Renowned for its fine food, our Michelin-starred Dining Room enjoys an outstanding reputation among connoisseurs for its comfort and gastronomy, continuing to surprise and delight the many returning guests.
Max and his Head Chef, Rupert Rowley, have collected a clutch of culinary accolades for their imaginative cuisine. As you would expect, they cook with the season making use of the very best of British produce which might include Derbyshire Spring Lamb, Yorkshire Forced Rhubarb, Yorkshire Game, Cornish Crab and Scottish Shellfish. In spring 2014, The Sheffield Honey Company installed bee hives in the extensive grounds at Baslow Hall and the harvested honey will be used in dishes.
We believe good food begins with our suppliers. Over the years, we have developed strong relationships with food producers specialising in the best of local and regional food. These include Country Fresh, Howe & Sons for our fish, The Sheffield Honey Company and Rapeseed oil from Ashford-in-the-Water. Our meat is sourced locally when it is at its prime from Richard Hobday at White Peak Butchery in Tissington. We are delighted to offer purely English Cheeses hand selected each week. A variety of bread is freshly baked each morning along with delicate chocolates and sweets to accompany coffee from Pollard’s in Sheffield.
Max Fischer nurtures seedlings and plants many varieties of fruit, root and green vegetables and a wealth of herbs each spring. The abundance of herbs and vegetables during the summer months are close by for the chef’s to pick freshly for the day’s menu. They also spend time foraging and picking woodruff, elderflowers and other summer flowers, seasonal fruits and wild garlic to create innovative dishes. Our raised beds within the Kitchen Garden at Baslow Hall are currently filled with salads and feature on the menus. High Ashes Farm and Cruck Barn Cottage at Max and Susan’s home in Barlow are surrounded by further produce to supplement the kitchen; all hand picked by Max when they are at their prime.
Whatever the time of year our menus feature superbly executed classical dishes using modern techniques. We offer a selection of sample menus to give you an indication of the styles of dishes.
Please note that these menus are continually changing and are for indication purposes only.
Our dress code is smart casual. We prefer our guests not to wear faded jeans, sweatshirts, t-shirts or trainers.
We use nuts, fish, egg, shellfish, milk and gluten products within our kitchens and it is impossible to fully guarantee separation of these items in storage, preparation or cooking.
Many ingredients such as onions, garlic, peppers, seasonings and alcohol are an integral part of our basic preparations and it is not possible to isolate them entirely from dishes. Where guests are intolerant of these basic ingredients, we can offer the very best of fresh ingredients, prepared in a simple manner.
Please inform staff of any food allergies at the time of booking and prior to placing your order and we’ll endeavour to accommodate guests’ dietary requirements whenever possible.
All allergies must be stated at the time of booking or given 24 hours-notice.
We welcome well behaved children in the dining room aged 8 and over. We wish for all our guests to enjoy the refined relaxed, ambience and award winning food. To protect other guests, we restrict children under the age of 8 entirely, unless we can accommodate in one of our private dining rooms.
The minimum age for children dining on the Kitchen Tasting Bench is 10 years at lunchtime and in the evening. Children must dine from the Taste of Britain menu.
Please note we accept most major credit cards except Diners.