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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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Technically nimble, creative cooking in an aristocratic manor

AA Inspector

At a glance

Open all year
Vegetarian menu
Tasting menu
Private dining
Wines by the glass
Wheelchair access

The Peacock may sound like a cosy old boozer, but it is in fact a weathered Derbyshire stone manor house of the late 17th century that became a hotel at about the time Queen Victoria got the top job, so it has a comforting sense of deep roots in the village. The delightful riverside grounds are worth a wander, while keen anglers might join the in-house club and cast a fly into the nearby Wye and Derwent rivers. The old-world dependability of the original building overlaid with 21st-century sensibilities is a winning combination because the makeover enhances the charms of the original without ripping out its soul or overwhelming the place with overblown flourishes. It's a tasteful job. While the bar has the feel of a village inn, with its low ceiling, venerable timber columns and stone walls, the dining room goes for a contemporary country-chic look, with lime-green and plum-coloured walls offset by modern fringed light fixtures and old oil portraits forming the backdrop for dinner. Having served time with Tom Aikens in London, Dan Smith produces a technically nimble rendition of creative British cooking, looking to nearby estates for organically reared meats, as well as the Peacock's own kitchen gardens, for the bedrock of his dynamic modern output. Whether you go for the à la carte or multi-course taster, things set off on a hearty note: pigs head croquettes might be served alongside local ham, with celeriac purée and the heady note of truffle helping things along; otherwise, a rustic soup of Jersey Royals and Lincolnshire cheese boosted by bacon, nettle and hazelnut pesto brings flavours of emphatic precision. Main courses turn up the volume, building layers of flavour from pedigree prime materials – local lamb cutlet, say, with onion, broad beans, goats’ curd and boulangère potatoes, or Goosnargh chicken partnered with wild garlic, leeks, morels and a little pie of the leg meat. If you’re in the mood for fish, there may be a happy duo of hake and squid, supported by a Japanese-inspired array of radish, edamame beans, shimeji mushrooms and sea-fresh squid broth delivering deep satisfaction. The kitchen’s technical dexterity runs all the way through to impressive desserts, when spikes of sweetness and acidity combine in the likes of white chocolate crème brûlée, its luxuriant creaminess pointed up with kalamansi lime and strawberries, or a zingy assemblage of rhubarb, fromage frais, mandarin sorbet and pistachio delivering the final hit.

Also at this location

Opening hours

  • Open all year
  • Days closed: Bank holiday Monday
  • Closed for dinner: 24–26 December, Sunday
  • Lunch served from: 12
  • Lunch served until: 2
  • Dinner served from: 7
  • Dinner served until: 9

Chef

  • Chef(s): Dan Smith

Food and drink

  • Cuisine style: Modern British
  • Vegetarian menu
  • Wines under £30: 9
  • Wines over £30: 41
  • Wines by the glass: 16

Price guide

  • Starter from: £7.45
  • Main course from24
  • Dessert from: £7.45
  • 3-course lunch from: £24.25
  • 3-course dinner from: £65
  • Tasting menu from: £75
  • Credit cards accepted

Accessibility

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

Additional information

  • Seats: 56
  • Private dining available
  • Private dining seats: 14
  • On-site parking available

Getting here

A6, 3 miles before Bakewell, 6 miles from Matlock towards Bakewell.

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Nearest train station

Matlock, Chesterfield
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Three-course lunch from£24.25**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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