Local Food Guide - High Peak
This A4 guide showcases some of the wonderful independent restaurants and foodie pubs in the High Peak area.
This A4 guide showcases some of the wonderful independent restaurants and foodie pubs in the High Peak area.
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Your guide to a selection<br />
of some of the wonderful,<br />
independent restaurants<br />
and foodie pubs across<br />
the <strong>High</strong> <strong>Peak</strong><br />
BIRCH VALE • BUXTON • CASTLETON • CHAPEL-EN-LE-FRITH • CHINLEY<br />
COMBS • GLOSSOP • HAYFIELD • HOPE • NEW MILLS • WHALEY BRIDGE
BIRCH VALE<br />
Index<br />
Welcome to our<br />
new <strong>High</strong> <strong>Peak</strong> <strong>Local</strong><br />
<strong>Food</strong> <strong>Guide</strong> 2022.<br />
The last two years have been very tough for the<br />
hospitality sector, with many restaurants and pubs<br />
feeling the brunt of the closures and restrictions.<br />
So - alongside all the grants and direct support<br />
we have offered – we have commissioned this<br />
fantastic <strong>Local</strong> <strong>Food</strong> <strong>Guide</strong> to give you just a taste of some of the<br />
wonderful independent restaurants and foodie pubs in the area.<br />
We hope it will tickle your taste buds and inspire you to get out and try<br />
something new – perhaps in other <strong>High</strong> <strong>Peak</strong> towns that you aren’t so<br />
familiar with - as well as reminding you of old favourites.<br />
All of the featured restaurants have received the highest review scores,<br />
achieved the best food hygiene ratings and have provided us with the<br />
information included. We recognise that there are many other great<br />
places to eat too which we didn’t have space to include – this guide<br />
could never be a directory of all places to eat – but we hope it whets<br />
your appetite as well as letting you know about the great quality and<br />
range of cuisines out there to encourage you to explore the local food<br />
scene. We need your help to support local businesses so that they not<br />
only survive but thrive!<br />
I am also really pleased that the Council is working with partners to help<br />
raise the profile of the hospitality industry through a new <strong>Peak</strong> District &<br />
Derbyshire Hospitality Charter which has been created in collaboration<br />
with local businesses and training providers and is delivering practical<br />
initiatives to help promote working in hospitality as a long-term,<br />
rewarding career choice.<br />
3<br />
4<br />
11<br />
13<br />
16<br />
19<br />
20<br />
23<br />
25<br />
26<br />
30<br />
Birch Vale<br />
Buxton<br />
Castleton<br />
Chapel-en-le-Frith<br />
Chinley<br />
Combs<br />
Glossop<br />
Hayfield<br />
Hope<br />
New Mills<br />
Whaley Bridge<br />
The Sycamore Inn<br />
The Sycamore Inn is a family business and has been run<br />
by Darren and Samantha Kimber for the last 7 years.<br />
Situated in the little village of Birch Vale and set in three<br />
acres of woodland with The Sett River running alongside,<br />
The Sycamore Inn is perfect for any weather. Their decked<br />
area is great on a sunny day to relax and watch the nearby<br />
countryside, whilst inside the two log fires provide a cosy<br />
atmosphere during colder days where you can unwind and<br />
enjoy a good selection of draft and bottled lagers, beers<br />
and real ales, or a selection of wines and spirits.<br />
The team at The Sycamore Inn pride themselves on good<br />
quality home-cooked food, with delicious meals served<br />
daily using only quality ingredients. Everything is cooked<br />
fresh which gives them the ability to cater for any dietary<br />
requirements and amend most dishes to be gluten or dairy<br />
free - there’s also a great vegan menu too.<br />
Signature Dish<br />
The Sycamore Inn<br />
Sycamore Road,<br />
Birch Vale SK22 1AB<br />
01663 743561<br />
thesycamoreinn.co.uk<br />
Opening times<br />
Wed - Fri: 4pm - 8pm<br />
Sat: 12 noon - 8:30pm<br />
Sun: 12 noon - 7pm<br />
<strong>High</strong> <strong>Peak</strong> is really gaining a reputation as a great foodie destination –<br />
which contributes in so many ways to the great place in which we live –<br />
so I would really urge you to get out there in 2022 and<br />
sample as many as you are able!<br />
Homemade Steak and Ale Pie. Slow-braised steak<br />
in real ale gravy encased in shortcrust pastry and<br />
served with a choice of potato, fresh vegetables<br />
and pan gravy.<br />
£13.00<br />
Councillor Damien Greenhalgh<br />
Deputy Leader & Executive Councillor for<br />
Regeneration, Tourism and Leisure.<br />
Disclaimer: The businesses invited to be highlighted in this guide were selected under an independent journalist approach following assessment of<br />
customer ratings on Google and Trip advisor (November 21) as well as achieving a registered hygiene score of 4 or 5. Only restaurants/pubs that<br />
are independent, open at time of selection and operate in the evenings are included. Not all restaurants/pubs invited to apply chose to take up the<br />
offer. The guide has sought to include businesses across <strong>High</strong> <strong>Peak</strong> Borough Council geography where they met above criteria and full discretion<br />
has been given to FIG to make an independent judgment around final selection. Any prices and opening times are correct at time of going to print.<br />
The Council accepts no liability for any inaccuracy and this guide should not be seen as making any recommendation of services, either in omission<br />
or selection of specific hospitality businesses. The guide is funded using Additional Restrictions Grant 3 funding and will be printed and distributed<br />
utilising the Welcome Back fund, with is co-financed by the European Regional Development Fund. If you have any questions or wish to contact<br />
the Council about this or any other matter, please contact regeneration@highpeak.gov.uk<br />
