Spring has finally arrived in the Peak District!
To celebrate the warmer weather, our chef Darren Goodwin has been adding some new dishes to our a la carte menu to mirror the freshness of Spring. This includes plenty of lighter fish courses (sourced from local markets and fishmongers) which complement the weather perfectly.
Take a look at some of the latest additions below... Simply click the images to enlarge.
Left to right:
Oxcheek and celeriac lasagne, smoked Wensleydale and parsley
BBQ ribeye. Oxcheek potato terrine, onions and King oyster mushroom. Smoked Wensleydale custard
Halibut, crab, fennel, kale.
Stone bass, clam sauce, chorizo.
Hake, sorrel & hake foam, cauliflower 'risotto' BBQ baby gem.
Halibut, broccoli, asparagus, shrimps and quinoa, nero sauce, crispy monks beard.
