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Fischer’s Baslow Hall

Derbyshire, Baslow - Modern European - Restaurant - £££

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

Built centuries later than you might suppose from its leaded windows and formal gardens, Baslow Hall's heritage isn't entirely what it seems – but the hospitality of its restaurant is genuine. In this locale, it's long been the best address for a fancy feed, but there's no front-of-house ennui. The dining room, grand but fresh as a daisy in pale grey and blue, is a lovely spot in which to enjoy all the trappings of a country house restaurant, from bread with Lincolnshire Poacher butter (delivered with the gleeful mantra 'it's 3% salt!') to a supplementary course of grilled cheese with truffle – followed, of course, by something from the drinks trolley. Head chef Adam Thackeray knows how to make ingredients such as giant ceps (from nearby Ladybower) shine, adding the crunch of nigella seeds and an oozy barley risotto, with burnt lemon gel for contrast. The super-smooth curry sauce of the European kitchen is allowed to retain enough poke to work with stone bass, roast caulifl...

Built centuries later than you might suppose from its leaded windows and formal gardens, Baslow Hall's heritage isn't entirely what it seems – but the hospitality of its restaurant is genuine. In this locale, it's long been the best address for a fancy feed, but there's no front-of-house ennui. The dining room, grand but fresh as a daisy in pale grey and blue, is a lovely spot in which to enjoy all the trappings of a country house restaurant, from bread with Lincolnshire Poacher butter (delivered with the gleeful mantra 'it's 3% salt!') to a supplementary course of grilled cheese with truffle – followed, of course, by something from the drinks trolley. Head chef Adam Thackeray knows how to make ingredients such as giant ceps (from nearby Ladybower) shine, adding the crunch of nigella seeds and an oozy barley risotto, with burnt lemon gel for contrast. The super-smooth curry sauce of the European kitchen is allowed to retain enough poke to work with stone bass, roast cauliflower and golden raisins, while for pudding there's anything as long as it's chocolate – the fruitier choice being poached pear with chamomile ice cream and creamy-light white chocolate namelaka. Staff know the dishes (and the extensive drinks list) well, and being their guest feels easy.

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VENUE DETAILS

Calver Road
Baslow
Derbyshire
DE45 1RRGB

01246 583259

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OTHER INFORMATION

Accommodation, Private dining room, Separate bar, Parking, Family friendly, Credit card required, Deposit required, Pre-payment required

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