1. Special Rate for Business Travellers

    View Calendar

    We are offering special rates for business travellers available Sunday – Thursday and enjoy a special rate of £75.00 for a small bedroom and £90.00 for a large or superior bedroom. Baslow is convenient for Chesterfield, Sheffield and is only 40 minutes from the M1 motorway Junction 29. Dinner can be taken in our Restaurant from menus ranging from £42.00-£72.00. Our bedrooms all enjoy an free Wi-Fi and our Garden House Rooms (Superior) have a desk if you need to catch up with paperwork.

    Please call Reservations on 01246 583259.

    Posted by on 1. January 2012
    Top of page

  2. Winner of Ready Steady Cook!

    Sheffield College trained James Burgess, our Sous Chef, returned to Castle College today, Tuesday 24th February, for a cook-off against another ex-student Nathan Smith who is Head Chef at The Old Vicarage in Sheffield. James won after producing six delicious plates of food including Poached Seabass with Moroccan-Style Cous Cous and Verdi Sauce, Pan-Fried Tuna with Cockle Popcorn and for dessert – Lemon Posset with Poached Rhubarb and Butterscotch Apples with a Hot Chocolate Foam. All the proceeds for the Ready Steady Cook themed event will go to The British Heart Foundation. Congratulations James!

    Posted by on 2. February 2009
    Top of page

  3. Recipe of the Month

    Salmon Fish Cakes with Pea Purée and Poached Egg

    salmon-fish-cakes

    Fish Cake

    • 450 g (1lb) salmon, filleted and skinned
    • Salt and freshly ground white pepper
    • 1 tablespoon unsalted butter
    • 2 shallots, finely chopped
    • 150 ml (5 fl oz) dry white wine
    • 350 g (12 oz) mashed potatoes without cream or butter
    • 2 tablespoons plain flour
    • 1 tablespoon chopped fresh parsley
    • 100g (4oz) fresh breadcrumbs for coating
    • 2 eggs, beaten
    • Vegetable oil for deep-frying

    Pea Purée

    • 350 ml chicken stock, made with 350 ml of boiling water and 1 chicken stock cude
    • 250 g frozen petit peas
    • 1 shallot, finely chopped
    • 1 clove garlic, finely chopped
    • 1 sprig of thyme
    • 1 tbsp olive oil
    • Salt and pepper
    • Poached Egg
    • 1 hens egg
    • Boiled water

    Method

    1. Pre-heat the oven to 200°C / 400ºF/ gas 6 and butter and season a baking tray.
    2. Sprinkle shallots on to the baking tray, place the salmon on top and season again with salt and pepper. Add the white wine, cover with foil and bake in the pre-heated over for about 8-10 minutes. The salmon should be just firm on the outside and still pink in the middle.
    3. Sit the salmon in a colander over a pan to collect all the cooking juices. When all the juices have been collected, boil to reduce them to a syrup consistency.
    4. Break up the salmon, then add the syrup reduction and the chopped parsley. Fold in half of the potato, and then add it a spoonful at a time until you have a binding texture. Check for seasoning then roll into 8 balls. One fish cake per portion will be enough for a light meal. Lightly pass through the flour, beaten eggs and then the breadcrumbs; repeat the process of egg and breadcrumbs once more.
    5. Leave aside while you prepare the pea purée. Sweat the garlic and shallot in a saucepan with the olive oil and thyme. Add the chicken stock with the peas and bring to the boil. Once boiled pour into a blender, season with the salt and pepper and blitz to a course texture.
    6. The fish cakes are now ready for pan-frying in a hot frying pan with a little knob of butter. Fry on each side for 3-4 minutes until it give them a good all-round colour. Drain well on kitchen paper.
    7. In a saucepan containing boiling water softly poach an egg.
    8. Serve the fish cake on 2 tbsp of pea purée and sit the poached egg on top. Enjoy.
    Posted by on 15. January 2009
    Top of page

  4. Derbyshire “Restaurant of the Year”

    This is taken from the Derby Evening Telegraph on Friday 26th September -

    “RATHER than dishing up fine cuisine, celebrity chef Brian Turner was last night dishing out at the county’s top food awards.
    Chefs and owners of the finest eateries gathered at Thornbridge Hall, in Ashford-in-the-Water, for the Derbyshire Food and Drink Awards”.

    Organised by Derbyshire County Council, the evening was hosted by East Midlands Today TV presenter Dominic Heale and county council chairwoman Joyce Sanders helped present the gongs. Judges visited each shortlisted establishment anonymously to try the food, and also marked entrants on their use of local produce and the quality of service. Winner of Restaurant of the Year last night was Fischer’s of Baslow Hall.

    Earlier this year, it became one of only two restaurants in the county to feature in the national Good Food Guide 2008 – reaching 25th place. There to collect the award last night were general manager John Cooper and head chef Rupert Rowley”

    We are delighted to have won this prestigious award and thank everyone involved for a wonderful evening.  The organisation  of these awards was second to none and the evening a fine culmination on what must have been many months of planning and hard work.

    Posted by on 2. January 2009
    Top of page

  5. AA Inspectors’ Choice 2008/9

    Fischer’s Baslow Hall has won AA Inspectors’ Choice and Three Red Stars for 2008/2009. This is the AA’s supreme accolade used to recognise hotels that stand out as the very best. Fischer’s will be published in the 2009 AA Restaurant Guide with four AA Rosettes.

    AA Rosette Awards are one of the AA’s most prestigious accolades with only 10% of their recommended restaurants achieving three or more Rosettes. As an AA multi-Rosette winner we will feature on a Roll of Honour at the AA Centenary Awards Gala Dinner at the Grosvenor House Hotel in London.

    Posted by on 2. January 2009
    Top of page