COVID-19 – Takeaways

Whilst being closed due to COVID-19 restrictions, we have been extremely busy.  In addition to catching up on paperwork, spending time nurturing the garden and continuing with refurbishment work; we have been offering a takeaway service on weekends.

Each week we have been selecting a new theme and giving our customers the chance to preorder for the weekend ahead.

NHS Workers eat for free and we have been delivering to those who are self isolating or vulnerable in the Peak District.

We’re extremely grateful for the support of our customers and the community at this unprecedented time.  Should anyone be interested in our takeaway offerings or future menus, please emails us at

Thai Green Curry – 1st & 2nd May

Our first takeaway comprised of Thai Green Curry.  Using my old reliable recipe of spinach, shallots, chillies, ginger, garlic, lemons & limes, coriander, cumin; we created a paste.

The choice was with chicken, salmon and tofu, which were all marinated in the paste to emulsify all the flavours.

A sauce was created from the paste with shallots, mixed peppers, more chillies, stock, coconut milk and chickpeas.

We made fritters with sweetcorn, the thai paste, egg, gluten free self raising flour and served alongside a fragrant salsa.

All served with jasmine rice.

Afternoon Tea – 8th & 9th May

With the 75th Anniversary of VE Day not being the celebrations many anticipated due to Coronavirus, the aim was to bring joy to people.  We together a quintessentially British afternoon tea Queen Elizabeth herself would be proud of.

Marketed as a gift to brighten up someone’s day, 300 afternoon tea boxes were produced with many bought as presents.  We delivered across the Peak District and the smiles that we received were completely euphoric.  This has been the most rewarding takeaway by far.

Each box contained finger sandwiches with home cooked ham & wholegrain mustard, smoked salmon with cucumber & cream cheese and egg, cress & mayonnaise.  There was a freshly baked scone with jam & clotted cream homemade victoria sponge, lemon tart and mini pavolva. Each one was all served with a bag of organic Everso- English breakfast tea by Joe’s Tea.

Many chose to add a bottle of fizz to really make the most of the experience.

North African Tagines – 15th & 16th May

Our North African tagine and fish casserole are some of the biggest sellers on The Maynard menu and to tell you a secret, they come from the same base sauce.

A tagine sauce is versatile and once the base has been made, you can adapt it anyway you want.  Tagine is often associated with lamb and we thought it only fitting to add this one into the mix.

The base sauce was made with shallots, garlic, ginger, cloves, cinnamon, chilli, coriander, brown sugar, white wine, cumin and chopped tomatoes.  Lamb was sealed and slow cooked to make the meat really succulent.  Prawns, mussels and hake were cooked gently to order for the fish.  Additional broccoli, cauliflower, green beans and tofu was the vegetarian option.

All the tagines were served with a tabbouleh salad made from couscous, coriander, parsley, concasse tomatoes.

Katsu Curry – 22nd & 23rd March

When the subject of Katsu curries comes along, many would always think of a famous high street Japanese restaurant chain.  My first experiences of this great dish was from Maui in Hawaii and then again in Osaka, Japan.  Both were very different meal experiences.  The Katsu refers to the way that the meat, or fish is coated in panko breadcrumbs.  The sauce in the Hawaiian dish was sweet,synthetic and full of ketchup, very American in every sense.  The Japanese on the other hand was a beautiful combination of naturally sweet & sour with fresh flavours throughout.  This is the sauce that we have recreated.

Taking onions, carrots, ginger, chilli, garam masala, fresh coriander, honey and coconut milk produces a fantastic sauce.

The chicken, hake and courgettes were coated in  flour, egg washed and then panied in Japanese panko breadcrumbs before being shallow fried and then baked through in the oven.

Served as traditionally done with steamed rice and baby leaf salad.  This tasty meal was a hit with the folk of the Peak District.

All of our meals at The Maynard are freshly made and prepared on site.  We take influences on food from all over the world.  The ideas for our takeaways are based around what our customers wouldn’t cook for themselves, but are also robost enough to be able to warm through when you get home if you’re not local.

Should you have any ideas or suggesitons for upcoming takeaways, please do not hesitate to get in touch with us on

We would like to thank all of our customers for their loyalty and support during these times.  It is very much appreciated.


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