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Main Restaurant Menu

Our exceptional team led by executive chef Darren Goodwin produce almost everything on our menu in house.
There are a few exceptions such as ice cream that is supplied by the Marsden family in Hathersage who produce the award-winning Hope Valley Ice Cream using milk from their own herd.
To guarantee quality and consistency we operate a farm-to-fork approach with our suppliers; this means we source all our products locally wherever possible, we know which farm our meat comes from and we can ensure the highest quality ingredients.
All our fish and shellfish supplied by William Howe are delivered fresh, never frozen.
Gluten Free Δ | Vegan ◊ Options Available

If you have any food allergies you must speak to a member of our team

To Share

Bread & Oil | 6.5
Chef’s focaccia, slow roasted garlic served with rosemary & garlic olive oil & balsamic vinegar

Olives | 4 ∆ ◊
A selection of delicious green & black marinated olives

Beetroot Hummus | 8.5 ◊ Δ
Feta cheese, dill, pickled shallots, crusty baguette

Speciality Starters

Button Mushroom Rarebit | 9
Mushrooms filled with sumptuous rarebit (a mix of our own ale, cheese & mustard)

Korean Fried Cauliflower | 8 Δ ◊
Skewered cauliflower florets coated in a gluten-free chickpea flour batter, made with gochujang paste, sesame oil, soy, mirin & lime, finished with toasted sesame seeds

Lamb Arayes | 10
A Lebanese street dish of spiced lamb mince, flavoured with fresh tomato, cinnamon, tahini & pomegranate, stuffed into a pocket of flour tortilla with a little cheese, baked then served with harissa, pomegranate & sumac

Scotch Egg | 9
Pork & black pudding Scotch egg, served with our own piccalilli

Warm Wild Mushroom Salad | 9 Δ ◊
Salt-baked celeriac, sautéed wild mushrooms, served with a watercress salad dressed with tarragon

Classic Starters

Chef’s Soup | 7.5 Δ
Seasonal & typically vegetarian, the team will advise you what’s on today’s menu

Prawn Cocktail | 10 Δ
The classic starter comprising iceberg lettuce, prawns & Marie Rose sauce, served with buttered brown bread

Baked Camembert | 14 Δ
Studded with garlic & rosemary, then baked until runny, served with oven fresh bread
Speciality Mains

Speciality Mains

Fillet of Salmon | 25 Δ
Crab cakes, shellfish bisque, cauliflower purée, kale, salsify

Derbyshire Beef Suet Pie | 26
Oxtail, ox cheek, beef shin, vegetable mirepoix, chestnut mushrooms & Fawny Pale Ale – in this 10-hour labour of love encased in suet pastry, served with baked potato mash & charred Hispi cabbage

Chatsworth Estate Venison Casserole | 24
Venison shoulder slowly braised with onions, carrots, celeriac, red wine & stock served with horseradish dumplings, topped with wilted cavolo nero

Milanese Osso Buco | 26 Δ
Osso buco (literally bone with hole); cross-cut veal shin, slowly braised in stock with tomato, white wine & sage, served with Milanese saffron risotto & sprinkled with gremolata of chopped parsley, lemon zest & garlic

Braised Lamb Shoulder Shepherds Pie | 21 Δ
Made with chunks of lamb shoulder, braised slowly with onion, garlic, carrot, celery, wine & chicken stock until meltingly tender; finished with peas & topped with baked potato mash, served with braised red cabbage

Mr Cafferty’s Pork Belly | 24 Δ
Dauphinoise potatoes, butternut squash puree and tender stem broccoli with crispy pork skincrumble

Souvlaki Hanging Kebab | 23 Δ
The chicken is marinated in aromatic spices, oregano, mint, cumin, coriander, paprika, cinnamon, lemon & garlic, then chargrilled & served with dripping roasted garlic butter, a Greek salad & our proper chips

Moules Frites | 24 Δ
Fresh (never frozen) Shetland Isle mussels cooked with shallots, white wine, cream & parsley; served in a traditional mussel pot, with a side of proper chips & chef’s focaccia

Classic Mains

Fish & Chips | 19.5
Fresh haddock fillet, our own ale batter, proper chips tartare sauce & our own mushy peas

