Course Location: Tideswell School of Food, Taste Tideswell Ltd, The Courtyard, Commercial Road, Tideswell, Buxton, SK17 8NY

The Tideswell School of Food is a high quality facility established with the help of the Big Lottery Fund, they have excellent facilities to suit any cook; from the novice in the kitchen to the professional chef. See their website for more information.

During this full day cookery course, Rupert will work through a full menu teaching you to make a delicious three course dinner that you will be proud to serve. You will use fresh, local and seasonal ingredients to make the following dishes:

•Smoked Haddock Risotto with Soft Poached Egg

•Ox Cheek cooked in Stout and Black Treacle with Colcannon

•Apple Tarte Tatin with Caramel Sauce

You will be provided with refreshments throughout the day, including lunch. At the end of the session you will have a wonderful array of dishes to take home with you along with a recipe pack, Tideswell School of Food apron and of course a superb range of skills taught by Rupert Rowley. This course will begin at 10am and will finish at around 4pm.

Cost per person: £175

To enquire about this course please call Tideswell School of Food on, 01298 871262 (Mon-Fri 9am,-5pm), email info@tideswellschooloffood.co.uk or book online.

Entry Fee: Adults, £5, Concessions £3, Children under 16 enter for free.

Opening Times:

Saturday 26th May : 10am – 5pm

Sunday 27th May : 10am – 4pm

For more information please click here.

We would like to mark this very special occasion by offering guests a glass of house wine with lunch or dinner on Tuesday 5 June. Please quote “Jubilee” at the time of booking to take advantage of this promotion.

Valid for parties up to 4 people.

Please call 01246 583259 to reserve your table.

“It takes 300 hours to make just one well dressing, so it’s understandable why they are such as intiguing draw for visitors” said Sir Richard FitzHerbert of Tissington Hall.

See our calendar for upcoming dates near to Baslow Hall and visit http://www.welldressing.com/.

We will be offering a set menu (i.e. one starter, one main and one dessert) during the period. Please let us know at the time of booking if there are any dietary requirements within the group.

Sample Menu – coming soon!

2 courses: £20

3 courses: £25

Coffee, chocolates and sweets: £4

Terms and Conditions

Customers must obtain a voucher printed in the May edition of Waitrose Kitchen Magazine, going on sale on Thursday 26th April 2012.

Reserve your table by calling 01246 583259 and quoting “TablesAndRooms Waitrose Dining Promotion”. Let us know of any dietary requirements at the time of  booking. Bookings are strictly subject to availability. (Please note we are only taking tables of up to 4 people.)

Present your voucher on arrival with your name and address details. We will not be able to honour the offer if readers do not book in advance quoting “TablesAndRooms Waitrose
Dining Promotion” or present their completed voucher on arrival.

Dates excluded from the offer are Tuesday 5th June and bank holiday Mondays.

For more information please visit www.tablesandrooms.com/dining

Treat your father to a delicious lunch he won’t forget….3 courses is priced at £42 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.

To view an interesting feature on Baslow Village by Derbyshire Life Magazine (edition August 2010) please click here also view a YouTube video featuring Baslow.

Rowley’s Restaurant and Bar

Our sister restaurant has contemporary decor in an old village pub offering good cooking using fresh, local ingredients. Ideal for a light lunch or informal dinner. Call in for a glass of wine or a hand crafted beer from one of our selected local breweries. Open daily from 10 am serving fresh coffee (also available as takeaway). A warm welcome awaits….. 

01246 583880 or view the website.

Avant Garde

Avant Garde is popular for numerous unusual gifts including mirrors, clocks, French furniture, soft furnishings and jewellery. The shop is open 7 days a week.

01246 583888 or view the website.

Five Little Ducks

Our local post office in the village. There are a wonderful selection of greeting cards and children’s toys for sale.

01246 583441 or view the website.

Church Farm Art Gallery

Church Farm Art Gallery hosts a unique collection of work by many talented professional and amateur artists. Much of the work in this tiny gallery is of Derbyshire landscapes and local views, but you can also find humorous animals, flowers and even seascapes on the walls.

01246 582334 or view the website.

Vintage Living

This lovely shop offers vintage and antique furniture and accessories, including reupholstered antique chairs and sofas.

07802494814 or view the website.

Elliott’s & White’s Sweet Shop

Located near the main car park in the village, why not call in for a treat whilst on route around the village.

Izzi

Popular with the Ladies!! Collections include Marccain, Basler, Joseph Ribkoff, Oska, Ulichele, La Perla Parfum, Isabel de Pedro and Crea Concept.

01246 582500 or view the website.

Baslow Pottery

This working pottery provides a distinctive showcase of Ray Gridley’s pots and a gallery with work of other local artists. Original oil and watercolour paintings, jewellery, ceramics, turned wood, prints and hand made cards are displayed both to view and to buy.

