1. Baslow Bees

    View Calendar

    Earlier this month, 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. Within the next few weeks, the new wooden hives will arrive which will look attractive 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!

    Reserve your place on the ‘Introduction to Bee Keeping, Garden Tour and Lunch’ on Tuesday 1st July at Baslow Hall, or visit the Sheffield Honey Company Facebook page for more information.

     

    Posted by on 22. April 2014
    Top of page

  2. Father’s Day Sunday Lunch

    Sunday 15th June 2014

    Treat your father to a delicious lunch he won’t forget….3 courses is priced at £38 per person. Click here for a sample menu.

    Telephone Reservations to reserve a table on 01246 583259.

    We do require a deposit of £10 per person at the time of booking.

    Why not treat your Dad 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.

    Posted by on 22. April 2014
    Top of page

  3. Max opens Centre for Food and Hospitality Innovation

    This afternoon, Max Fischer has been invited to the new Centre for Food and Hospitality Innovation at Sheffield Hallam University. After a tour of the Centre, Max will be using the state-of-the-art facilities with a special cookery demonstration. A 5 course meal with wine pairing will be prepared and served by students at the university on the 12th floor of the Hallam building before Max officially opens the facilities.

    In November, Max was awarded an Honorary Doctorate by Sheffield Hallam University for his dedication to the hospitality industry. Don’t miss his cookery demonstration at the Sheffield Food Festival on Sunday 25th May at 11 am.

    Posted by on 2. April 2014
    Top of page

  4. Please Vote for Fischer’s!

    Nominations open for “The Waitrose Good Food Guide Readers Restaurant of the Year 2015″ on Monday 3rd March. Please register your vote at www.thegoodfoodguide.co.uk/awards before Monday 12th May 2014.

    Last year we were ranked 29th in the Top 50 restaurants in the UK with a score of 7 out of 10 for Rupert’s cooking. “The whole experience is pretty well guaranteed to stay with you” The Good Food Guide.

    Your vote is very much appreciated!

    Posted by on 15. February 2014
    Top of page

  5. The World Away Peak District ITV Advert

    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.

    Posted by on 10. January 2014
    Top of page

  6. Rupert judges at ‘Sheffield On A Plate’ Competition

    Last month, Rupert was involved with the ‘Sheffield On A Plate’ project in the form of a Master-chef competition between six Hallam University and six Sheffield University students, who cooked a six course meal for special guests and catering experts at the Sheffield College ‘Sparks’ restaurant.

    Sheffield on a Plate is a two year partnership project involving three education institutions of Sheffield, the local community food network, Grow Sheffield, and Fareshare Yorkshire. It is the first ever environmentally-focused partnership between Sheffield’s Universities and Colleges. Deputy Prime Minister Nick Clegg voiced his support of the project and the event, “Apart from being a worthy cause the event sounds like great fun. More people cooking quality locally sourced food is good for the environment, good for our health and good for local businesses. Therefore it is something we should all support. Good luck with your event!”

    The students received five weeks training in preparation for the event, by Master Chefs of Great Britain Neil Taylor and Mick Burke from Sheffield College, who taught them how to make meals using local, sustainable and affordable ingredients. After an impressive meal, the eleven amateur chefs were then held in suspense as Rupert told guests that the winning team would be invited along to Fischer’s for a day’s work experience in the kitchen.

    Rupert said: “Today has been great; I’ve really enjoyed the evening. The key thing I was looking for was the level of involvement in the kitchen. It was great seeing everyone get stuck in and projects like this are so important for the development of the catering industry. I am proud of my industry and engaging people in cooking is so important, whether it’s kids cooking rice krispie cakes at school, or people being taught fine dining, making people more aware of what they’re eating and where it’s come from is key to improving British cuisine. I judged the food on various criteria such as the taste and the flavour, but the dish that really stood out for me tonight was the pork. For that reason I announce Sheffield Hallam University as the winning team of the Master-chef competition!”

    For more information about the Sheffield on a Plate project and future events visit: www.sheffieldonaplate.com

    Posted by on 7. December 2013
    Top of page

  7. Mince Pie Project

    For the second year running, Rupert has supported the Mince Pie Project with his favourite version. The project helps to raise money for Kids Company and FoodCycle by bidding for mince pies made by the UK’s best chefs.

    Rupert’s mince pie is described as ‘a crisp shortbread base filled with almond and marzipan flavoured mixed fruits, finished with a Viennese whirl.’

    Bidding starts from midday on Friday 6th December, click here to place your amount….. Thank you!!

    Update: The total amount raised for The Mince Pie Project was £39,218, and Rupert’s mince pies contributed £268 – so thank you for your support!!

    Posted by on 5. December 2013
    Top of page

  8. Max is delighted to be given an Honorary Doctorate next month

    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.

    Posted by on 22. October 2013
    Top of page

  9. Final short list for Best Restaurant in Condé Nast Johansens Awards for Excellence

    We are delighted to hear we have made the final short list for the 2014 Condé Nast Johansens Awards for Excellence in the Best Restaurant Category.

    Created to acknowledge, reward and celebrate excellence across the hotels & spas in our collection, the Condé Nast Johansens Awards for Excellence are a trusted mark of quality, recognised by luxury consumers and travel professionals alike.

    The 2014 Annual Awards for Excellence have been determined by the combined results of our online voting system, guest survey reports and inspector feedback.

    We will hear the results announced at the Awards Dinner at the May Fair Hotel on Monday 4th November where they will also celebrate the launch of their 2014 Guides.

    Fingers crossed!!

    Posted by on 12. October 2013
    Top of page

  10. Highly Recommended Best British Cheeseboard

    The results of the 20th British Cheese Awards were announced on Friday 6th September, and we were thrilled to be awarded Highly Recommended for our cheeseboard. British Cheese Week is on until 15th September, so it is a perfect time to reserve your table in the evening to experience our impressive selection of hand-chosen English cheeses from the trolley.  For more information click here.

    Tables in our dining room can be reserved by calling 01246 583259.

    Posted by on 10. September 2013
    Top of page

Page 1 of 512345