The Peacock at Rowsley
A Historic Gem Reborn in the Heart of the Peak District Nestled within the picturesque Peak District National Park, The Peacock at Rowsley is a venue that beautifully balances the old and the new. Originally built in 1652, this historic four AA Silver Star hotel and three AA Rosette restaurant has long been a destination that attracts visitors looking for luxury, relaxation, and exceptional food. The venue is now under the ownership of Longbow Venues, led by Rob Hattersley, a local with deep roots in the area. Rob, whose family has lived in the Peak District for generations, has a deep passion for preserving and nurturing the region’s historic sites, ensuring places like The Peacock remain a vital part of the local community. A Blend of Historic Charm and Contemporary Elegance A recent £500,000 refurbishment has breathed new life into The Peacock at Rowsley, with a careful balance struck between preserving its historic charm and updating its facilities for modern guests. The restoration has revealed beautiful Victorian stone tiles and refreshed the venue’s signature Mouseman furniture, which has been lovingly restored to maintain its characteristic craftsmanship. While the updates bring a fresh feel to the venue, the essence of The Peacock remains grounded in its rich history, making it a place that feels both timeless and welcoming. Celebrating Local Flavours with a Contemporary Twist At the heart of The Peacock at Rowsley’s revival is its culinary offering. Under the leadership of Head Chef Dan Smith, who has spent 18 years at the restaurant, the menus are a true reflection of the Peak District’s bountiful local produce. Dan’s career—shaped by experience with Michelin-starred chefs like Tom Aikens and at L’Ortolan—ensures that each dish is a work of art, prepared with precision and passion. Local ingredients are showcased in dishes such as Haddon Estate venison, wild garlic, and Jerusalem artichoke, bringing the rich flavours of the region to life. For those seeking a more relaxed experience, the return of Sunday lunch after its hiatus due to the pandemic offers guests a hearty and comforting roast, with locally sourced meats and vegetables served in a warm, inviting atmosphere. A Comfortable Stay Surrounded by Natural Beauty The Peacock at Rowsley is more than just a place to dine. It’s also home to 15 charming guest rooms, each offering a blend of historic elegance and modern comfort. Whether in a spacious four-poster suite or a cosy single room, guests will find themselves immersed in comfort, with marble bathrooms and thoughtfully appointed interiors. It’s the perfect base from which to explore the Peak District, whether on foot or by bike. An Invitation to Explore With its location near the River Wye and Derwent, The Peacock offers guests the unique opportunity to purchase fly-fishing permits for some of the UK’s finest wild trout waters. The surrounding area, with its scenic walks through Chatsworth, Bakewell, and beyond, invites guests to experience the natural beauty of one of England’s most iconic landscapes. A Venue With a Purpose The reopening of The Peacock at Rowsley is not just about luxury—it’s about preserving a piece of local heritage for future generations. Longbow Venues, under the stewardship of Rob Hattersley, has ensured that the venue remains a key part of the Peak District’s cultural fabric, offering guests a memorable experience that blends history, fine dining, and the beauty of the surrounding landscape. It’s a place where visitors can connect with the past while enjoying the best that the Peak District has to offer today. 00
Restaurant Review – The Old Poet’s, Ashover
There are some pubs that claim to be what they’re not, and others who know exactly what they are and are happy being there, sticking to the time honoured script. Kim Beresford, owner of ‘The Old Poets Corner ‘Ashover for the past fifteen years, explained very clearly to me “We are first and foremost a traditional country pub renowned for our beers and rustic pub food”. No pretence here and that’s such a relief as at least I wouldn’t get a huge plate with just a dash of food posing ostentatiously in the middle. Having said that, since our last visit fourteen months ago a lot has changed at ‘The Old Poets Corner’, which is indicative of an industry where people move around, but at least Kim is still there overseeing a new era in this lovely old pub’s history. Approaching Ashover on a chilly November evening the heart beckons to be warmed as the welcoming lights guide us in. Very soon we were seated near the huge log fire, sipping on our beers, perusing the new winter menu. With new Manager Diane Wood and new Chef Jack Parkes now established, it was interesting to see that the menu still featured traditional pub food and hadn’t gone all ‘arty’! The market for good, old fashioned pub food, efficiently served in hearty portions is still very popular, in fact, over the last six months more than one pub and restaurant owner has told me that fine dining has taken a little dip with more people favouring going out more often but spending less each time, thereby making their budget go further. That puts the pressure on pubs then to do ‘pub food’ really well. Having a reduced choice on the menu is a huge benefit to the diner ensuring that food is freshly cooked. And that’s where Kim and his team at ‘The Old Poets Corner’ will be on a winner. My creamy garlic