New Spring Menu at The George Hathersage
It's a brand new season and a brand new menu at The George Hathersage.
With spring in the air and the best of Peak District produce blossoming with the season it was time for new dishes to be showcased on our delightful menu.
Executive chef, Adrian Gagea (who worked under Raymond Blanc before relocating to the Peak District), and head chef, James Heywood have been hard at work on this season's special additions.
Our Pick of the Starters – Pan-Fried Scallops
carrot purée, crispy kale and bacon crumb (GF).
Our Pick of the Mains – Rabbit
A definite dish for the more adventurous palates to try, the rabbit has been a surprising talking point on the latest menu with staff and customers alike.
Ballotine is from the French 'parcel' and sees de-boned rabbit encased in a parcel of pancetta, served with sweet potato purée, grilled leeks, sweet potato fondant and crispy leeks (GF).
Our Pick of the Desserts – Golden Sultanas Soaked in Gran Marnier
Golden sultanas soaked in Gran Marnier, with quince & dried pineapple crumble and vegan vanilla ice cream (GF) (VE). This sumptuous and surprising dessert is a must-try. Bonus points for being vegan and gluten-free too!
Book to Avoid Disappointment
We have various spaces, nooks and crannies for you to sink into our comfortable seating and enjoy your dining experience.
We do take walk-ins but booking ahead is always advisable.