In 1988 Max and Susan Fischer relocated their successful restaurant business in Bakewell to Baslow Hall, on the edge of the Chatsworth Estate. Surrounded by spectacular scenery as well as access to Derbyshire's incredible larder, Fischer's Baslow Hall is located at the end of a meandering chestnut tree-lined driveway, and while it smacks of a 17th-century property, was in fact built a mere 100 years ago.
Two years ago, with years of award-winning cooking including a Michelin star and three AA rosettes under his belt, chef-proprietor Max Fischer decided to promote his sous chef, Rupert Rowley, to head chef, while he took on the role of kitchen director. Rowley's CV is impressive, including periods at Le Manoir aux Quat'Saisons in Great Milton, L'Ortolan in Shinfield, Berkshire (under John Burton-Race) and Restaurant Gordon Ramsay in London, where he worked as chef de partie and junior sous chef.
While the menu at Fischer's Baslow Hall isn't a shrine to Derbyshire produce, local ingredients are cleverly peppered throughout the menu. For a menu specially created for our next Chef Eats Out event, on Wednesday, 13 July, Rowley and Fischer have created a meal comprising local beef and lamb sourced by neighbouring butcher Andrew Armstrong in Bakewell, who has been supplying the restaurant for more than 20 years.
"We don't make a song and dance about it," says Rowley, "but we do like to support local farmers where possible."
The two dishes, a starter of dry-cured Derbyshire beef and a main course called a taste of lamb from the White Peak, are fairly typical of the kitchen's style. "They are some of our favourites from recent years," says Rowley, "and all good, summery dishes." The lamb will include braised shoulder, roasted rack and sweetbreads, served with crushed peas.
The peas come from the kitchen garden, which Max Fischer has been developing over the last two years. During the summer months the garden provides Rowley with most of the salads, herbs, and courgette flowers he uses. "We use it to grow what we can't easily buy," says Rowley. "It really helps the brigade here keep in touch with the seasons."
The main course will be preceded by a Stinking Bishop soufflé, while for dessert Rowley will serve summer pudding. Wines will be supplied by Simon Chant of Enotria, who will talk diners through the wine and food matching for the day.
The event kicks off at 12.30pm with a drink reception, while lunch follows in Baslow Hall's two dining rooms, which seat 38 and 20 respectively and afterwards Rowley and Max Fischer will talk to visiting chefs after the meal. Guests will also be able to look around the kitchen garden.
Fischer's Baslow Hall has offered a 33% discount on accommodation for any Chef Eats Out diners wishing to stay in one of the property's 11 bedrooms during the event.
The menu and wine
- Canapés
Sauvignon Blanc Iona, 2004
- Dry-cured Derbyshire beef, pickled vegetables
Dolcetto d'alba "Piani Noce" Parusso, 2004
- Stinking Bishop soufflé
- A taste of lamb from the White Peak
Quinta do Crasto Reserva, 2002
- Summer pudding
Yering Station Late Harvest Pinot Gris, 2003
The sponsor
Chef Eats Out provides a unique opportunity for chefs to experience at first hand the commitment to quality, quest for innovation and the passion to achieve the highest possible standards that are the hallmark of outstanding restaurants and caterers.
The English Beef and Lamb Executive (Eblex) is delighted to be associated with Chef Eats Out at Fischer's Baslow Hall, which presents the ideal opportunity to serve up fine quality beef and lamb to some of the country's leading chefs.
We welcome the continued endorsement by chefs of quality beef and lamb and their support in helping to keep quality meat in its rightful place at the centre of the menu.