Imaginative and beautifully cooked food often changing in response to our seasons and always served with elegance.
We use local suppliers wherever possible, and try to keep down those food miles.
Please see an example of our typical dinner menu.
King scallop, sweet potato, chicken wing, chicory, aubergine
Wood pigeon, butternut purée, caper & raisin dressing, cob nuts, Savoy cabbage
Cod fillet, ‘salt & vinegar’, fish scraps, pea purée, pea shoots
Parsnip Pannacotta, pear granita, parsnip puree, poached pear, candied walnuts
Game terrine, Bramley apple & date chutney, soda bread, winter leaf
House baked breads, burnt onion butter, olive oil & balsamic, Nocellara del Bellice olives
Derbyshire fillet of beef (served medium rare), braised oxtail, charred gem, truffle pomme purée, marrow bone crumb
Spinach & goat’s cheese roulade, beetroot risotto, salt baked celeriac, oyster mushrooms (v)
Derbyshire rump of lamb, potato terrine, heritage beetroot, pickled blackberries, sweet breads
The George Proper Pie, creamed potato, market greens, red wine gravy
Confit sea trout, chorizo & white broth, pak choi
Pork belly, apple fondant, pig cheek, red cabbage purée, stem broccoli, creamed potato
Puddings and Cheese
Baked apple terrine, Douglas fir ice cream, candied apple, tea infused custard
Chocolate torte, Pedro Ximenez jelly, prune ice cream, chocolate pastry, cherry puree
Yorkshire forced rhubarb cheesecake, parkin, poached rhubarb, rhubarb & rosewater macaroon
Sticky toffee pudding, homemade whisky ice cream, sticky toffee sauce
Cheese board: Hartington Blue, Yorkshire Fettle, Staffordshire organic Cheddar, Bosworth Ash, artisan biscuits, house chutney, fruit loaf