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80050 1

Fischer's Baslow Hall

AA rating

About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Versatile modern cooking in a country retreat

AA Inspector

At a glance

Vegetarian menu
Tasting menu
Private dining
Wines by the glass
Wheelchair access
Credit cards accepted

Baslow was built just as the heroic era of architectural pastiche was drawing to a close, an Edwardian take on a Caroline manor house of solid stone construction with mullioned windows, trim gables, globe-topped gateposts, and formally laid gardens including an ornamental pond. Bounded by box and yew hedges, the grounds have been beautifully restored, and with foliage creeping over the façade of the house itself, the proper feeling of gracious country living is established. In its early years, it was owned by the Ferranti family, who electrified it to the extent of floodlighting the tennis courts, but under the ownership of the Fischers since the 1980s, it has become one of northern England's destination country retreats. When it comes to the business of dining, the cons are mod enough these days to include a kitchen bench for watching the chefs going about their tasks, but for those who value a more relaxed old-school approach, the modestly proportioned dining room with its pink and gold striped wallpaper and views over the gardens on two sides is run with the utmost courtesy and professional aplomb. Served on hand-crafted tableware of Derbyshire and Yorkshire pottery, Rupert Rowley's cooking has obvious roots in the French classical repertoire but is overlaid with a versatile range of modern technique, underlined by a resourcefulness in the art of combining and a true understanding of flavour. Seasonally evolving tasting menus are the eye-catching aspect of the business, but there is an impressive wealth of choice on the three-course carte. South Asian notes have been a recent feature, producing openers of tandoori-roasted quail with mango and lime, or a sautéed brill fillet with spiced lentils, spinach and an onion bhaji. Main courses offer plenty of pedigree meat – Glenarm shorthorn sirloin, Creedy Carver duck, local pork jowl – in presentations that bring out their best. That duck could be paired with Yorkshire rhubarb in a sauce of Monbazillac sweet wine, while the beef dish is as Gallic as can be, with snails and pommes Anna, all perfumed with garlic and parsley. Fish might be sea bass in Italian guise with fennel, artichoke, parmesan and lemon. Finish with prune, Armagnac and jasmine parfait, served with honeycomb and brioche. The Lunch for Less deal is an irresistible proposition – perhaps truffled mushroom risotto, saddle and shoulder of miso-glazed Cumbrian hogget with peppers and bok choi, and rhubarb fool with matching sorbet.

Also at this location

Opening hours

  • Closed: 25–26 and 31 December
  • Closed for dinner: 24 December, 1 January
  • Lunch served from: 12
  • Lunch served until: 1.30
  • Dinner served from: 7
  • Dinner served until: 8.30

Chef

  • Chef(s): Rupert Rowley

Food and drink

  • Cuisine style: Modern European
  • Vegetarian menu
  • Wines under £30: 15
  • Wines over £30: 150
  • Wines by the glass: 20

Price guide

  • 2-course lunch from: £25
  • 3-course lunch from: £33.50
  • 2-course dinner from: £64.50
  • 3-course dinner from: £78.50
  • Tasting menu from: £68
  • Credit cards accepted

Accessibility

  • Wheelchair accessible
  • Steps for wheelchair: 2
  • Assist dogs welcome

Additional information

  • Seats: 74
  • Private dining available
  • Private dining seats: 38
  • On-site parking available

Getting here

From Baslow on A623 towards Calver. Hotel on right.

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Nearest train station

Chesterfield
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Three-course lunch from£33.50**Minimum price for a 3-course lunch *Minimum price for a 3-course lunch
*Minimum price for a 3-course lunch
*Minimum price for a 3-course lunch
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