Fischer's at Baslow Hall

Silver Award
1 Review
££££
Modern European

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SquareMeal Review of Fischer's at Baslow Hall

Silver Award

Don’t be taken in by the mullioned windows and gabled wings, this grand edifice next to Chatsworth Estate was actually erected in 1907 for a vicar with a penchant for all things archaic. Since 1988, it has belonged to Max and Susan Fischer, who have turned it into a civilised retreat with Michelin-starred cooking as the main attraction. Max and head chef Rupert Rowley are capable of great things, although you can expect to pay handsomely for the privilege of sampling their high-end ‘classic’ menus (£78 for three courses). Fashionable riffs and modish techniques abound: fillet of red mullet is cooked over ‘burning coals’ and served with red pepper, aubergine and Ibérico chorizo, while slow-roast loin and shoulder of rose veal is partnered by hand-rolled macaroni, truffle dressing and herb purée. For afters, how about Brillat-Savarin pannacotta with pomegranate granita? Classy wines are also aimed at those with fat wallets.

Good to know about Fischer's at Baslow Hall

Average Price
££££ - Over £80
Cuisines
Modern European

Location for Fischer's at Baslow Hall

Calver Road, Baslow, Bakewell, Derbyshire, DE45 1RR

01246 583259

Website

Opening Times of Fischer's at Baslow Hall

Mon-Sun 12N-2.30pm 7pm-8.30pm

Reviews of Fischer's at Baslow Hall

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1 Review 
Food/Drink
Service
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Value

Mr. Colin M

31 May 2010   
We have just returned from a long weekend at Baslow Hall where we stayed whilst attending a friends wedding. This is most definitely a restaurant with rooms but this is not a review of the hotel. Dinner at Fischers last night was all in all excellent. We arrived for pre dinner drinks in the lounge and were greeted by the charming maitre de. We sat by the fire and perused the menu and wine list over a gin and tonic and sherry. The menu was circa five starters, five mains with a couple of extra fish options. We both started with the scallops with avocado and bacon ice cream. We both scored this highly. Mains were one duck and one pork. The duck dish was one of the finest I have had for some time which made up for a rather lacklustre pork which was a touch on the dry side. Puddings of millionnaire shortbread and also a raspberry concoction were fabulous and we both could have gone back for seconds. The acompanying wine was good value and there were certainly many very good options sub-forty pounds. We would both recommend to others but the setting of the restaurant was not overly impressive and lacked mood and atmosphere. They certainly did not undercharge for the experience. A good test is would one go back? Maybe…
Food & Drink
Service
Atmosphere
Value

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