Sunday Lunch At The Scotsmans Pack, Hathersage
Published On Thursday 29 May 2025 by Sticky Beak
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I don’t care what anyone says, as a Brit, there’s one meal that screams ‘home’: the iconic Sunday Roast. The Man and I were on our way to Hathersage and The Scotsman’s Pack Country Inn to try their roast, at the very kind invitation of its manager, Melissa. Needless to say, the sun was shining so ramblers, dog walkers, cyclists and everyone and their Auntie was out; enter ridiculous parking and a snided out village! Thanking our lucky stars, we managed to grab the last spot in ‘The Pack’s’ car park and headed inside. Plenty of folks were outside in the lovely beer garden, and why not when it was so glorious?
The welcome we received was warm and genuine, and we were shown over to our table and offered water immediately. Feeling emboldened by the sun, His Nibs ordered a half of Wainwrights’ Golden One, and I fancied a glass of Shiraz. On our table was a gorgeous posy of fresh Sweet William, Gypsophilia and Tulips in a vase; I don’t know what it is, but I always love to see fresh flowers in a dining space. The Scotsman’s Pack Country Inn is a marvellous blend of traditional and modern, the wood panelling and outdoor pursuit paraphernalia pairing seamlessly with contemporary check upholstery on the seating, and wirework lighting pendants.
As well as the regular menu (which changes seasonally), our server informed us of the pair of specials on that particular day: Pork and Chorizo Burger with Apple and Rocket ‘slaw, Monterey Jack Cheese and Fries (£19), and The Scotsman’s Caesar Salad of Cos Lettuce, Croutons, Parmesan, Crispy Bacon and Poached Egg (£16). The pricing for a Sunday Roast is dead simple (my kind of pricing) the roasts are individually priced for a single course, then it’s £27pp for any two courses, and £32pp for all three courses.
Lamb Belly Fritters (£10) were His Nibs’ choice of starter, mine was a refreshing-sounding Tomato Terrine (£9); for mains we chose the Confit Pork Belly (£19) and Duo of Beef (£20). All roasts come with Beef-fat Roasties, Mash, Cumin and Maple-glazed Carrots and Parsnips, Braised Red Cabbage, Tenderstem Broccoli, Balsamic Red Onion, Swede Purée, and Yorkshire Pudding. We also ordered a side of Cauliflower Cheese (£5).
In the interim period of starters arriving, our server brought a sizeable bowl of Salted and Thyme-infused Popcorn out for us to nibble on – how lovely was that? I do say [quite often] that it is the simple things that are best, and this appetite-preserving nibble was magnificent. Cloud-like Popcorn was sublimely nutty on the palate, with the fragrant zhuzh of Thyme enhancing it perfectly, and then the tang of Salt bringing up the rear. A quality touch that elevates this country gastro-pub above its peers.
It wasn’t long before our starters winged their way over to us, and I have to say that my Tomato Terrine looked dazzling. Set in Gelatine, the rosy Tomatoes were giving me the serious ’come on’, so I cut straight in and was rewarded with a superb, clean sweetness that epitomised late spring/early summer dining. In contrast were the tangy Shallot rings, a hint of Morel [Sorrel] Mushroom and surprisingly mild, rounded Wild Garlic emulsion. Both the Wild Garlic and the Watercress used as a garnish were richly verdant, which was a striking visual contrast to the Tomato. This was a joyous, light starter and one that would serve equally well as a jolly nice supper dish if you found yourself dining later.
Across the table, The Man was cutting into his Lamb Belly Fritter which actually resembled a large Spring Roll! Head Chef, Charlie, produced a wickedly crisp outer that produced plumes of steam when cut into – oh, the aromas! Clearly, my wanting showed on my face, and His Nibs took pity and passed me a bit to try: marvellous is all I can say. The Lamb was beautifully deep in flavour, with a sweet earthiness that enthralled the palate. Crumbled Feta provided a pleasant salty tang, and Spring onion was zippy, and for a touch of the exotic, Dukkah crumb and its spicy note. Another triumph for Charlie and her kitchen team.
I’d finished my Terrine ahead of His Nibs, so I’d been gawping about (nothing unusual there, let me tell you!) and the plates of roasts going out looked phenomenal. I mentioned this to The Man, and he agreed with me as one such plate went sailing past him to the adjacent table. It wasn’t long before it was our turn to be served, and we eagerly tucked in.
