an example



Smoked trout & salmon mousse wrapped in smoked salmon, sour cream & citrus fruit dressing, Melba toast


Field mushroom & Hartington Stilton baked in a herb pancake, sour dough crumble


Seared scallops, pea puree, smoked bacon, beetroot pickled shallots, single estate balsamic vinegar


Crispy confit Gressingham duck leg, butter bean & green lentil stew, cassis-soaked sultanas


Main CoUrseS

Pork Trio – roasted fillet wrapped in smoked bacon, slow cooked belly pork, black pudding & sausage meat filled Savoy cabbage, buttered mash, crab apple jelly, Aspalls Premier Cru cider & grain mustard sauce


Roasted rack of Derbyshire lamb, fondant root vegetables, fine beans, hot pot potatoes, shallot puree, red wine sauce


Pan fried sea trout, buttered mash, shellfish mille feuille, sun blushed tomato & dill butter sauce



Roasted breast of guinea fowl, confit leg, gratin potatoes, red cabbage, fine beans, braised shallot & mushroom sauce


Char grilled fillet steak (170g), field mushroom, roasted vine cherry tomatoes & sauté potatoes (add a sauce for £3)



Vegetarian/Vegan Option – please ask on booking what the dishes are.  Freshly cooked on a daily basis and dependant upon seasonality & availability 


Savoy Cabbage   –   Leeks   –   Field Mushrooms   –   Fine Beans   –   Glazed Carrots



Orange rum-soaked raisin crème caramel, crème fraiche, caramelised orange


Bitter chocolate, Kirsch & black cherry crème brulee, shortbread biscuit


Sticky date & hazelnut pudding, black treacle toffee sauce, crème fraiche & vanilla ice cream  


Selection of British cheeses (from Chesterfield’s Cheese Factor), green grape chutney & cheese biscuits (add glass of Port for £2.00)


Warm Bakewell tart, vanilla ice cream, raspberry sauce


We try wherever we can to source all our produce locally.
Our meats are supplied by Owen Taylors from Leabrooks, Derbyshire, our fish is supplied by RG Morris from Buxton & our vegetables from Chesterfield Market

Food Allergy Information

We use nuts, fish, eggs, shellfish, milk, and gluten products within our kitchen, and it is impossible to fully guarantee separation of these items in storage, preparation, or cooking. Many ingredients such as onions, garlic, peppers, seasonings, and alcohol are an integral part of our basic preparations and it is not possible to isolate them entirely from dishes. Where guests are intolerant of these basic ingredients, we can where possible offer an alternative.