Food forged in the fires of Derbyshire

The George at Hathersage


The iconic building “The George” which stands prominently in the centre of the village of Hathersage, has been transformed into a venue fit for the 21st century, while at the same time offering nods to its compelling past. 

The George, now owned by Rob Hattersley of Longbow Bars & Restaurants, was sold to the Eyre family, who also owned the beautiful Moorseats Hall which overlooks the village, in 1839 (and then on to James Morton in 1841) and it is around this time that Charlotte Bronte was known to frequent the pub. Indeed, the local area and the characters thein inspired her when she wrote her famous novel ‘Jane Eyre’.

Echoes of that past can now be found in pieces of artwork that adorn the walls of the George, which showcases the beautiful features of original oak beams and exposed stonework. Adapted for modern styling and contemporary comfort and luxury, The George is a wonderful example of how to retain rustic charm and tradition, whilst succumbing to the expectations of the present day.

The ethos behind the menus here is simple: it must be local, fresh, seasonal, accessible and food that guests will enjoy. The George brings together the typical pub menu with a modern twist. From wood-fired pizzas and chargrilled steaks to the diverse selection of fish, vegetarian, and vegan dishes, every palate and preference imaginable is catered for. The menus, carefully curated by Executive Chef, Adrian Gagea and Head Chef James Heywood, are made with all dietary requirements in mind, including a big focus on gluten free and plant-based options.

Having the extreme good fortune to sample an eclectic selection of dishes from the menu, the delightful culinary experience began with Italian bruschetta on toasted focaccia, sun-dried tomato pesto, heritage tomatoes, mozzarella di bufala marinated in herb dressing. This delicious dish embraced the style and origin of its ingredients, with the sweet and comforting Italian flavours being counterbalanced by the softness of the cheese and the bite from the bruschetta. A kaleidoscope of flavours and colours. 

Next from the starters menu was pork gyros on homemade cumin pita bread with summer salad, pickled vegetables and tzatziki. Where Turkey meets Greece, this dish was a delicate combination of spicy and sweet, with neither overpowering the other. Clean, fresh Mediterranean flavours with a subtle balance of textures, tastes, and piquancy elevated this dish superbly.

The Dijon mustard and dill cured sea trout, tonnato sauce, ciabatta crostini, micro herbs and pickled fennel was light, yet substantial. The delicate fresh texture of the trout was complemented by the gentle mustard tang, strong dill flavour, and crunchiness of the ciabatta.

The Korean flavoured scotch egg, sticky sesame and coriander rice cake, gochujang sauce and kimchi offered an exciting balance of oriental and traditional flavours, where East meets West. All the flavours were allowed to breathe in this in this super mix of spicy, soft, and sweet.

The starters offering complete, it was on to the tantalising selection of main courses. 

Salmon roulade stuffed with baby spinach and cashew mousse, polenta cake, watercress sauce and seaweed and cashew crumb was a perfectly cooked dish, retaining a nice level of moistness. Comforting summer warmth with salty and sweet subtly brought together.

The pizza lovingly created in the log-fired pizza oven added a new level to any pizza ever tasted before. Homemade tomato sauce, grated mozzarella, slow cooked lamb, goat’s cheese, red onion, fig, sweety drop peppers, rocket salad and balsamic glaze provided a mind-blowing mix of subtly balancing tastes

Lebanese spiced lamb ballotine, chickpea hummus, raita, marinated vegetable skewers, pickled vegetables and fresh coriander served with grilled pita bread was bursting with Mediterranean flavours, still allowing the lamb to be the hero of the dish.

A beautifully presented medley of desserts provided a magnificent ending to an unbelievable culinary experience. Here we go: Homemade grapefruit tart, clotted cream ice cream and caramel crumb; Pina colada mousse, caramelised pineapple with rum, oat & coconut crumb served with coconut sorbet; Miso banana cheesecake and passionfruit coulis served with orange sorbet; and three palate cleansing sorbets.

At The George, the menus epitomise the energy, passion, youth, and teamwork of the staff.  General Manager Alice Houghton and Deputy Manager Tarnya Roberts are as enthusiastic and dynamic about the food offering and service as the brilliant chefs. All the dishes are carefully curated and expertly prepared to create the perfect balance of flavours. The proof of the pudding is in the eating, as they say! And the eating experience itself is second to none. 

Main Road, Hathersage,
Derbyshire, S32 1BB

T: 01433 650436