Every season brings a new opportunity to do something brilliant with what the land around us has to offer. This spring, we think we have made the most of it.
Head Chef Simon has approached this season with a focus on balance, creativity and flavour-led cooking, drawing on the exceptional produce available to us here in Derbyshire and beyond. The result is a menu we are genuinely proud of, and one we cannot wait to share with you.
It is a sentiment that Head Chef Simon captures perfectly:
“This is one of my favourite times of year in the kitchen. The change in season brings such an exciting variety of produce and it really inspires the way we create each dish. One ingredient I always look forward to is wild garlic, we’re lucky enough to have it growing in our own gardens and its freshness and vibrancy make it a real highlight across the menu.
There’s also something very special about the desserts at the moment. They feel lighter, more expressive and full of flavour. A personal favourite is the carrot cake with yoghurt, honey and walnut, not just for the balance of flavours but for the way it’s plated – you will have to come in and see for yourself.
For me, this season is all about celebrating what’s growing around us and letting those ingredients really shine.”
Dinner is served from 6pm to 9pm, Monday to Saturday. Whether you are planning a special occasion, a long-overdue catch-up or simply a night out that deserves to be memorable, we think this menu has something to offer everyone.
Why spring is one of our favourite times to dine
Being based in the Peak District is a genuine privilege when it comes to sourcing great ingredients. The region and its surrounding areas give us access to some of the finest seasonal produce in the country and spring is when things really start to get exciting.
Wild garlic pushes up through the woodland floors. Asparagus arrives, briefly and brilliantly. Jersey royals make their short-lived appearance. Peas come into their own. Rhubarb is at its most vibrant.
Our kitchen works closely with trusted local and regional suppliers to make sure that what ends up on the plate genuinely reflects the moment we are in.
A Closer Look at Our Spring Dinner Menu
To Start
Chicken liver parfait is one of those dishes that, when it is done well, sets the tone for an entire meal. Ours is silky smooth and delicately rich, served alongside the brightness and gentle heat of piccalilli and a lightly toasted crumpet. It is elegant without being fussy and it is exactly the kind of start that makes you settle in and look forward to what comes next.
For a plant-based opener, our pea panna cotta is a real statement of intent. Served with smoked cream cheese, pea salsa, pickled radish and a pea wafer, this dish is a brilliant example of what thoughtful cooking can do with something as simple and seasonal as a pea. It looks stunning on the plate and tastes even better than it looks. If you have never considered a pea to be a fine dining ingredient, this will change your mind.
For the Main Course
Spring lamb is one of the great pleasures of this time of year and our lamb two ways does full justice to it. We serve both a lamb cannon and a braised lamb shoulder, bringing together two very different textures and depths of flavour in a single dish. Alongside it comes asparagus, Jersey royals, feta and a wild garlic salsa verde that ties everything together with a bright, herby finish. Every component earns its place on the plate and the result is a main course that feels both seasonal and deeply satisfying.
One of our plant-based mains this season is a ratatouille that takes the French classic and reimagines it with real ambition. Beautifully prepared vegetables are served with feta, a silky basil emulsion, romesco sauce and aubergine caviar. It is rich, layered and complex in the best possible way.
To Finish
Desserts at The Peacock are not an afterthought and our spring selection is no exception.
Our salted caramel tart is served with poached pear and mascarpone, bringing together indulgence and elegance in equal measure. The balance of sweetness, salt and the soft, subtle fruitiness of the pear makes this a dessert that stays with you.
This season, we are also proud to be featuring our charity dessert in support of CPRE, The Countryside Charity, a cause that feels especially close to home given our setting in the Peak District.
The dessert is a carrot cake served with yoghurt, honey and walnuts, weaving together sweet and earthy flavours into something genuinely comforting and special. A portion of proceeds from this dish goes directly to CPRE’s vital work protecting and championing the British countryside. It is a dessert worth ordering, for every reason.
Book your table
If you are looking for a special restaurant in the Peak District, whether for a romantic dinner, a celebration or simply a meal that you will talk about long after you have left, we would love to welcome you to the table.
Our spring dinner menu is available from 6pm to 9pm, Monday to Saturday. Tables fill up quickly, particularly at weekends, so we recommend booking in advance to avoid disappointment.
Click here or call us directly to reserve your table. We cannot wait to share this menu with you.