Having previously dined at Eastmoor’s ‘The Hide at Chatsworth’, and enjoyed it, we were very excited to read that every Thursday during June 2026, the team were debuting a ‘Fire and Feast’ Menu. What is this, you may ask? Well, it’s based around the Brazil-originating, all-you-can-eat ‘Rodizio’ style of dining where servers continuously bring out fire-roasted meats to your table until you signal that you’ve had enough.
Seating us at our table, Autumn (who had also served us on previous visits) gave us our dining discs, explaining that: green on one side = keep it coming, red on the other = I’m taking a breather. Gotta be honest, I couldn’t see a point where that bad boy would be flipped to the red side; I was starving!!
Before we even got to the meats, though, there was the salad bar to explore…and what an absolute beast of a salad bar it was. Forget the M&S waffle, THIS was salad! A veritable rainbow awaited us, and we were soon piling our plates high. Ranging from ‘basic’ house-dressed Heritage Mixed Leaves and Rocket, Parmesan and Aged Balsamic morsels, you meander through Pickled Red Cabbage, Pasta Salad with Pesto and Sun-dried Tomato, and Grain Salad before encountering more exotic offerings such as Charcoal-roasted Cauliflower with Tahini, Roasted Red Peppers with Garlic and Herbs, Fennel and Apple ‘Slaw, and a Black Bean Salsa with Coriander and Lime.
Other dishes included Charred Corn with Smoked Butter, Cumin-spiced Chickpea Salad with Yoghurt, Tomato and Basil Salad with Red Wine Dressing, and a jewel-toned Beetroot, Orange and Dill Salad. A mind-blowing choice, I’m sure you’ll agree? It didn’t stop there, folks; oh no, manager Jon then offered his guests a selection of Cured Meats, Cheeses, Olives and Anchovies! More than aware that he and his team were serving a bunch of Hungry Horace’s (those of a certain computer generation will get the reference), the Salad Bar was regularly replenished to ensure no-one went without. This was certainly salad that served all the feels.
Despite knowing that the table was ours for 90 minutes, I still hit the salads like a bull in a china shop on my initial visit - my gluttony knows no bounds (or the concept of dignity!). In the short time before the kitchen team were beginning their service, Autumn and her colleagues were going around taking drinks orders and seeing if anyone wanted to order any Hot Sides: Skin-on Fries, Mac-n-Cheese, BBQ Pit Beans, Charred Corn Ribs, or Loaded Potatoes for £5 per person.
Without exception, the salads were phenomenal! Super-fresh and bursting with taste and textures, even The Man was going nuts for them – and you all know what a fussy monkey he is when it comes to vegetables and salad.
With such a high standard and fantastic range, it was hard to pick favourites but, if pressed, our top 5 would be (in no particular order): the Charcoal-roasted Cauliflower with Tahini; Beetroot, Orange, and Dill; Roasted Red Peppers with Garlic and Herbs; Rocket, Parmesan, and Aged Balsamic; and Black Bean Salsa with Coriander and Lime.
We’d just got back to our seats when the Chicken Thighs with Chimichurri were coming out from the kitchen – let the feasting commence! The chicken was beyond tender and so, so juicy; His Nibs is usually one of those ‘I only eat white meat’ types, and even he commented on how tasty it was. Served with a simple
Chimichurri, the poultry’s mild, creamy character let the sharp, tangy, bouncy sauce really ping on the palate. You all know that I’m no cook, but I do make a great Chimichurri myself in summer; all you need is fresh herbs such as Parsley (finely chopped), a good quality Olive Oil, some finely minced Garlic, and a Red Wine Vinegar for that characteristic zip in the mouth.
Up next was the Smoked Brisket, and let’s just say that the slices weren’t thin in any way, shape or form; in fact, the same could be said of all the meats at The Hide’s Fire and Feast event. Both The Man and I love us a bit of nicely Smoked Brisket, and this was tremendously good both in terms of depth of flavour and its meltingly tender texture.
