1. The Classic Three Night Break

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    This offer runs Sunday to Thursday from Monday 5th April until Thursday 28th October 2010.

    This is the ideal way to relax, unwind and enjoy the beauties of the Peak District, not to mention the delights of our dining room! Midweek is the best time to avoid any potential crowds at historic houses and travel at your leisure between the charming villages and market towns.

    Our three night ‘Classic Break’ includes dinner at Baslow Hall on two out of the three nights, giving you the opportunity to try a different venue on one of the evenings if you choose to.

    Choose any 3 consecutive nights from Sunday to Thursday and enjoy a substantial discount of up to £120 on our advertised rates

    • Three nights in a large double/twin in the Main House or superior double/twin in the Garden House including substantial Bakery & Full English Breakfast and VAT
    • One Gourmet Dinner for two
    • One ‘Menu du Jour’ dinner for two
    Normal Rate Main House £825 Garden House £900
    Classic Break Rate Main House £725 Garden House £790

    (N/B: one of our bedrooms in our Main House in now a Superior double at £790)

    We will be very happy to make suggestions for pleasant days out whilst you are here.

    Historic Houses to Visit
    Chatsworth House & Gardens: Haddon Hall: Hardwick Hall: Kedleston Hall

    Market Towns & Villages
    Bakewell: Ashbourne: Eyam Plague Village: Castleton Blue John mines

    Peak District Walks
    Dove Dale: Ladybower: Tissington Trail: Calver Edge – We have a series of specifically designed walking maps to help plan your trips

    Terms & Conditions

    1. This rate must be pre-booked and confirmed at the ‘Classic Break’ rate which otherwise will not be offered nor applied.
    2. Friday and Saturday night stays and Bank Holiday Sundays are excluded from this offer and will be charged at our normal room rates.
    3. A £150 deposit is required to secure this 3 night stay.
    4. Reservations cancelled within 7 days of the arrival date will be charged in full unless the accommodation is re-let
    5. This offer runs from 5th April until the 28th October, 2010.

    Telephone: RESERVATIONS on 01246 583259

    Posted by admin on 10. February 2009
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  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 admin on 2. February 2009
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  3. Chatsworth House

    Chatsworth, home of the Duke and Duchess of Devonshire, is one of Britain’s best loved historic houses and estates, set in the heart of the Peak District National Park. Visitors can see richly decorated rooms and famous works of art in Chatsworth House. In the 105 acre garden, 17th century formal waterworks and sculptures can be seen alongside Capability Brown’s lawns and Joseph Paxton’s rockeries, fountains and greenhouses and more than 5 miles of walks. Families enjoy the farmyard and the woodland adventure playground which thrills and delights children of all ages.

    In 2010 there is a new visitor route through the house, including a completely new gallery for displaying art and treasures from the collection, elegant new displays celebrating the legendary Duchess Georgiana, and an exhibition celebrating the 90th birthday of Deborah Devonshire, the present Dowager Duchess.

    Please note Chatsworth House and Gardens is closed on 23rd December and re-opens on Sunday 14th March 2010. The 1,000 acre park and the Farm Shop and its restaurant are open all year around. See full details on their website: http://www.chatsworth.org/.

    Fischer’s are offering a ‘Food Lovers’ Break’ which includes complimentary tickets to Chatsworth House and Gardens. Why not take advantage of our special gourmet offer and visit Chatsworth’s new rooms and spectacular new displays for 2010?

    Posted by admin on 26. January 2009
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  4. Special Rate for Business Travellers

    We are offering special rates for business travellers. Book from now until the end of April: 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 £38.00-£68.00. Our bedrooms all enjoy an free wireless internet facility 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 admin on 20. January 2009
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  5. 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 admin on 15. January 2009
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  6. 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 admin on 2. January 2009
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  7. Wedding Dates Available 2010

    We have several dates still available April – October 2010 for exclusive use weddings on Fridays and Sundays as well as Saturday daytime weddings. Please book your appointment today:

    01246 583259 We will look forward to hearing from you….

    Posted by admin on 2. January 2009
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  8. 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 admin on 2. January 2009
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