cutlery as required. Our Chef  will arrive to prepare and plate your meal. Front of house staff for service and clearance is charged per hour plus mileage at 90pence per mile. Additional Service Staff can also be supplied if required.  Any dishes still in use (such as coffee cups and table linen) can be collected on the day after the event if not ready at the time our staffs are leaving.

We can also offer suitable wines or soft drinks, water and glass ware. Please let us know if this is of interest and we will forward further details.

The above Menus are offered depending on seasonal variation and the facilities available at the venue, i.e. sufficient fridge space and cooking facilities.

We hope the menus we have created are of interest to you and your Party? We look forward to hearing from you.


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