Enjoy a three course meal using seasonal spring produce, cooked by our Head Chef, David Crofts. Joining us for the evening will be Stuart Bond, sommelier at the Cavendish hotel in Baslow and wine writer for Derbyshire life.
Starters
Fishcake served on lamb's lettuce, with mini capers, wild garlic mayonnaise and lemon rapeseed oil
or
Ham hock, English asparagus and Chatsworth piccalilli, with Wye Bakehouse sourdough
Main courses
Red mullet served with chilli and garlic oil
or
Chatsworth rack of lamb, Dauphinoise potatoes and braised cabbage
Dessert
Mango and passion fruit pavlova with raspberry and white chocolate bark
or
Chatsworth cheese board
Tea and coffee
Vegetarian, vegan and gluten-free options are available, please let our team know of any dietary requirements upon booking.