Fischer's Baslow Hall

This delightfully deceptive gem in the middle of the Peak District, looking for all the world like a Tudor Manor House, offers the country house experience par excellence. Under the superb culinary influence of the Michelin-starred Max Fischer and Head Chef Rupert Rowley there is no excuse for not enjoying life to the hilt. A Michelin Star first came to Baslow Hall in 1994, and has been retained with great pride in subsequent years.

Built in 1907, the house is thereby relieved of some of the less attractive aspects of our much loved stately homes, quite apart from enjoying a fortunate location on the edge of the Chatsworth Estate, with a bevy of England's finest historic homes only a short carriage ride away.

Without doubt one of the most memorable features of Baslow Hall is what is on offer in the dining room, with gastronomes the world over returning again and again to enjoy a culinary experience available only to those for whom good food is one of life's greatest attractions.

Head Chef Rupert Rowley could safely lay claim to initiating one of the most imaginative menus possible, invoking the best of local produce, including Derbyshire spring lamb, Chatsworth venison and wild hare. Classical favourites and dishes designed to appeal to more adventurous palates abound. A Prestige Menu offers what is essentially a tasting experience of six seasonal speciality dishes, a good way to entertain a party of one's fellow gourmets for an evening with a difference.

Monday to Saturday dinner is served from 7.00 pm to residents and non-residents, on Sundays it is residents only. The batting opens with canapés followed by a Chef's surprise savoury. Starters could include pithivier of quail, celeriac remoulade, foie gras and red wine reduction, roasted sea scallops with pumpkin fondant and ginger foam, or fresh water crayfish tails with apple confit, foie gras and a garden salad.

A main fish dish might consist of pan-fried red mullet on crab and herb cous-cous, with tomato coulis. A fillet of naturally reared Derbyshire beef is served with wild mushroom ravioli, or there is the roast rump of veal with wild mushrooms and artichokes and parmesan. A dessert or cheese can be ordered from the selection of the day.

Derbyshire is one of those corners of the globe where Sunday lunch is as much, if not more of an institution than going to church in the morning. Start with pink sea-bream, tomato and olive coulis before moving on to the main event. Vegetarians tend to be an endangered species in these parts, but in the event that you are of that ilk try the appetising trio of stuffed vegetables, tomato, spinach and potato, whilst others weigh in to the roast sirloin of naturally reared Derbyshire beef with Yorkshire pudding.

When it comes to puddings on Sundays, the choice is rich, not excluding the Calvados rice pudding accompanied by a Granny Smith sorbet, or an apple and cinnamon gateau with ginger ice cream. The wine list contains good clarets and burgundies, which you quite rightly pay well for, but there is a good choice of other decent wines from £24 onwards.

There is a mass of further information on their well-designed Website, from the delightful bedrooms through to details on weddings.