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We’re proud to have great local produce right on our doorstep. Our wild deer herd is carefully managed by Jack Smith, and most of the venison goes straight onto our wedding menus. We make our own venison sausages, joints, burgers, and smoked venison – all butchered in-house at our 5-star rated facility. Our skilled butcher takes a nose-to-tail approach, ensuring nothing goes to waste. If you fancy a taste to take home, you’ll find our venison sausages, steaks, and burgers available to buy at reception.
We grow as much as we can ourselves, including the rhubarb that goes in our crumbles – and keep everything else as close to home as possible. You’ll often spot pheasant from the Donington shoot on our seasonal menus, and Derbyshire pigs make a cracking hog roast when the occasion calls for it.
By working with the land and producers around us, we serve up honest, quality food that reflects the land around us – simple as that.