Fine Dining at The Peacock at Rowsley

Fine dining is at the very heart of The Peacock at Rowsley. Proudly bearing three AA rosettes, our restaurant focusses on seasonal produce and exceptional flavours, under Head Chef Dan Smith. Trained by Tom Aiken, Dan combines skill and creativity to offer something that is both indulgent and appetizing. Recently described by Lesley Draper for the Sheffield Telegraph as "a master of culinary surprise", Dan selects his suppliers carefully and wherever possible, truly local. This includes organically-reared beef and lamb from the Haddon Estate and meats from E. W. Coates in Two Dales and Hancock’s in Stoney Middleton, Derbyshire. Our fine dining dinner menu is served Monday to Saturday, 7pm until 9pm in the hotel restaurant, with a varied and delicious menu also available by the fire in the hotel bar. Specials at the bar this week include: salt and pepper squid with aioli and rocket, lamb rump, ratatouille, borlotti beans, pesto, semi dried tomatoes and black olive, baked vanilla cheesecake, hazelnut crumble and rhubarb The vanilla cheesecake is Dan's own homage to the winning dessert from Celebrity Masterchef winner, Kimberley Wyatt. To reserve a table for lunch or dinner, please contact us on 01629 733518 or email > view the menus > read the Sheffield Telegraph review Lamp Rump Petit Fours Baked vanilla cheesecake hazelnut crumble and rhubarb

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