The local food guide - <strong>High</strong> <strong>Peak</strong> 3
BUXTON<br />
BUXTON<br />
Columbine<br />
Situated in the heart of Buxton, in an old Georgian town<br />
house, Columbine Restaurant has been in operation<br />
for 25 years.<br />
The team behind it - married couple Kim and Steve McNally<br />
- have created an intimate atmosphere over its two floors<br />
where they serve a range of modern British cuisine, and<br />
they do their best to use seasonal produce that has been<br />
raised and grown within the <strong>High</strong> <strong>Peak</strong>.<br />
Says Kim: “We’re really pleased to have made the move<br />
to Buxton over 20 years ago to run our own restaurant<br />
and raise our family. We have been delighted to have been<br />
supported by both residents and visitors, and now consider<br />
Buxton and Columbine Restaurant home.”<br />
Columbine Restaurant<br />
7 Hall Bank, Buxton,<br />
SK17 6EW<br />
01298 78752<br />
columbinerestaurant.co.uk<br />
Opening times<br />
Simply Thai<br />
2-3 Cavendish Circus,<br />
Buxton SK17 6AT<br />
01298 24471<br />
simplythaibuxton.co.uk<br />
Opening times<br />
Mon - Sun:<br />
12 noon - 2pm & 5pm - 9pm<br />
Mon: 7pm - 10pm<br />
Tue: Closed<br />
Wed - Sat: 7pm - 10pm<br />
Sun: Closed<br />
Simply Thai<br />
Simply Thai has been serving authentic Thai food with a<br />
warm welcome for 17 years.<br />
Established in 2004 by Mim and Iain Keeling, Simply<br />
Thai prepares every dish from the very best ingredients<br />
including fresh herbs, spices and exotic vegetables sent<br />
every week from growers in Thailand.<br />
Signature Dish<br />
With a full menu with a range of exotic dishes to suit all<br />
diners, they also have a fantastic cocktail menu too.<br />
<strong>High</strong> <strong>Peak</strong> Lamb. You can always find <strong>High</strong> <strong>Peak</strong> lamb on the<br />
menu at Columbine Restaurant, be it roast rack, pan-fried<br />
cutlets, slow-cooked rump or even dry spiced. The lamb is<br />
supplied by local butcher, Mac Burnham of Chapel-en-le-Frith.<br />
£21.00 (approx.)<br />
Signature Dish<br />
Gaeng Kiew Gai (Green Curry). A very popular<br />
traditional, medium spicy green curry with chicken in<br />
coconut milk, including bamboo shoots, aubergines,<br />
courgettes, red peppers and sweet basil.<br />
£9.25<br />
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BUXTON<br />
53 Degrees North<br />
at Buxton Brewery Tap<br />
House and Cellar<br />
This exciting collaboration between 53 Degrees North<br />
and Buxton Brewery is open seven days a week, serving<br />
fresh local produce, great cask ales and craft beers, whilst<br />
offering free Wi-Fi and a warm welcome!<br />
It’s everything you’d expect from a rustic, alpine resort<br />
including bratwurst, schnitzel and baked camembert. It’s<br />
simple bistro food but it’s still a bit different from anything<br />
else available locally.<br />
The team use good quality ingredients and source produce<br />
locally where they can. And of course, there’s also a full wine<br />
and cocktail menu, proper coffee (and boozy coffees!) and<br />
of course a range of Buxton Brewery cast and keg beers to<br />
keep diners well hydrated.<br />
53 Degrees North at Buxton<br />
Brewery Tap House and Cellar<br />
The Old Court House, George Street,<br />
Buxton SK17 6AY<br />
01298 214085<br />
buxtonbrewery.co.uk/visit-us/tap-house<br />
Opening times<br />
Mon: 12 noon - 11pm<br />
Tue: 4pm - 11pm<br />
Wed - Sat: 12 noon - 11pm<br />
Sun: 12 noon - 10:30pm<br />
Q&A<br />
Matthew Blackwood, joint owner<br />
and director at 53 Degrees North<br />
at Buxton Brewery Tap House<br />
Q How has 2021 been for you?<br />
Signature Dish<br />
53 Board. A beautifully presented sharing platter including<br />
spiced houmous, tartiflette, salt beef brisket, pickles,<br />
smoked sausage, chorizo, olives, sourdough and frites.<br />
£14.95<br />
A. It’s been interesting and positive in lots of ways.<br />
In July we were offered the opportunity to relocate<br />
to Buxton Brewery’s premises which has given us<br />
lots more space to play. It enabled us to recover<br />
from lockdown quickly and has proved popular with<br />
customers old and new. We’ve kept the same alpine<br />
vibe; think cosiness, real fires, rosy cheeks and that<br />
apres-ski feeling our customers love and our fondu<br />
nights have been a huge hit over the winter months.<br />
Q So, who’s in the 53 Degree North team?<br />
A. My wife Emma and I run the business together.<br />
She’s the driving force operationally and I work<br />
behind the scenes to make sure everything else<br />
works like clockwork. Our different skill sets work<br />
well together and means the rest of team can focus<br />
on ensuring customers have a great experience.<br />
Generally, we have three people in the kitchen, six<br />
front-of-house and one running the cellar bar. All but<br />
one of the team live in Buxton.<br />
Q Do you have a signature dish?<br />
A. I’d have to say the ’53 Tartiflette’ a gorgeous<br />
combination of potatoes, streaky bacon and creamy<br />
Reblochon cheese sauce. The ultimate comfort food,<br />
we don’t dare take it off the menu. Our beef brisket<br />
plate is a firm favourite with customers too.<br />
Q What do you love most about your job?<br />
A. I think it has to be how gratifying it is to give<br />
customers an uplifting and enjoyable experience. It<br />
means so much because what we do at 53 Degrees<br />
North comes from the heart and with soul.<br />
Q What are your priorities for 2022?<br />
A. It must be looking after the wellbeing of the 53<br />
Degrees North team. The impact of covid has been<br />
so widespread and so unpredictable I think everyone<br />
has a responsibility to make sure the people we work<br />
with are OK. We’ve always prioritised the welfare of<br />
our staff but in the current conditions making sure<br />
they know this is a positive, safe, and accepting<br />