We also display several pots in the grounds of Baslow Hall available for sale.

01246 583838 or view the website.

The French Depot

The French Depot offers antique French beds, antique French furniture, sofas and chairs.

For more details on opening times please call 01246 583659

Darling Buds Florist

Pop in and have a bouquet that is truly unique and personal to you made up while you wait to take home with you, or order an arrangement in advance for your bedroom.

01246 583999 or view the website.

The Stage Hair Salon

Arrange to have your hair cut and styled to complete your outfit.

01246 583322 or view the website.

Celebration Photography

Tony Hall specialises in wedding and civil partnership photography. Truly captivating photography – see his website for examples of his work.

01298 872844 or view the website.

Other Eating Establishments in the Village

Please click on the links for more details.

The Rutland Arms Public House

Charlie’s Bistro

Doorstep Deli

Il Lupo

Cafe on the Green

The Wheatsheaf Public House

The Cavendish Hotel

The Spar Shop

Walk to Chatsworth from Baslow

This walk visits three very different Peak District villages: Baslow, Edensor and Pilsley. The route takes advantage of the public right of way that runs through Chatsworth Park from Baslow, passing within a few hundred feet of Chatsworth House. Please park in the car park at the eastern end of Baslow, just off the A 619 from Chesterfield. Click here for more information.

We are delighted to be named as a finalist in the Taste England Category of the prestigious VisitEngland Awards for Excellence 2012. As a finalist Fischer’s Baslow Hall now goes forward to the glittering Awards Ceremony which is being held on 22 May 2012 at Athena, an art deco gem located in the heart of Leicester’s cultural quarter.

We will have to wait until then to find out which award they will receive. All finalists are guaranteed to receive either a Gold, Silver, Bronze or Highly Commended Award.

Commenting on the finalists James Berresford, VisitEngland’s Chief Executive said “I would like to congratulate all those nominated as VisitEngland Awards for Excellence finalists this year. This is no small achievement in a year when we have received a record number of submissions. The quality of submissions this year has been outstanding and Fischer’s can justifiably take credit and pride in earning a place at the top of their category in England. I wish everyone all the best for the final in May”.

Speaking on behalf of Fischer’s, Amy Wilkinson (Company Sales and Marketing Manager) said “we are absolutely thrilled to be recognised in this national award and achieving a finalist place”.

We will let you know the results after Tuesday 22nd May……fingers crossed!! Please show your support by leaving comments below.

Max Fischer did a Cookery Demonstration on Saturday 31st March at the stunning Devonshire Dome in Buxton during The Peak District Food & Drink Festival.

The Festival aims to showcase high quality local produce available at a variety of food and drink establishments – hotels, restaurants, pubs/cafes, tea rooms, farm shops, breweries – from the Derbyshire Dales, High Peak, Staffordshire Moorlands and East Staffordshire.

The theme of his demonstration was “Cooking for Life” which involves healthy cooking using natural ingredients, produce from the garden and foraged items. Please enjoy the following 3 course healthy meal….

 “A Garden Salad”

Wash and thinly slice 2 medium Jerusalem artichokes on a mandolin. Arrange on a plate with peeled and cooked asparagus spears. Season with Maldon salt and fresh black pepper. Top with American land cress, micro leaves (can be produced from any vegetable seed which are harvested when 2 inches tall and the leaves picked) and wild rocket all from the garden. Dress the leaves in a bowl with a vinaigrette made with 1/4 white wine vinegar and 3/4 olive oil).

Cook and drain 20g wild rice, 20g black rice and 20g basmati rice and then dry on a baking tray in a fan oven. Once dry, shallow fry in a little olive oil – the rice will ‘pop’! In a small amount of olive oil, toast 20g pin head oats, 20g cous cous, 20g sunflower seeds until golden. Mix with the rice along with a little honey to coat and season with ground fennel, cumin and coriander seeds.

“Fillet of Cod with Spring Leaves”

150 g cod and half a fillet of locally smoked trout are required per person. Firstly butterfly the cod and fill with the trout fillet and close again. Steam for 5 minutes or until cooked.

Cook the spring leaves consisting of spinach, land cress, foraged garlic leaves, purple sprouting leaves and wild leek. Wash the leaves and then sweat in a little olive oil with unpurified sea salt. Cover with a lid and leave for a few minutes to wilt. Get rid of any excess moisture on a kitchen towel.

Plate the dish with the greens on the bottom, topped with the cod and then scatter a raw samphire on top.

“Rhubarb, Goats Curd and Granola”

You will need 150g of Yorkshire forced rhubarb and 10g crystallized ginger per person. Cover the bottom of a pan with grenadine (pomegranate juice) and white wine and bring to the boil. Add the rhubarb and ginger and bring back to the boil and simmer gentle for a few minutes. Do not overcook. Leave in the pan to cool. (There shouldn’t be a lot of liquid in the pan).

