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Christmas at Baslow Hall
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Have you made your Christmas arrangements yet?
Join us for our relaxed, unhurried atmosphere, the open log fire and the very best of winter cooking.
Our Festive Lunch Menu will be offered Tuesday to Sunday from Saturday 27th November until Friday 24th December at £38 per person. The menu will offer seasonal food including Pheasant and Christmas Pudding. Our renowned Goose with traditional trimmings will only be available on Sundays. Goose supplement of £7.50 will apply.
Please note we are closed every Monday lunchtime, Christmas Day, Boxing Day and New Years Eve evening.
If you are interested in more information and dates for the diary in December – please click here.
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Bakewell Show 2010
The 180th Bakewell Show will be on Wednesday 4th & Thursday 5th August 2010. This is one of the oldest argicultural shows in the UK. Over the years it has evolved from a strictly agricultural event to a show that reflects the diversity of farming and the countryside today.
In the centre ring this year there will be the Royal Artillery Motorcycle Display Team or Flying Gunners display combines breathtaking high speed double crossovers from four corners of the arena when closing speeds may reach 90mph!
If you have never been to the show, please click on the link to find out more information https://www.bakewellshow.org/
Why not book a night with us and enjoy a Gourmet meal in our Michelin starred restaurant or just have a delicious lunch on your way?
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Local Guided Walks
A series of walks for guests staying at Baslow Hall
Guided walks are available most Saturday mornings starting from Baslow Hall car park at 10pm or by special arrangement at other times. Phil Robinson has put together the following itineraries:
Walk 1: Baslow Village – Baslow Edge – Curbar Gap – Curbar Edge – Froggatt Edge – Froggatt Village – Calver – River Walk – Baslow. Approximately 6 miles and 3.5 hours. Involves a moderate and steady ascent onto the edge. Great views and a relaxing return via the river.
Walk 2: Baslow Village – Wellington Monument – Nelson Monument – Birchen Edge – Robin Hood Pub – Chatsworth House Estate – Baslow. Approximately 6 miles and 3 – 4 hours. A pub break if required and a chance to explore the Chatsworth estate. Also involves a steady ascent.
Walk 3: Baslow Village – Bubnell – River – Calver – Calver Peak – High Fields – Eyam Village – River walk – Baslow. Approximately 8 miles and 4 hours. Some moderate ascents, great views and a stop for tea in Eyam Village. Then return via the river.
Please note the following:
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The walks are suitable for reasonably fit occasional walkers of 4 to 8 people who would like to explore the local area with a guide.
- Cost are £9 per person payable to your guide
- You will need the usual equipment: walking boots, light clothing, waterproofs in case of rain, sun cream, water and don’t forget your camera!
- Most walks will finish by approximately 1:30 pm.
If you are interested please let reception know on the evening before if you would go on the walk or call 0791 477 8370 to pre-book.
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Well Dressings in Derbyshire
Whilst visiting Derbyshire from May to September we suggest you visit one of the hundreds of hand-created well dressings. Well Dressing is unique to the Peak District & Derbyshire and more than 80 towns and villages display their floral masterpieces throughout the spring and summer.
“It takes 300 hours to make just one well dressing, so it’s understandable why they are such as intiguing draw for visitors” said Sir Richard FitzHerbert of Tissington Hall.
See our calendar for upcoming dates near to Baslow Hall.
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Derbyshire Food & Drink Fair 2010
The Derbyshire Food & Drink Fair is to take place next weekend on Saturday 22nd & Sunday 23rd May. This year the event is held at the spectacular Kedleston Hall in Derbyshire which is 29 miles away from Baslow Hall.
There will be hundreds of food and drink stalls, live music and their annual Well Dressing. Celebrity Chef Brain Turner will be delivering demonstrations in the cookery theatre. Our own local celebrity Max Fischer will also be doing a cooking demostration featuring ‘Slow Cooked Lamb Belly with Yorkshire Feta Cheese’ followed by ‘Warm Hazelnut Pudding with Orange Custard’ on Saturday at 12 noon.
For more information visit their website.
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Char grilled Asparagus, Roasted Cherry Tomatoes and Feta Cheese
Serves 4 people either as a starter or light lunch
24 large spears of asparagus
12 cherry tomatoes
Drizzle of olive oil
½ lemon
Balsamic vinegar
1 bag roquette salad
100 g feta cheese1. Peel the bottom half of the asparagus and lightly coat with a little olive oil.
