Food fit for a King – at The Prince of Wales!


You’d be hard-pressed to find a more charming and quaint destination than Baslow. 

The village screams Peak District, with its dramatic scenery set beneath a gritstone edge and alongside the river Derwent. Its abodes include the magnificent Chatsworth House.

Sitting in the heart of Baslow is The Prince of Wales pub and restaurant. Passers-by are lured in to this quintessential British pub by its inviting ambience and promise of a cosy time. The pub’s refurbishment, which came together a year or so ago, was meticulously curated by two Peak District locals, Nick and Jemma Beagrie. 

Nick and Jemma also run several other long established and highly reputable businesses in the local area, including The Scotsman’s Pack, in Hathersage, The Bulls Head in Foolow, and The Robin Hood in Baslow.

The Prince of Wales has certainly bolstered the area’s draw as a foodie destination. It has undergone a full-monty refresh designed with the same unpretentious stylishness as its sister pubs. In the most inviting of environments, diners chow down on seasonal pub classics.

Dog walkers and walking boots are as warmly welcomed as well-clad diners out for the night. The downstairs pub area is the domain of the hikers and ramblers, whilst upstairs is more for the restaurant-style diners.

The bright gallery dining room is tastefully adorned with quirky artefacts, cultured abstract art, flowery wallpaper, and subtle soft furnishings. Welcoming, it most certainly is! During the summer months, guests can enjoy the Terrace overlooking the rolling hills, dine in the bar or dining room, or take an action-packed seat in the Open Kitchen.

The ethos here is producing quality food cooked to perfection using fresh, locally-sourced, seasonal ingredients. It’s all very accomplished but also very personable – despite the recent bloom of country pubs with serious foodie credentials, this is ahead by a furlong. 

Having recently been awarded a second rosette by the AA Hotel and Hospitality Services, the Prince of Wales has gained an enviable reputation for the quality of its food offering by locals and tourists alike.

Head chef, Matt Booth, is undoubtedly passionate about food and the undeniable progress this dining establishment has made over the past twelve months. “We have an enthusiastic and highly professional team of chefs here,” said Matt. “We all buy into the same mindset and strive to exceed expectations when it comes to offering delicious, freshly-cooked meals with well-balanced flavours and complementing tastes. Our chefs John Robinson, Rowan Greetham and Tom Brough all contribute to the masterminding of delectable dishes and bringing incredible flavours to the table. The front-of-the-house staff, headed by Clare Whalley and Sam Plummer and Iva Peretic are equally committed and focused and match our mutual goal of delivering excellence in customer service.

“Sweet, salty, sour, bitter and savoury are five taste elements that build our overall perception of flavour,” said Matt. “When each element is perfectly balanced – not only on the plate, but across an entire meal – the dining experience is lifted above and beyond.”

For starters, the Chicken Caesar Croquette with aged parmesan, and baby gem lettuce offered a splendid combination of springtime lightness and nostalgic warmth, the crispiness of the croquet harmonising nicely with the sweetness of the chicken. The caramelised figs with charred Tunworth cheese, local honey, roasted hazelnuts, and basil shoots were a splendid fusion of flavours – the soft sweetness of figs, the warmth of the cheese and the crunchiness of the nuts working so well together. As far as the mackerel starter was concerned, the fresh, natural saltiness of the barbecued Cornish mackerel blended subtly with the warmth from the accompanying beetroot. All three were delicious and well balanced.

And now to the mains! The choice of mains has been put together to appeal to all tastes and palates. The honey roast duck breast with squash fondant, cavolo nero, asparagus, spinach, wild mushrooms, and toasted sunflower seeds provided a supreme explosion of flavours – expertly cooked with a noticeable harmony of sweet and sharp. The pan-seared cod was scrumptiously soft and flaky and nicely accompanied with mashed potatoes, lemon and brown shrimp beurre noisette, cavolo nero, tenderstem broccoli, and rainbow chard. The softness of the fish and mash was matched by the bite of the asparagus and vegetables. Amazing! The heritage beetroot tarte tatin, the vegetarian option, was complemented by Dovedale blue cheese mousse, pickled carrots, and crispy onions – an extraordinary well-balanced combination of softness, crunch, sweet, and salty. 

No meal would be complete without paying homage to the dessert menu. The dark chocolate mousse with its thick rich deep velvety texture was harmonised with the sharp acidity of the sorbet – the yin and yang of flavours. The rhubarb foole offered nostalgic comfort with a delightful contract of flavours – the sharpness of the rhubarb sitting well with the sweetness of the jelly. 

This pub and restaurant is top tier. The food is so tasty and beautifully presented – with the best fresh produce from the local area. 

Church Lane, Baslow, Bakewell, DE45 1RY 

Tel: 01246 583880