Sample Taste of Spring Dinner Menu
Available every evening from 7.00 pm with last arrival at 8.30 pm Friday & Saturday. Last arrival at 8.00 pm Sunday to Thursday.
Sample some of the freshest seasonal ingredients the British Isles has to offer combined with Head Chef Rupert Rowley’s renowned classical approach using modern techniques and European influences.
The main ingredients on this menu are sourced within the borders of the British Isles. Located centrally on the British Isles produce comes from North, South, East and West of the country. Yorkshire Game, Scottish Hand Dived Scallops, Cornish Crab, Sheffield Honey, Coastal Samphire, Thornbridge St. Petersburg Stout flavours one of our breads, Yorkshire Forced Rhubarb and Derbyshire Beef are to name a few. Nearer to home, the chefs pick lettuces and herbs twice daily from the garden at Baslow Hall in the summer months.
In April 2014, we welcomed the arrival of 12 bee hives from The Sheffield Honey Company in the grounds at Baslow Hall. Within the next few months, Rupert and the team will be using the harvested honey in their dishes.
We are proud supporters of local and British produce and have been for many years.