environment is more important than ever.<br />
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BUXTON<br />
BUXTON<br />
St Moritz<br />
Sushi Kaji<br />
Despite being less than two years old, Sushi Kaji has<br />
already made a big impact on Buxton.<br />
With an eclectic menu of fresh sushi and hot Japanese<br />
cuisine, this cosy restaurant on Buxton’s <strong>High</strong> Street offers<br />
diners the chance to try traditional Japanese cuisine a lot<br />
closer to home.<br />
Sushi Kaji<br />
55 <strong>High</strong> Street,<br />
Buxton SK17 6HB<br />
01298 211958<br />
sushikaji.co.uk<br />
Opening times<br />
Tue - Thu: 11:30am - 3pm & 5pm - 9:30pm<br />
Fri - Sat: 11:30am - 3pm & 5pm - 10pm<br />
Sun: 12 noon - 9pm<br />
St Moritz has been bringing a little<br />
bit of the Alps to Buxton for over 10<br />
years and have a very well-established<br />
clientele of locals and visitors from afar.<br />
Situated in the heart of Buxton just a stone’s throw away<br />
from the Opera House and the newly renovated Crescent<br />
Hotel, the restaurant offers a relaxed ambience as you<br />
dine within an alpine cabin themed décor with a beautiful<br />
stained glass ceiling to complement the mezzanine floor.<br />
Their menu offers a mix of classic Italian cooking with<br />
modern creative dishes that the chefs have worked on over<br />
the years to develop with a choice to suit every palate.<br />
From the fresh fish of the day or handmade ravioli, diners<br />
are spoilt for choice.<br />
The kitchen uses only the best high-quality fresh<br />
ingredients from local suppliers which enables them to be<br />
flexible with customer needs. Whether you are vegetarian<br />
or vegan or suffer from specific allergies they can adjust<br />
many of the dishes as needed. There’s a well-stocked wine<br />
menu which you can order by the glass, carafe or by the<br />
bottle and this, coupled with the warm and knowledgeable<br />
service from the front of house team guarantees you a very<br />
enjoyable experience.<br />
St Moritz<br />
7 Cavendish Circus,<br />
Buxton SK17 6AT<br />
01298 22225<br />
stmoritzbuxton.co.uk<br />
Opening times<br />
Mon - Wed: 5pm - 10pm<br />
Thu: 12 noon - 10pm<br />
Fri - Sat: 12 noon - 11pm<br />
Sun: 12 noon - 10pm<br />
From miso soup and yakitori skewers to start, to nigiri or<br />
uramaki sushi rolls, or even Japanese fried rice or katsu<br />
dishes for hungrier tummies, there’s a great selection to try.<br />
Signature Dish<br />
Kaji Umakashi. This 44-piece combo dish, ideal for<br />
2 people includes miso soup, mixed sashimi, mixed<br />
nigiri, uramaki, gunkan, noori maki and hot rolls.<br />
£44.95<br />
Signature Dish<br />
Ravioli Pesce Nero. Crab meat and sea<br />
bass with chilli and ginger stuffed in artisan<br />
homemade squid ink pasta. A real favourite<br />
with regular customers.<br />
£12.95<br />
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BUXTON<br />
CASTLETON<br />
Bar Brasserie<br />
Bar Brasserie is a small family run French brasserie<br />
situated in Buxton.<br />
With over 30 years’ experience, the French owner is<br />
committed to offering only the best quality, traditional<br />
French food.<br />
Whether you want your favourite French dish or simply<br />
want to try something different for a special occasion or<br />
a romantic meal, you’ll want to ensure you visit The Bar<br />
Brasserie in Buxton.<br />
The Bar Brasserie<br />
Unit 2-5, The Old Courthouse,<br />
George Street, Buxton SK17 6AY<br />
01298 437024<br />
thebarbrasseriebuxton.co.uk<br />
Opening times<br />
Mon: 5pm - 9:30pm<br />
Tue - Sun: 11am - 3pm & 5pm - 9:30pm<br />
1530 The Restaurant<br />
Cruck Barn, Cross Street,<br />
Castleton S33 8WH<br />
01433 621870<br />
1530therestaurant.co.uk<br />
Opening times<br />
Mon - Tue: 4pm - 9pm<br />
Wed: 4pm - 9:30pm<br />
Thu: 12 noon - 9:30pm<br />
Fri - Sat: 12 noon - 10pm<br />
Sun: 12 noon - 9pm<br />
1530 The Restaurant<br />
Signature Dish<br />
Coq au Vin. A traditional French dish, chicken<br />
is slow-cooked on the bone, with lardons,<br />
mushroom, onion and red wine, and is served with<br />
lyonnaise and seasonal vegetables.<br />
£17.50<br />
Open as a restaurant since 2010, 1530 The Restaurant<br />
is an elegant and intimate venue, perfect for couples,<br />
friends and families to meet.<br />
The building underwent an extensive development previous<br />
to its opening as a restaurant (it was a bookshop before<br />
that) and - as its name suggests, dates back to 1530.<br />
With an appearance at the Good <strong>Food</strong> Awards for four<br />
years in a row, the team at 1530 deliver a traditional Italian<br />
menu along with an extensive wine menu to complement<br />
each dish.<br />
Signature Dish<br />
King Prawn Linguine. Fresh linguine with a creamy<br />
coriander sauce, crab, crayfish and prawns.<br />
£17.00<br />
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CASTLETON<br />
CHAPEL-EN-LE-FRITH<br />
The George Inn<br />
Built in 1543, The George is overlooked by Peveril Castle<br />
in Castleton, just off the main road on Castle Street<br />
opposite the church.<br />
Ideally situated with picturesque views of Mam Tor from<br />
the beer garden, you can also take in great views of the<br />
Peveril Castle from the patio whilst enjoying their menu of<br />
traditional pub grub.<br />
The long-established team (headed by John, Vicky<br />
and Jess) has been in place since 2018 and they offer a<br />
varied choice of traditional pub food from pies to freshly<br />
made pizzas, all of which are locally sourced and freshly<br />
prepared. Owner John says, “Come along to enjoy a<br />
friendly, bubbly atmosphere with great food and great<br />
beer- always advisable to book!”<br />
Diners also have the option of staying for breakfast at The<br />
George’s B&B accommodation - three rooms all with en<br />
suite shower, TV, mini fridge, hot drink making facilities,<br />
complimentary wine, water, and toiletries, finished nicely<br />
