Our hopes and good intentions…

Despite all the evolution The George has seen over the years, the spirit remains: it’s a place to kick back and enjoy its tranquillity, unhurried and understated elegance before stepping outside to soak up the atmosphere of our beautiful peak district.

All the dishes on the lunch, dinner, and tasting menus are made on the premises with ingredients sourced wherever possible within a 15mile radius. Having respect for our ingredients is integral to everything we do, and it’s important to us and our whole team that the food offering stays true to the environment which means maintaining a natural relationship to the produce we work with.

The pork, for example, comes from Mike down the road at Mayfield, who rears Pedigree Saddleback pigs or Jeff who raises Gloucester Old Spots reared at Ible. Both have welfare and environmental conservation front of mind. The Long horn cattle Jeff rears graze land where sustainable management methods are practiced, enabling farmers within our National Parks to be proactive environmental managers whilst, at the same time helping our rural economies to become more sustainable – win, win.

Fish of course must come from a little further afield! To this end, our fish is delivered daily from our UK coastline; Orkney to Cornwall. We use the same sustainable suppliers as some of our leading chefs at restaurants such as Cornerstone Hackney, 12:51, Adams and Alchemilla.

Our own kitchen garden supplies our herbs and seasonal vegetables, supported by nearby allotment holders – all of which are grown to organic principles. Our eggs are the freshest; laid by our own hens.

All of this of course enables our talented chefs to do what they do best; innovate and create.

The balance between seasonally led and creative cooking is a crucial part of the principles that we want to stick to as we develop The George into the unique destination we are so passionate about preserving.

Bees are next on the list!

About us

The George is an unspoilt, award winning family run pub in the Peak District village of Alstonefield, above Dovedale and a stones throw from Mill Dale within the Peak National Park.

Join us to enjoy our well kept real ales, carefully selected wine list and exceptional food; a standard recognised in The Good Food Guide since 2009; Michelin and Sawdays – to name but a few.

As you walk into neat rooms of old beams, gleaming quarry tiles, a crackling log fire, you will know you’re in safe hands. It’s an unhurried place, where everyone knows everyone else (or soon will). Summer sees ramblers cram the benches out front, along with the village cricket team and time passes slowly. Come winter, a cosy space for muddy boots and big tables awaits in our coach house.

The dining room and snug have been restored to their original simplicity with lime plastered walls and farmhouse furniture. Candlelight and fresh flowers add a touch of elegance.

The Setting

A green sward ripples in this remote limestone village, perched on a plateau between the gorges of the rivers Dove and Manifold in the Peak District


“It has rhubarb bellinis instead of brown ale, and home-roasted almonds rather than pork scratchings. But don’t be misled: the George has not lost touch with its roots. This 400-year-old coach house, has retained the lime-washed walls and photos of lugubrious locals, adding only fresh flowers, church candles and a mighty fine steak and stilton pie. Out front, you’ll find picnic sets right by the village green. The views hereabouts are straight from the I-spy book of the English countryside: tottering haystacks, tree-dappled meadows and (rather more surprisingly) Alstonefield’s resident T rex. Expect to share a table with hikers and horsewomen – it’s a short trot from here across dung-scented cow pasture to Dovedale, the prettiest valley in the peak district.”