mushrooms served on toasted sour dough bread were very creamy and a generous portion. The pint of whitebait chosen by my companions was delicious, crispy in a scattering of breadcrumbs, sharpened with lemon and dipped in to a pot of dressing they were the perfect ‘sociable starter’. I followed with their ‘Famous Old Poets Meat and Potato Pie’. I was interested to see the new chefs’ way of doing this pub favourite as I had it a year ago. Would it be as good? Yes, it was, but if I’m honest there wasn’t as much pie as last time. Is that me being greedy and wanting a huge slab? Maybe. I mentioned that to Kim who immediately responded “I’m currently looking at that, it does need a little tweaking”, and that’s the beauty of the owner having total oversight. Of course, Kim was the original chef at ‘The Old Poets’ when he first bought it, so the present chef has to impress him too you see! Whilst I was busy eating and drinking Dave was tucking into his “Beef stew and herby dumplings” main and copious pints of ale. (I think he managed to sample most of the Ashover brewery beers on sale). For me the jam sponge pudding was absolutely delicious and came with lashings of custard, and the rest of our group couldn’t resist the freshly made Bakewell tart. All in all, a hearty meal. Everyone concerned agreed that it was a great night enjoyed in the special atmosphere of an old country pub, with rustic pub food as it should be. What more could we ask for? Later in the evening was ‘Open Mic night’ and some old country folk music could be heard wafting through the air from the opposite room. So, log fire, traditional live music, rustic food, real ale and great friendly service, all at prices that won’t break the bank, absolutely fantastic! Our thanks to Kim and the team for making us so welcome. GP In January (25-26) they will have their customary Burns Night event where George Cockburn and Sons (Scotlands first champion haggis makers) Haggis will once again grace the menu. It’s a night for wearing tartan too, and booking in is essential. Call 01246 590888 00
Restaurant Review – Jeera, Crich
An evening of quality Bangladeshi cuisine. “Whoa, slow down Midge you’re going far too fast, you’ll have to explain that to me again” When people are passionate about what they do, it’s really hard for them not to try to tell you everything all at once. And all in one breath. If I was to put together a restaurant menu with dishes, some traditional, some handed down by eminent chefs and some of my own creations, I think I would be eager to tell you about them as I presented them at the table. Well Midge Mannan at Jeera, on Crich Market Place is of that ilk. He’s so proud of his heritage as understudy, from the age of fifteen, to Mr Rahman who, in my opinion was one of Derbyshire’s best at delivering quality Bangladeshi cuisine. Sadly he passed away about ten years ago but what he taught Midge (nephew of Mr Rahman) still lives on in passion for product, desire to create flavours and the need to please discerning diners. In contrast, the week before we ate at a restaurant whereby the waitress brought our starters, plonked them down with basically a “that’s what you ordered and now you’ve got attitude”. Not good enough. Midge in contrast whisked us through the content of dishes, how they were flavoured some of which not only were traditional dishes but also had a few twists of Spanish and Italian in them. When Midge had established what we liked and didn’t like, he shot off to the kitchen to explain to the chefs what he wanted to present us with. There was a good buzz in the restaurant which, being situated in the centre of Crich, attracts customers from far and wide. Crich Market Place is always busy and very much a travel to place, so if you enjoy something, you will go back for it again and that is the crux of Jeera’s customers and why at the weekend they can serve up to five hundred meals. Personally I prefer midweek eating, as places tend to be a little quieter and you get chance to chat and nail your exact meal, and also have the chance for Midge to explain what he’s prepared for you. It’s not been an easy road though. It takes time to build up a solid team and a good reputation with regular clientele and then hold onto them. I’ve sometimes felt that in the food industry restaurants generally get “one shot” at impressing us. Fail and we are off in search of pastures new. This was Midges chance to impress and boy did he do us proud when for a full three hours we tucked into some delicious food. “You’ll have to write down all we’ve had Midge because I’ll never remember it” I said. I was so busy enjoying it and talking to my dining companions Terry, and Mike. I’m not unaccustomed to this type of cuisine but I was surprised to discover some very tasty new dishes to add to my favourites list. The Lamb Bengal special, lamb cooked with green beans and eggs on top, was so succulent that the dish emptied at a rapid pace. I was worried that the Chicken naga (hot naga chillies cooked buna style) may be a little too spicy for me but no that was spot on and again proved a favourite. I was tipped off about this dish by Paul at Costcutter who said “Ask Midge to do it Desi style” We trusted Midge to just present us with a showcase of their food. So here’s how Midge presented and filled two tables for the four of us. Starters Fish tandoor, Naga wings, Chef’s mixed grill, Mushroom purée, ‘Character’ chickpea purée. Mains Chicken Jalali; a vibrantly colourful dish with yoghurt, mint and lemon. Lamb Karachi; sizzling authentic dish with onion and peppers. Zamora Goan special with Bangladeshi peppers; cooked dry and dressed with sliced potato. Lamb Bengal special; lamb cooked with green beans and topped with crispy edged fried eggs. Chicken naga; hot naga chillies cooked bhuna style. Extras Lemon rice, Pilau rice. Garlic and Coriander naan (cooked properly in a tandoor oven). Four of us couldn’t beat it. If you’d have seen how much delicious food was on our table you’d understand why. Here’s a comment from one of our dining friends; “The fish tandoori starter was succulent and beautifully presented. All the starters were complemented by puri bread. Zamora Goan was beautifully spiced without being too hot and the naan was deliciously fresh. Overall the chefs provided an excellent balanced meal. It was interesting to try authentic, regional Bangladeshi foods, as opposed to those adapted to the English palate.” Meet the team. Last but not least here is the team that can make you a great dining evening; Owners: Midge Mannan and Mislo Mannan Head Chef: Abul Kashem (trained by Mr Rahman). Tandoori Chef: Suruk Miah. Our thanks to you all for making us so welcome. Note: You will need to take your own alcohol but then again there is Costcutter next door! 00
Taste Derbyshire – Rachael’s Secret Tea Room
‘Good afternoon Ms Volley, your mission – should you choose to accept it – is to drive to a secret location in the lush Derbyshire countryside and liaise with an operative bearing an orange teapot. Should you injure yourself in a rush to get up the garden path to eat buttered scones; the organisation cannot be held responsible. This tape will self-destruct in five seconds…’ Permission to eat baked goods in a mysterious location? Now that’s what I call Mission Possible. If there’s one thing I love more than tea and cakes; it’s a good mystery and putting them both together really tickles my fancy. Which is why I don’t want Rachael Hands – owner of Rachael’s secret tearoom – to tell me where she is located. “Can we meet in a car-park and you can blindfold me before you take me to your tea-room?” I ask when Rachael sensibly offers to send the address over on email. She has the patience to humour me; “Er, blindfold you? People may give us funny looks,” she says hesitantly before characteristically looking on the bright side. “But it’d be a good marketing ploy; why not?” The simple fact is there are hundreds of quaint, country tea-rooms in Derbyshire but what gets my juices really flowing is the ‘secret’ part. The exact place where Racheal’s guests will end up slurping their Lapsang Souchong is revealed only on booking. “I take a stall every year at The Roundhouse Christmas Market in Derby and people are always fascinated by the idea of a ‘secret’ tearoom,” she smiles. “But their next question is invariably – where is it?” Not that Rachael is falling for that one; ‘I do get people trying to get me to reveal my secret. The only thing I’ll say is it’s in Belper,” she explains. “I have to say this because guests sometimes imagine they might have to journey into the wilds of Scotland and they don’t want to drive too far. But most people love the idea of keeping the secret and – even if they’ve been – they won’t divulge it, even to their closest friends.” True to form, I will not reveal any clues about the location. The most I will tell you is that the quaint, vintage-inspired tea-room is situated in the home Rachael shares with husband Matt and that this cosy venue adds to the charm. “Like a lot of people, I’d always wanted to open a tea shop,” Rachael (45), explains when I ask her how the idea came about. “It may always have remained a pipe-dream but for an article in a woman’s magazine back in February 2012. I’d gone to have my hair done and I read this article about a lady called Lynn Hill who, at the time, was doing a secret tea room from her home in Leeds. I thought ‘I can do that’ and went straight home and emailed her.” Rachael was amazed to get a reply almost straight-away; “If I recall, she just told me to ‘go for it’,’ she laughs. “On a more practical level, she told me to start with family and friends just to see if it was something I really wanted to do and refine my ideas and recipes.” By September 2012, Rachael was ready to host her own event. “I do remember Matt asking if I’d be okay with strangers coming into the house. It wasn’t a worry as I love meeting people. I was more anxious about getting everything right,” she recalls. “That’s why the idea of the ‘secret’ tea room appealed. It’s not that I am a fan of mysteries – I just thought it would lower the risk. If I set up a tea room on a high street and it didn’t work, it would be devastating. As it’s a ‘secret’ tea room I could try it for six months without anyone knowing.” Rachael had no reason to be so worried. She started off with a full-time job in local government with the idea of hosting her secret shin-digs once a month. The events were so popular, Rachael cut down to part-time work so she could do them twice a week. In May 2014, she was finally able to leave her job and concentrate on the tea-room full-time. “I think when people first come they are intrigued by the secret location and not getting the address until the last-minute adds to the excitement,” Rachael says when asked about this success. “When they