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Hotels in Baslow

Fischer's Baslow Hall
Baslow Hall
Calver Road

Baslow
Derbyshire

DE45 1RR | View map
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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. Max & Susan Fischer purchased this lovely house in 1988 as a fitting setting for their dream “Restaurant with Rooms”. We endeavour to create an atmosphere of comfort and character where our guests can relax and be pampered, enjoy good food and wine, and return to their daily lives refreshed. Our eleven bedrooms are individually styled. The emphasis is on comfort with good beds, quality Egyptian cotton bedding, fluffy white towels, robes and luxurious toiletries. There are six traditional-styled bedrooms in the Main House. In contrast, the five Garden House bedrooms are of a more contemporary styling. Head Chef Rupert Rowley’s cooking is always evolving. He combines classic favourites with more modern combinations and relies heavily on British produce in season including Derbyshire Lamb, Cornish Shellfish and Yorkshire forced Rhubarb. The abundance of herbs and vegetables during the summer months at Baslow Hall supplement the Kitchen. Max’s garden attracts as much admiration from our guests as the food, accommodation and friendly staff. Whether you visit in search of memorable food or as an overnight guest you will be made to feel most welcome.

Details

Ratings/Awards: Egon Ronay's Top 25 UK Restaurant 2005
Number of Rooms: 11
Number Ensuite: 11
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Restaurant

Name: Fischer's
Cuisine: Modern European
Chef: Max Fischer & Rupert Rowley
Awards: Michelin Star
4 AA Rosettes

For menu click here

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Facilities

Parking
Credit Cards Accepted
Room Service
Open All Year
TV in Rooms
Conference/Business Facilities

Sample Menu:

To Start

Roast Sea Scallops, Sauté Potatoes, Truffle Dressing

Foie Gras Prepared Three Ways – a spiced ballotine,
pan-fried with watercress & pain d’epice, deep fried with banyuls reduction

Pan-fried Fillets of John Dory
olive-fennel sauce & tempura of frogs legs

Oriental Pork Belly on Fennel Salad, Roast Langoustine, Lemon Tortellini

Layered Duck and Foie Gras Terrine Glazed with Sauternes Jelly
toasted sourdough

Crab & Salmon Tortellini in Ginger Crab Bisque


MAIN DISHES - Fish

Pan-fried Fillet of Line Caught Sea Bass, Saffron and Scallop Ceviche

Roast Monkfish, Clam and Tomato Pomodoro, Homemade Gnocchi

Meat

Roast Breast & Confit Leg of Squab Pigeon
Scottish langoustine, celeriac & truffle ravioli

Honey Glazed Roast Gressingham Duck Breast
vegetable tempura, Jo-Jo sauce

Roast Saddle of French Farmed Rabbit
pan-fried scallop, sauté of sweet potatoes, spring herb salad

‘Pot au Feu’ of Organic Truffle Scented Derbyshire Chicken Breast
with locally grown vegetables in a herb consommé

Roast Rump of Veal, Tomato and Tarragon Fondue, Ratte Potatoes

Rack of New Season Derbyshire Spring Lamb, Herb Crust,
anna potatoes, rosemary jus

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