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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 Δ ◊
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
Pheasant Pork & Smoked Bacon Terrine | 10
Celeriac remoulade, dressed leaves, toasted sourdough
Warm Wild Mushroom Salad | 9 Δ ◊
Salt-baked celeriac, sautéed wild mushrooms, served with a watercress salad dressed with tarragon

Classic Starters

Butternut Squash Soup | 8.5 Δ
Toasted pumpkin seeds, crème fraiche, crusty baguette
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
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
Roast Breast of Turkey | 24 Δ
Sage & onion stuffing, roast potatoes, bacon roasted sprouts, seasonal vegetables
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

Salad

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

Vegan

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

Sides

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 ◊

Desserts

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!
Christmas Pudding | 9
Brandy sauce, vanilla ice cream
Dark Chocolate Ganache | 9
Raspberry sorbet, raspberry gel, frozen raspberries, cocoa nibs
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