Tucked away in the beautiful village of Grindleford and set against the stunning backdrop of the Peak District’s magnificent landscapes, lies the highly acclaimed restaurant, occasion venue, and hotel, The Maynard.
THE restaurant at The Maynard is enhanced by a simply splendid garden terrace, capable of accommodating up to 300 guests at any one time. With ‘alfresco’ in mind, the summer menus have been designed by executive chef Adrian Gagea, as a celebration of seasonal ingredients, local produce, and fresh, light, clean, and well-defined flavours.
From starters to desserts, every dish has been carefully crafted to showcase excellent local produce. The menus also feature a range of dishes that cater to all tastes and preferences, with a healthy number of gluten-free, plant-based, and vegetarian options.
The ‘front-of-the-house’ team is superbly orchestrated by general manager, Tarnya Roberts, offering a level of service that is the perfect balance of friendly, efficient, and attentive. There is a youthful, dynamic, and vibrant energy here, which permeates through the veins of all the superb Longbow dining establishments. And The Maynard is certainly no different! You immediately pick up on the happy vibe of a dynamic team of staff, who see their futures being invested in and a career path being paved ahead in front of them. Bubbly and upbeat, Rachel epitomises the ‘feel good’ factor and positivity.
The summer menus echo, of course, the season, featuring dishes that highlight the fresh, seasonal ingredients available during the summer months. Expect to see lighter, refreshing options due to the warmer weather. However, as we found out, don’t be put off with seemingly ‘heavier’ choices. The skill with which these have been lovingly created to offer a ‘summery’ feel is a work of skill and magical mastery.
What better way to start sampling the exquisite food offering than to imbibe in one of the eclectic selection of summer cocktails. Grey Goose Espresso Martini or Aperol Spritz, anyone?
Whether you have an adventurous palate or maybe a traditional one, everyone is catered for here. The one thing that is guaranteed, though, is the highly accomplished art of elevating the food above the norm. For starters, we were treated to two gluten-free options – twice-baked cheese soufflé, blue cheese sauce, rocket salad, herb oil; and grilled sardines with marinated heritage tomato salsa.
The twice-baked cheese soufflé achieved the best of both worlds. It was hearty, comforting, and warm, yet perfectly counterbalanced by the lightness of the soufflé. This is one of those dishes that could have been construed as being quite heavy, but it turned out to be nothing of the sort. A nice texture was achieved on the top and a freshness emanated from the herb oil. The cheddar and blue cheese worked well together, and the multi-dimensional flavours shone through from the other carefully selected elements.
When the grilled sardines with marinated heritage tomato salsa was presented before us, it felt as if we’d been magically airlifted to a beachside bistro on the Mediterranean. The aroma itself captured the essence of sun-kissed shores. The saltiness and freshness of the sardines provided the perfect foil for the sweet, tangy, and smoky notes from the tomatoes.
If, by chance, two of you fancy a sharer without venturing on to the main course menu, the ‘Greek sharer’ is a winning combination. Lamb koftas, chicken souvlaki skewers, sautéed new potatoes, Greek salad, oregano feta, pitta bread and tzatziki offer a paragon of Aegean artistry.
The selection from the main menu offers a tantalising choice of carnivorous, pescatarian, vegetarian, vegan, and gluten-free options. Every taste preference and partiality are catered for here.
As you’d imagine in July, fish goes down very well and is popular amongst the ever-growing band of loyal customers, as well as with tourists, locals, and walkers alike.
The pan-fried seabream served with bouillabaisse fish sauce, king prawn fishcake, sautéed sugar snaps and radishes provided a masterclass in the art of flavour cohesion and harmonisation. Executive Chef, Adrian Gagea’s, influence can be felt throughout the entire portfolio of menu choices. The touch of a master!
Just the sheer presentation of the sea bream dish was a work of art in itself. The burst of summer colours, the tones and tints, made for a dish which was nearly too pretty to eat. Come off it! The chefs expertly gave every single ingredient the opportunity to sing. The freshness and saltiness of the sea bream – you could almost taste the sea – was magnificently balanced against the light creaminess of the fish sauce. The radishes weighed in with a hot, sharp, peppery flavour; the king prawns offered delicate, sweet, and slightly salty notes; and the sweet freshness of the sugar snaps rounded off the dynamic and well-balanced mixture of flavours.
A ‘game’ dish in the heart of summer, anyone? I sense raised eyebrows! Here at The Maynard everything is possible. Please don’t be discouraged! The chefs have perfected the art of transforming what might appear to be ‘heavy’ dishes into lighter and easily palatable masterpieces.
The rabbit dish was the perfect example of this rather unique skill. The rabbit ballotine wrapped in smoked pancetta, grilled rabbit fillet, sweet potato and fennel purée, wild mushroom fricassée, wholegrain mustard and pancetta sauce was a revelation. By the sublime use of balancing ingredients, the chefs shifted preconceptions wonderfully well on this dish. Sometimes dishes of this ilk can be overpoweringly ‘gamey’. Definitely not in this case! The rabbit was incredibly tender and by no means rich. Add to it the light, delicate flavour from the purée and pancetta and creaminess and ‘kick’ of the mustard and you have a culinary gem.
The dessert menu offered an exhilarating selection of the taste of summer.
The strawberry and elderflower pavlova, vanilla Chantilly cream, fresh berries and raspberry sorbet offered a sensational cohesion of multiple textures and flavours. The sharpness and delightful tartness of the fruit and berries were married superbly against the sweetness, smoothness, and satiny flavour of the cream. The pavlova is homemade alright. You can taste the eggs in it!
Unbelievably scrumptious!
The chocolate brownie served with blood orange and cherry parfait, orange coulis and summer fruits was yet another example of the gift and expertise of the chefs to transform a seemingly ‘heavy’ dish into a summer spectacular. And didn’t they do it to exquisite perfection? The rich, decadent ‘gooiness’ of the chocolate was lightened and cooled against the backdrop of the crisp, citrusy, and refreshing notes of the coulis. Blend in a bit of tartness and sharpness from the cherry and summer fruits. Wow!
The investment in people, the high staff morale, the dynamism and longevity of staff, the unparalleled talent of the chefs, and the unrivalled stunning backdrop make The Maynard a special, memorable, and unforgettable place to visit.
A date in the diary beckons!
The Maynard
Main Road, Grindleford
Hope Valley, S32 2HE
T: 01433 424110