Mr Taylor’s Sausages & Colcannon Mash | 16
Three award-winning pork sausages, served with buttery cabbage baked potato mash & a rich onion gravy

Scampi & Chips | 17
Whitby whole tail breaded langoustines, served with proper chips, tartare sauce & our own mushy peas

Cheese & Bacon Double Burger | 18.5 Δ
Our chef’s recipe patties are chargrilled & layered with our own burger relish, iceberg lettuce, sliced tomato, grilled streaky bacon & melted Monterey Jack in an American-style toasted burger bun, served with house slaw & proper chips

Ham & Eggs | 16 Δ
The classic dish of sliced honey roast ham, served with proper chips & two fried free range eggs

Rib-Eye Steak | 30 Δ
8oz prime local rib-eye, grilled to your preference & served with grilled mushrooms & tomatoes, salad & proper chips
Add Stilton or Peppercorn Sauce | 4 Δ

Mr Cafferty’s 10oz T-bone Pork Chop | 18 Δ
T-bone pork chop, comprising fillet & loin, is chargrilled & served with proper chips


Classic Chicken Caesar | 18.5 Δ
Salad of crisp baby gem, tossed in a classic dressing of egg yolk, anchovies, mustard, oil, lemon, garlic & parmesan, with Henderson’s Relish, finished with shaved parmesan, garlic croûtons & crisp bacon


Wild Mushroom, Spinach & Truffle Risotto | 24 Δ ◊
Old Winchester cheese, pickled mushrooms

Miso Mushroom Burger | 16.5 Δ ◊
Grilled field mushrooms marinated in miso dressing, layered with iceberg lettuce, sliced tomato, sesame pickled cucumber strips, guacamole in an American-style bun, served with house coleslaw & proper chips

Jackfruit Chilli | 17 Δ ◊
Jackfruit cooked with kidney beans, onions, garlic & chilli in a rich tomato sauce, with basmati rice, guacamole, jalapeños & warm flatbread


Flat Bread | 2.5 ◊                                                                                           

Seasonal Vegetables | 4.5 Δ ◊

Crusty Baguette | 3 ◊                                                                                     

Baked Potato Mash | 5 Δ

House Salad | 3.5 Δ ◊                                                                                   

Proper Chips | 5 Δ ◊

Braised Red Cabbage | 4 Δ ◊                                                                       

Tenderstem Broccoli | 5 Δ ◊


Baked Cookie Dough | 9.5
Perfect to share our homemade cookie dough is baked to order & served in a hot skillet, topped with a scoop of vanilla ice cream & a drizzle of caramel sauce

Sticky Toffee Pudding | 9
Rich sticky pudding made with dates, Demerara sugar & served with sticky toffee sauce & a scoop of Hope Valley Dairy’s vanilla ice cream

Churros | 7
Crisp fried Spanish sweet treat, tossed in cinnamon sugar & served with a dipping pot of chocolate sauce, salted caramel & flakes of Malden sea salt

Chocolate Mousse | 9 Δ ◊
A pot of pure chocolate indulgence, topped with a scoop of raspberry sorbet & crushed frozen raspberries. You will not believe this pot of genius is vegan!

Bread & Butter Pudding | 9
Our version of this classic pudding: layers of buttered bread, sultanas & a rich vanilla egg custard – all soaked together, then baked gently & served glazed with apricot puree & Hope Valley Dairy’s vanilla ice cream

Black Forest Sundae | 9
Our unique recipe includes chocolate brownie pieces, with cherries soaked in kirsch, cherry whipped cream an Hope Valley Dairy’s cherry sorbet & vanilla ice cream

Cheese Board | 14
A plate of four cheeses: Lincolnshire Poacher, Baron Bigod, Cornish Yarg and Clawson Blue Stilton. Served with crackers, grapes & our own Bramley apple & sultana chutney

Affogato | 6 Δ
A classic Italian dessert: one scoop of vanilla ice cream, served with hot espresso to pour over

Ice Creams | 2.5 per scoop Δ
White Chocolate, Chocolate, Vanilla & Strawberry Ice Cream from Hope Valley Dairy
Sorbets | 2.5 per scoop Δ ◊
Black Cherry or Raspberry Sorbets from Hope Valley Dairy