Everyone at Fischer’s were delighted to be named 33rd in The Sunday Times Food List last weekend. The guide lists Britain’s Top 100 Restaurants ranked by the opinions of Sunday Times readers. This is a fantastic achievement as last year we were 75th!!
We scored 9.33 out of 10 for our food which is excellent! For those who didn’t see it, our comments were as follows:
Max Fischer opened his splendid country-house hotel 23 years ago. The kitchen is now in the expert hands of Rupert Rowley, who has worked under Raymond Blanc and Gordon Ramsay. Technically sharp while remaining a “big fan of the classics”, Rowley brings a sense of humour to the task: the bloody-mary jelly he served with crab is seasoned with Henderson’s relish rather than Worcestershire sauce, in honour of his native Sheffield.
Diners’ Verdict: “A real class act”; this lovely Peak District restaurant with rooms has gone from strength to strength in recent times, thanks not least to Rowley’s “locally sourced food with a modern twist”, which is often “outstanding”.
For more information please see www.thesundaytimes.co.uk/thefoodlist
Also look out for “The Bordeaux Wine Council’s publication – Star Recipes” supplement in The Sunday Times on 13th November. Rupert has featured a recipe of Derbyshire Jacob’s Ladder glazed in Ardbeg Whiskey and suggests a Bordeaux wine to complement the dish.
Derbyshire Jacobs’s Ladder glazed in Ardbeg Whiskey
Top of page
Please support our team “No Cash No Tash” involving Head Chef Rupert Rowley, Sous Chef James Burgess, Matthew Cross, James Payne, Charlie Duffy, Head Chef at Rowley’s Tom Samworth and Max Fischer.
During November each year, Movember is responsible for the sprouting of moustaches on thousands of men’s faces in the UK and around the world. The aim of which is to raise vital funds and awareness for men’s health, specifically prostate cancer and other cancers that affect men.
Top of page