with a full English Breakfast the following morning.<br />
Signature Dish<br />
Traditional Sunday Roast. A selection of beef, pork,<br />
chicken or homemade nut roast served with roasted<br />
potatoes, mashed potatoes, honey-glazed parsnips and<br />
carrots, homemade Yorkshire pudding and stock gravy,<br />
with seasonal vegetables.<br />
From £11.95<br />
The George Inn<br />
Castle Street,<br />
Castleton S33 8WG<br />
01433 620238<br />
thegeorgecastleton.co.uk<br />
Opening times<br />
Mon - Sat: 11am - 11pm<br />
Sun: 11am - 10pm<br />
Rems Café Bar<br />
and Restaurant<br />
Providing a unique dining experience, Rems Café Bar and<br />
Restaurant offers a range of tasty bar snacks throughout<br />
the day and a delicious tapas menu in the evening. Diners<br />
can enjoy an informal snack in the modern bar area or a<br />
more formal meal in the beautifully decorated restaurant.<br />
The tapas menu offers a superb variation of dishes to suit<br />
every palate, and it comes to your table not all at once, but<br />
dish-by-dish, allowing you to share and savour a range of<br />
different tastes.<br />
Including a selection of breads and olives, seafood, meat,<br />
vegetables and salads, there is also a different and varied<br />
specials board on offer every week.<br />
All food is cooked fresh to order and, wherever possible,<br />
they use locally sourced ingredients, including fresh<br />
vegetables and salad from Thomsons in Buxton and meat<br />
from Lomas <strong>Food</strong>s of Buxton.<br />
Rems Café Bar and Restaurant<br />
29 Market Street,<br />
Chapel-en-le-Frith SK23 0HP<br />
01298 816577<br />
rems-bar.co.uk<br />
Opening times<br />
Mon: Closed<br />
Tues - Fri: 5pm - 8:30pm<br />
Sat: 12 noon - 2pm & 5pm - 8:30pm<br />
Sun: 12 noon - 4pm<br />
Signature Dish<br />
Pollo Marbella. Diced chicken breast<br />
cooked with paprika, chorizo, peppers,<br />
onions and white wine cream.<br />
£5.50<br />
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CHAPEL-EN-LE-FRITH<br />
CHAPEL-EN-LE-FRITH<br />
Vecchia Italia<br />
Vecchia Italia was established over 32 years ago by<br />
Giovanni Marco Iaconis and his brother-in-law, Colin<br />
Macalister.<br />
Gio retired in 2019, and his son Salvatore took over<br />
managing the restaurant. Natalie, the chef, is from Sicily<br />
and with Gio coming from Calabria, the cuisine has a<br />
distinct Southern Italy / Sicilian flavour.<br />
Colin says, “It’s great carrying on this family tradition. The<br />
customers are not just our customers, they are our friends.”<br />
Vecchia Italia<br />
15 Market Street,<br />
Chapel-en-le-Frith SK23 0HP<br />
01298 815121<br />
vecchiaitalia.co.uk<br />
Opening times<br />
Mon - Tue: Closed<br />
Wed - Sun: 5:30pm - 10pm<br />
The Royal Bar<br />
& Grill<br />
The Royal Bar & Grill<br />
11 Market Street,<br />
Chapel-en-le-Frith SK23 0HH<br />
01298 811771<br />
theroyalbarandgrill.com<br />
Opening times<br />
This popular Mediterranean restaurant tucked away in<br />
Chapel-en-le-Frith is a hit with locals and tourists alike.<br />
With an ‘arresting’ history (back in the 1800s, the building<br />
was used as a courthouse and a jail house), it is now home<br />
to roaring fires, comfortable dining areas and a cosy snug<br />
for larger parties.<br />
Mon - Tue: 4pm - 9pm<br />
Wed - Sat: 12 noon - 9pm<br />
Sun: 12 noon - 8pm<br />
Owner Kadir says,<br />
“Our main priority is<br />
keeping our customers<br />
happy with quality food.”<br />
Signature Dish<br />
Gamberoni Pepati. King prawns with tomato sauce,<br />
peppers, onions and chilli - just as fiery as Vesuvius!<br />
£7.90<br />
Signature Dish<br />
Chef Fillet. 10oz steak, served in a red wine<br />
sauce with an egg yolk cheese sauce on top.<br />
£22.95<br />
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CHINLEY<br />
The Old Hall Inn<br />
Over the last decade, The Old Hall Inn has become a<br />
bustling, energetic pub and restaurant, with a reputation<br />
for great food and a well-stocked bar.<br />
Set within stunning countryside, this third-generation<br />
country pub - along with its sister pub, The Papermill Inn<br />
just across the road - has been serving an exciting mix of<br />
pub classics and daily specials, with their talented chefs<br />
bringing something new to the table every day.<br />
Says owner Dan, “With our amazing, passionate and talented<br />
team we have created something very special. The reward<br />
for us is the equally amazing and passionate customers that<br />
makes us what we are. A warm welcome awaits you.”<br />
The Old Hall Inn<br />
Whitehough, Chinley<br />
SK23 6EJ<br />
01663 750529<br />
old-hall-inn.co.uk<br />
Opening times<br />
Mon - Tue: 12 noon - 11pm<br />
Wed: Closed<br />
Thu - Sun: 12 noon - 11pm<br />
Signature Dish<br />
Lamb Bourguignon Suet Pudding. Lamb shoulder from our<br />
chef’s farm at King Sterndale, cooked overnight with smoked<br />
pancetta, baby onions and chestnut mushrooms. Served with<br />
minted peas, triple cooked chips and a homemade lamb gravy.<br />
£16.00<br />
Q&A<br />
Dan Capper, Owner<br />
of The Old Hall Inn<br />
Q How would you describe the food at<br />
The Old Hall Inn?<br />
A. Honest, uncomplicated modern-British. We have<br />
eight chefs who work in creative collaboration with<br />
local suppliers to develop dishes that showcase the<br />
incredible local produce available here in the <strong>Peak</strong><br />
District. And don’t forget the drink, we have around<br />
30 different local ales every week too!<br />
Q How often does the menu change?<br />
A. Because we focus on local produce, we tend to<br />
have a step change around four times a year with the<br />
seasons. But if a new ingredient becomes available,<br />
we’ll get it on the menu whatever time of year it is<br />
because we know it’ll taste incredible.<br />
Q Do you have a signature dish?<br />
A. Not really, although the steak and ale pudding<br />
does have its own reservation list! Honestly though,<br />
