Baslow’s acclaimed dining destination continues to set the standard
The Prince of Wales sits idyllically in the picturesque village of Baslow, surrounded by some of the Peak District’s most beautiful scenery. Proudly displaying two AA Rosettes, it has become a magnet for locals, tourists, walkers and visitors alike – a place where the promise of fine food and genuine hospitality is fulfilled time and again.
Overlooking the charm and character of Baslow and within easy reach of Chatsworth, The Prince of Wales has quietly but confidently strengthened its reputation as one of Derbyshire’s most appealing dining destinations. From the moment you step inside there is a relaxed yet refined atmosphere – a sense that you have arrived somewhere that understands both quality and comfort in equal measure.
The Prince of Wales is seamlessly orchestrated by General Manager Paolo, ably assisted by Assistant General Manager Clare Whalley and Bar Manager Jake Snell, who together ensure that service flows smoothly and guests feel warmly welcomed. There is an easy professionalism about the team – attentive without being intrusive and always eager to ensure that each visit feels special.
In the kitchen, long-standing head chef Matt Booth masterminds the menu and direction of the food offering. Having been at The Prince of Wales for several years, Matt brings both experience and creativity to the role.
“We aim to use locally sourced ingredients which are seasonal and right for the time of year,” he explains. “We, as a team, have full control over the menus and enjoy experimenting while retaining the traditional favourites that our customers love.”
That philosophy is evident throughout the menu. Modern touches sit comfortably alongside classic dishes, with a clear respect for provenance and seasonality.
Our own visit began with a beautifully composed pigeon starter – a locally-shot pigeon breast. The tender, rich pigeon was served with Dovedale blue cheese, Waldorf salad, and carefully balanced accompaniments. The meat was expertly cooked and flavoursome, complemented perfectly by the gentle creaminess of the blue cheese and the satisfying crunch of the walnuts in the salad. It was a dish where texture played as important a role as taste – a theme that continued throughout the meal.
At The Prince of Wales, the harmonisation of flavour and texture is central to the kitchen’s approach. Acidity, creaminess, sweetness, saltiness, and crunch are thoughtfully balanced so each element on the plate has purpose. This was particularly evident in the heritage beetroot starter paired with whipped goat’s curd and a delicate sesame crisp. The beetroot offered a perfect texture – robust yet tender – while the goat’s curd added a light, creamy richness. The crisp provided contrast and lift, resulting in a refined and beautifully judged dish that felt entirely in keeping with the season.
For main course, the grilled fillet of Cornish plaice offered a masterclass in balance and harmony. Served with Bombay potatoes, seasonal vegetables, marsh samphire, Keralan coconut curry and lemon, the fish was delicate and melt-in-the-mouth, retaining superb moisture and flavour. The gentle fragrance and warmth of the curry elevated the dish without overpowering the natural sweetness of the plaice. Comforting yet refined, it demonstrated genuine technical expertise.
A second main – entirely vegan, vegetarian and gluten-free – showcased slow-baked Baharat cauliflower with roasted garlic hummus, toasted hazelnuts and vibrant zhoug. Simple ingredients were transformed through careful preparation and imaginative pairing. The cauliflower offered depth and warmth, the hummus mellow creaminess, and the toasted hazelnuts a pleasing crunch. The zhoug introduced gentle heat and freshness, bringing a subtle global influence on a dish rooted firmly in local produce.
Desserts provided a fittingly polished finale. A pear tarte tatin with salted caramel ice cream and gingerbread crumb offered nostalgic comfort with a contemporary twist. Sweetness from the pear and ice cream was balanced by the gentle saltiness of the caramel, while the pastry delivered a pleasing snap and crunch. Rich yet surprisingly light, it was a perfectly judged dish.
Alongside this, an oat milk pannacotta with stewed rhubarb, honey oat granola and stem ginger sorbet delivered freshness and subtlety. Not overly sweet, it combined the sharpness of rhubarb and ginger with the smooth creaminess of the pannacotta, creating a dessert that felt both comforting and uplifting.
As the evenings grow lighter and spring approaches, seasonal influences are increasingly reflected across the menus. Matt pointed out that Fish Fridays and traditional Sunday lunches remain hugely popular, with a strong emphasis on local sourcing. Beef is sourced from Hathersage, cheeses from Hartington, and herbs are often picked from the on-site herb wall or foraged locally. Wine pairing evenings are also on the horizon, promising further opportunities for guests to explore carefully matched flavours.
Matt is supported in the kitchen by sous chef Rowan Greetham, with the wider team sharing a clear commitment to consistency and quality. With two AA Rosettes, a spirit of creativity and a firm respect for traditional favourites, The Prince of Wales offers the best of both worlds: innovative cooking alongside the comforting classics expected of a fine village pub.
Dog walkers and ramblers are warmly welcomed, with thoughtful touches including “Woof Points” and incentives for those arriving with four-legged companions – just one more example of a venue that understands its surroundings and community.
With its accomplished kitchen, attentive team and enviable setting, The Prince of Wales, Baslow, remains a destination well worth seeking out.
The Prince of Wales
Church Lane, Baslow, Bakewell, Derbyshire, DE45 1RY
Tel: 01246 583880
Email: info@princeofwalesbaslow.co.uk
www.princeofwalesbaslow.co.uk