Award winning chef, Gavin Lord, presents the most amazing dishes which taste out of this world. His combination of flavours make dining here an experience to remember.
Thursday’s Winter Pie Nights!
We serve a selection of homemade pies served with vegetables and a choice between homemade mash or chips.
Bookings are advised to avoid disappointment.
Pie night starts on the 29th November and will be running until April.
Click here to view our Main Menu
Click here to view our Sunday Special’s Menu
Click here to view our Friday Night Curry Menu
Click here to view our Children’s Menu
Click here to view our Desserts Menu
Please be aware that all of our menus are samples as items may be subject to change due to seasonal produce.
Gavin Lord – Chef’s Questions & Answers
What made you become a chef?
A love of good food. I have always been a keen home cook, even as a child. I learnt to cook from my mother and great aunt, mainly traditional dishes, becoming a chef was a natural progression from this.
What sort of foods and flavours inspire you today?
Good home cooking, no matter where in the world it’s from, I always find it a good starting point in which to base my ideas on. When making pastry, I never over work it, as often happens in the interest of speed. On Fridays we have a curry menu, alongside our regular menu. Having travelled throughout India, I take inspriation from this, making all my curry pastes from scratch. My girlfriend is Spanish and I find Mediterranean cuisine lends itself particularly well to ‘Starters’. For example, at the moment we have a simple prawn dish with just garlic, quality olive oil and a hint of chilli.
What are your food hates?
When eating out, my biggest hate is eating food that is technically excellent, but the basics have been forgotten. There are a lot of “Heston want-to-be’s” out there, who come up with amazing dishes but forget to season it. I also hate frozen chips, some chef’s serve amazing food but with frozen chips; we always make our own chips.
Who are your preferred suppliers?
I love to use local small suppliers. I find it much easier to get a consistent product when you know your suppliers personally. For example, I don’t use a catering butcher; I use George Peach & Son in Ashbourne. My veg supplier is Fresh Choice, a small shop in Ashbourne. Our lettuce leaves are supplied from a small holding in Kniveton and our fish comes fresh from the fish market. All our produce is delivered fresh daily.
Who is your favourite celebrity chef?
This has to be Hugh Fearnley-Whittingstall. The reason being, he uses good quality local ingredients and he doesn’t mess about with them too much. I also like the fact he’s not afraid to use influences from around the world. The epitome of modern British food to me.