1. Cruck Barn Late Availability for November

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    5 star gold luxury holiday cottage for couples in Barlow

    Cruck Barn Cottage is available from Monday 10th November for 4 nights at the reduced rate of £290 (originally £340).

    For cottage details please see www.cruckbarncottagebarlow.co.uk or call 01246 583259 to make a booking.

     

    Posted by on 31. October 2014
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  2. Closed for Refurbishment

    Please note we will be closed for some refurbishment work from Sunday 4th January (evening only) until Friday 16th January 2015. We re-open for dinner on Friday 16th January. Our reception will be open from 9 am – 5 pm during this period.

    Sorry for any inconvenience caused.

    Posted by on 30. October 2014
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  3. Listed Number 54 in Sunday Times Food List

    Fischer’s was named 54th top restaurant out of 100 in The Sunday Times Food List on Sunday 19th October 2014. The guide lists Britain’s Top 100 Restaurants ranked by the opinions of Sunday Times readers in association with Harden’s. We scored 9.40 out of 10 for our food which is excellent!

    For those who didn’t see it, our comments were as follows:

    Head Chef Rupert Rowley, who trained under Raymond Blanc and Gordon Ramsay, delivers witty interpretations of the classics with a particular focus on local ingredients: Derbyshire lamb, beef, game and forced rhubarb from over the border in Yorkshire, and – new this year – honey from 12 hives on the property. The owner, Max Fischer, brought this Peak District gem, near Chatsworth in 1988.

    Posted by on 22. October 2014
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  4. Rupert Rowley was one of the Magnificent Seven!

    On Monday 6th October, the Final Flying Visit of 2014 took place at the Devonshire Arms at Bolton Abbey in Yorkshire.

    The evening of ‘Swine and Dine’ begin with a short introduction by Mark of Dingley Dell Pork followed by the butchery masterclass with Kevin Burrows. Guests were treated to a 7 course Pork Tasting Menu with wine cooked by 7 top chefs from the region, supported by College Students from around the country through “A Passion to Inspire”. Front of House Students from Bradford, Hull and Blackburn Colleges served the meal.

    Menu 

    Live Theatre canapés
    Andrew Nutter – Nutters – Leeds City College

    …. 

    Pigs trotter – smoked eel – apple – sauce Cambridge – truffle
    Mark Poynton – Alimentum – Coleg Llandrillo

    …. 

    Heritage potato cooked in ham knuckle stock – crispy hens egg – hen of the woods – blood soup
    Steve Smith – Freemasons – East Kent College

    …. 

    Pork Jowl – Turbot – soy – broccoli – Dashi
    Adam Smith – Devonshire Arms – University College Birmingham

    ….

    Pork belly – lardo – sweetcorn – blueberries – smoked bacon fudge
    Paul Foster – Mallory Court – Sheffield College – Sheffield College
    ….

    Ham and Egg – Mango – passion fruit – coconut
    Rupert Rowley – Fischers Baslow – Wigan and Leigh College

    ….

    Petit Fours – Lovage – Bee pollen – Lemon – Bitter Chocolate
    Eric Snaith – Titchwell Manor – Gloucestershire College

    The event raised money for children’s cancer charity Ilkley Candlelighters. Please see below for some of the images from the event:

    _MG_6805 _MG_7351 _MG_7570
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    _MG_7053 _MG_7054 _MG_7056 _MG_7057 _MG_7058 _MG_7060 _MG_7064 _MG_7086 _MG_7104 _MG_7277 _MG_7344

    Posted by on 9. October 2014
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  5. Pre-Christmas Revival Stay at Cruck Barn Cottage

    Escape to our luxury five star gold cottage in Barlow and recharge your batteries before the big day!

    Arrive on Friday 19th and depart on Tuesday 22nd December for a special price of £395.

    Please call 01246 583259 to book or view the website for more details.

    Posted by on 2. October 2014
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  6. A Perfect Christmas Gift

    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…

    Please note the last day for first class posting for Christmas is Friday 19th December, although you are welcome to order and collect from Baslow Hall until Christmas Eve.

    Posted by on 18. September 2014
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  7. Chef’s Dish: James Payne

    0007Sous Chef James Payne featured in this week’s Sheffield Telegraph (4th September) with our Goosenargh duck dish with fondant potato, garden vegetables and poached cherries.

    View the article by Lesley Draper here.

    Posted by on 5. September 2014
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  8. Rupert attends the Skills for Chefs Conference: 9 & 10 of July 2014

    Rupert returned to Sheffield College to attend the 17th Annual Skills for Chefs conference. This years event features Michelin Starred chefs who showcase their talents with demonstrations and share their skills and knowledge. The conference also focuses on topical and political issues and allows top chefs to network with suppliers and colleagues.

    As part of the event Rupert invited some chefs to Baslow Hall to sample a special Taste of Britain Menu:

    Garden Herbs
    horseradish, apple, wild Sea Trout

    Cigalus Blanc 2012 Biodynamic Gerard Bertrand
    ….
    Tempura of Quail
    toasted seeds

    Chateau Pesquie Viognier 2011
    ….
    Pan Fried Langoustines
    peanut, mango, coconut

    Layers, Lehmann 2010
    ….
    Belly of Veal
    North Sea shrimps

    Saintbury Pinot Noir 2008 California
    ….
    Seedling Vegetables
    carrot gastrique, rapeseed jelly

    Pinot Gris Domaine Marcel Deiss 2009
    ….
    Best End of New Season Lamb
    crispy sweetbread & lemon

    Rully Rouge ‘en Guesnes’ 2008 Janthial
    ….
    Angelica Panna Cotta
    gooseberry
    ….
    Raspberry Soufflé
    pistachio ice cream

    Raspberry Schnapps
    ….
    A Selection of British Cheeses from the Trolley

    Fonseca Port 1996
    ….

    Coffee & Chocolates

    Posted by on 10. July 2014
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  9. Please vote for Fischer’s

    Harden’s are inviting restaurant diners to complete their latest restaurant survey by 21st June. By completing the form, you can receive a free copy of the 2015 UK Restaurant Guide (worth over £15).

    Visit their website for details:

    www.hardens.com

    Thank you!

    Posted by on 16. May 2014
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  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
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