Escape to our 5 star gold, luxury self catering holiday cottage located in Barlow
(approximately 12 minutes from Baslow Hall).
Enjoy a 3 night mini break arriving on Friday 27th January at the special rate of £250!
Relax with a book in front of our log fire, see the fantastic starling murmuration at Middleton Moor or visit the Chatsworth House Peak District Artisan exhibition and discover a range of local artisan ware.
Please call 01246 583259 to make a booking
Full payment is required at the time of booking
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Treat your loved one to a memorable lunch or dinner at Fischer’s to celebrate St. Valentine’s.
Dinner – We will be offering a special Taste of Britain Menu only priced at £85 or £135 with wines. – Limited Availability
A deposit of £10 per person is required at the time of booking. Reserve your table by calling 01246 583259.
Fischer’s Valentine’s Break – Click here for full details
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How can it be December already! The shortest day of the year, Christmas nearly upon us, and I am finally writing a blog – that’s one New Year’s resolution I can cross off the list.
Autumn’s been hectic. Neil Fischer, elder son of Max and Susan, joined the management team in September and is especially keen that I write this blog, in between filleting fish, dicing venison and generally running the well-oiled machine that is the Fischer’s kitchen.
We’ve also had a new talented young chef come on board in November, Ryan who is starting out on fish & meat.
Now onto New Chocolates – one of the best bits of my job, and one of the most popular when it comes to staff tastings and feedback.
I’ve been working closely with Vicky at MSK Supplies in Chesterfield on different new texture and flavour combinations, all using Casa Luker, amazing quality single origin South American chocolates stocked exclusively by MSK.
In a side note, it’s worth taking a look at the Casa Luker website, they’re philanthropic and ecological http://www.cacaofinodearoma.com/en/granja-luker/, and committed to ensuring the best possible education and outcomes for their farmers, customers and the planet.
And we think you’re going to love what we’ve come up with! After many long, hard, selfless hours creating and tasting, we chose these four very different choccies. They reflect different continents, contrasting taste and texture sensations and look absolutely fantastic
Making their debut next month are:
- a ganache of rosemary and olive oil, dipped in 72% dark chocolate, rolled in raspberry powder
- white chocolate with fabulous, flavourful pennella sugar, rum & banana, coated in pain d’epice crumbs
- a ganache o bourbon whisky and Fischer’s own honey enveloped in ground bee pollen
- dark chocolate shards, infused with mandarin oil and sprinkled with dried cinnamon buds.
And most excitingly, we’ve just celebrated our twins’ 4th, yes 4th birthday party – where have those years gone too? And my contribution to the proceedings – making the jam sandwiches. I know my place!
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You can now join us on Instagram: FischersBaslow
Click here to visit our page. Tag you pictures #FischersBaslow #BaslowHall for a repost. We look forward to seeing your pictures!
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The Kitchen Tasting Bench provides the ultimate front-row seat of a busy, professional working kitchen. Situated in the centre of the new bespoke kitchen and accommodating up to 4 guests, the Kitchen Bench provides a fantastic opportunity to observe the chefs creating their award winning dishes.
Guests will dine from a special Taste of Britain menu. At lunchtime, this menu is priced at £70 per person or £110 with wine pairings, and £95 per person or £145 wine pairings in the evening.
The bench can seat 2 – 4 guests and to fully appreciate the experience we recommend arriving for lunch at 12.00 pm and at 7.00 pm for dinner for pre-meal drinks in the lounge or garden.
For more information or to make a booking, please contact 01246 583259 or email firstname.lastname@example.org.
Terms & Conditions
The Kitchen Tasting Bench is available at limited times only and can accommodate up to 4 people. At the time of booking, we will ask for £10 deposit per person to secure the booking.
As we are a small establishment, we respectfully ask for 24 hours notice should you wish to cancel and the full deposit will be refunded. Failure to notify us will result in the loss of the deposit paid.
The minimum age for children dining on the Kitchen Bench is 8 years at lunchtime and in the evening. Children must dine from the Taste of Britain menu.
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The Chesterfield Royal Macmillan Cancer Centre Appeal aimed to raise £2.5 million to help build a new cancer centre at the hospital.
We were proud to support the Macmillan Chesterfield Appeal and hoped to raise £5,000 towards this goal.
During 2016 we asked our guests to make a voluntary contribution of £5 (or any amount they choose) when paying their Fischer’s bill. This contribution is transferred immediately and in full to ‘Macmillan Cancer Support’ and restricted for use on the ‘Chesterfield Appeal’.
A big thank you to our guests who have helped us raise £7107.61 during 2016!
Registered charity number 261017
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Are you visiting us for a birthday or anniversary and wondering how to make the occasion more special?