arrive at my door, I can see them almost thinking ‘I didn’t think I’d be coming here’ as it’s our home. But they love it for being so comfortable and cosy. I get a lot of repeat business. One mum and daughter have been around ten times. They’re always being asked about where the tea room is but they never tell as it would ruin the surprise. In fact, in six years – no one has ever revealed the location. They all buy into the fun of it.” The praise for her food is quite incredible for someone who admits that, while she was a keen cook, she hardly did any baking before launching her business. “It might be in the DNA. My parents used to own a bakery in Cromford until they sold it in 2006,” Rachael smiles. “I did help in the bakery and went on some of the delivery rounds and working in the shop but – other than having a few 5am starts – I had nothing to do with the bakery side.” Rachael turned to her favourite bakers, chefs and amateur bloggers to collate recipes and started experimenting to see which ones would work. She still devotes a lot of time to testing and tweaking recipes to delight her guests – making bubble gum flavoured macarons for instance – and adapting according to the seasons. “I love Autumn as it’s a time for using fruits like plums and berries in my recipes and I
Restaurant Review – The Dovecote, Morley Hayes
As the year drifts slowly in to Autumn the chill in the air indicates that it’s time to put away the short sleeve shirts and shorts and consign the thoughts of dining al fresco to next Summer. The longer nights need a cosy atmosphere, pleasant surroundings, attentive service and, of course, excellent food. One Saturday evening, in search of this quartet of goodies, we made our way to Morley Hayes. The hotel and golf complex is home to three restaurants, The Dovecote, Roosters, and The Spike Bar, offering a range of dining experiences from fine dining to informal bar snacks. Our destination was the Dovecote; a restaurant that has earned a reputation as one of the finest in Derbyshire. We were greeted with a warm welcome as we stepped in to the stylish, contemporary surroundings of the Dovecote’s bar and without any fuss our pre-dinner drinks order was taken and canapés served. These were a selection of green and black olives and 2 bite sized tomato shortbreads toped with cream cheese and diced black olives. Ideal savoury accompaniments to the first drinks of the evening. We relaxed in the bar, chatted, read through the menu and with a little advice from restaurant manager Simon, made our choices. The chefs use seasonal, locally-sourced ingredients to create the mouth-watering menu, so local that the Dexter ribeye is from a farm in the neighbouring village. Just as we finished our drinks our waitress appeared and showed us to our candlelit table in the restaurant. The Dovecote’s interior has been designed in such a way that it doesn’t hide the original structure but still creates a variety of spaces and, with the creative use of lighting and fabrics, a cosy atmosphere. As we waited we nibbled on a selection of warm breads. For her starter Susan chose the duck liver parfait with cherries and whole wheat crackers. The fruity black cherry cut through the rich, silky-smooth parfait and, along with the crisp texture of the cracker, it created a perfect first course. I selected the cep mushroom velouté. The velouté was rich with mushroom flavour. It was served with pickled mushrooms and egg yoke on a lightly grilled piece of sour dough. This added a sweet note and a crisp texture in contrast to the earthy, smooth bowl of tasty mushrooms. Our mains arrived picture perfect. Susan’s was the dry aged duck breast which she’d asked to be served just a little pink. It was soft and perfectly pink. The sliced duck was served with crispy edged panhaggerty potatoes and French beans that had retained all their flavour and still had a little ‘snap’. A revelation was the elderberry sauce. It enhanced the duck with its floral taste; it was not too sweet and not too fruity. My main was the rare breed belly pork with sweetcorn, roasted shallots and char grilled baby leeks. This was served with a generous slice of Spanish morcilla sausage. The shallots and leeks complimented the melt in the mouth pork which had the ‘just right’ balance of meat to fat ratio. Susan chose a pleasant Sauvignon Blanc to go with her meal and I opted for a glass of Malbec; with its inky dark colour and robust tannins it was an ideal partner to the pork. We decided to end the evening with a dessert each. For Susan it was the Dovecote’s baba. A calvados soaked yeast cake; topped with fresh black berries and a quenelle of fruity ice cream. The treacle tart was my choice. An incredibly thin, crisp pastry case was filled with a toffee flavoured, treacle mixture that only attained its full sweetness when it warmed and hit the back of my mouth. A pudding from my childhood served with clotted cream. We thanked Simon and his staff for their faultless, professional service throughout the evening and made our way out to the well lit car park. It was a mild September evening and I wondered if perhaps Summer hadn’t quite said ‘goodbye’ to 2018. The Dovecote deserves its fine dining status. Within easy reach of Derby and Nottingham and set in the Derbyshire countryside with delightful views over the golf course, the restaurant is ideal for family celebrations or enjoying a quiet candle-lit meal for two. With set lunch and dinner menus along with an a la carte menu, you’ll be spoilt for choice. It also offers indulgent afternoon teas and champagne breakfasts for that special celebration. +10
