THE SCOTSMAN’S PACK AT HATHERSAGE
The 300-year-old Scotsman’s Pack, situated in the picturesque village of Hathersage, is a firm favourite with locals, walkers, fine diners, and tourists alike.
Prior to the 18th century there were few roads in Derbyshire. The Scotsman’s Pack in Hathersage stands on one of the old tracks leading to Sheffield and the Sheffield Manor Castle. Back in the day it was a regular watering hole for the ‘packmen’ who sold their wares to all the surrounding farms and villages, particularly those who brought tweeds from Scotland.
It has long been popular with the locals too – including Nick and Jemma Beagrie, who bought it 22 years or so ago. Nick grew up just down the valley and had his first pint there. Nick and Jemma also own The Bull’s Head Inn at Foolow, The Robin Hood in Baslow, The Wheatsheaf in Bakewell, and The Prince of Wales at Baslow.
These days The Scotsman’s Pack gleams with all the love and attention you’d expect in a good country pub. There are shelves of copper plates and horse brasses; pewter mugs hang from the bar; the magnificent Stag antlers hang above the fireplace; and the multitude of canvasses depict all manner of animals and birds. The traditional character remains, including polished oak wall panelling and good hand-pulled ales. The interior still has checked carpets and upholstery to its banquette seating in a nod to the ‘packmen’ from ‘over the border’. There are five stunning ensuite bedrooms, which offer a perfect base for tourists and walkers alike.
Head chef, Charlotte ‘Charlie’ Uwis has been spearheading the culinary experience here for the past three years, having previously plied her trade in dining establishments ‘down South’. Charlie and her team of chefs, comprising Elliot, Owen, and Richard, aim to keep the menus interesting and innovative, adding a delightful twist to pub classics. The ethos is on providing wholesome food, well balanced, and cooked well. All the food is locally sourced and seasonal wherever possible and cooked fresh to order.
The traditional listed pub building features a welcoming bar area, two seated dining rooms and a bar-side room, where four-legged friends are welcome. Inside, there’s room to serve 72 covers.
In the winter months guests can indulge in the warmth of a crackling fire, whilst the balmy summer months offer opportunity to soak up the sunshine on the terrace beside the bubbling trout stream. The day of our visit was warm and sunny, so we opted for al fresco – sitting next to the trickling stream on the terrace and experiencing the magic and soothing melodies of nature’s soundscape.
The outside terrace area can seat up to 75 people and is an idyllic setting for summertime dining. The ambience is relaxed and tranquil. Whether it’s the joy of hearing birdsong or the sense of peace brought by the babbling brook, these sounds set the mood for a delightful dining experience.
Fortunate enough to sample the food, we were soon presented with our chosen starters –Bridlington Crab Éclair with choux pastry, Ponzu crème fraiche, wasabi, coconut glaze, and pickled vegetables, and salt baked beetroot with baby beetroots, black garlic ketchup and charred leeks.
Both dishes were nicely presented, with colour certainly being the order of the day; and why not, it was summer after all! The Crab Éclair offered a rainbow of flavours and tastes with the fresh warmth of the crab balancing nicely with the sweetness of the choux pastry and the spiciness of the wasabi. The salt baked beetroot was a light and fresh palate cleanser with saltiness, sweetness, and smoothness working perfectly in harmony.
The main courses, which arrived after a short break, were Katsu curry with sweet potato croquette, roasted red pepper, pak choi, and pineapple salsa, and pan-fried fish of the day, which just happened to be cod, with ratte potatoes, courgette, broad beans, peas, and split herb sauce.
The spicy Katsu curry tingled the taste buds confidently, its ardour tempered skilfully by the sweetness of the sweet potato, the crunch of the croquette, and the tang of the pak choi and pineapple. With all the varying flavours, this was a total taste-fest, make no mistake!
Everything in this cod dish was beautifully tender and flavoursome, the tastes all mingling harmoniously on the palate. Chef had perfectly crisped up the skin on the cod for a hint of crunch but had preserved the fish’s moistness perfectly. There was no mistaking the herby burst from the sauce and the firmness of the vegetables added textural interest. This was a hearty-yet-light dish cooked to perfection.
To round the meal off perfectly were the two preferred desserts – sticky ginger pudding with candied orange, and vanilla ice cream, and whipped cheesecake with elderflower, raspberry sorbet, and lemon curd. The ginger pudding was scrumptiously sweet and sticky but wonderfully moist softened by the creaminess of the ice cream and enhanced by the cut of the ginger. The cheesecake was gorgeously light in texture, its pale body enhanced by pearls of raspberry and tangy lemon.
The service at The Scotsman’s Pack was attentive, yet unobtrusive. General Manager, Dan Tett, and Assistant Manager, Sophie Speed, epitomise the passion and enthusiasm which reverberate throughout the entire operation. Jack Beagrie was part of the immaculate service team on the day and can always be seen on duty at one or other of the dining establishments under the Beagrie family umbrella.
Definitely one for the diary!
For more details:
The Scotsman’s Pack Country Inn,
School Lane,
Hathersage,
Hope Valley,
Derbyshire,
S32 1BZ
T: 01433 650 253
E: scotsmans.pack@btinternet.com
www.scotsmanspackcountryinn.co.uk