Just as captivating was the generous slice of Pork Belly that had a coating of Honey-Chipotle on its edge; honestly, we sat at our table munching away, grinning like a couple of loons.
It has been said that I’m a fussy bugger when it comes to Lamb Koftes (which I don’t think is a bad thing), so I was jolly pleased to discover the quality of the one served at The Hide. No repeat factor in sight; I repeat, no repeat factor – yay! The sausage-shaped Kebab was pleasingly dense and satisfying in texture with a beautiful seasoning to it that instantly had me under its spell. Billed on the menu as the ’Special of the Day’, this morsel definitely was aptly described.
Without meaning to, it seems as if I have saved [in my opinion] the best until last. Picanha Steak is rather remarkable in the steak world; variously described as ‘rump cap’, ‘top sirloin cap’, or ‘culotte steak’, this cut is particularly renowned in Brazil: very fitting for a Rodizio-style dining night. Triangular in shape, the most important thing is the ‘cap’ of fat on its edge; if there’s one rule with Picanha it’s this: DO NOT remove the fat before cooking! I know a lot of folks don’t like fat, and I happen to be one of them, but during the cooking process (whichever method is used) this fat is what preserves the meat fibres’ moistness and imparts that extra layer of flavour that we all love so much about our steaks. Cooked medium-rare, and rested properly, this steak was other-worldly, and if I could, I’d eat it all time and time again…where is that damn DeLorean??!!!
As well as Chef constantly coming out with laden trays of meats, the serving team made sure that guests had everything they needed, whether that be water, wine, lager, soft drinks or sauces. Not a single member of Jon’s staff stopped all evening, and I think they all deserve a mention for their dedicated efforts – bravo, team Hide.
His Nibs and I had already piked out and skipped the Hot Sides, so it was a matter of pride that we had to order desserts. However, I will confess that we asked Autumn if she would kindly box them up for us to have at home as our [not so] little bellies were fit to pop. Clearly the Ice Cream and Whipped Cream wouldn’t travel well, so they were omitted, but when we got back to Beak HQ, we popped them into dishes and tucked in. When she brought the boxes out, Autumn revealed a lovely surprise: Jon had told her to tell us that he was covering the cost of our meals. How wonderful of him was that? Totally unexpected, this had us both a bit gobsmacked for a second or two as Autumn told us – apologies for looking at you like a pair of startled goldfish!
I had ordered the Dulce de Leche Cheesecake and it was utterly tremendous. A soft biscuit base was topped with a beguiling, baked Vanilla ‘body’ and then crowned with swoon-inducing Dulce de Leche. Not to be confused with Caramel (melted sugar with cream or butter added at the end), Dulce de Leche is an all-together more refined affair that requires time and patience. Milk and sugar are slowly simmered over several hours until an unctuous, golden-toned, spreadable ‘paste’ is produced: Dulce de Leche. If you’ve never had it before, all I can say is that you’ll be instantly hooked by its hypnotizingly silky texture and moreish sweetness. This was magnificent.
Not to be out-done, The Mans’ choice of Smoked Chocolate Brownie put in a terrific effort, tempting him with its sumptuous, gooey charms. Meant to be served warm (we hadn’t got the patience to warm it up!), the Dark Chocolate’s Cocoa content soon lit up His Nibs’ brains pleasure centre, seducing him like Nina Simone singing’ I put a Spell on You’. A trio of charred Marshmallows added a beautiful smokiness to this dessert, and more indulgence came via the plentiful Chocolate Sauce that had been drizzled over the whole lot. Yum, yum, and then even yummier!
Priced at £24.95 per adult and £12.50 per child, the Fire and Feast Menu was originally just going to run through the month of June, 2026, but I have it on good authority (i.e. from the manager, Jon’s, mouth) that it will be continuing over summer…and possibly even longer, so keep your eyes peeled!
Hot Wings more than happily given to this fantastic Eastmoor Hotel and Restaurant again. To book a table call 01246 383572 or visit www.chatsworthescapes.co.uk/thehide and follow the booking tabs. Walk-ins are also welcome, including furry friends; there’s a designated section for them.
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