Winter Menus
Warm Up Your Winter with a Gourmet Seasonal Menu
Below you’ll find three carefully crafted winter menus, perfect for adding warmth and comfort to your seasonal celebration. Once you’ve chosen your preferred menu (e.g. the Buttermere Menu), your guests can select their individual dishes from that same menu. I need all pre-order details to be shared at least two weeks before your winter dinner party.
These menus are specially designed for events hosted in holiday homes or private residences, catering for up to around 24 guests. For larger groups, I’ll need to check the venue facilities before confirming availability.
If you choose the Buttermere or Derwent menus, each guest will enjoy both canapes. Plus, my freshly baked bread is served with every starter across all menus.
Please note I am closed 24th, 25th and 26th December.
New Years eve the below menus are not available, I will create a bespoke menu with you for the 31st of December 2026.
Enjoy tailor-made menus crafted to suit your taste and occasion. The Cumbrian Chef specialises in creating unforgettable gourmet experiences with a personal touch.
Lake Windermere Winter Menu
£60.00 plus VAT per person
Minimum of 8 people Sunday to Thursday
A minimum of 10 people on Friday and Saturday
This menu will be available for all bookings from 1st December 2026 - 28th February 2027
If you would like to add Canapes to the Windermere menu, there is a supplement of £5 plus vat per guest
Canapes
Smoked cheddar and chorizo arancini with aioli and chives.
Warm sticky onion and goats cheese tartlet.
Starters
Belhaven smoked salmon – blood orange and watercress salad -citrus crème fraiche.
Smoked duck breast – apple and plum chutney – red chicory and hazelnut salad.
Twice-baked Mrs Kirkham’s Lancashire cheese soufflé – Champagne cream sauce – Winter leaf and pear salad.
All starters are served with homemade bread rolls with butter from Winter Tarn dairy.
Main Courses
Slow cooked Cumbrian beef feather blade – creamed potato – red wine jus.
Roast fillet of black bream – lemon-thyme pea risotto – Mediterranean tomato sauce.
Caramelised shallot and thyme tarte Tatin – Eden Valley Brie – butter bean and baby spinach sauce.
Selection of seasonal vegetables served in dishes on the table.
Desserts
Warm Calvados pink lady apple and frangipane tart – vanilla ice cream.
Individual Tiramisu – crumbled Grasmere gingerbread topping.
If you would like to add cheese course to the Windermere menu, there is a supplement of £15 plus vat per guest
Cheese Course
Three Artisan North West cheeses
Hawkshead chutney
Fine biscuits
Lake Buttermere Winter Menu
£75.00 plus VAT per person
Minimum of 8 people Sunday to Thursday
A minimum of 10 people on Friday and Saturday
This menu will be available for all bookings from 1st December 2026- 28th February 2027.
Canapes
Smoked cheddar and chorizo arancini with aioli and chives.
Warm sticky onion and goats cheese tartlet.
Starters
Individual Charcuterie board of cured meats and cheeses - relish and crackers - pickles and nuts.
Tandoori roasted carrots and aubergine - hummus – mint and pine kernels.
King scallops – saffron cauliflower puree – crispy prosciutto.
All starters are served with homemade bread rolls with butter from Winter Tarn dairy.
Mini Soup
Mini seasonal soup served in an espresso cup.
Main courses
Caramelised duck breast – blackberry Port sauce – pressed Anna butter potato - buttered spinach.
Baked cod loin with a herb crust - smooth red pepper and tomato sauce - Borlotti bean casserole.
Sweet potato gnocchi - Salt-baked celeriac – cavolo Nero – wild mushroom sauce
Desserts
Glazed lemon tart – raspberry sorbet – crushed honeycombe.
Dark chocolate fondant – vanilla bean ice cream - praline crumble.
If you would like to add cheese course to the Windermere menu £15 plus vat per guest
Cheese Course
Three Artisan North West cheeses
Hawkshead chutney
Fine biscuits
Lake Derwent Winter menu
£120.00 plus VAT per person
Minimum of 8 people Sunday to Thursday
A minimum of 10 people on Friday and Saturday
This menu will be available to all bookings from 1st December 2026 to 28th February 2027.
Canapes
Smoked cheddar and chorizo arancini with aioli and chives.
Warm sticky onion and goats cheese tartlet.
Starter
King scallops – saffron cauliflower puree – crispy prosciutto.
Served with homemade bread rolls with butter from Winter Tarn dairy.
Soup
Mini seasonal soup served in an espresso cup.
Main course
Carved fillet steak served pink – buttery fondant potato – Roscoff onion stuffed with shin of beef – chargrilled tender stem - Port wine sauce.
Pre-Dessert
Vanilla cream with passion fruit
Dessert
Dark chocolate fondant – vanilla bean ice cream - praline crumble.
Cheese Course
Three Artisan North West cheeses
Hawkshead chutney
Fine biscuits
Book a One-of-a-kind Dining Experience
Throwing a dinner party and looking for the perfect winter menu? We hope you have found our information helpful. However, please do get in touch with us to discuss your menu for the dinner party in more detail. We truly pride ourselves on offering personal, bespoke private chef services for your special day. Contact us today to arrange a no-obligation chat about your event. Then, we will be able to provide a detailed quote for your luxury catering experience.