My Beef duo consisted of sliced Topside and braised Shin that was presented in the Yorkshire Pud; both cuts were juicy and tender, though the Shin was deeper in its taste, as you’d expect. The Yorkie was also gorgeous, and I loved the fact that it had thicker sides as this meant you got more of a ‘batter’ flavour coming through. His Nibs’ Pork Belly had the most spectacular crackling you could want; it was a rich gold colour and had been pimped with Fennel seeds for a superb anise edge, as well as being salted to make it super-crunchy. The Pork itself was irresistibly soft and creamy, and just melted in the mouth, and the Apricot stuffing was perfectly sweet, but not overly so.
Braised Red Cabbage was spiced gently and had a sublime jammy stickiness to it that clung to the cheeks, allowing the flavour to linger a while and be fully appreciated. Tenderstem Broccoli was lightly crunchy to the bite without being tough, and its grassy taste stood out against the intensity of the Cabbage. Both of us loved how the Cumin and Maple-glazed Carrot and Parsnips had been cut into pieces on the angle; it just made them so much more visually appealing, and they tasted every bit as good. A punchy Swede purée was nattily arranged as a swirl, mirroring the texture of the smooth-as-glass Mashed Potato perfectly. The Beef-fat Roasties were utterly glorious, and had that excellent contrast between their crunchy, St Tropez golden outers and fluffily soft inners.
A generous bowl of Cauliflower Cheese was piping hot and, oh my days, this was certainly worth having! The vegetable florets themselves were still gently firm, but it was the unctuous cheese sauce that shone as star of the show; wickedly tangy, there was no mistaking the cheese content as thin strings of the melted morsel appeared from the serving spoon. Factor in the extra pot of gravy and you’d got yourself one heck of a fantastic Sunday Roast here at The Scotsman’s Pack Country Inn!
Our server was grinning broadly as she spied the assortment of empty bowls and plates; she’d asked if we were enjoying our food earlier, and this confirmed just how happy we were with it. Needless to say, we were more than in the market for pudding; I chose Original Bakewell Pudding with Strawberries and Crème Anglaise (£8) and The Man opted for Sticky Ginger Pudding with Vanilla Ice Cream, Caramelised Banana, and Rum Sauce (£8). When our dessert order was taken, His Nibs also ordered a pint of Deception Ale from Wainwrights - he’s getting decidedly adventurous just lately and straying from his comfort blankets of Poretti, Moretti and Madri. Change is as good as rest, so they say.
Since as long as I can remember, I’ve loved Bakewell Puddings (and the tart, too; don’t come for me!) but, to my eternal shame, the only time I ever attempted to make it, I curdled the mixture! To say my grandma was horrified would be an understatement – she couldn’t excuse a Derbyshire lass not being able to make the County’s iconic pud…especially not her own kin. Mind you, I don’t mind the trauma; it gave me the perfect excuse to let others make it, and me just scoff it. The individual Bakewell Pudding I was served here had beautifully buttery, flaky pastry filled with that comforting treat, Frangipane. Sliced fresh Strawberries and an intensely fruity purée were scattered on the plate alongside the pudding, and a Vanilla-laden Crème Anglaise came in its own dinky pot, allowing me to add as much as I desired. To add some crunch and texture, plenty of flaked Almonds had been scattered on the top of the pudding, too, which was a nice touch; usually, the Bakewell Pudding is unadorned and it’s the tart that has the Almonds on, so it was nice to have something a little different.
Whenever you get a pudding that’s a little bit ‘more’ (and it’s one of your faves anyway), you’re not going to turn it away, are you? Not if you’re The Man Bird, you’re not. Sticky Toffee Pudding is his ‘go to’, so this variation was totally up his street, and the Ginger came through really clearly in the dark, moist sponge. For even more of a twist, Chef had sliced Banana and actually given each bit a proper, crunchy brulee’d-sugar top. Tying in with the warmth of Ginger, there was also a zingy Rum sauce to coat the back of the throat, with milder, creamier notes coming from the Banana and a good quality Vanilla Ice Cream. In His Nibs’ opinion, this was definitely worth trying, and he’d very happily have it again.
Our tummies were fit-to-burst, so we decided against having a post-prandial coffee and just basked in our satiated contentment. Hot Wings very happily given to this wonderful Hathersage Country Inn. To book a table call 01433 650253 or visit the website www.scotsmanspackcountryinn.co.uk and hit the ‘book a table’ button. If you fancy staying in one of the en-suite rooms (and there’s plenty to see and do in the local area), hit the ‘accommodation’ button to check availability.
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