Restaurant Review – An Evening of Tapas at The Denby Lodge
I’ve never been to mainland Spain although I once took a winter break on Lanzorote, the northernmost part of the Canary Islands. That was over 47 years ago. We flew from a misty, sub-zero Manchester on New Year’s Day, before it was a Bank Holiday in England, on a Freddie Laker Airways flight; landing at Arrecife in a balmy 21˚ of brilliant sunshine. In those days there was just a handful of hotels on the island and one tarmacked road. One of my memories is of the tapas bar at the Mirador del Rio at the north of the island and the incredible vista across the tiny strait of El Rio (so narrow it’s just called the river) to the islands of the Chinijo Archipelago. I remember the stunning view but I don’t remember the tapas. So when an opportunity arose to sample tapas again, closer to home, myself and Susan jumped at the chance. The venue was the recently refurbished Denby Lodge, Denby Village, Derbyshire. Famous for their steaks they have added tapas to the main menu. Traditionally, a tapa is a small snack served as you stand at a crowded bar but at the Denby Lodge it’s been elevated to a dining experience. Although we visited the pub on a busy Friday evening there was no problem parking in the large and well lit car park. The double doors of The Denby Lodge lead in to a large and relaxing lounge bar. It was busy but not crowded. The layout of the bar guides your eye to the entrance of the spacious restaurant area. We made our way over to it, introduced ourselves and were shown to a quiet table. The seating in the restaurant is flexible; we had a table for 2 and around us were tables for 4, a party of 6 and a birthday party of 12. The pub has recently launched a brand new menu with a wide range of new dishes including, for the first time, a tapas selection; with 15 dishes to choose from. We decided to follow the suggestion on the menu and order 3 dishes each but asked them to stagger their arrival so that we could use the first 2 as our starter. Susan chose the mussels with chilli and chorizo and I ordered the seafood stew. The stew was pieces of fresh cod and salmon, shellfish and prawns in a white wine, cream and garlic sauce. The fish was cooked perfectly and the light sauce didn’t over power the delicate flavours. The mussels with chorizo was again a perfect balance of spices and succulent shellfish. There was just a hint of chilli in the tomato and chorizo sauce. The main event was 4 dishes that we could share: Portuguese baked egg, cauliflower bites with sweet chilli jam, calamari rings and halloumi fries. It’s a colourful spectacle to see your table laden with all 4 dishes and with so many inviting aromas it makes you want to tuck in. We both sampled the halloumi fries first. The fried cheese takes on a crisp coat but has a soft, melting centre. We very quickly cleared the plate. The cauliflower bites were fresh, deep fried florets coated in a crispy batter. If you love fritters you’ll love this tender, white vegetable dipped in the sweet chilli jam. The crunchy coated calamari rings were tender and served on a bed of salad. The Portuguese baked egg dish is a lightly cooked egg sitting in the middle of a bed of spiced tomato and red onion topped by sliced chorizo and served in a hot, metal skillet. Susan sipped a glass of chilled, white wine and I drank a cold lager as we shared our meal and chatted the evening away. The restaurant has a lively but relaxed atmosphere and the ever attentive staff, who persuaded us to finish with a shared dark and squidgy chocolate torte, leave you wanting for nothing. Our thanks go to Sally, Ben and their staff for creating an evening where we could feel comfortable; take our time and chat while enjoying a very relaxed meal with a difference. 00
Dining at the Hope & Anchor
Standing proudly on the market place in the centre of Wirksworth is The Hope and Anchor, a grade two listed 17th century stone building. Closed in 2016 but now under new management and with around £100,000 spent on refurbishment, along with a new chef, The Hope and Anchor is now open for business. On their website they proudly proclaim that they are, “A good pub with real pub food”. Our visit, along with two long standing friends one Friday evening in mid July was a great opportunity to put that claim to the test. Occupying a prominent position in Wirksworth it was easy to let your mind slip back to the days in 1306 when the town was granted market status and would be jammed with colourful stalls and people plying their trades many of which are now lost. Over the years, with wealth generated by lead mining and stone quarrying, this market town came to be graced by some of the most lovely, historic, stone buildings. But now to our dining experience. We were welcomed by General Manager Jack, who showed us to our table in the large restaurant area, the rear of which is elevated. The late evening sun poured through the windows as we sat at a rustic table with plenty of space around us, it was so pleasant not to be squeezed in elbow to elbow with other diners. The décor here is contemporary with lovely muted shades, the walls have been partially clad with wood of various colours some featuring the imprint appropriately