2. Place the asparagus on a hot griddle turn frequently and cook until tender.
3. Drizzle olive oil over the cherry tomatoes and season with a little salt and pepper. Place in a hot oven for 5 minutes.
4. Dress the asparagus on the plate with the cherry tomatoes, add the Roquette leaves, crumble the feta cheese on top, drizzle with the Balsamic vinegar and squeeze of lemon.
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‘Food Lovers’ Break’
with tickets to Chatsworth House and Gardens
Available Sunday to Friday until Thursday 30th September 2010
Fischer’s is renowned for its fine food. Our Michelin-starred Dining Room enjoys an outstanding reputation among connoisseurs for its comfort and gastronomy. Max and his Head Chef, Rupert Rowley, have collected a clutch of culinary accolades for their imaginative cuisine. As you would expect, they cook with the season making use of the very best of local produce which might include Derbyshire Spring Lamb, Chatsworth Venison, and Wild Hare alongside imported essentials such as Caviar and Truffles. First-time visitors will be surprised by the extra courses in the evening – the hot and cold canapés, the surprise savoury, the pre-dessert and the array of petits fours that are a meal in themselves.
As you may have read in the Sunday Times, Chatsworth is undergoing its biggest restoration for 200 years. It opens again this year from March 14th with a new visitor route and an extensively restored exterior. Once inside, visitors can enjoy three new galleries including one devoted to Duchess Georgiana. There is also an exhibition celebrating the 90th Birthday of the Dowager Duchess of Devonshire. Visit their website for more information: http://www.chatsworth.org/
Our Food Lovers’ Break can be taken for one or more days choosing dinner from either the Gourmet Dinner menu or our Prestige ‘Tasting’ Menu. One set of Chatsworth tickets will be given for each stay of one or more nights. A Bakery Breakfast is also included in the rate.
If you do decide to stay for more than one day we can recommend local walks or other stately homes for you to visit. We do hope you come and join us.
The ‘Food Lovers’ Break’ includes:
- Gourmet Dinner or Prestige ‘Tasting’ Menu for two
- One nights luxury accommodation
- A Bakery & Full English Breakfast for two
- A pair of tickets to Chatsworth House and Gardens
Prices
Room
Normal Rate
Food Lover’s Break
Main House Large
£374
£330
Main House Superior
£399
£345
Main House Small
£344
£305
Garden House Superior
£399
£345
Conditions
- The room must be pre-booked and confirmed at the Food Lovers’ Break which otherwise may be neither offered nor applied.
- A £50 deposit is required per room per night to secure the reservation.
- The Food Lovers’ Break cannot be used in conjunction with any other discount offer.
- One set of Chatsworth tickets will be given for each stay of one or more nights.
- Offer excludes Bank Holiday weekends.
- Please note our Prestige ‘Tasting’ Menu is not available on Sunday evenings.
Telephone Reservations on 01246 583259
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Northern Hospitality Awards 2010 – Shortlisted
The Northern Hospitality Awards are entering their 5th year of recognising the best in the North West, Yorkshire and the North East from chefs to restaurants and pubs to bars. Head Chef, Rupert Rowley, has been successfully shortlisted for the Best Chef award. On 12th April 2010 the winners will be announced at The Hilton Deansgate Hotel in Manchester with a meal created by head chef David Gale.
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Pumpkin Panna Cotta
Serve with mixed salad leaves to create a perfect starter to impress guests over the festive period…
Make Balsamic Caramel base first with:
100g Sugar
Balsamic Vinegar
Make the caramel by bringing the sugar to the boil in a non-stick pan. Pour the caramel into moulds with balsamic vinegar.
Rest of ingredients:
250g Pumpkin purée
250g Pumpkin Juice
100g Double Cream
25g Sugar
5g Salt
5 leaves of Gelatine
2tbsp Maple Syrup
Parmesan to taste
Method
Bring all the ingredients to the boil except parmesan and gelatine.
Add the parmesan to taste and then blitz to emulsify. Soak the gelatine leaves in cold water until soft. Squeeze out the exist water before adding to the warm mixture. Pour the mixture into moulds on top of the caramel.
Leave in the fridge to set for 4 hours or overnight.
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Gift Idea
Why not treat a family member or special friend to a gift they will remember?
Our popular gift vouchers can be requested for any monetary amount to cover the cost towards a special lunch, dinner or even a luxury night away at Fischer’s.
The ideal solution for the ‘person- who-has-everything syndrome’. Select the monetary amount and wording and we will print a gift token for you to personalise & present with a copy of our brochure.
Telephone 01246 583259 to request yours today….
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