Sunday Restaurant Menu

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 

Hummus | 7.5 ∆ ◊
Topped with pomegranate, harissa oil & za’atar, served with warm bread

Starters

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

Korean Fried Cauliflower | 8 ∆ ◊
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

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

Devilled Whitebait | 9
Dusted in flour seasoned with cayenne pepper, deep fried & served with lemon aioli

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

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

Devonshire Sunday Roasts

All served with Yorkshire pudding, beef dripping, garlic & rosemary roast potatoes, pig in blanket, baked cauliflower & broccoli cheese, chantenay carrots, braised red cabbage, seasonal vegetables & chef’s gravy

Slowly Braised Lamb Shank | 23 ∆

Roast Topside of Mr Chamberlain’s Derbyshire Beef | 22 ∆

Mr Cafferty’s Roast Pork Loin, Crackling & Stuffing | 22  ∆

Half Roasted Chicken & Stuffing | 19.5 ∆

The Humble Cauliflower | 17 ∆ ◊
A whole head of cauliflower on a bed of harissa oil topped with cumin yoghurt, baked almonds, fresh pomegranate & chives

Main Courses

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 ∆
Osso buco (literally bone with hole) refers to 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 ∆
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

Sea Bream Fillet | 25 ∆
Pan roasted new potatoes, Romanesco, broccoli purée, samphire and lemon butter sauce

Derbyshire Beef & Ale 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 and served with baked potato mash and charred Hispi cabbage

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

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

Salads

Classic Chicken Caesar | 18.5 ∆
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

Asian Edamame Bean Salad | 15.5 ∆ ◊
Edamame beans tossed with radicchio lettuce, beetroot & radish in a soy & sesame dressing

Vegan

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

Sides

Flat Bread | 2.5 ◊ Seasonal Vegetables | 4.5 ∆ ◊ 

Crusty Baguette | 3 ◊ Baked Potato Mash | 5 ∆ 

House Salad | 3.5 ∆ ◊ Proper Chips | 5 ∆ ◊ 

Braised Red Cabbage | 4 ∆ ◊ Tenderstem Broccoli | 5  ∆ ◊ 

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 ∆ ◊
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 purée & Hope Valley Dairy’s vanilla ice cream

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

Cheese Board | 14
A plate of four cheeses: Rosary Ash — a fresh, light delicate goats’ cheese; Baron Bigod — a stunning brie-style cheese from Suffolk; Cornish Yarg — handmade & wrapped in nettle leaves to protect the cheese during maturation & Clawson Blue Stilton — a supreme champion at the global cheese awards, one of only six dairies permitted to make stilton due to its protected destination of origin (PDO) status. Served with crackers, grapes & our own Bramley apple & sultana chutney

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

Ice Creams | 2.5 per scoop ∆
White Chocolate, Chocolate, Vanilla & Strawberry Ice Cream from Hope Valley Dairy

Sorbets | 2.5 per scoop ∆ ◊
Black Cherry or Raspberry Sorbets from Hope Valley Dairy