Fantastic flavours and high standards are the order of the day at the Red Lion at Peak Edge Hotel
The Red Lion at the Peak Edge Hotel has been causing a stir on the food scene for some time now, and with good reason the service is impeccable and the standards are high.
The Red Lion at the Peak Edge Hotel has been causing a stir on the food scene for some time now, and with good reason. There’s a new kitchen team in place, led on this occasion by senior sous chef Blake Arnold, but standards remain extremely high, from the impeccable service to the presentation of food.
You’ll find plenty of home-cooked favourites on the menu throughout the day but the dinner offering is something special. It’s simple – four starters, mains and desserts – but is packed with flair, finesse and, more importantly, flavour.
We were invited into the library to enjoy pre-dinner drinks (all the fireside seats were unsurprisingly taken) before taking our table in the spacious, yet already busy, dining room. We were greeted by a slate of home-baked breads and caramelised butter, which was delicious, only to be bettered by the arrival of our starters.
My wife’s sweet scallops were accentuated by accompaniments of butternut squash purée, sharp pink grapefruit and a dusting of peanut brittle, a combination which worked extremely well together. In contrast, my well-seasoned beef carpaccio was much more robust, almost earthy in flavour when eaten with the black garlic mayonnaise, confit egg yolk or beef jerky. A smoked apple purée added a little tartness.
For mains, a perfectly-cooked fillet of halibut was given an Asian twist with the addition of kimchi and an almost ravioli-like crab dumpling. A seawood butter sauce, peppered with soy and ginger, was incredibly moreish and really added to the flavour of the dish. My wife’s lamb – shoulder and loin – was delicately presented with Lincolnshire broccoli, anchovy, potato, lemon, parsley and a hint of chilli. Again, the flavour hit was top notch.
To accompany our main courses we both selected a glass of wine from an extensive list, which also included home-grown varieties from Derbyshire, Kent and Sussex. Going down the tried and tested route we chose a Faultline Sauvignon Blanc from New Zealand (for me) and a Tierra Antica Merlot from Chile (for her). Both were excellent.
We enjoyed a welcome wait for dessert, largely thanks to my wife choosing the dark chocolate and orange clafoutis (a 10-15 minute wait is advised). It was well worth the anticipation and equally matched by a caramelised pear and toffee millefeuille.
After speaking to Blake after our meal, he was keen to point out that this was still very early days for the kitchen team and things will only get better. Which means we’re in for a real treat.
It’s worth noting that the Red Lion have special menus in place for upcoming Valentine’s and Mothers’ Days and theme nights run throughout the year and include everything from tribute nights to comedy and discos.
Red Lion at The Peak Edge Hotel, Darley Road, Stonedge, Chesterfield,
S45 0LW. Tel: 01246 566142