1. Easter Breaks

    View Calendar

    We have some bedrooms available on Friday 3rd and Saturday 4th April at a special rate including:

    • One nights accommodation in one of our luxury bedrooms
    • Complimentary tea, coffee and biscuits on arrival
    • 3 courses from the Classic Menu (Guests can upgrade to the Taste of Britain menu for a supplement of £8 per person)
    • Fischer’s Derbyshire Breakfast
    • Wi-Fi


    Room Easter Rate
    Main House Very Cosy Double £248
    Cosy Double £293
    Superior £318
    Garden House Superior £328


    Please call to book on 01246 583259.

    Please note this rate is not transferable from any other rates previously confirmed.

    A deposit of £50 is required at the time of booking.

    Posted by on 24. March 2015
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  2. Fischer’s Kitchen Tasting Bench – starting on Wednesday 1st April

    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 £60 per person or £100 with wine pairings, and £80 per person or £128 wine pairings in the evening.

    The bench can seat 2 – 4 guests and to fully appreciate the experience we recommend arriving for lunch at 12.30 pm and at 7.30 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 £60 per person for lunch and £80 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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  3. ‘Peaks & Dales Dinner’

    at Fischer’s Baslow Hall
    Wednesday 13th May 2015

    an exclusive evening with Rupert Rowley of Fischer’s Baslow Hall, Baslow, Derbyshire & Adam Smith of The Devonshire Arms, Bolton Abbey, North Yorkshire

    Rupert will welcome Adam Smith, Head Chef of the Duke and Duchess of Devonshire and formally from The Ritz London and 2012 Roux Scholar, to create a 6 course tasting menu. The menu features local and seasonal produce from the Peak District and Yorkshire Dales with perfectly matched wines for each course.


    Fischer’s Garden Vegetable Salad
    rapeseed oil jelly & Peakland White
    Rupert Rowley

    Marinated Scallops
    Yuzu, avocado, pigs head and radish
    Adam Smith

    Dover Sole
    wild garlic, crispy onion
    Rupert Rowley

    Waterford Farm Lamb
    caramelised cauliflower, asparagus and morels
    Adam Smith

    Fischer’s Honey & Pedro Ximenez
    Rupert Rowley

    Compressed Yorkshire Strawberries
    goats curd, buttermilk and lime
    Adam Smith

    Coffee & Chocolates

    Tickets: £95 including aperitif, canapés and wines with the meal

    If you would like to stay on the evening at Baslow Hall, guests can enjoy 20% off the bed and breakfast rates.

    Limited places available and full payment is required at the time of booking.

    Please call 01246 583259 or email reservations@fischers-baslowhall.co.uk for more details or to book your place.

    Posted by on 10. March 2015
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  4. 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
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  5. Eat Sheffield Awards 2014

    Last month Max was invited to Sheffield Hallam University to cook for the Eat Sheffield Awards.

    The Eat Sheffield Awards is an annual celebration of Sheffield’s best restaurants, all voted for by the general public.

    Max cooked for 250 people attending the awards ceremony, with the help of students from Sheffield Hallam University.

    The menu included Peakland White Terrine & Heritage Tomato to start, Slow-Braised Hoggat and one of his favourite German desserts Schwarzwälder Kirschtorte (Black Forest Gateau).

    At the end of the meal Max was applauded into the room to accept his well-deserved bottle of Champagne.

    To view pictures from the evening please click here

    Posted by on 8. November 2014
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  6. 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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  7. 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.


    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

    _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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  8. 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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  9. 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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  10. 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
    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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