Hotels in Baslow
Fischer's Baslow Hall
Baslow Hall
Calver Road
Baslow
Derbyshire
DE45 1RR
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Baslow Hall stands at the top of a winding chestnut-tree-lined driveway on the edge of the picturesque village of Baslow. Chatsworth Estate is within walking distance and the old market town of Bakewell only four miles away. Max & Susan Fischer purchased this lovely house in 1988 as a fitting setting for their dream “Restaurant with Rooms”. We endeavour to create an atmosphere of comfort and character where our guests can relax and be pampered, enjoy good food and wine, and return to their daily lives refreshed. Our eleven bedrooms are individually styled. The emphasis is on comfort with good beds, quality Egyptian cotton bedding, fluffy white towels, robes and luxurious toiletries. There are six traditional-styled bedrooms in the Main House. In contrast, the five Garden House bedrooms are of a more contemporary styling. Head Chef Rupert Rowley’s cooking is always evolving. He combines classic favourites with more modern combinations and relies heavily on British produce in season including Derbyshire Lamb, Cornish Shellfish and Yorkshire forced Rhubarb. The abundance of herbs and vegetables during the summer months at Baslow Hall supplement the Kitchen. Max’s garden attracts as much admiration from our guests as the food, accommodation and friendly staff. Whether you visit in search of memorable food or as an overnight guest you will be made to feel most welcome.
Details
Ratings/Awards: Egon Ronay's Top 25 UK Restaurant 2005
Number of Rooms: 11
Number Ensuite: 11
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Restaurant
Name: Fischer's
Cuisine: Modern European
Chef: Max Fischer & Rupert Rowley
Awards: Michelin Star
4 AA Rosettes
For menu click here
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Open All Year
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Sample Menu:
To Start
Roast Sea Scallops, Sauté Potatoes, Truffle Dressing
Foie Gras Prepared Three Ways – a spiced ballotine,
pan-fried with watercress & pain d’epice, deep fried with banyuls reduction
Pan-fried Fillets of John Dory
olive-fennel sauce & tempura of frogs legs
Oriental Pork Belly on Fennel Salad, Roast Langoustine, Lemon Tortellini
Layered Duck and Foie Gras Terrine Glazed with Sauternes Jelly
toasted sourdough
Crab & Salmon Tortellini in Ginger Crab Bisque
MAIN DISHES - Fish
Pan-fried Fillet of Line Caught Sea Bass, Saffron and Scallop Ceviche
Roast Monkfish, Clam and Tomato Pomodoro, Homemade Gnocchi
Meat
Roast Breast & Confit Leg of Squab Pigeon
Scottish langoustine, celeriac & truffle ravioli
Honey Glazed Roast Gressingham Duck Breast
vegetable tempura, Jo-Jo sauce
Roast Saddle of French Farmed Rabbit
pan-fried scallop, sauté of sweet potatoes, spring herb salad
‘Pot au Feu’ of Organic Truffle Scented Derbyshire Chicken Breast
with locally grown vegetables in a herb consommé
Roast Rump of Veal, Tomato and Tarragon Fondue, Ratte Potatoes
Rack of New Season Derbyshire Spring Lamb, Herb Crust,
anna potatoes, rosemary jus
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