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There has been an Inn here for so long it is uncertain when it was built. Originally the famous Peacock Inn, it was the property of the Duke of Rutland and served the turnpike between industrial Chesterfield and the spa town of Buxton. It became the Duke of Devonshire's property around 1830 and in the early 1970s was rebuilt as the Cavendish by Chatsworth Estate when the original character was preserved and the Duchess of Devonshire selected the decor and furnishings, some of which came from Chatsworth House itself.

The Restaurant is quite formal but maintains very decent standards of Modern European food; dishes on offer could ravioli of wild mushrooms, garlic and thyme, served with a Marsala glaze and crispy herbs or pan seared scallops with scallop roe risotto, fresh asparagus and a lemon and dill butter to start with, followed by warm tart of langoustine and quail eggs, with rocquette, parmesan and a tarragon dressing or seared peppered beef fillet, warm potato, watercress and beetroot salad with walnut oil and horseradish cream. The wine list, whilst not overlong, is interesting, with house wine at £15.95.

Those familiar with the Max and Susan Fischer team at nearby Baslow Hall may find it slightly surprising that they have re-emerged at Rowley's, until you stop to think about it. Not everyone can afford to eat at the Hall and collectively they represent a niche market which the Fischers have now added to their collection, with the same degree of expertise and enthusiasm employed elsewhere.

Their chef at the Hall, Rupert Rowley, is a partner in the team behind Rowley's, with local produce and ingredients very much on his mind. Their restaurant is spread across four floors, and that includes the kitchen on the first floor. Both traditional and hybrid dishes are offered, expect to see hot smoked salmon bith baby capers, quails'eggs and fine beans, pan-fried loin of venison with bubble and squeak cake, roast chestnuts, Brussel sprouts and game pepper sauce, or roast halibut steak, king prawn and crab tortellini, with oriental vegetables, coconut and candied chilli. Dessert might yield twice-baked banana soufflé with toffee ice cream.

On Sundays the feast of Sunday Lunch is celebrated with roast rib of Derbyshire beef and Yorkshire pudding, or fillet of salmon with tomato and chorizo fondue. For those whose tastes are rather less exotic at any time, a pie with a pint or two of Thornbridge's real cask ales will prove perfectly satisfying.

Prices have been held down well and a sensible wine list follows suit, with plenty of good choices across the board.

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.