news 13-10-08

we have had a fairly productive summer period and our suppliers have been absolutely wonderfull keeping us stocked up with great produce.

our menus have taken on a more robust autumnal feel.  during the summer months we entered several competitions and we seem to have had a year of highly commended second places,  we made the last 20 midlands uktv food hero but missed out on the final cut of 5, runner up again in the great british cheeseboard of the year competition, and second in the derbyshire restaurant of the year awards (we came second to fischers at baslow hall, holder of 4 aa rosettes and 1 michelin star), although we would have loved to have won we are happy to be second to the guys at fischers.

dare i mention christmas is round the corner, so have a look at our christmas party menu and book nice and early to avoid disappointment.

also have a look at our credit crunch beating speciality nights for midweek treats.

the dining room news

we have organised two speciality nights for november to look forward to.

 we are celebrating the basc 100 year anniversary with our game nights and also our vegetarian nights take on a decidedly wintery flavour.

 book early to avoid disappointment.

national taste of game week
wed 19th & thurs 20th nov 7.15 arrival.

 classic british dishes to suit autumnal evenings.

 to begin
braised snelston pigeon, riber vegetable & pearl barley broth, home smoked garlic croute, extra virgin rapeseed oil.

 mainly
hotch potch of derbyshire game, thyme and rosemary dumplings, kat’s braised spiced red cabbage, roasted carrots.

 definitely
homemade jam sponge pudding, rich vanilla custard.

 £25 per person

winter vegetarian nights
wed 12th & thurs 13th nov, 7.15 arrival.

 robust winter flavours

 to begin
melbourne parsnip, malt extract & tonka bean veloute.

then
fricasse of atlow mushrooms, sourdough croute, truffle oil. 

mainly
riber organic vegetable & lentil stew, parmesan and thyme dumplings, saffron and garlic rouille.

 definitely
sticky toffee pudding, butterscotch sauce, vanilla ice cream.

 £25 per person

news 20-6-08

Spring will soon be upon us and the wealth of great produce available from our local vegetable suppliers.  We are especially looking forward to the produce from Scotts Garden in Riber (nr Matlock), Jacksons in Melbourne and of course the English asparagus season.

Jim Howson at Derbyshire Dales Organics will be supplying us with a batch of his organic ducks and then of course his spring lamb which we can’t wait for.

With the ever present Nigel’s in Ashbourne looking after our aged beef we are looking to Mettricks in Glossop to supply us with more diverse meat products such as ox cheeks, lambs tongues and sweetbreads which previously we have not been able to buy as locally as we would like.

We also have a special offer for all visitors to our website, our “introduction to tasting menu” offer.  If you have not experienced a tasting menu before then this is the ideal opportunity to do so.  Enjoying  7 smaller courses instead of having just 3 means that you get to experience more “first tastes”

which are always the most exciting.  The menu is prepared using the best produce available to us on that day, all we need to know is when you wish to book, how many in your party and any specific dietary requirements.  This offer is available tues-thurs evenings for pre-booked tables for £30 per head.

We look forward to seeing you soon at our restaurant

 Pete & Laura

our good friend clive booth from "word of" took some time out of his busy schedule to take a few snaps at our restaurant, loving your work malteser man.

http://homepage.mac.com/wordof/DiningRoom/index.html

we are hopefully expecting some more from the clive sometime soon.