We will place our Forget-Brimont House Champagne and a box of sumptuous chocolates in your room ready for your arrival for an additional cost of £60. Alternatively, for £45 we can offer a bottle of our popular Prosecco and a box of chocolates. Please quote “Romance Package” at the time of booking.
For the finishing touch, a beautiful arrangement of flowers can be ordered from a local florist. Prices start from £40.
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In April, we welcomed the arrival of bees from The Sheffield Honey Company. Owner, Jez Daughtry (pictured above with Rupert) launched the company in 2010 and is an artisan producer of premium quality local English honey and pure beeswax products.
The bees are settling in nicely and enjoying the extensive gardens at Baslow Hall. Last week, the new wooden hives were installed within the idyllic area of the grounds. Rupert Rowley uses the Blossom Honey on the Taste of Britain menu with Yorkshire Blue. Our residents also enjoy the honey at breakfast!
See Lesley Draper’s article in the Sheffield Telegraph here.
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Visit Peak District & Derbyshire has launched its first ever TV campaign, promoting the Peak District to an audience of over 8m people across ITV regions Anglia and Central between January and March 2014. At a special premiere last night, local businesses were invited to view the new advert before it goes live from Monday on the television.
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25 years after establishing Fischer’s of Baslow, chef Max Fischer will be given an honorary doctorate by the Sheffield Hallam University’s Vice-Chancellor Professor Philip Jones on Friday 22 November. Max will be joined by a number of other inspiring figures including Olympic silver medallist Leon Taylor, Baroness Lawrence of Clarendon and Hathersage-based designer Corin Mellor, at graduation ceremonies held at Sheffield City Hall next month.
Fischer’s of Baslow combines classic favourites with more modern combinations and relies heavily on British seasonal produce. Awards include a Michelin Star in 1994, and a ranking of 29th out of 100 in the Sunday Times Food List 2013.
Max was born in North West Germany on 31st August 1951. He was brought up in a rural part of West Germany, very close to the river Elbe which at that time divided East and West Germany. His father was a painter and decorator and his mother a housewife. In the rural community people were still very self sufficient, growing their own produce and keeping a small amount of livestock.
At age 16 Max left school and took an apprenticeship to be a chef in his home town of Luneburg. In 1970 he moved to the famous Erbprinz hotel in Germany’s Black Forest, at that time a flagship amongst the world’s gastronomic hotels. This is where his standards for excellence developed. Working in the larder there he learned the fundamentals of food preparation and went on to win a gold medal for Larder work in the Salon Culinaire competition.
The Erbprinz had contacts in Paris and two years later he moved to Paris to broaden his experience in the family-owned Restaurant Nicholas. Nicholas held a coveted Michelin Star and set the standards to which Max has since aspired.
In 1975 Max moved again to take a position as Demi Chef at the well known Bell Inn at Aston Clinton (again a Michelin Star establishment) and one of the first Relais Chateau members. It was at the Bell Inn that Max met Susan, his wife. In the Summer of 1976 he made his next move, to Stockholm, Sweden. It was here that he had his first opportunity to cook for royalty. Time in Sweden also presented opportunities for culinary exchange visits, including one at the very famous “Maison de la Bouche” in Brussels.
In 1977 Max returned to his native Germany as Head Chef at the Schlosshotel Kronberg. This hotel was a historic castle built by Dowager Empress Victoria, widow of Emperor Friedrich III. The descendants of Victoria still lived on the estate but the hotel was run as a trust. Here Max cooked for royalty, politicians and celebrities on a daily basis. Dinners, working lunches and grand banquets for the likes of Prince Charles, Margaret Thatcher, Nixon and Rockerfeller were regular events.
Max had always coveted the idea of eventually owning his own restaurant. In 1980, at the age of 29, he and Susan returned to England where they took over a small café in Bakewell, Derbyshire. They renamed the premises “Fischer’s”, and started by serving simple lunches and cream teas. They gradually introduced a new style of cooking. The impact of this change was soon recognised in the region and very soon by the most critical of food critics and national food guides.
In 1989 “Fischer’s” moved to the beautiful Baslow Hall, previously a family home which they converted to Country House Restaurant with Rooms. In 1994 (and every year since) they earned their first Michelin Star.
In recent years Max has stepped aside from the kitchen which is now run by Head Chef Rupert Rowley and his team. Max continues on an advisory basis whilst pursuing his interest in gardening, particularly growing produce for use in the restaurant. Max says, “I am absolutely thrilled to be awarded an honorary doctorate by Sheffield Hallam University, in recognition of my career in food. Cooking has always been my passion and immensely rewarding in itself, but nevertheless it feels very nice to be commended with such a prestigious qualification.” Watch the video of Max at the award ceremony here.
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