1. A Taste of Northern Ireland

    View Calendar

    “A Taste of Northern Ireland”

    Monday 19th September 2016

    Rupert Rowley celebrating Northern Ireland 2016 Year of Food & Drink

    After Rupert visited Belfast he was so inspired by the fantastic local produce he decided to share it with guests on a very special evening. Dinner will be cooked by some great chefs who joined him on his visit. You will also have chance to meet some  of the award winning food and drink producers he met along the way.

    Featuring Jawbox Gin
    Abernethy Butter
    Glenarm beef dry aged in Hannan’s Himalyan salt chamber
    Organic Glenarm Salmon
    Broighter Gold Rapeseed Oil
    Lough Neagh Eel
    Gallopers Ale

    Rupert will be joined in the kitchen by –

    Adam Smith newly appointed executive chef from Coworth Park – Ascot
    Steve Smith from the Freemasons at Wiswell – Good Food Guide – Pub of the Year
    Mark Poynton from Michelin starred Alimentum in Cambridge
    Andrew Nutter from “Nutters” restaurant in Rochdale
    Eddie Atwell from St Kyrans Country House in Co Cavan

    Food and drink producers – Alison from Abernethy butter, Declan Homes from Gallopers Ale and Gerry White from Jawbox Gin will share their stories during an amazing dinner.

    Five Course “Taste of Ireland Menu” with accompanying wines plus pre dinner drinks
    £95.00 per person

    Menu now available – See here

    VIP Experience: The Kitchen Bench is available for 4 people – £125 per person


    Bed and Breakfast at Fischer’s “Special Irish Night Rates” enjoy an overnight stay from £130 – £180 per room, per night! 

    A raffle will be held on the night, tickets £5, with all proceeds to be donated to Macmillan & Teenage Cancer Trust

    Places for this event are limited
    Please ring Malissa on 01246 583259 or email malissa@fischers-baslowhall.co.uk to book
    Tables from 2 to 12 guests

    Click here to see details of “A Great Craic at Rowley’s” on Sunday 18th September 2016.







    Posted by on 7. May 2016
    Top of page

  2. 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


    Posted by on 21. March 2016
    Top of page

  3. 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 


    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
    Top of page

  4. 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
    Top of page

  5. 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!


    Posted by on 16. February 2016
    Top of page

  6. 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 £4378.23

    Registered charity number 261017

    Posted by on 16. December 2015
    Top of page

  7. “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
    Top of page

  8. 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
    Top of page

  9. Head Chef Rupert and his team raise a glass to their new kitchen

    As you may know, we were closed for 10 days at the beginning of the month whilst we installed a fabulous brand new kitchen carried out by HK Foodservice Architecture. The Kitchen team are enjoying the introduction of induction cooking which is a very refined, quick and also a very efficient method of cookery.

    Vernon and Longshaw bedrooms in the Main House have also been refurbished, so it has been a very exciting start to the year.

    We will very much look forward to welcoming you to Baslow Hall for lunch, dinner or an overnight stay.

    Posted by on 21. January 2015
    Top of page

  10. Baslow Bees

    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.

    Posted by on 3. May 2014
    Top of page

Page 1 of 3123