The Peacock at Rowsley has quietly evolved its dining offer, broadening how guests can experience one of the Peak District’s most respected food destinations while maintaining the refined, confident cooking for which it is known.
Set beside the River Derwent at the gateway to the Peak District National Park, the Peacock has long been recognised for its calm hospitality and high-quality food. Recent menu developments reflect a deliberate shift towards greater flexibility and inclusivity, inviting local diners to return more regularly, while continuing to appeal to those travelling specifically for the restaurant.
At the heart of the offer remains a refined tasting menu that showcases the kitchen’s technical confidence and clarity of flavour. Dishes include beef shin tartlet with onion and Jerusalem artichoke, salt cod with pickled fennel, smoked mussels and langoustine bisque, and venison with potato rosti, celeriac and red wine jus.
A full plant-based tasting menu mirrors the structure and sense of occasion of the classic tasting experience, reinforcing the restaurant’s commitment to inclusive dining without compromise.
The dinner menu continues this approach, with carefully judged dishes such as beef fillet with beetroot, salsify and beef shin tartlet, stone bass with chorizo jam and bisque, and spinach and ricotta ravioli with black truffle and shallot vinaigrette.
These sit alongside a broader dining offer that now includes lunch, sandwiches, traditional Sunday lunches and afternoon tea, allowing guests to choose how and when they engage with the restaurant.
Catherine Koch, General Manager at The Peacock at Rowsley, said:
“The aim hasn’t been to change what the Peacock is, but to open the doors a little wider. We’re incredibly proud of the food we serve and the standards we hold ourselves to.
“What we’ve done is make it easier for people to enjoy that, whether they’re coming for a tasting menu or a relaxed Sunday lunch. The best hospitality should feel effortless, and that’s what we’re focused on delivering.”
Leading the kitchen is Head Chef Simon Harrison, who has worked at some of Derbyshire’s most respected restaurants, including Deacon’s Bank in the High Peak and Losehill House in the Hope Valley. He is well known for his dedication to seasonality, locality and culinary excellence.
Simon said:
“For me, it’s always been about clarity and confidence on the plate. At The Peacock, we haven’t changed our standards or our approach to cooking - we’ve simply given guests more ways to enjoy it.
“Whether someone comes for the tasting menu or a relaxed Sunday lunch, the same principles apply: strong technique, great ingredients and food that’s rooted in the season. The aim is refined cooking that feels natural, not overworked, and genuinely rewarding to eat.”
Dietary inclusivity has been integrated naturally across the menus, with vegetarian, plant-based and gluten-free options clearly marked and thoughtfully developed, ensuring mixed groups can dine together with ease.
The updated menus form part of a broader approach at the Peacock to encourage more regular visits from local diners, while continuing to welcome those travelling to the Peak District for food-led breaks.
The changes sit alongside Longbow Venues’ wider focus on encouraging repeat visits and local loyalty across its Peak District portfolio, reflecting a longer-term commitment to building lasting relationships with guests rather than one-off visits.
Part of Longbow Venues, an independent hospitality group known for the careful stewardship of historic pubs and hotels across the Peak District, The Peacock at Rowsley continues to offer understated, food-led hospitality rooted in place, season and long-term intent.
For more information, visit thepeacockatrowsley.com.
