As more people choose to mark New Year’s Eve with meaningful, experience-led dining, The Peacock at Rowsley is preparing to welcome the end of 2025 with a one-night-only eight-course tasting menu, crafted by its Michelin-trained kitchen team under the guidance of Executive Chef Adrian Gagea, who trained under Raymond Blanc.
This shift reflects wider national behaviour: restaurant bookings for New Year’s Eve have risen by 17% in recent years, highlighting an appetite for dining-centred celebrations in place of crowded city parties or high-priced events.
Set within a 17th-century former manor house, The Peacock at Rowsley is one of the Peak District’s most respected boutique hotels and fine-dining destinations, holding four Silver AA Stars and three AA Rosettes. Following significant investment, kitchen upgrades and the recruitment of Michelin-trained chefs earlier this year, the venue has entered a new era of culinary ambition and refinement
A Menu Created for One Night Only
The New Year’s Eve tasting menu showcases refined technique, seasonal British produce and the quiet creativity that defines The Peacock’s modern approach to fine dining. Highlights include:
Canapés
• Chorizo madeleines with olive tapenade
• Mulled wine-cured scallops with tonka bean mayonnaise
• Beetroot mousseline tartare (VE)
Starters
• Cabbage dumplings with wild rice and shiitake mushroom risotto, crispy shallots and wasabi–mango mousse (VE)
• Beef & oyster mushroom tartare with crispy quail egg and Dijon mayonnaise
Fish Course
• Cured tuna & monkfish wrapped in seaweed, with leek velouté, broad beans and pickled radishes
• Plant-based alternative: lentil & wild mushroom aubergine roll with leek velouté (VE)
Main Course
• Derbyshire beef fillet with truffled Duchess potato, heritage carrots and blueberry–port sauce
• Plant-based pithivier with truffled Duchess potato and port reduction (VE)
Dessert
• Baked Alaska with Italian meringue and Grand Marnier
• Cappuccino chocolate mousse (VE option available)
The menu is priced at £150, with an optional £75 wine flight featuring pairings from Chablis to Sauternes. A dedicated plant-based tasting menu is available for guests who prefer an entirely vegan experience.
A Setting Rooted in History and Renewal
Originally built in 1652, The Peacock at Rowsley blends historic architecture with contemporary refinement. Its recent refurbishment revitalised the restaurant, bar and lounge areas while preserving the building’s period charm. Details such as newly uncovered Victorian stone flooring and the riverside garden designed by Arne Maynard add to the sense of place and occasion
The kitchen now operates with upgraded facilities and a strengthened team, reflecting Longbow Venues’ investment in elevating both the dining experience and the building’s heritage.
“A meal that marks the moment”
Rob Hattersley, founder and managing director of Longbow Venues, says the tasting menu reflects a growing desire for celebrations that feel intentional and memorable.
“For many of our guests, New Year’s Eve has become a moment to enjoy something exceptional - a meal that marks the moment,” he says. “Adrian and the team have shaped a menu that unfolds gradually, course by course, and creates a sense of occasion without formality.”
Thanks to its riverside location, elegant dining room and limited number of covers, the evening is designed to feel intimate - a contrast to the high-energy parties taking place elsewhere in the country.
A Peak District Landmark
The Peacock’s setting places guests on the doorstep of the Peak District National Park, within easy reach of Haddon and Chatsworth Estates, Bakewell and the region’s renowned walking and fly-fishing landscapes. With 15 individually designed rooms, many recently refreshed and some now dog-friendly, the hotel offers both an exceptional dinner and the option of a luxurious overnight stay
Rob adds:
“The Peacock at Rowsley offers a way to welcome the new year that is thoughtful, elegant and rooted in the beauty of this historic building. For those looking for a refined, memorable evening, this is a special experience.”
