Tucked away in the beautiful village of Grindleford and framed by the splendour of the Peak District, The Maynard continues to build a deserved reputation as one of the region’s most appealing destinations for dining, relaxing, and escaping the everyday.
With spring gently yielding to summer, there is renewed energy in the air – and on the plate.
Menus at this time of year should feel alive, and here they do. The kitchen embraces the changing seasons with confidence and imagination, allowing lighter, brighter ingredients to shine while still retaining comfort and satisfaction. Expect freshness, colour, clarity, and dishes that reflect longer days and warmer evenings.
Driving that culinary momentum is a dynamic culinary team inspired by Group Executive Chef Adrian Gagea and led day to day by Head Chef James Haywood, ably supported by sous chef Hermant. Together, they understand the balancing act required of modern dining: respecting classic foundations while keeping things fresh, innovative, and interesting. There is adventure here, certainly, but it is measured adventure – thoughtful combinations, seasonal twists, and intelligent contrasts.
The welcome from the front-of-the-house team is every bit as polished. Led seamlessly by Laura Ball, a familiar and highly regarded face many will recognise from Longbow’s other showpiece, The Peacock at Rowsley, the team, which includes the charming Elliot Ashmore, brings warmth, professionalism, and that increasingly rare knack of making guests feel both valued and relaxed. Service strikes the right note: attentive without being intrusive, and friendly without being over fussy.
There is a happy confidence running through the whole restaurant at present. That atmosphere cannot be contrived. It comes from strong leadership, clear standards, and people taking pride in what they do. And then, of course, there is the food itself.
Two starters, very different in character, yet united by one common thread: balance.
The twice-baked cheese soufflé with blue cheese sauce, rocket salad and herb oil was comfort food refined. Light and airy, yet full of rich savoury depth, it balanced indulgence with delicacy. The blue cheese brought salty tang, while the peppery bitterness of the rocket cut through the creaminess beautifully. Herb oil added freshness and lift. What could have been heavy became a masterclass in harmonisation.
The cheese soufflé was gluten-free, and many of the dishes on offer at The Maynard cater thoughtfully for modern dietary preferences. The menu sits comfortably alongside growing demand for gluten-free, vegetarian and vegan choices, while also making a genuine virtue of the fact that a significant number of options are naturally or carefully prepared to be gluten-free.
The spiced cauliflower pakoras with Jerusalem artichoke velouté, sautéed quinoa, spinach and pomegranate showcased the kitchen’s more adventurous side. Crisp pakoras gave way to tender cauliflower, while the silky velouté softened and rounded the spice. Pomegranate jewels added acidity and sweetness, lifting the whole dish.
Two main courses followed, both revealing the same instinctive understanding of contrast and balance.
The pan-fried duck breast with hoisin duck pâté wrapped in a spinach pancake, sweet potato purée, tempura broccoli and cashew hoisin sauce was bold and confident. Tender duck and rich pâté met sweeter, sharper notes from the hoisin. The sweet potato purée offered mellow softness, while the tempura broccoli added vital crunch and freshness. A nutty, savoury sauce tied everything together. Rich against fresh, crisp against soft, sweet against savoury – a vibrant plate that never overplayed its hand.
The slow-cooked lamb shank with sautéed new potatoes in persillade, grilled asparagus and red wine jus was classic comfort executed with finesse. The lamb was beautifully tender, full of deep flavour. Potatoes brought buttery warmth and gentle crispness, while parsley and garlic freshness cut through the richness. Grilled asparagus added seasonal brightness and a slight bitterness. The glossy red wine jus completed flavour cohesion with depth and elegance.
Desserts, too, showed a clear understanding that sweetness alone never makes a memorable finale.
The pistachio crème brûlée with candied pistachio, mango coulis and matcha oat biscuit was elegant and intelligent. Beneath a brittle caramelised top sat smooth, rich custard. Candied pistachio added crunch, while mango coulis brought bright tropical acidity that lifted the richness. The faint bitterness of matcha provided another thoughtful counterpoint. Refined and quietly impressive.
The Eton mess tiramisu was an imaginative meeting of two classics. Creamy indulgence and gentle bittersweet depth were lightened by airy textures, fruit character, and delicate crunch. Familiar enough to comfort, different enough to intrigue, it was playful and wonderfully judged.
As the weather improves, the outdoor terrace becomes ever more popular with diners keen to combine fine food with one of the region’s most enviable views.
Sunday lunches remain exceptionally popular – and little wonder. Yet the appeal is set to grow further still from the first Sunday in May, when live music arrives on the garden terrace between 2pm and 4pm.
Guests can look forward to talented local singers and bands providing the perfect soundtrack to a leisurely afternoon, all played out against the majestic backdrop of the Peak District beyond. Excellent food, relaxed surroundings, live music, and scenery that does the rest.
As seasonal menus evolve and the terrace comes fully into its own, The Maynard looks perfectly placed to become one of the area’s true spring and summer hotspots.
The Maynard
Main Road, Grindleford
Hope Valley, S32 2HE
T: 01433 424110