A Fresh Season, A Fresh Menu
It’s time for a fresh new season and fresh new menu at The Peacock at Owler Bar.
Launching on Wednesday, 26th February, the new winter into spring menu will bring you the best of seasonal produce from local suppliers.
Crafted by Raymond Blanc-trained Group Executive Chef, Adrian Gagea, and Head Chef, Alina Gagea. Together, they deliver a menu that blends the best seasonal ingredients from local farms and producers in the Peak District with touches of exciting global flavours and bold culinary influences.
We asked Adrian for his recommendations from the new menu. He said, ‘It’s hard to pick out favourites with a menu this good! I do enjoy the Japanese plate to start. With miso ramen, fresh crab made in a ginger spring roll, salmon nigiri and the heat and tang of wasabi mousse it’s full of flavours, has delicate textures and is fresh, light and delicious. It’s a firm favourite.’
‘There’s also the pan-fried scallops too. We serve them with a rich roast pepper and sweetcorn velouté which is a smooth, rich and velvety sauce. The crunch of crispy king prawn with a really fragrant herb oil makes it a true showstopper!’
‘For the main course, I’m loving the dishes that have gamey, rich depth so I’d pick the pan-fried duck breast. It’s beautifully cooked and paired with chamomile-infused rice. You have to try this flavour combination! The vegetables are all sourced from local farms and stir-fried in miso sauce with sweet and sour pineapple. It pairs so well with a glass of Côtes du Rhône.’
‘The pheasant crown is a real winter warmer and a must-try too. It’s wrapped in pancetta with a blackberry and blue cheese mousse which is yet another flavour combination you must try. It’s served with dauphinoise potatoes, carrot ketchup, grilled tenderstem broccoli, and a deep blackberry jus. This is a brilliant dish for those who love bold, hearty flavours.’
‘Obviously, the perfect end to a great meal is the dessert menu! I like desserts that are simple and delicious and the chocolate and freeze-dried raspberry tiramisu is so good! The blood orange panna cotta which is served with Cointreau poached rhubarb, orange gel and candied pistachio crumbs is a real delight to the senses.’
Alina Gagea, Head Chef at The Peacock at Owler Bar, said “I agree with Adrian, the Japanese plate starter is so colourful and full of different textures from the nice creamy mousse to the crispy spring roll. It’s a very complex dish and personally, I always feel full after this starter.”
“From the mains, I love the pappardelle with truffled mushrooms. It’s a real comfort dish. The tandoori monkfish is also spectacular. I’m proud of this menu and with lots of gluten-free, vegetarian and vegan options too it’s a great fit for all our guests. I get excited every time we change the menu and I’m really looking forward to delivering this one.”
Locally Sourced, Fresh and Sustainable
At The Peacock at Owler Bar, we’re committed to excellent quality produce that is sourced locally and sustainable. We are proud to source our ingredients from some of the best Derbyshire and Peak District producers:
- New Close Farm (Over Haddon) – Providing us with the finest, ethically reared meats
- RG Morris & Son (Buxton) – Our trusted supplier of fresh, high-quality seafood
- Winster Foods (Chesterfield) – Delivering the freshest fruits and vegetables, sourced with sustainability in mind
- Middleton’s Dairies (Hope Valley) – Supplying rich and creamy dairy products from local farms
- Roastology (Sheffield) – Our coffee partner, ensuring every post-meal espresso is brewed to perfection
- Hattersley Wines (Bakewell) – Carefully selecting the perfect wines to complement our seasonal dishes
Gluten-Free and Plant Based
As everything is made from scratch in our kitchens at The Peacock at Owler Bar, we’re able to adapt the majority of our dishes to be gluten-free. Please let your server know when you order that you are gluten intolerant and they will be happy to make recommendations of the best gluten-free dishes to try.
For those who are vegan or vegetarian, look out for the spiced sweet potato risotto with chargrilled courgette, served with fresh tenderstem broccoli, crispy kale and herb oil. The spiced mixed bean and courgette burger and the Thai vegetable & rice noodle salad with miso and sesame dressing and pickled onions are popular choices too.
The vegan sharer is great for two or why not have as a big meal for one? This includes mixed olives and sun-dried tomatoes, hummus, black olive tapenade, guacamole, spiced chickpea falafel, toasted sourdough and superfood salad.
Join Us for the New Menu Launch
The new seasonal menu at The Peacock at Owler Bar launches Wednesday 26th February.
Whether you’re looking for a hearty meal after a winter walk, a celebratory dinner, or simply a cosy evening with friends, this menu has something special for everyone.
Bookings are now open, so reserve your table here and be one of the first to indulge in these seasonal dishes.
