Spring Dishes from Our Kitchen

From left to right, top to bottom.

1. Kid Goat Stuffed with Spinach and Mushrooms with Beetroot Terrine and Spring Vegetables.

2. Halibut, Geoduck Clam Chowder, Asparagus Samphire and Parsley Purée

3. Cauliflower ‘Polonaise’ 

4. Monkfish with Parsley, Samphire, Wild Garlic Chicken Wing Kiev and Wild Garlic Gnocchi 

5. Rose Veal Rump Shin with Osso Buco Sauce, Parsley Quinoa, Onion Top Purée, Heritage Carrots & Red Mustard Leaves

6. Halibut with Parsley Sauce, Wild Garlic Gnocchi and Chicken Wing Kiev

7. Turbot with Violet Potatoes, Asparagus and Potted Shrimp

8. Venison, Kale, Watercress, Cocoa Nib, Salsify, Beetroot and Pearled Barley

9. Chicken with Crispy Skin, Wild Garlic, Celeriac and Smoked Wensleydale Gnocchi

Enjoy the Festivities at Losehill House

With only 21 days until Christmas, preparations here at Losehill House are in full swing! There are now only a few reduced rate Christmas packages left.

We are also offering guests discounted rates on Saturday 27th December, to include a free Taste of Losehill 7 course menu upgrade. Worth £49.50, this menu offers our Chefs the opportunity to create a unique dining experience. If you're interested in this deal, please call us on 01433 621219 for more information or to book. 

Our Vegetable Garden

A great treat this weekend to have our vegetable garden mentioned in the Mail on Sunday! 

As holders of the Peak District Environmental Quality Mark, our commitment to the Peak District is shown through our philosophy to use quality ingredients sourced from local Peak District businesses wherever possible.

This year, we've brought things a little closer to home with the introduction of a newly established vegetable garden. Darren Goodwin, our Head Chef, expressed the value that the vegetable garden brings, “The vegetable garden has been a great project so far. To be able to go out, pick the produce and then serve the vegetables to our guests just a few hours later has been fantastic”.

So far, the garden has yielded courgettes, baby carrots, broad beans and fennel, to name a few. These are served alongside other locally-sourced products such as meat from White Peak Farm Butchers in Tissington and eggs from Richard Bennett’s egg farm in Thornhill. Coming to the end of the first year’s season, the venture has proven viable and so our guests will hopefully be enjoying home-grown produce for years to come. 

Our Taster Menu

If you'd like to try a a slightly different dining experience, we offer our Taste of Losehill 7-course menu. Here is an example of one of our menus, with the pictures provided by Twitter follower @the_a_stevenson who recently enjoyed a meal with us.

From top left to right:

Cured bresaola and salad

Sea trout with cauliflower and apple

Chicken terrine and liver parfait on crisp skin with pickled vegetables

Razor clam with samphire and shellfish bisque

Roast kidney, loin and braised shoulder of kid goat with parsley quinoa

Monkfish cheek with broad beans and ham

Ribeye with onion and Old Winchester

Strawberry parfait with elderflower

Our menu changes frequently with the seasons.

Recent Dishes from Our Kitchen

Our à la carte menu changes daily, with a selection of around 6 dishes to choose from for each course. We're proud to use as much local produce as possible, with some of our regular suppliers being Cabrito Goat Meat, Sheffield Honey, White Peak Farm Butchers, and Middleton's Dairy. Here we've put together a selection of dishes that have featured in our Orangery Restaurant recently.

The dishes are as follows (ordered top left to top right, bottom left to bottom right):

Belly of Kid Goat Meat with Parsley, Quinoa and Spring Vegetables. 

Haunch of Venison with Seasonal Vegetables

Salmon with Spätzle, Fennel and Tarragon

Sea Trout with Gnocchi, Fennel, Monk's Beard and Sorrel

Sea Bream with Amande Clams

Rump of Veal and Osso Buco with Gremolata, Parsley and Quinoa