of an anchor. There are many nice rustic touches whilst the old building still retains many original features, which is quite fitting as it’s Rustic Inns who took over this pub in November 2017 and have worked tirelessly to put together a dining and drinking experience to suit current trends. Our waitress for the evening was Jersey who explained how much she enjoyed the food that the new chef was producing. Three of us ordered starters while one was saving herself for pudding! “It’s worth the wait” said Jersey. My starter was tomato bruschetta which consisted of three slices of rustic bread, tomato, chilli topped with torn mozzarella. A firm favourite of mine, not too overpowering and very clean tasting, a cracking start. Mike devoured his house pate infused with thyme, garlic and mushrooms, it was smooth and spread with ease on to the rustic bread. Generous triangles of salted butter and a homemade chutney accompanied it. Jane chose the battered prawns, dipped and fried in a very light tempura batter and served over a fresh salad, the pot of sweet chilli and lime dipping sauce perfectly added that touch of heat and sweetness. The farmers pie of the day was minced beef and onion which was encased in thin short crust pastry, and I chose the double cooked rustic chips. The pie was lovely and moist and was served with a boat of gravy too which was a bonus, the ‘skin on chips’ were very chunky and the buttered greens not over cooked. Mike’s ale battered cod was served on a wooden board and was huge, even for Mike who has a healthy appetite. Lockwoods mushy peas and sea salted double cooked rustic chips were served with this and a pot of homemade tartare sauce and wedge of lemon completed the dish. His determination to finish was testimony to how enjoyable it was. Julie tried the vegetarian curry which was quite hot and had a good variety of vegetables, her only comment was that she maybe missed a naan bread to go with it. Finally, Jane ordered the homemade lasagne, a slight twist on the usual with smoked bacon and red wine and tomato sauce added to the beef. This made for a very rich dish, but with a beautiful flavour, and the side salad was the freshest I’ve had anywhere. As predicted Mike and I passed on puddings, but Jane and Julie went for and enjoyed a lovely light and fresh raspberry mousse and a baked lemony cheesecake, both homemade and highly recommended. That really sums up the food here: locally sourced wherever possible, the chef has an eye for adding that extra something which lifts this good food just up another level. The presentation too is modern with delicate flower and micro leaf garnishes where appropriate. We had a great evening and there were many more dishes on the varied menu that we would have liked to try, and for those with not so large an appetite there is a ‘Lite bite’ menu available until 6pm. On Sundays there are traditional roasts alongside a reduced weekday menu. But, there’s still plenty there to tempt you at the Hope and Anchor. We all agreed that the Hope and Anchor is “A good pub, with real pub food, and a good collection of real ales. The music is pleasant and not too intruding, and they have a young group of staff that are friendly, relaxed and eager to please. It’s a great place to unwind at the end of the week. 00
Restaurant Review – The Sanam Tandoori Restaurant
Cooking in a traditional way has always been the priority at the Sanam on King Street Alfreton, and for the past 25 years they have stuck to that premise. Over that period of time they have seen restaurants come and go, some change hands. Their philosophy of providing quality food at a fair price has stood the test of time and they are immensely proud of their track record. The chef was trained in the art of blending spices by a leading international chef which explains the extensive and mouthwatering menu on offer at the Sanam. There’s everything on the menu you’d expect but straying onto the ‘chef’s specials’ section if you fancy something a little more exciting will really excite your taste buds. The sauces at the Sanam are rich in flavour and there’s plenty of substance to them. The Mirch Masala dish is full of strips of stir fried chicken with peppers, onions, tomatoes, ginger, garlic and a subtle tweek from the chef to add that special zing. The ginger is delicate in flavour and doesn’t overpower the meal. The blend of spices ensures a very balanced flavour. We always feel that you get what you pay for where food is concerned and the Sanam has that fine balance of quality food at a very reasonable price. Having dined regularly and had numerous takeaways from the Sanam it can be difficult to pick something new from the menu and not default to old favourites and so it was good to be able to chat to a chap who had come to fetch his takeaway and find out what he enjoyed. It was annoying to find that he had ordered the same as me! So no help there. I’m not a fish fan but the fish dishes at the Sanam are very popular and having taken the grandchildren along for an evening meal one the chef prepared a delightful salmon dish which they polished off with aplomb. Oh, they did have some fries too! The starters at the Sanam include regular favourites such as: Chicken Pakora, Daryayi Bazran served with a delicate mixed nut chat, fresh salmon marinated in fresh dill yoghurt, garlic and chefs special spices and roasted in a tandoor. Adraki lamb chops, juicy slices of lamb chops, marinated in garlic and spices, cooked in a tandoor and served with salad and sauce. Mains include:Jalfrezi Chicken a firm favourite of mine, the characteristic of this dish is the puree made of tomatoes, green peppers and onions which is then poured over the curry. Perfect. I’ve said this before in write ups on Indian restaurants that proper naan bread makes a lot of difference to a meal, and the Sanam specialise in them. They are cooked in a proper oven and are head and shoulders above the anaemic ones that are often passed off as naan. So we go to the Sanam confident in the knowledge that we will get what we enjoy and it will be well cooked, nicely presented, quality food. All in all a cracking night out is assured. Advanced booking is always a good idea. Call 01773 830690 00
