The Garden Room

The story

The Garden Room at Callow Hall, Ashbourne | Modern British Dining

The Kitchen and Ingredients

The Garden Room at Callow Hall in Ashbourne serves modern British cuisine rooted in the surrounding Peak District landscape. Executive Chef David draws heavily from the property’s own kitchen garden and regional suppliers to build menus that shift with the seasons. He treats vegetables and herbs picked that morning as equal partners to proteins sourced from nearby farms. This approach to modern British cooking prioritises freshness over fuss, allowing ingredients like cured mackerel or roasted turbot to carry the main flavour.

Seasonal Plates

Seasonal plates change frequently but rely on reliable autumn and winter staples. A game pie combines rabbit and pheasant with pease pudding and a redcurrant jelly sauce, while roasted turbot arrives alongside fennel and an anise-flavoured pastis reduction. Desserts lean on classic British traditions, including a Bramley apple Eve’s pudding served with vanilla custard or a chestnut crème brûlée sweetened with honey harvested on-site. These dishes demonstrate how the kitchen transforms simple regional harvests into structured plates for a modern British table.

Space and Setting

Architects Tate Harmer shaped the dining space to open onto the grounds, framing views of the wider estate rather than closing it off. Interiors feature characterful touches curated by designers Isabella Worsley and Wildhives by Blue Forest, mixing durable materials with comfortable seating arrangements. Guests can choose between the enclosed restaurant area or the outdoor Wild Dining zone near fire pits during warmer months. The layout supports a relaxed pace, encouraging shared plates and longer evenings as the team focuses on steady service rather than rushed turnover.

Drinks and Recognition

The beverage programme matches the food philosophy by highlighting local craft options and carefully selected wines. Bartenders behind the bar prepare inventive cocktails and mocktails using house-infused spirits, such as blackberry gin and sloe gin made in-house. This dedication to quality helped secure two AA Rosettes for culinary excellence. The accolade underscores a steady commitment to modern British standards, driven by daily choices about sourcing and execution rather than temporary trends.