New Menu at The George Hathersage

Warm Your Cockles With Our Cosy Winter Menu

Don’t worry about the energy crisis, come warm your bottom in front of our roaring fire and let us take your taste buds for a spin on the new menu at The George, Hathersage.

Our winter menu is going to warm the cockles of your soul.

Executive chef, Adrian Gagea and head chef, James Heywood have been hard at work on perfecting this new menu.

As the nights draw in and the place gets cosy it’s time to be soothed with home-cooked hearty dishes that are packed with flavour and made with love.

The winter menu boasts 17 items that are plant-based and suitable for vegans but every palate would enjoy these. From vegan steaks to lactose-free desserts plus the majority of the menu is gluten-free – we’ve made this winter menu as accessible as possible for all diets.

Rob's Recommendation - Spicy Scotch Eggs

I’ve been a lucky lad and sampled the majority of these dishes when they were in development so I thought I’d share some recommendations.

Firstly the Scotch egg.

Now, if you’re a frequent visitor to The George you’ll know we love a Scotch egg starter. The new winter menu version sees us move away from the previous caramelised onion and thyme filling to something with a bit of a kick! Expect earthy warmth with the winter Scotch egg that mixes the sausage meat from The Ginger Bitchers in Bakewell with authentic Spanish chorizo for a bit of a tingle and a tang on those tastebuds. Yes, this is also gluten-free, as is the majority of our menu.

You’d Be Bangers & Mad To Miss This One

The Bakewell Bangers and Mash is a must. For those of you who rest your weary walking-booted feet here after a hike or a stroll around Hathersage, this is the perfect dish to warm your insides as you warm up your outsides coming in from the cold.

I'll Have a Pizza That!

I’ll have a pizza that!

I couldn’t go without mentioning our sourdough wood-fired pizzas. These are also available between 3-5 pm in the week when our main kitchen is closed and available to hotel residents too.

Feli, our brilliant pizza chef prepares these in front of your eyes and they taste out of this world.

New pizzas for the winter menu include the jackfruit option for a plant-based vegan diet which works really well with the vegan cheese topping.

The roast heritage beetroot pizza can also be made with vegan cheese if you prefer and is a lovely winter flavour to enjoy on the sourdough base.

I think you’ll also love the spiced prawn pizza topping and whether you’re on the side of pineapple on pizza or not, give the chicken, chorizo and pineapple a whirl.

Gluten-Free Options

If like me, you are coeliac and need a gluten-free option, we’ve made sure that all our bases and toppings can be substituted for gluten-free ingredients and our cooking method is safe too.

Gluten-free pizzas are prepared in a separate area and cooked in a special aluminium tin that ensures no flour from the wood-fired pizza oven transfer to the base of your gluten-free pizza. We take this super serious because I have to be serious about it for my own health. I’m always really proud that we’re a safe option for those having to adopt a gluten-free diet for medical or dietary reasons.

Pizzas are also available for collection to take away too.

Try the Gourmand

The George Gourmand dessert option is a must. This platter of mini desserts, made fresh each day by Alina – our in-house pastry chef, means you can taste multiple desserts or share a Gourmand between your table.

Little mini pavlovas, brownies, pots of tiramisu, small possets, and pastries feature but they change all the time depending on where Alina’s culinary creativity takes her.

The Gourmand gives the opportunity to have a different taste of everything and helps relieve that awkward “Are you having dessert?" “No are you?" “Well, only if you’re having one" guilt trip that we seem to put ourselves through when the dessert question gets asked.

With dessert wines and cocktails paired with our desserts, it’s a fantastic way to round off a tasty meal.

Click here to book a table.


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