every dish on our menu gets our full attention. We<br />
also like to use the whole animal, so after our famous<br />
steak nights, the chefs find creative ways to use the<br />
rest of the cow in other dishes.<br />
Q What do you love most about your job?<br />
A. The people. When I’m working I’m surrounded<br />
by customers at their happiest, their most relaxed<br />
and their most content. And then there’s The Old<br />
Hall Inn team. For young people they get a lot of<br />
responsibility quickly so it’s my job to support them<br />
and make sure they work in a positive environment.<br />
All our chefs get three nights off a week which is<br />
unusual in our industry, but it is vital to their personal<br />
wellbeing and team morale.<br />
Q What did you do during the lockdowns?<br />
A. I realised we needed to use the situation to our<br />
advantage and do things we couldn’t easily do<br />
when we were open for business. Early on I worked<br />
overnight ripping out the bar and since then we have<br />
improved and expanded the space in both venues.<br />
Q What are your plans for 2022<br />
A. The Paper Mill is a real focus for us as it’s more<br />
experimental. The pop up nights there enable them<br />
to try out new ingredients and ideas and those<br />
that work often find their way over to The Old Hall<br />
Inn. All our staff work across both venues and that<br />
means exciting cross-fertilisation of ideas. We’ll<br />
also continue to develop the technology we use to<br />
improve the customer experience, taking what we<br />
learned during covid restrictions and incorporating<br />
them into business.<br />
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CHINLEY<br />
COMBS<br />
The Lamb Inn<br />
On a scenic road between Chinley and Hayfield is the<br />
historic 18th-century Lamb Inn that has been owned by the<br />
Asquith family for 15 years, is nestled in a sheltered hollow.<br />
This is the sort of venue you can while away an afternoon<br />
in, and it has everything a great country pub should: real<br />
ales, fine wine, low-beamed ceilings, candles, wood burning<br />
stoves and art hanging on stone walls. There are plenty of<br />
quaint cosy areas to dine in and even the antique-furnished<br />
Oak Room, which provides an intimate space for up to<br />
eight diners. An extensive patio area for dining in fine<br />
weather and a log burner in the winter make this place an<br />
inn for all seasons.<br />
The kitchen at The Lamb Inn operates a menu that blends<br />
the best of traditional British and modern European<br />
fare. The menu changes monthly and the four chefs are<br />
committed to using fresh, seasonal ingredients from local<br />
suppliers. You might see the likes of Braised Beef Cheeks or<br />
Pan-Fried Mackerel to start, followed by Pan-Roasted Duck<br />
Breast and Confit Duck Leg, or Seabass Fillet and Tempura<br />
King Prawns. Or even ‘The Chinley Beast’ a 32oz T-Bone<br />
Steak. There are also plenty of vegetarian and vegan<br />
options to choose from too.<br />
The Lamb Inn<br />
Hayfield Road,<br />
Chinley SK23 6AL<br />
01663 750519<br />
goodfoodpeakdistrict.co.uk<br />
Opening times<br />
Mon - Fri: 12 noon - 2:15pm & 5:30pm - 9pm<br />
Sat: 12 noon - 9pm<br />
Sun: 12 noon - 8pm<br />
The Beehive Inn<br />
Located in the tranquil heart of the picturesque village<br />
of Combs, with beautiful views of surrounding fells, a<br />
friendly and welcoming atmosphere can always be found<br />
at the Beehive Inn.<br />
At the Beehive, owner Stefan and the team pride<br />
themselves on using the very best local ingredients, serving<br />
an extensive range of fresh home cooked food, traditional<br />
cask ales, and a selection of wines for all occasions.<br />
With roaring log fires in the winter and beautiful floral<br />
displays in the summer, nothing is too much trouble to<br />
satisfy thirsty and hungry guests! And with an everchanging<br />
specials board which takes advantage of only<br />
the best local seasonal ingredients, from breakfast right up<br />
until dinner, you can be sure of a delicious meal whatever<br />
the time of day.<br />
The Beehive Inn<br />
Combs SK23 9UT<br />
01298 812758<br />
thebeehivein.co.uk<br />
Opening times<br />
Mon - Sun: 9am til late<br />
Signature Dish<br />
Lamb Henry. Three-hour slow roasted shoulder of Derbyshire lamb,<br />
served with mashed potatoes, seasonal veg and minty gravy<br />
£17.00<br />
Signature Dish<br />
Chargrilled Chicken Breast. Chargrilled chicken breast<br />
stacked with roasted flat mushroom and crispy bacon,<br />
with a chive cream sauce.<br />
£15.50<br />
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GLOSSOP<br />
GLOSSOP<br />
Hyssop<br />
Hyssop is a friendly neighbourhood restaurant based in the<br />
heart of Glossop’s <strong>High</strong> Street. Started as a pop-up venture<br />
in 2018, it hosted tasting menu evenings in coffee shops<br />
and wine bars before landing its first residency renting a<br />
small kitchen in a pub in Old Glossop.<br />
By 2019, Hyssop found its home at 54 <strong>High</strong> Street West in<br />
Glossop and has gone from strength to strength securing its<br />
place in Glossop’s foodie scene.<br />
Head Chef Paul Sykes has previously worked alongside the<br />
likes of Simon Rogan, Michael Caines and Gordon Ramsay<br />
before pursuing his dream of opening a restaurant of his<br />
own. Paul draws inspiration from foods from all over the<br />
world and has created an ever-changing small plates menu<br />
showcasing his skills and passion for the industry.<br />
Says Paul, “Opening a restaurant has always been a dream of<br />
mine, and Hyssop has been an amazing journey. I can’t wait<br />
for what future projects we have lined up. Our passion for<br />
quality and local, seasonal produce has always been at the<br />
forefront of our vision and being in Glossop has enabled this.”<br />
Hyssop Restaurant & Bar<br />
54 <strong>High</strong> Street West,<br />