Mix 200 g per person of Inners goats cheese curd from Leicestershire or Quark with freshly juiced blood orange (currently in season) to a smooth consistency.

To make the granola toast the following in olive oil until slightly golden: 20g jumbo oats, 20g sunflower seeds, 20g pumpkin seeds, 20g pin head oats, 20g flaked almonds and 20g coconut flakes. Add 20g malt extract with 20g heather or lavender honey. This will caramelize very quickly – so be careful. Once coated tip onto greaseproof paper and leave to cool.

To assemble – spoon the goats curds in a bowl, top with the rhubarb and sprinkle with the granola.

Arrive on Monday 15th and depart on Thursday 18th October 2012

Here at Baslow Hall we pride ourselves on bringing you some of the finer things in life. Our world-renowned cuisine, our comfortable, luxurious bedrooms and our setting in some of Derbyshire’s, indeed England’s, finest country side.

This autumn we are looking forward to collaborating with Nicholas Merchant of Aspect Events to bring you visits to three nearby country houses, which will go beyond the usual tramp-round-with-an audio-guide. Your private guided trip to Chatsworth, will be preceded by a talk on the rather racey 6th Duke and his building and collecting endeavours, thereafter, by contrast we go to Haddon Hall, with its charm and timelessness, and finally to Eyam Hall, another Derbyshire vernacular treasure.

The party will be small, we do not rush, but aim to give you a chance to savour three great treasures with like-minded people, and come home to Baslow to a warm bath, a gin and tonic, and a good dinner!

What could be more civilised?

Itinerary

Day 1: Monday 15th October

Guests arrive in time for afternoon tea, which will be served from 3.30 onwards.

6.30. Meet your fellow guests for a glass of champagne and a talk by tour host, Nicholas Merchant, The Sixth Duke of Devonshire.The sixth duke, son of the famous Georgiana, was pivotal in the development of the house and collections at Chatsworth, which you will visit to-morrow.

7.30 Dinner

Day 2: Tuesday 16th October

8.30-9.30 Fischer’s English Breakfast

9.45 Depart Baslow Hall by mini-coach to travel to Chatsworth

10.00 Arrive Chatsworth, the “Palace of the Peak” for a specialist guided tour. The “Palace of the Peak” contains a boundless collection ranging from Old Master paintings of world renown to geological specimens bought by the last Duke as well as by the afore-mentioned 6th Duke. Our exclusive guided tour, where the house is opened ahead of the public, will animate the sumptuous baroque interiors by explaining the origin of some of these objects not least the contemporary works introduced by the present Duke and his Duchess.

12.30 Lunch is available at your convenience in the Self-Service Restaurant situated in James Paine’s stable yard.

Afternoon; The afternoon is laid aside for you to further explore Chatsworth on your own. If gardens are your interest, then those at Chatsworth owe much to Sir Joseph Paxton, but are also abounding in modern sculpture by the like of Elizabeth Frink. You may care to revisit the house which you would be free to do with its special exhibitions and display of the pictures from the “Burlington Inheritance”

3.30 Return to Hotel, with a visit, if required, to the Farm Shop.

7.30 Dinner

Day 3: Wednesday 17th October

8.30-9.30 Fischer’s English Breakfast

10.00 Depart by mini-coach to visit Haddon Hall, which is opened especially for us.

10.30 Arrive at Haddon Hall, the 14th century stronghold of the Manners family, Dukes of Rutland. No more acute contrast to the splendours of Chatsworth could be imagined than this romantic pile. Lying unloved for several centuries, it was revived in the 19th century with great sensitivity, and now exudes an aura of tranquillity with the sun glistening through its lattice windows onto the tapestries and furniture within.

12.30 Lunch at Haddon (included)

1.45 Depart for Eyam Hall.

2.15 Private visit to Eyam, in the centre of the “plague” village of the same name, is another example of Derbyshire domestic architecture, which is still very much a family home. Here are mullion and transom windows, panelled walls and stone-flag floors to which are added the accumulated treasures of the Wright family. Interesting crewel-work hangings
and a tapestry room.

4.30 Depart to return to Baslow Hall.

6.30 Talk by your host, Nicholas Merchant “Sir Jeffry Wyattville, Architect at Chatsworth and Windsor”. The fascinating story of the man who worked extensively at Windsor for George IV and at Chatsworth for the 6th Duke.

7.30 Dinner

Day 4: Thursday 18th October

Guests depart after Breakfast

£1,299 based on two people sharing a double room including Dinner, Bed and Breakfast including all entrance fees, talks, lunch on two days transport to venues and VAT.

We would require a deposit of £250 at the time of booking. Limited availability for this special break.

The visits to Chatsworth House and Haddon Hall involue quite a bit of walking and particularly at Haddon Hall there are several steps and uneven flooring. This trip may not be suitable for people with mobilty problems.

Reservations 01246 583259