As the nights draw in and we cosy up by the roaring fire, it's time for us to take the best of our local seasonal produce and tweak our menu.

Head chef, Greg Robinson and executive chef, Adrian Gagea have developed what we believe to be our best and tastiest menu yet.

We take the finest produce from The Peak District and cook everything from scratch here in our kitchens.

Expect in-season root veg and hearty slow-cooked dishes to dominate this menu packed with home comforts. Yet also be in for a treat with more sophisticated delights underpinned by world flavours.

rob's Favourite Dish – It's Controversial!

I am a meat eater, through and through. For me, if it's not got some kind of meat or fish on the plate then is it really dinner?

But yet I have to admit where I am wrong, and with this brand new menu, I am most definitely not in the right with my previous plant-based pass by.

You see, my absolute favourite dish from this new menu hasn't got a chop, loin or fillet in sight. Those who know me will be utterly shocked but the wild mushroom and lentil aubergine rolls are some of the tastiest things I've ever put in my mouth.

Vegan Options For All

I think this is a testament to the innovation of our chefs and how hard they work to make our menus accessible to all. In the past, if you were vegan you'd be lucky to get a veg skewer with a tomato ragout or maybe a risotto when dining out. Our commitment to making the best food for all diners means that there are five vegan dishes on the menu with an array of plant protein options.

Almost all dishes can be made gluten-free

Of our main courses, all but one can be adapted to be gluten-free without compromising the taste or texture of our dishes.

Sunday Lunch Addition

Spring greens will be replaced by winter veg on the Sunday lunch menu and we're also adding a slow cooked lamb shank onto the meat options.

Get 30% Off the New Menu

For those diners pre-booking tables with us from September 21st to October 6th, get 30% off your food bill at The Maynard, Monday to Saturday.

*Does not include breakfast, afternoon tea or Sundays and is valid on pre-booked tables only.

Take A Sneak Peek

Click one of the buttons below to take a sneak peek at the menus before we go live on September 21st.