Our dear friend, Wendy, has traveled just about everywhere.Â Here we are in the middle of Derbyshire, near the village of Baslow and, yes, even here Wendy has a dinner recommendation for us.Â In fact, she chased us down with an email saying – at least have dinner here (assuming we couldnâ€™t get a room at this 11 room bed and breakfast since our planning was a bit tardy).
Success.Â We found this quaint place and were able to get a reservation for dinner.Â We have discovered an interesting practice here in the English countryside.Â You have a reservation for dinner say at 7, but they ask you to arrive 30 minutes early so that you can be seated in the bar, review the menu and make your selections, order your wine and then be moved to your table at the appointed time.
For our dinner at Fischerâ€™s we were craving a simple salad (not on the menu), but we asked if one could be prepared for us.Â The result was probably the best and freshest salad we have ever had.Â Vegetables are picked in the back yard garden twice daily.Â Beautiful green micro lettuces, bright red tomatoes, chopped chives, green peas and flat beans.Â A real treat.
Our entrÃ©es consisted of:
Roast Loin of Veal, truffle potato & egg yolk ravioli, broad beans, beurre noisette, grated summer truffle
Jowl of Pork Slow Cooked in Maple Syrup, caramelised in maltose, Scottish Langoustines, carrots & char grilled garden leeks
We finished our meal with a shared Raspberry SoufflÃ© with dark chocolate sorbet.Â Light and delicious.Â Thank you, Wendy, for your insistent recommendation!
From the Fischerâ€™s website:
Baslow Hall stands at the top of a winding chestnut-tree-lined driveway on the edge of the picturesque village of Baslow. Chatsworth Estate is within walking distance and the old market town of Bakewell only four miles away. Baslow is the perfect location to discover the beauty of the Peak District and some of the countryâ€™s finest stately homes.
The Hall was in fact built in 1907 and without doubt is a very skillful interpretation of a style of architecture that, even in Derbyshire, had gone out of fashion some 300 years earlier.
Even an architectural enthusiast may be forgiven for assuming that Baslow Hall is a typical 17th Century Derbyshire manor house. It has all the trademarks of that period: protruding gabled wings, mullioned and transomed windows with small leaded panes, and a splendid shell-porch over the main entrance.
Head Chef Rupert Rowleyâ€™s cooking is always evolving. He combines classic favourites with more modern combinations and relies heavily on British produce in season including Derbyshire Lamb, Scottish Razor Clams, Cornish Shellfish and Yorkshire forced Rhubarb. The abundance of herbs and vegetables during the summer months at Baslow Hall and High Ashes Farm in Barlow supplement the Kitchen and create innovative dishes.