Glossop SK13 8BH<br />
01457 861054<br />
hyssopglossop.co.uk<br />
Opening times<br />
Casa D’Italia<br />
On the outskirts of Glossop is where you’ll find Casa<br />
D’Italia, a quality restaurant offering a well-rounded,<br />
genuine Italian dining experience.<br />
Casa D’ Italia<br />
1 Charlestown Road,<br />
Glossop SK13 8LF<br />
01457 744177<br />
casaditalia.co.uk<br />
Opening times<br />
Mon - Fri: 5:30pm - 10:30pm<br />
Sat: 5pm - 10pm<br />
Sun: 4pm - 9pm<br />
Mon - Tue: Closed<br />
Wed - Sat: 4:30pm - 12 midnight<br />
Sun: Closed<br />
With a menu offering exclusive à la carte dining, they pride<br />
themselves on authentic Italian cooking, using only the finest<br />
ingredients, and diners are encouraged to take their time<br />
with the extensive, varied and quintessentially Italian menu.<br />
The friendly and experienced staff will ensure that you get<br />
the very best service available and are always on hand to<br />
offer advice on the meals or their cocktail menu! Owner,<br />
Vullnet, says, “Good restaurant design is about achieving<br />
equilibrium between the food, service and design and we<br />
are delighted to have achieved so in the past 7 years.”<br />
As featured in<br />
The Good<br />
<strong>Food</strong> <strong>Guide</strong><br />
Signature Dish<br />
Poached Cod with Butter Curry. Tandoori<br />
cod cheek served with onion bhaji.<br />
£12.00<br />
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GLOSSOP<br />
HAYFIELD<br />
The Pack Horse<br />
Queen Spice<br />
Queen Spice<br />
1 Shepley Street, 1st Floor,<br />
Above The Queens Arms Pub,<br />
Old Glossop SK13 7RZ<br />
01457 867723<br />
Opening times<br />
Mon: 5:30pm - 11pm<br />
Tue: Closed<br />
Wed - Sat: 5:30pm - 11.30pm<br />
Sun: 5pm - 10pm<br />
Luke Payne and Emma Daniels took over the running of<br />
The Pack Horse in 2016. Situated at the foot of Kinder<br />
Scout in Hayfield, the Derbyshire stone pub was first<br />
recorded on the site in 1799 and has ties to the Kinder<br />
Mass Trespass of 1932. The pub provides leaflets of local<br />
walks that start and finish at the pub, ideal for those<br />
looking to make a day of their visit.<br />
Self-taught chef Luke devises a daily-changing menu that<br />
focuses on seasonal British produce, with everything from<br />
bread to ice cream made in-house. <strong>High</strong>lights include<br />
diver scallops with celeriac, venison and pickled walnut<br />
wellington, and salted caramel custard tart.<br />
Emma and her front of house team provide four real ales<br />
from local breweries, with the pub featuring in the 2022<br />
good beer guide. A seasonal cocktail menu is also available,<br />
with ingredients crossing over between bar and kitchen.<br />
Says Luke, “Our vision with The Pack Horse has always been<br />
to maintain the feeling of a community pub - everyone<br />
welcome to sit and drink at the bar and enjoy some snacks,<br />
but also to serve incredible food. Quality local and British<br />
ingredients, innovative yet accessible, rustic cookery driven<br />
by real passion.”<br />
As featured in<br />
The Michelin<br />
GUIDE<br />
The Pack Horse<br />
Market Street, Hayfield<br />
SK22 2EP<br />
01663 749126<br />
thepackhorsehayfield.uk<br />
Opening times<br />
Mon - Tue: Closed<br />
Wed: 5pm - 9pm<br />
Thu - Fri: 12pm - 3pm & 5pm - 9pm<br />
Sat: 12 noon - 9pm<br />
Sun: 12 noon - 7pm<br />
Did you know India is rightly called ‘The Land of Spices’<br />
as no other country in the world produces as many<br />
varieties of spices as India.<br />
Owner/Manager of Queen Spice, Abdul Hakim, and his<br />
team, welcome diners from all around the <strong>High</strong> <strong>Peak</strong> to<br />
their authentic Indian restaurant serving traditional dishes<br />
to suit all palates.<br />
Established in 2015, as well as the restaurant, the Queen<br />
Spice also offers a takeaway service where diners can have<br />
their food delivered or collect it themselves<br />
from the premises which sits above the<br />
Queens Arms pub. Abdul says, “You are<br />
guaranteed a wonderful ‘journey of discovery’<br />
and it’s one that you will want to repeat.”<br />
Signature Dish<br />
Signature Dish<br />
Queens Special. Long strips of chicken, this hot and<br />
sour dish comes with spring onions and red peppers<br />
and is stir fried with fresh lime and chilli sauce.<br />
£11.95<br />
The Manchester Egg. Taking the concept of the ultimate<br />
bar snack and combining a local twist steeped in tradition.<br />
A soft boiled, pickled egg is encased in black pudding and<br />
sausage meat, coated in breadcrumbs, and deep fried just<br />
enough to crisp the coating but keep the egg yolk runny.<br />
£7.00<br />
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HAYFIELD<br />
HOPE<br />
Colosseo Italian<br />
Bar & Restaurant<br />
In a building reminiscent of the Colosseum in Rome,<br />
Hayfield’s Colosseo Italian Bar and Restaurant brings you<br />
a taste of Italy but much closer to home.<br />
Their varied menu of pastas, pizzas, calzones, and mains<br />
such as veal, chicken and fish dishes all carry an authentic<br />
Italian flavour, and their impressive open plan, well-lit<br />
restaurant is a great space for celebrations - which their<br />
cocktail menu is a fantastic accompaniment to!<br />
Colosseo Italian Bar<br />
and Restaurant<br />
1 Steeple End Fold,<br />
Hayfield SK22 2JD<br />
01663 744177<br />
colosseo-ristorante.co.uk<br />
Opening times<br />
Curry Cabin<br />
10 Castleton Road,<br />
Hope Valley S33 6RD<br />
01433 623203<br />
currycabin.co.uk<br />
Opening times<br />
Mon: Closed<br />
Tue: 5pm - 10:30pm<br />
Wed - Thu: 5pm - 10pm<br />
Fri: 5pm - 10:30pm<br />
Sat: 3pm - 10:30pm<br />
Sun: 2pm - 10:30pm<br />
Signature Dish<br />
Pan-fried King Prawns. Cooked with lemon sauce, a touch<br />
of chilli and garlic and served with a slice of homemade<br />
bread, this starter is a great way to kick off your Italian<br />
