Nestled in the idyllic village of Ashford in the Water, The Ashford Arms is a charming 17th-century coaching inn that effortlessly blends timeless character with contemporary comfort.
Step inside and you’re greeted by a warm, inviting atmosphere – cosy corners, flickering fireplaces, and beautifully styled interiors that strike the perfect balance between rustic heritage and modern elegance.
There’s a natural sense of ease here – a place where muddy boots are welcome, conversations flow, and every detail feels considered yet relaxed. The botanically inspired restaurant adds a fresh, vibrant feel, complementing the traditional bar area and creating a setting that is as uplifting as it is welcoming. And as the seasons begin to turn, so too does the focus… towards a menu that celebrates all the colour, flavour, and freshness of spring.
It is now two years since The Ashford Arms reopened its doors following an extensive £1.6 million investment – a significant commitment that has firmly re-established this much-loved 17th-century coaching inn as one of the Peak District’s most desirable dining destinations.
The front of house operation is expertly managed by General Managers Josh Butler and Jemima Prater, ably supported by Kade Loveday. Together, they create a seamless, welcoming experience where service feels both professional and genuinely personable. Behind the scenes, the kitchen is expertly led and inspired by Head Chef Susanta, whose passion and precision are reflected in every dish that leaves the kitchen.
Everything carries the touch – that certain je ne sais quoi – of Executive Chef Adrian Gagea. His influence is evident throughout, with dishes that reflect both creativity and precision, brought expertly to life by the talented team of chefs in the kitchen.
From the starters, the spring influence was immediately apparent – light, fresh, and beautifully balanced. The goat’s cheese and celery croquette was a standout, its crisp, golden shell giving way to a soft, indulgent centre. Alongside, the avocado and spinach mousse brought a gentle lightness, while the pickled celery and radish added a subtle sweetness and lift to the dish. The velouté tied everything together with a smooth, warming creaminess, allowing each element to bounce effortlessly off the other – crunchy, soft, fresh, and rich – all working in perfect harmony on the plate.
Equally impressive was the pan-fried red mullet, where freshness was the defining note. The fish itself was delicate and beautifully cooked, with a crisp skin that added both texture and a gentle nod to Mediterranean simplicity. The grilled asparagus was perfectly tender, offering a slight bite, while the artichoke and spinach velouté delivered a silky, understated richness. Here again, it was all about balance – the crunch against the smooth, the freshness against the warmth – a dish that felt unmistakably of the season, light yet satisfying, and full of springtime character.
Here at The Ashford Arms, the changing of the seasons is always reflected in both the menu and the overall experience, with a clear attention to detail in every aspect. There is a real skill in the way global flavours are gently woven into traditional pub fare, creating dishes that feel both familiar and exciting. It’s a place that strikes a perfect balance – combining the relaxed charm of a country pub with a high-quality dining experience, but without any sense of formality. Whether you’re calling in after a walk, settling in for a leisurely Sunday lunch, or simply looking for something a little more refined, The Ashford Arms caters effortlessly for all.
Moving on to the mains, the pan-fried sea bream was a real highlight – a dish that showcased both precision and restraint. The skin delivered that perfect crispness, almost snapping as the fork met it, revealing beautifully moist, delicately flavoured fish beneath. Accompanied by sautéed spring greens and a caper beurre blanc, the dish carried a gentle salinity, lifted by the subtle sharpness of the capers and the silky richness of the white wine-based sauce. The Hasselback potatoes added both texture and substance, their crisp edges and soft centres completing a plate where every element was thoughtfully balanced – salty, fresh, and delicately indulgent, all harmonising into a truly memorable dish.
In contrast, the lamb tagine brought a warming depth of flavour, rich with subtle spice and a clear nod to North African influences. Served with quinoa and a vibrant pomegranate salad, the dish balanced richness with freshness, the sweetness of the pomegranate cutting gently through the depth of the slow-cooked lamb. Chickpeas and warming spices added body and character, while the overall composition delivered that unmistakable sense of comfort – a dish where each ingredient played its part, combining to create a beautifully rounded, flavourful experience that transported you, if only for a moment, to the warmth and colour of Morocco.
To finish, the desserts carried that same sense of balance and seasonal finesse. The homemade Bakewell tart was beautifully judged – light and gently crisp, with a delicate snap of almond running through it. Served with a smooth, creamy custard that avoided any heaviness, it brought a soft, comforting warmth to the plate. The subtle roastiness of the almond, the sweetness of the tart, and the silky custard all worked in quiet harmony – nothing overpowering, just a carefully composed combination of texture and flavour that felt both classic and refined.
In contrast, the dark chocolate mousse delivered something altogether more indulgent, yet still perfectly poised. Light in texture but rich in deep, full-bodied chocolate flavour, it was lifted by the freshness and sharp zing of the accompanying sorbet. The addition of honeycomb brought a gentle crunch, with its sweet, slightly salted warmth adding another layer of complexity. Here, it was the interplay that impressed – smooth against crisp, rich against fresh – creating a dessert that felt vibrant, balanced, and thoroughly satisfying without ever becoming heavy.
The Ashford Arms is a true masterclass in embracing seasonality, incorporating world flavours into traditional pub fare, and striking the ultimate note in balance.
The Ashford Arms
1 Church Street,
Ashford in the Water,
Bakewell, DE45 1QB
T: 01629 690490
E: enjoymore@theashfordarms.com