Dining Out – The Machine Inn, Ashbourne
You may, like me, wonder what the Machine Inn in Ashbourne and a corset have in common, and your interest may be further piqued when you see the simple line drawing that identifies one of Ashbourne’s newest restaurant and boutique hotels. But looking into the history all becomes clear as for 125 years Ashbourne was home to local corset makers Richard Cooper & Company. In 1855 a successful partnership with Charles Smith flourished and by 1898 they had 500 employees.
Such an industry no longer exists in Ashbourne, but new life has been breathed into the town by Henfox, a company with its finger firmly on the beating pulse of Ashbourne.
On a beautiful sunny August day, we were invited to lunch at the Machine Inn and enjoy this lovely venue. Immediately the friendly atmosphere told us that we were going to have a relaxed lunchtime experience. The décor is clean, contemporary and uncluttered, with well-spaced tables and comfortable seating.
The menu too is well considered with a selection of sandwiches served with salad garnish and chips, and salad options, but what caught my eye was the ‘Small Plates’ menu. I really love this way to lunch and was so glad to see it introduced here. Choosing from either 2 or 3 plates, the focus clearly is on classic dishes with a modern twist. A highlight for me was the roasted trout fillet, the skin crisp and well-seasoned, the flesh pink and moist, sitting on a bed of dressed lettuce, the addition of a potato salad and heritage beetroot were all that was needed. Sharing the plate of Tempura vegetables, the batter was light and crisp while the vegetables within retained their shape and flavour. Similarly, the mini sausages were roasted in honey with a mustard and parsley glaze, the Caesar salad and Heritage tomato salad all had expertly balanced dressing to lift and add interest.
Desserts came with the same attention to detail; homemade vanilla shortbread, but not overly sweet, served with the spiced coffee crème brulee, and Poached summer berries with crushed meringue and Chantilly cream. Then to finish a coffee that for once was served piping hot.
This was a menu that had been put together with obvious care using the best of ingredients, seasonal and locally sourced, simply presented with care and understanding, all a fitting accolade to the experience of Executive Chef Dan Fincher who has worked previously in Michelin Star and AA rosette restaurants including Gordon Ramsey’s at Claridges and the Waldorf Astoria Versailles.
The Machine also has 4 luxury, boutique style rooms above the restaurant which all showcase the same attention to detail.
The parent company, Henfox will be opening new venues in the old Nat West and Swiss Cottage buildings while refurbishing the historical Horns pub on Victoria Square. Their aim is to revive these venues whilst preserving their original historic features with care and consideration.
We met with Henfox Owners Chris and Andi Harvey who a few years ago moved to Derbyshire from Florida, having sold an extremely successful business and wanted to invest in real estate locally, putting something back into the community here in Derbyshire. I must add that Chris is from Derbyshire originally and Andi from West Virginia. Their professional and yet relaxed approach to business was refreshing as they explained their vision to us.
Town centres over the years have taken rather a beating and Chris and Andi want to play a big part in breathing life into Ashbourne. They are both very down-to-earth people with a passion for making sure that all who work for them are happy in their work, ensuring that this feeling is passed down the line to their customers. We can’t argue with that as our experience at the Machine Inn lived up to all expectations.
Our thanks to our hosts for a truly refreshing lunchtime experience. Machine Inn, 6 St John Street, Ashbourne. DE6 1GH t.01335 682380
