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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

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


    • 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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