Gastropub Derbyshire

Food keeps to a core of classic pub dishes.’The food I consumed ended up being all top quality pub favourites with contemporary twists; the twists becoming “@WeWantPlates” design presentation – things on wooden panels and slates; a pie in a dinky saucepan and, everything which had been fried (whitebait & potato chips), found its way to a mini fryer baskets. All flavours had been good – the saffron suitably discreet in the aioli; the apple purée using terrine not also sweet and chocolates fondant had good sour notes complemented by the rich stout ice cream.
The greatest dissatisfaction was the ‘pie’ (better referred to as a ‘pot pie’) – although amply filled with animal meat, the cubes of steak had been rather tough. The pastry ended up being a frustration too – I’ve had some good pot pies (the Lapin au Vin at Daniel Boulud’s place in Singapore is just one of the finest things I’ve previously eaten - right here) therefore in the morning perhaps not anti using pastry as a topping instead of an all encasing pie, but this dried out disk of dull pastry performedn’t even feel a part of the meal. Certainly one of the most unsatisfactory pies I’ve had in present memory.
The saving grace had been the wonderful mash and braided red cabbage. a side of Triple cooked chunky chips plus some Skinny fries with truffle & parmesan (well, I had to test them completely, performedn’t I?) finished my carbohydrate overload.

Crispy whitebait, saffron aioli

Braised pig’s mind terrine, apple, radish & shallot salad

Steak & ale cake, mashed potato, braised red cabbage

Honey roasted Chantenay carrots / Triple prepared chunky potato chips /

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