Hidden Gem of Food & Drink – The Boot, Repton
Turning the corner onto Boot Hill in Repton, the self-proclaimed capital of Mercia, I immediately thought “I should have arrived on a horse!” Everything seemed to be linked to the past and, in all honesty, I love that. The Boot, a 17th Century coaching Inn, is owned, managed and run by people with a fierce passion for what they do… and they’re very good at it. Rewarded for their success with a second AA Rosette in two years is testament to Chef Rob Taylor’s passion for food supported by his highly trained kitchen team who maintain that standard when he isn’t around. At front of house is Manager Rick Graham, who exudes the same enthusiasm for customer care. Drinking a cup of coffee chatting with Rob and Rick I could see that both are keen to keep pushing ‘The Boot’ forward with expansion of the team, more training and menu development. Chef Rob has his own allotment where he grows various things to take home and experiment with, creating new recipes and dishes which he can then introduce to the restaurant when he is satisfied. He is proud to be sourcing food from local suppliers including dry aged beef from Tori and Ben’s Farm Butchery in Melbourne where their sister business ‘Harpurs’ is situated. Rob and Rick have thoroughly enjoyed their three and a half year journey working in tandem and they have a good sense of humour too which I enjoyed. When you book a table it’s yours for the evening should you so wish. They both were quite adamant at this point that those who visit ‘The Boot’ should enjoy the experience from the high quality accommodation to their award -winning food. In for a pint at ‘The Boot’. A highlight too of my visit was to enjoy a pint of beer produced from their own, on site brewery. As creatures of habit, a beer drinker will generally stick to what he knows. When faced with a bar full of pumps with beer names never seen before the mind gets very confused. Various areas of the country sport their own particular ales and tucked behind the ‘The Boot’ is the Boot Micro Brewery from which flows thousands of pints of the finest quality beers which are on sale at ‘The Boot’ Repton, ‘Harpur’s of Melbourne and The Dragon at Willington. Head Brewer Jon Archer took over the brewing just over a year ago. I asked Jon what his background was. He replied “33 years in IT”, I wasn’t expecting that. There’s obviously more to this tale and it transpired that he was an avid home brewer, a skill he developed to replicate brewing at a small commercial level. So, when the offer came from the owners of ‘The Boot’ at Repton, to manage and develop their micro brewery, it was an unmissable opportunity. Home brewing is an art this author never perfected and after two failed attempts and two bouts of illness after drinking it(!) I decided to leave it to the experts and stay firmly on the customer side of the bar. Jon explained the ins and outs of brewing to me and it’s a pretty straightforward process which becomes very complicated when trying to maintain consistency. I was taken aback by the control exercised over brewing a popular beer to maintain consistency and satisfy the regular ‘same pint’ drinker. Asking anyone how they like their beer will elicit numerous replies ‘hoppy, malty, fruity, strong, dark, pale” are among many of the responses, but how do you cater for that on the bar. Much can depend on type of hop, where it comes from, yeast used etc. John selects the finest hops from around the country and from abroad to blend them into great tasting beer. The latest brew ‘Willow’ was launched in April and, as a low alcohol light ale, is harder to brew because low alcohol beers can feel too thin so need building up, but to his credit it has gone really well and is proving extremely popular. I watched as Jon checked the progress of fermentation in stage for the latest batch of ‘Clod Hopper’ which gave me an insight to the accurate records needed to maintain consistency. Ten percent of this, so much of that, this specific temperature and much more. (The exact details are a secret though and not for my eyes!) This is recorded ready for the next batch. Jon shared with me his knowledge of how life works in the Boot brewery, from designing to creating a beer influenced by Jon’s skilled palette which is suitable for production. I smiled as he took me to see and taste a drink in its early stages of creation, of which the base ingredient was rhubarb. I love rhubarb crumble, but I’ve never drunk it! The first taste was quite pleasant and I thought maybe a good drink but then came the next tasting made with a different yeast which took it to a whole different level on the taste buds. And that, as they say is the crux of the matter, the master brewer, in this case Jon, is using his skills and taste buds to create something everyone will love. Some of his great creations haven’t made it to front of house yet as they are still being developed. Passion and creativity rules everywhere at ‘The Boot’. By now it was time for lunch and, having been shown the brewery I needed to sample some of the 13 ales! Obviously, that’s not practical so Jon just let me select one that I fancied from the bar. At this point I wished I had come on a horse because I could just have jumped on and said, “Home Trigger”. It seems to me that whatever your passion, you’re going to be very spoilt at ‘The Boot’, the gastronomic hidden gem capital of Mercia. 00
