About Us
A stunning Derbyshire manor house with beautiful private groundsMax and Susan bought this beautiful Derbyshire Manor house in 1988 as a more fitting setting for their thriving country restaurant with the added benefit of bedrooms for overnight guests. They have put together a very personal collection of furniture and pictures that reflects their own individual tastes and preferences. The result is an atmosphere of comfort and character that retains the elegance of bygone days when Baslow Hall was a private residence.
The six traditional-styled bedrooms are in the Main House and feature lavish fabrics and ornate plasterwork ceilings. In contrast the styling of the five Garden House bedrooms are more contemporary and are situated adjacent to the Main House. The Garden House bedrooms have been built more recently and were designed in close consultation with the Peak Park Planning Board to sit confortably in the setting of this Grade II listed manor house.
The focus within the house centres around our dining rooms, of which we are justifiably proud. Rupert Rowley (Head Chef) and Max (chef-proprietor) are at the forefront of culinary trends but not slaves to fashion. This does not mean that flavours are not bold, but they are always balanced and controlled. The brigade deals in quality and our many repeat guests expect consistency. The menu reads as though dinner is a simple ‘no-nonsense’ affair – descriptions are not laboured, listing only the key ingredients. The diner relies heavily on the brigade’s skill and judgement to provide the appropriate accompaniment in terms of flavour and visual appeal. First-time visitors will be surprised by the extra courses – the hot and cold canapés, the surprise savoury, the pre-dessert and the array of petits fours that are a meal in themselves.
Anyone staying for more than a day or two might welcome a simpler menu option – our Menu du Jour. Expect to find a choice of 2 or 3 dishes per course including brasserie style favourites.
Lunches offer guests an insight into the quality of the dinner menu at bargain prices whilst Sundays are a real family day with a menu featuring roasts as well as more contemporary dishes.
Overnight guests welcome the tranquillity of our rural location, being welcomed with complimentary tea and home baked cake or biscuits in front of a winter log fire or in the beautiful gardens in the summer. Our Front of House staff are trained in the art of ‘correct’ service without being overly formal or regimented in their approach. Our Reception staff are mainly local and their local knowledge proves invaluable to anyone wanting to get the most from their first visit to the area. The fact that many key staff have been working with Max and Susan for many years confirms the belief that this is a committed ‘family’ business of great individuality and character.
