Private Dining

Private Dining

You’re spoilt for choice for dining options for your private party at Matfen Hall. For parties of 30 or less you can choose the beautiful Print Room. Adjacent to the Library restaurant it’s the perfect room for more intimate events and parties.

If you need more space then you can choose the Great Hall with it’s magnificent full height stained glass window and staircase and beautiful stone fireplace.

You have a great choice of menu options as well, see below for more details of our lunch and dinner private dining selector menus:

Lunch Menu

£25.00 per person

This menu to be reduced to no more than 3 starters, 3 mains courses and 3 desserts for a preorder to be taken or a set menu to be chosen for all. 


  • Roasted plum tomato soup, basil pesto.
  • Salad of chicory, Roquefort cheese, pears and walnuts, walnut oil dressing.
  • Chicken and wild mushroom terrine, tomato dressing.
  • Home cured salmon gravadlax, sweet mustard and dill emulsion.
  • Crayfish, lemon and rosemary risotto, rocket leaves.

Main Courses

  • Pan roasted pork loin steak, bashed apples, black pudding, sage and onion gravy.
  • Poach-roast breast of corn fed chicken, leek, mushroom and tarragon broth.
  • Roasted confit shoulder of lamb, garlic and rosemary lamb jus.
  • Seared fillet of sea bream, Provencale vegetable stew.
  • Goats cheese, spinach and red pepper pancake roll, tomato and garlic butter sauce.


  • Warm sticky toffee pudding, butterscotch sauce.
  • Baked lemon tart, raspberry sorbet, praline crumb.
  • Apple and pear crumble, vanilla anglaise.
  • Rich dark chocolate tart, white chocolate ice cream.
  • Stilton cheese, homemade chutney and biscuits.
  • Coffee & Chocolates

Dinner Menu

Prices start from £36.00 per person

Please choose a set menu from the below options:


  • Twice baked Doddington cheese and spinach soufflé (v)
  • Oak smoked Scottish salmon, sweet mustard and dill emulsion.
  • Terrine of ham hocks, homemade Pease pudding, Cumberland sauce.
  • Plum tomato, roast red pepper and mozzarella galette, basil pesto (v)
  • Cresents of seasonal melon, pineapple and pickled kumquat salad, mango sorbet (v)
  • Wild mushroom, potato and leek pave, truffle and Madeira jus (v)
  • Layered lemon scented smoked salmon terrine, dill fromage blanc, pumpernickel crunch (£2.00 supplement)
  • Confit duck and foie gras roulade, port syrup, celeriac remoulade. (£3.00 supplement)

Or a Soup…

  • Oven roasted plum tomato soup. Garlic chips, basil oil.
  • Cumin spiced roast butternut squash soup, coriander and lime crème fraiche.
  • Veloute of leeks and  white onions, infused with Guinness.
  • Creamed celeriac and black truffle soup, white truffle oil.
  • Chicken Wild mushroom and tarragon chowder.

Palate Cleanser

  • Pear sorbet.
  • Champagne sorbet.
  • Sloe gin sorbet.
  • Lemon sorbet.
  • Blackcurrant and kirsch sorbet.

Main Courses

  • Baked breast of corn fed chicken, lemon and tarragon jus.
  • Medallion of pork in sage crumb, tomato fondue and swiss cheese crown, red wine sauce.
  • Roast rack of regionally sourced lamb with mustard and herb crust, rosemary and garlic lamb jus.
  • Braised rump of regionally sourced beef in Matfen Magic ale, smoke bacon, baby onions and button mushrooms.
  • Breast of chicken filled with cep mushroom and tarragon, red wine and thyme sauce.
  • Roast sirloin of Regionally sourced beef, Yorkshire pudding, roasting juices gravy.
  • Tournedos of regionally sourced beef with a peppercorn crust, Madeira and foie gras butter sauce.

Fish Alternatives

  • Salmon en croute, shellfish cream.
  • Seared fillet of sea bass, tomato, capers and olive oil.
  • Loin of monkfish in Italian smoke bacon, hot peppercorn sauce.

Vegetarian Friendly

  • Caramelised shallot and artichoke tart tatin, glazed goats cheese.
  • Wild mushroom spinach and parmesan risotto, toasted pine nuts and rocket.
  • Layered sweet potato and vegetable pave, chilli jam.

All main courses are served with vegetables and potatoes relevant to seasonality and availability.


  • Warm sticky toffee pudding, butterscotch sauce.
  • Vanilla crème brulee, homemade short bread.
  • Passion fruit cheesecake, mango sorbet.
  • Glazed lemon tart, praline crumb, raspberry sorbet.
  •  Chocolate truffle with boozy Griottine cherry syrup.
  • Warm pear and almond tart, honey and whisky ice cream.
  • 64% Peruvian grand cru chocolate pave served warm with white chocolate ice cream and dark chocolate sauce.
  • Selection of cheese, chutney, biscuits, celery and grapes.
  • Coffee and chocolates.

Dining at Matfen Hall

The Gift Shop

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