dining experience.<br />
£8.95<br />
Curry Cabin<br />
From humble beginnings starting out as a<br />
takeaway only service back in 2009, the<br />
Hope Valley’s Curry Cabin has grown and<br />
grown. It opened its first 16-seater dine in<br />
premises in 2019 and, after taking over the<br />
premises next door, now has space for up<br />
to 40 diners in the contemporary yet cosy<br />
Kashmiri restaurant.<br />
Manager Sal believes cooking is an art that comes<br />
straight from the heart. Just like all passions in<br />
life - it takes a little effort, and a lot of inspiration.<br />
The joy cooking gives you<br />
comes from experimenting,<br />
transforming and ultimately<br />
creating something new.<br />
Located in the heart of<br />
Hope, boasting tremendous<br />
views of the <strong>Peak</strong>s, here you<br />
can indulge in an authentic<br />
Kashmiri meal, and with the<br />
choice to dine in the restaurant<br />
or take away, your service will<br />
always remain first class.<br />
Fri - Sat: 5pm - 12 midnight<br />
Sun - Thu: 5pm - 11pm<br />
Signature Dish<br />
Sultani Special. This combination of lamb, mushrooms<br />
and potatoes is cooked with green chillies, garlic and<br />
ginger, and garnished with fresh coriander.<br />
£8.95<br />
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NEW MILLS<br />
NEW MILLS<br />
The Shrub Club<br />
Pack Horse Inn<br />
The Shrub Club started as a pipe dream back in 2017 by<br />
Matt and Jaki Hurst. Their idea took two-years to develop<br />
and in the summer of 2019, they discovered Torr Vale Mill<br />
and realised they had finally found their venue.<br />
A warm welcome awaits everyone at the Pack Horse Inn,<br />
nestled in the hills above New Mills on the edge of the<br />
<strong>Peak</strong> District and offering 12 quality 4-star accredited<br />
en-suite bedrooms.<br />
Work began in earnest in November 2019 and the bar<br />
opened on December 20th, 2019, with things going from<br />
strength to strength ever since.<br />
The Shrub Club showcases an eclectic tapas menu created<br />
from locally sourced meat from farms and butchers in the<br />
<strong>High</strong> <strong>Peak</strong>. With delightfully crafted small plates of food<br />
and outstanding burgers plus incredibly complex original<br />
cocktails, lager served in frozen glasses, locally brewed beer<br />
and cider, their outdoor terrace overlooking the Torr Ravine<br />
offers a wonderful way to relax.<br />
As avid fans of live music, Matt and Jaki regularly have<br />
live bands playing in the evenings, along with tastings<br />
delivered by brand reps, because, well, who doesn’t<br />
love a free sample?<br />
The Shrub Club<br />
Torr Vale Mill, Torrvale Road,<br />
New Mills SK22 3HS<br />
01663 764735<br />
theshrub.club<br />
Opening times<br />
Mon - Sun: 10am - 11pm<br />
This family ran pub of over 40 years is full of traditional<br />
character that everyone likes to see, boasting two log fires<br />
in the cosy bar area with the addition of a dining room for a<br />
more formal feel.<br />
Outside there is a large, landscaped seating and dining area<br />
which seats up to 200 people, perfect for al fresco dining<br />
on those summer days.<br />
Fine hand-pulled real ales complement the excellently<br />
prepared food which, where possible, is sourced locally.<br />
Catering for all tastes and appetites from a tasty sandwich<br />
in the bar to a formal meal in the dining room, the Pack<br />
Horse Inn also offers delicious daily specials. Owner and<br />
proprietor, Mark Crossland, says, “I am very proud of<br />
everything we have achieved at the Pack Horse Inn over the<br />
41 years of us being here.”<br />
Pack Horse Inn<br />
Mellor Road, New Mills<br />
SK22 4QQ<br />
01663 742365<br />
packhorseinn.co.uk<br />
Signature Dish<br />
Opening times<br />
Lamb Henry. A quarter shoulder joint of <strong>High</strong> <strong>Peak</strong><br />
lamb, slow roasted for six hours with minted gravy<br />
and served with a selection of seasonal vegetables<br />
and your choice of potatoes.<br />
£15.50<br />
Mon - Sat: 12 noon - 9pm<br />
Sun: 12 noon - 8pm<br />
Signature Dish<br />
Braised Beef Short Rib. The beef is sourced from a farm in<br />
Chinley and it’s served with pomme puree, sauteed carrot,<br />
green beans and a port and cranberry jus. This delightful<br />
small plate showcases the best of <strong>High</strong> <strong>Peak</strong> produce,<br />
namely the Aberdeen Angus Beef.<br />
£10.95<br />
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NEW MILLS<br />
A Tavola<br />
A Tavola Gastronomia Siciliana is the third restaurant<br />
opened by award-winning chef Alessio Muccio.<br />
The menu includes a wide range of vegetarian, vegan and<br />
gluten-free dishes including their own homemade dairyfree<br />
pasta for an authentic Sicilian taste.<br />
The gelato is made by Salvo Coluccio - a third generation<br />
Sicilian gelato maker - using local milk - and they have a<br />
fully-stocked deli with the best quality Sicilian cured meats<br />
including salami from the wild black pig of Nebrodi.<br />
A Tavola also has a great kid’s menu which offers pizza, fresh<br />
pasta, Sicilian sausage and homemade meatballs, with two<br />
scoops of homemade gelato or sorbet for dessert.<br />
A Tavola<br />
67 Albion Road,<br />
New Mills SK22 3EY<br />
07478 743293<br />
atavolanewmills.co.uk<br />
Opening times<br />
Q&A<br />
Alessio Muccio, Owner and Head<br />
Chef at A Tavola Gastronomia Siciliana<br />
Signature Dish<br />
Sun - Mon: Closed<br />
Tue - Thu: 4pm - 11pm<br />
Fri - Sat: 1pm - 11pm<br />
Bucatini Chi Sardi. An intoxicating ancient dish influenced by<br />
the Arabs. Long, thick pasta straws in a very fragrant sauce of<br />
fresh sardines, anchovies, onions, Sicilian wild fennel, saffron, raisins<br />
and pine nuts. Topped with toasted breadcrumbs and fresh dill.<br />
£17.50<br />
Q How would you describe the food at A Tavola?<br />
