Description
This privately owned 16th century Hotel is very tastefully decorated and spacious. Set in 9 acres of its own land in idyllic surroundings on the banks of the River Derwent, in the heart of the Peak District, Derbyshire.
The family has built up a strong reputation over the 20 years here and you will be greeted with a warm and friendly welcome from your hosts Bob, Cynthia and Elliott Emery.
LOCATION
The Inn is situated in 9 acres of its own land set in idyllic surroundings on the banks of the River Derwent, in the heart of the Peak District, Derbyshire.
Bamford – 2.3 miles/Grindleford – 2.7 miles/Hope – 4 miles/Bradwell – 4.5 miles
Castleton – 5 miles/Chatsworth – 8.5 miles/Bakewell – 10 miles
RESTAURANTS
The restaurant offers the ideal environment in which to dine and relax in an informal atmosphere. Alternatively you can relax and take a meal in their cosy bar complete with real log fires. They serve hand pulled ales and a large range of fine wines from around the world. A sample menu is listed below.
ACCOMMODATION FACILITIES
• The Inn has nine rooms and sleeps up to 20 guests.
• All the rooms offer tasteful and comfortable en suite accommodation.
• They offer three double bedrooms (with en suite shower, flat screen tv's, Tea/coffee making facilities and hairdryers),
• There are two newly converted luxury bedrooms across the cobbled courtyard in September Cottage (with full bathroom, video, Hi-Fi, and sitting area),
• Now their newly converted chuckery (a beautiful new ground floor room).
• Restored using local materials, leaving exposed beams and brickwork, they offer every comfort that discerning guests would expect.
Tariff
Standard single £70.00 - double £95.00
Large single £70.00 - double £100.00
Deluxe single £90.00 - double £130.0
They do not apply single rates to weekend bookings (Friday and Saturday).
WEDDING VENUE
See the website for details of hosting your wedding at this Hotel
SAMPLE MENU
Starters
• Homemade soup of the day
• Wild Mushroom Potato cake with Black Pudding, seared Foie Gras and a Peppercorn sauce
• Warm salad of Pigeon Breast and Chestnuts with a Sherry glaze
• Flash-fried Squid with risotto nero
• Seared gravadlax with a Potato and Pancetta salad with sweet
• Mustard
• Toasted English muffin with Smoked Salmon, poached Egg and Chive crème fraîche
• Flash-fried Whitebait with a Lime and Coriander mayonnaise
• Shallot tart tatin with baked Goats cheese and salad of char-grilled vegetables
Main Courses
• Roast of the day served with all the trimmings
• Char-grilled Aberdeen Angus, Rib Eye steak with baked field mushroom, tomato, hand cut chips and our own recipe ketchup
• Paul Bowyers Pork Sausage with mashed potato, red onion marmalade, Garden Peas and a Red Wine jus
• Seared Lambs Liver with crisp Pancetta, Champ Potato, French
• Beans and jus
• Beef and Guinness pie with a choice of roast, mash,
• new potatoes or fries
• Braised Shin of Beef with a Parsnip gratin, Button Mushrooms and Bacon in a jus
• Slow roast Pork Belly and confit shoulder with fondant Potato
• and Honey roast Quince
• Breast of Corn-fed Chicken stuffed with a Stilton mousse and served with Dauphinoise Potato, Spinach and Port
Sides
• Braised red Cabbage
• Panache of vegetables
• Hand cut chips
• Fries
• Mixed salad
• Rocket and Parmesan salad
Fish Dishes
• Fish of the day
• (Ask your waiter for details)
• Halibut poached in Red Wine with braised Baby Gem, New Potatoes and Horseradish cream
• Fillet of Cod with Puy Lentils, Jerusalem Artichoke and a Walnut and Caper dressing • Fillet of Cod, in real ale batter, with a choice of hand cut chips or fries and Garden or homemade Mushy Peas
• Farinaceous Dishes
• Tagliatelle with King Prawn’s, sautéed with Chilli, Garlic, Lemon and Parsley
• Linguini with Chicken, Parma Ham, Capers and Parmesan
• Red Wine risotto with grilled Radicchio and glazed Taleggio Strozzapreti Pasta with root vegetables in a Parmesan cream
• Lasagna Bolognaise served with fries or a side salad
Sandwiches
• Available daily until 3pm
• Cheese
• Home cooked ham
• Prawn and avocado with Marie Rose sauce
• All the above sandwiches are served on white or wholemeal bread with salad and crisps. Or have it on a white baguette
Hot Sandwiches
• The Plough Club Sandwich
• Smoked chicken, bacon, egg, tomato, lettuce and mayonnaise layered between three slices of white or brown toast
• Breakfast Cob
• Bacon, sausage, black pudding, mushroom and fried egg with a pot of homemade ketchup
• Toasted ham and cheese sandwich with sweet pickle, crisps and salad
• Char-grilled chicken, goats cheese, spinach and red onion Panini with chips and salad
• Artichoke, tomato, mozzarella and pesto Panini with rocket and parmesan salad
Roast of the day Sandwich
• Hot roasted meat of the day on a white bread cake with roast potatoes and gravy
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