A setting within the historic Chatsworth Estate does add something of an extra-special pedigree to the Peak District village of Beeley, and The Devonshire Arms epitomises everything to be expected from an inn in such a beautiful location. The bar area has a lovely cosy atmosphere, with open fires in winter and a quirky character that reflects its 18th-century origins. Adjacent to the bar is a stylish modern bistro, so diners can choose where to eat according to their mood. Head chef Ian Smith uses his flair and expertise to create a menu offering a delightful choice of seasonal dishes, making full use of local produce such as Chatsworth Estate venison and pheasant. Fresh and imaginative vegetable accompaniments and vegetarian dishes showcase the produce of the kitchen garden and other harvests obtained by 'Beeley barter', whereby local allotment holders trade fresh seasonal vegetables for pints in the bar. What a wonderful system. The chef's imaginative flavour combinations coupled with warm, attentive service made for an exceptional dining experience from start to finish. The goat's curd mousse was a taste sensation, with bursts of sweet granola and the smokiness of charred watermelon perfectly complementing the light, tangy mousse. After delicious main courses, including a sensational grilled smoked haddock fillet, crushed heritage potatoes, sautéed samphire and poached Beeley Banty egg, a decadent rice pudding with fruity hidden depths from an apple, prune and dark rum compote was the perfect finale
Modern British
0.5 miles
