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The Fine Dining Restaurant

The Fine Dining Restaurant


The original dining room of The Priest House Hotel creates a special atmosphere in which to enjoy a fine dining experience in Derbyshire. Spoil a loved one this Valentine's.

Whether you are marking a special occasion or are just in the mood for a great meal out here you will find delicious food and a fantastic wine list. Our dining is all about regional flavours and seasonal ingredients. With its creative blend of British influences, it is a true highlight of any visit. To accompany your meal, make a selection from the wine list – our experienced team will be happy to offer advice.

PRICE: from £39 per person

Breakfast: 7am – 9.30am Monday – Friday (8am – 10.30am weekends and bank holidays)

Sunday Lunch: 12pm - 2.30pm

Dinner: 7pm – 9.30pm open every day excluding Sunday night

Dining Enquiry

    • DATE
    • TIME
  • NO. OF DINERS

This is a reservation request service. We will respond to your request with a confirmation as soon as possible, usually within the same day.



Sample Menu

  • Starters

    • Confit chicken and leek terrine, wild mushroom dressing, truffle mascarpone, herb salad
    • Salmon tartar, marinated tomatoes, salmon caviar and crème fraîche
    • Celeriac soup velouté , smoked chicken, apple reduction and young coriander 
    • Beetroot and thyme risotto, crispy goats cheese and beetroot remoulade (v)
    • Pan fried quail breast, pancetta, walnut spaetzle, leek purée and port reduction, supplement £2.50
    • Smoked halibut, crab, vanilla and compressed melon, supplement £3

    Main courses

    • Roasted breast of Gressingham duck, crispy duck leg, baby turnip and rhubarb compote
    • Roasted fillet of pork, fondant potato, baby spinach, wild mushrooms and herb crust
    • Olive oil poached trout fillet, pickled white asparagus, Swiss chard and new potatoes
    • Roasted cannon of Derbyshire lamb, cauliflower purée, baby gem peas, broad beans and smoked bacon
    • Potato and gruyere gnocchi, leek fondue, toasted pine nuts and herb salad (v)
    • Pan fried fillet of turbot, red wine risotto, salsify and roasted garlic purée, supplement £5

    Desserts

    • Apple mayhem, apple tatin, terrine and apple pie foam 
    • Orange blossom flower panna cotta, poppy seed cake and soured yoghurt ice cream 
    • Chocolate and hazelnut parfait, hazelnut slice and bitter chocolate mousse 
    • Chilled peach and vanilla soup, tonka bean panna cotta and sable biscuit 
    • Assiette of lemon, lemon curd, lemon and cardamom sorbet and lemonade float 
    • Chef’s favourite selection of cheese, celery, grapes  and chutney - supplement £3.50 
  • PRICE: £42 per person 

    Lamb pakora, spiced parsnip foam

    ***

    Bosworth Ash Arancini, braised chard, spinach roulade and onion ash

    ***

    Wild boar tenderloin, pickled loganberries, confit potato and salt baked kohlrabi

    ***

    Gin fizz frappé with citrus powder

    ***

    Apple panna cotta, salted caramel ice cream, raisin purée and vanilla apple compote

    ***

    Duo of award winning regional cheese, fruit cheese, plum loaf and orchard chutney

    ***

    Freshly brewed tea or coffee with petit fours

All ingredients may not be listed for menu items. If more information about allergens is required, please ask a member of the team

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