Brand New Summer Menu at The Maynard – Get 30% OFF!

Last weekend was glorious, with a capital G and what better time to launch our BRAND NEW sizzling summer menu?

As you know, we are big believers in committing to using local produce and we've got the most mouthwatering dishes featuring the finest flavours of the Peak District on this menu.

Adrian & Greg Have A Treat For Us All

Executive chef of Longbow Venues, Adrian Gagea and head chef at The Maynard, Greg Robinson have pulled together their best sunshine-inspired cuisine in this new menu.

Firm favourites and staples remain on the menu, like Adrian's twice-baked soufflé (see his recipe here), the venison ravioli or Derbyshire trio of pies.

The new summer menu is a chance to immerse your taste buds in something completely new.


You can take a tour of the world with the flavours in our new menu but one dish that's already standing out is the poke bowl.

Served with locally grown carrot, red cabbage, fennel, radish, and grilled broccoli this beautiful, Instagrammable (is that even a word?!) dish tastes as good as it looks.

It's served with mango, avocado, lime, edamame, sushi rice, mango and passionfruit chutney, pickled ginger and soy sauce. 

You can choose to have it with grilled chicken, rump steak, cured salmon, pan-fried blueberry glazed tofu or grilled halloumi.

It's gluten-free and the choice of toppings means it can be adapted for a pescatarian, vegetarian or vegan diet.

Check out some of the preview images below.

Get 30% Off

Get 30% off the new food menu each lunch and dinner between Wednesday 15th May and Saturday 18th May.

Terms and conditions apply. Not available on Sunday lunch, kids menu, nibbles, sandwiches, breakfast or event food.

Grilled mackerel with pistachio crust, mango & passionfruit chutney, fennel & celery slaw dressed with herb oil and micro coriander (GF) 

Beef carpaccio with sesame seeds served with grilled spring onions, radish, micro herbs and tahini & lime dressing (GF)

Greek Sharer – Lamb koftas, lemon & thyme marinated grilled chicken, oregano sautéed new potatoes, Greek feta salad, pita bread and tzatziki (GFa)


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