Restaurant Review – The Poet & Castle
The demise of the local public house has been the subject of many newspaper articles; part of the ethos of the Campaign for Real Ale (CAMRA) believes well-run pubs, whether in rural or urban areas, play a critical social role in UK culture as the centres of community life. CAMRA believes that the British pub is a uniquely wonderful institution. The 50,000 or so which remain offer a rich variety of drinking and social environments and contribute significantly to the sum of the nation’s happiness. One of these unique institutions was our destination for a midweek contribution to our happiness; a Wednesday evening in the Poet and Castle on the Market Place in Codnor, Derbyshire. Our taxi dropped us off in the car park at the rear of the pub. One of the first things we spotted was the large outdoor seating area with its extensive views over the fields. Perfect for a family on a warm Summer afternoon. The Poet and Castle is the 5th and latest pub to be owned by the Lincoln Green Brewing Company. The Company, started in 2012 by Anthony Hughes, takes its name from the colour of the woolen cloth associated with the legendary Robin Hood. What began in the garage of his home in Nottingham has grown to include a brewery in Hucknall and the 5 pubs; 4 in his home county of Nottinghamshire and The Poet and Castle in Derbyshire. The Company has a simple philosophy; they believe in ‘proper pubs’ and this is evident in the Poet and Castle. It’s a place with quiet corners. It has big comfy chairs in front of the log burner. It’s a meeting place for dog walkers. It’s somewhere to put the world to rights and for us, somewhere for a Wednesday evening meal. As the owners state ‘You know when you’ve entered a proper pub. It’s a sense, not a blueprint’. We were given a warm welcome by Clive, the manager who explained the Lincoln Green real ales on offer. Their 4 main brews are called Marion, Hood, Archer and Tuck, names associated with the famous outlaw of Sherwood Forest. While Sue chatted to a group of friendly dog walkers I decide to sample the Hood; the bitter. This is a proper bitter; it’s complex flavours and smooth finish are a reminder of how good ale used to taste and is a treat worth making a detour for. The food is pub grub and for that reason the menu does not run on for 4 or 5 pages. There are 4 starters to choose from: goats cheese and red onion flatbread, 2 homemade soups; tomato or leek and potato and mushrooms in a wine and garlic sauce served on toast. There are 7 main course meals which include 2 burgers (one venison and the other a veggie), fish and chips, a beef pie, ham and eggs and a red pepper tagliatelle; 4 of them are available in child portion sizes. We chose the mushrooms and a soup followed by the pie and fish and chips. Everything is freshly cooked. I placed our order with Clive at the bar. He made a note of it and dispatched it to the kitchen along with a glass of Marion light ale he had just pulled and added “That’s to make the beer batter for your haddock.” It doesn’t get more fresh than that. The mushrooms take centre stage in the generous starter. Sautéed mushrooms are served on toasted slices of baguette There’s just a hint of garlic in the creamy wine sauce but it doesn’t mask the delicate mushroom flavour. Toasted baguette also accompanied the fresh leek and potato soup; a soup that can be served in all sorts of shapes and sizes: rustic, chilled and in this instance creamed. The Poet and Castle version is carefully seasoned and uses the whole leek giving it a deep flavour. It’s finished with a swirl of cream to enhance the smooth presentation. I decided to try the lighter, more delicately flavoured Archer American pale ale with my homemade beef pie and its robust gravy made with their own porter; Tuck. The pie pastry was crisp, the triple cooked chips lived up to expectations and I could taste the ale in the tender beef pie filling. Susan’s fish was a fillet of haddock in a Marion beer batter. The white, flaky fish had cooked beautifully inside the crisp beer batter and again the triple cooked chips were delightful. It was served with mushy peas and a dish of tartar sauce. To round off the evening I sampled the Marion. This is a full bodied pale ale with a fresh, zingy aroma and comforting warm malt taste. Along with their real ale they also offer real cider, wines and spirits. There is lager, but not the mainstream brands. We came away with the impression that the Poet and Castle was in the great British tradition of proper pubs; a warm welcome, excellent beers and wines, good conversation and good old fashioned pub grub. 00
