Gastronomy sits at the core of our hotel. Our restaurant team have been the proud bearers of three AA rosettes – the top ten percent in the country – for a number of years.
We offer both an indulgent, fine dining menu and a more relaxed bar menu to suit most tastes or moods. The key behind each dish served at The Peacock is seasonal, quality ingredients – something Head Chef Dan Smith is passionate about. Trained by Tom Aiken, Dan combines skill and creativity to merit the awards we have achieved.
Wherever possible, we serve truly local ingredients, including organically-reared beef and lamb from the Haddon Estate. We also source beef, lamb and pork from E. W. Coates in Two Dales and Hancock’s in Stoney Middleton in Derbyshire.