Every few months, our restaurant team craft new menus using the finest, seasonal ingredients from the Peak District, some grown right here in The Peacock’s gardens. Our current menus feature a delightful array of recipes created especially for the summer months, from salmon tempura to duck liver ballotine, summer vegetable risotto to handpicked crab, berry parfait to sangria jelly.
We asked Head Chef, Dan Smith, to give us an insight into the inspiration behind a few of his favourite dishes from our summer A La Carte menu, available in our fine dining restaurant until 4th October 2018.
Summer vegetable salad, salsa verde, polenta croquettes, hazelnut:
“A vegetarian dish using all the summer vegetables which are in abundance and lots of herbs and edible flowers from The Peacock gardens, including: borage, nasturtium, bronze leaf fennel, marjoram, peas, broad beans, asparagus pea, beetroot, lovage, radish and courgettes – all grown by the chefs.”
Local lamb, gratin byaldi, goats curd, black olive:
“Again this dish is inspired by simply using ingredients which are in season, so lots of Mediterranean flavours, local lamb and the goats cheese adds a nice acidity to cut through the richness of the dish. Gratin byaldi is like a refined version of ratatouille, which we add the slow cooked lamb shoulder to.”
Crème catalan, strawberries, peppercorn shortbread, sangria jelly:
“I was on holiday a few years ago in a place called Banyuls-sur-mer on the French/Spanish border when I discovered crème catalan, which is like a crème brûlée, but the cream is infused with cinnamon and citrus zest which gives it a beautiful lightness. It seemed like an obvious choice to pair it with Sangria jelly.”
If you’d like to sample our summer menus before our autumn restaurant dishes are launched on 5th October, call our reception on 01629 733 518, or email firstname.lastname@example.org, to reserve your table and inform our team of any specific dietary requirements in advance.
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