Loading Map....

18 Nov 2017
7:00 pm - 11:00 pm

Yeldersley Hall

United Kingdom

We are delighted to announce that we will be returning to Yeldersley Hall on Saturday 18th November for our annual Game Dinner.

Wild Chef, Ralph Skripek and his team will be serving a delicious Game Dinner;


Peak Grouse & Crop Shot Wood Pigeon
Peak District grouse terrine with thyme and chestnuts, finished on caramelised windfall apples with a gooseberry puree and a splash of jus, with home smoked pigeon breast sliced onto crispy belly pork, drizzled with a creamed mustard sauce and crumbed Derbyshire quail egg

Rolled Pheasant & Partridge Pie
Pheasant breast rolled with a fig & walnut puree, wrapped with cured bacon, carved onto black pudding potato puree, drizzled with a sherry stock jus and crispy cheddar wafers, served with an individual partridge short crust pastry pie with shallots, tarragon and stilton cream wine sauce, finished on kale & stilton crisps

Mallard & Wild Goose
Breast of mallard pan fried with thyme and ceps carved onto a truffle rosti potato, drizzled with a blackberry and elderflower stock jus, carved and smoked wild goose breast on confit of pear, with a red currant and balsamic reduced sauce, finished with crispy wafer cured ham

Venison & Wild Boar
Loin of Chinese water deer, wrapped with sage and pancetta, carved onto creamy dauphinoisse potatoes, drizzled with a rosemary port wine reduction, and slices of wild boar haunch cooked with shallots, wild mushrooms and red wine, finished on braised fine cut honey and mustard seed roast parsnips & carrots, drizzled with a reduced wine stock sauce

‘Hot Toddy’ Crème Brullee with Toffee
Hot toddy of whisky, honey, orange, lemon and vanilla pod crème brullee, finished with Ralph’s selection of ‘toffee madness’!


If you would like to be added to the reserve list please call 01283 810 910 or email central@basc.org.uk