A. It is traditional, authentic Sicilian food. We source<br />
many of our ingredients from Sicily and every dish<br />
on our menu is a blend of family recipes and my<br />
own creations. I grew up in rural Sicily near Palermo<br />
so there’s a big emphasis on woodland ingredients<br />
and game. Our wine is not just made from Sicilian<br />
grapes but produced there too which makes a huge<br />
difference. A Tavola is a glimpse of Sicily in<br />
the <strong>High</strong> <strong>Peak</strong>.<br />
Q How did a Sicilian restaurant come to be<br />
in New Mills?<br />
A. When the lease on our premises in Reddish came<br />
to an end, we had to look for a new home. With<br />
its beautiful location, strong transport links and<br />
increasing popularity, New Mills was the ideal location.<br />
The community here has been extremely welcoming,<br />
and we’ve developed great relationships with local<br />
suppliers for fresh ingredients; our homemade ice<br />
cream is made with milk from Wild’s Dairy and the<br />
vine tomatoes I get from Darren’s Fruit & Veg are<br />
the best I’ve tasted outside of Italy. We prefer local<br />
suppliers because it means the quality and freshness<br />
is just like it would be in a Sicilian kitchen.<br />
Q Who’s in the A Tavola team?<br />
A. We have five people in the kitchen and five front<br />
of house. They’re all family or close friends who have<br />
worked with me for many years including Francesco<br />
Rizzo who makes all our delicious pastries and cakes<br />
and Salvo Coluccio who makes our pasta fresh every<br />
day, using his family’s traditional Sicilian recipe.<br />
Q Do you have a signature dish?<br />
A. For me, I’d have to say Pasta con le Sarde - pasta<br />
with sardines and a wild fennel pesto. In Sicily you’d<br />
have this dish at least once a week, often on a Sunday.<br />
Q What do you love most about your job?<br />
A. Being creative with food. My mother taught me<br />
to cook at a very young age and later I worked in<br />
my brother’s restaurant and loved learning new<br />
techniques. I was one of five boys and we’re all<br />
involved in hospitality in one way or another, one is<br />
a wine importer, another a chef and business owner<br />
and we all share a passion for Sicilian food!<br />
Q What have you got planned for 2022?<br />
A. We’re opening the upstairs space for events,<br />
and we’ve already taken our first wedding booking<br />
for June 2022. In time we hope to develop the<br />
outside space as well, but we’ll do it at a pace that’s<br />
sustainable so that’s more likely to be 2023. Our new<br />
location in the heart of the <strong>High</strong> <strong>Peak</strong> has so much<br />
potential I’m excited for the next stage in our journey.<br />
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WHALEY BRIDGE<br />
Baileys<br />
Restaurant<br />
and Bar<br />
Baileys Restaurant and Bar<br />
29 Market Street,<br />
Whaley Bridge SK23 7AA<br />
01663 734612<br />
baileysrestaurant.co.uk<br />
Opening times<br />
Sun - Tue: Closed<br />
Wed - Sat: 5pm - 10:30pm<br />
<strong>Peak</strong> District<br />
& Derbyshire<br />
Hospitality<br />
Charter<br />
Established in March 2017, Baileys is a small patron-chef<br />
restaurant and bar in Whaley Bridge. It has continued<br />
to adapt and evolve, but always maintained its ethos of<br />
offering high quality food and drinks served in a relaxed<br />
and casual atmosphere.<br />
Being family run, it is all hands on deck for owners Dave,<br />
Steven and Tim. Between them, they ensure the quality of<br />
the food and service is maintained to a high standard, yet<br />
despite an extensive menu, the food is prepared to order<br />
and where possible, locally sourced ingredients are used.<br />
Steaks are one of the most popular choices with the beef,<br />
lamb, pork and chicken all sourced from within a twenty mile<br />
radius, supplied by the family butcher.<br />
In 2020, Baileys introduced a number of exotic meats<br />
and fish. Kangaroo fillet and marlin steak have found a<br />
permanent spot on the menu, and you can often find<br />
crocodile, wahoo or buffalo as one of the specials on offer.<br />
Signature Dish<br />
Kangaroo Fillet. Currently the most popular dish, 8oz of soft<br />
fillet steak is best served rare and accompanied by Cafe de Paris<br />
butter, cherry tomatoes, field mushroom and triple cooked chips.<br />
£20.00<br />
The <strong>Peak</strong> District & Derbyshire Hospitality<br />
Charter has been created in collaboration<br />
with local businesses and training providers<br />
to provide a collective voice, raise the<br />
profile of the sector and advocate working in<br />
hospitality as a long-term career choice.<br />
The Charter has been created to help dispel beliefs<br />
that those working in hospitality suffer ‘long hours<br />
for little pay’ and instead highlight the benefits of<br />
being part of such a vibrant industry.<br />
Inspired by similar industry initiatives such as the<br />
People 1st Hospitality Commitment and the 2020<br />
Hoteliers Charter, it is hoped the <strong>Peak</strong> District &<br />
Derbyshire Hospitality Charter will help to provide<br />
part of the solution to the ongoing hospitality<br />
recruitment crisis. Signing up to the <strong>Peak</strong> District<br />
& Derbyshire Hospitality Charter means businesses<br />
will make a series of commitments to their<br />
employees, which include providing a positive work<br />
environment, supporting training and development,<br />
offering competitive salaries and taking care of<br />
employees’ mental health and wellbeing – and<br />
showcases them as a great local employer.<br />
Find out more or sign up your business here<br />
www.visitpeakdistrict.com/industry/businesssupport/a-great-place-to-work<br />
/hospitality-charter<br />
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Thank you to everyone in the <strong>High</strong> <strong>Peak</strong> for<br />
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