1. Please vote for Fischer’s

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    Have you had a fabulous meal with us in the last 12 months? Then please let Harden’s know.

    We would appreciate your nomination in this year’s Harden’s restaurant survey. Everyone who takes part in the survey will be entered into a prize draw to win a fantastic weekend break for two in a Roman villa.

    Take part at: www.hardens.com

    Harden’s are inviting restaurant diners to complete their 26 Annual Restaurant Survey by 16 May 2016.

     Thank you!

    Posted by on 23. April 2016
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  2. Hardens 2017 Restaurant Survey – Please Vote for Fischer’s

    Have you had a fabulous meal with us in the last 12 months? Then please let Harden’s know.

    We would appreciate your nomination in this year’s Harden’s restaurant survey. Everyone who takes part in the survey will be entered into a prize draw to win a fantastic weekend break for two in a Roman villa!

    Take part at: www.hardens.com

    Harden’s are inviting restaurant diners to complete their 26 Annual Restaurant Survey by 16 May 2016.

     Thank you!

    Posted by on 23. April 2016
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  3. Please Vote for Fischer’s

    Nominations are open for “The Waitrose Good Food Guide Readers Restaurant of the Year 2017″

    Please register your vote at www.thegoodfoodguide.co.uk  before Monday 16th May 2016.

    Last year we were ranked 41 in the Top 50 restaurants in the UK with a score of 7 out of 10 for Rupert’s cooking.

    There is also a chance to win a case of Moët & Chandon Impérial Brut NV from Waitrosecellar.com

    Your vote is very much appreciated!

    Posted by on 21. March 2016
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  4. Adam Harper: Roux Scholarship Regional Finalist

    Congratulations to Adam Harper Head Chef at Rowley’s Restaurant for making it to the regional
    finals of the Roux Scholarship!1546168_1207658925929781_8020015005929431318_n

    The Roux Scholarship is a premier competition for UK chefs aged from 22 to 30 years, and ranks among the most prestigious in the world. The competition is based on technical skill, a strong palate and deep appreciation and understanding of the history of classical cooking. The winner will go on a unique “stage” to any of the 3 star Michelin restaurants in the world

    This year the finalists challenge was to create a recipe to serve four people using one whole fresh Pollock and 600g live whole cockles accompanied by two garnishes (one of which had to include button mushrooms) and a sauce to accompany the dish. Competitors have two and a half hours to cook their dish, along with a dessert from a mystery box of ingredients provided on the day.

    The six finalists will go through to the national final in London on 4 April. Adam is the first reserve chef, placed 7th out of the 18 finalists who competed at the regional finals

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    Posted by on 21. March 2016
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  5. Max visits Hong Kong

    In October last year Max received an invitation from the Institute in Hong Kong for Hotel and Tourism/Chinese and International Culinary Arts

    He was of course delighted to accept and after many months of communication and planning flew out there on Friday 26th February.

    Max demonstrated British dishes to students and enjoyed overseeing a number of events designed to showcase our food, including a British Themed dinner for 60 guests on Friday 4th March.  He very much enjoyed the hospitality In Hong Kong and whilst staying in the Institute’s ‘T’ Hotel overlooking Hong Kong harbour, was treated to the sights and traditional Chinese cooking.

    See below for pictures of Max’s visit!

    British Theme Dinner Menu Friday 4 March 2016 

    Pan Fried Scottish Scallops
    Jerusalem artichoke, black pudding

    Smoked Haddock Kedgeree
    poached eggs

    Oxtail Ravioli

    ******

    Butternut Squash Soup 

    ******

    Seven Hour Braised Lamb Shoulder with Herb Crust 
    roasted root vegetables, boulangere potatoes

    Cod Fillet with Hazelnut Topping 
    wilted spinach, new potatoes

    Spicy Aubergine Wrapped in Potatoes
    carrot sauce

    ******

    Sticky Toffee Pudding 
    toffee sauce

    Bread & Butter Pudding 

    Baked Yorkshire Rhubarb Crumble 


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    20160301_135519_resized20160301_150134_resized2016.03 (39)2016.03 (35)

    TOL_86092016.03 (59)TOL_85332016.03 (80)IMG-20160302-WA0015British Theme Dinner & preparation (1)British Theme Dinner & preparation (22)British Theme Dinner & preparation (18)DSC_00952016.03 (12)

    Posted by on 19. March 2016
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  6. 2017 Condé Nast Johansens Awards for Excellence

    Please vote for us in the 2017 Condé Nast Johansens Awards for Excellence

    To vote for us please click here. Voting closes on Monday 5th September 2016.Johansens 2017 Awards

    Thank you in advance

    Posted by on 20. February 2016
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  7. Fischer’s on Instagram

    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!

    Instgram

    Posted by on 16. February 2016
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  8. 2016 Fundraising Project for Macmillan

    The Chesterfield Royal Macmillan CancMacmillaner Centre Appeal is aiming to raise £2.5 million to help build a new cancer centre at the hospital.

    We are proud to be supporting the Macmillan Chesterfield Appeal and hope to raise £5,000 towards this goal.

    During 2016 we are asking our guests to make a voluntary contribution of £5 (or any amount they choose) when paying their Fischer’s bill. This contribution will be transferred immediately and in full to ‘Macmillan Cancer Support’ and restricted for use on the ‘Chesterfield Appeal’.

    Please speak to a member of staff during your visit for further information. Updates of our progress will be posted on our website.

    We would like to thank you in advance for supporting this local cause.

    So far our guests have helped us raise £2170.78

    Registered charity number 261017

    Posted by on 16. December 2015
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  9. “Romance Packages at Fischer’s”

    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.

    Posted by on 3. June 2015
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  10. Fischer’s Kitchen Tasting Bench

    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 £65 per person or £105 with wine pairings, and £90 per person or £138 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 reservations@fischers-baslowhall.co.uk.

    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 debit/credit card details to secure the booking.

    As we are a small establishment, we respectfully ask for 48 hours notice should you wish to cancel. Failure to notify us within this time will result in a fixed charge of £65 per person for lunch and £90 per person for dinner being made to your debit/credit card. However, if we are able to re let the Tasting Bench to another party we will be happy to refund the full amount.

    Posted by on 18. March 2015
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