The executive chef is Dean Crews, formerly of The Angel and Royal in Lincolnshire. He came on board a year ago to consult on this first restaurant project for property developers Joanne and Steve Nicol. Restaurant manager is James Davis.
The menu includes: Derbyshire Oxtail and Kidney Suet Pudding, Celeriac Purée and Rioja Syrup; Black Leg Chicken and Foie Gras Ballotine with d'Agen Prunes; 'Nose to Tail' Derbyshire Lamb with Pea Shoots and their Purée; Spiced Monkfish Tail with a Clam Nage, Turnip Fondant and Ginger Foam; Baked Egg Custard with Garibaldi Biscuits; Quince and Amaretto Trifle.
Close to £1.5m has been spent on the refurbishment of this eight-bedroom country manor house hotel located within Chatsworth Estate in the southern Peak District.
Artist and designer, Adam Walkden has given the original interiors a contemporary refit with fibre-optic ceilings, towers of wine and floor-to-ceiling windows. The restaurant caters for up to 80 covers with space for another 30 in the private dining room.
Expect to spend around £28 per head. The house wine will set you back £15.
White Lane, Shottle, Derby, Derbyshire, 01773 550577.
01773 55057, shottlehall.co.uk
The seventh venue from bar and restaurant group Blue Cat. A classic Parisien-style bistro with dishes such as Onion Soup Gratinée; Duck Confit; Coq au Vin. £30 a head, £15 for house wine. Unit 4/5, Merchant Square, Glasgow. 0141 552 0139
Omar Uddin, owner of Aramee in North Shields, brings Bangladeshi cuisine to Newcastle. Designer Neil Wilson's interior is of walnut and prismatic glass. £22 a head. 6-10 Leazes Park Road, Newcastle-upon-Tyne
0191 222 0659
The Roebuck Inn
Franck Choblet took over this truly delightful country pub this year. The menu features dishes such as: Whitebait Friture and Tartare Sauce; Veal Kidney and Mushroom Pie.