Rob discusses the all-important elements that have been obsessed over to create the delicious Sunday roast at The Maynard. We’d argue it might just be the best Sunday lunch in the Peak District!
Sunday Roast at The Maynard
Your Private Viewing of Our Derbyshire Wedding Venue at The Maynard
Managing director of The Maynard, Rob Hattersley, discusses how couples can view our wedding spaces in a post-pandemic socially distanced way
COVID-19. The Maynard safety measures.
With reopening we are introducing the following measures for all of our staff and customers post COVID-19. Please do not visit us if you are unwell. We have hand sanitiser stations located around the venue. We have devised a one-way system around the venue which starts with entrance at the main door and exit on … Continued
Goodbye July, Hello August
It’s almost four weeks since we have been allowed to reopen and I’ve finally had a spare minute to let you know what we’ve been up to in lockdown and beyond at The Maynard.
Eat Out to Help Out at The Maynard This August
We are delighted to announce that we will be participating in the chancellor’s Eat Out to Help Out scheme throughout August.
Start of the dream
General manager of The Maynard, Stephen Atkinson, discusses how the team at The Maynard came to know one another and embark on running their dream venue.
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.
Food for thought
Our head chef Adrian Gagea gives some insight into his experience, inspirations and our direction of our food & menu influences
Brew-tiful Coffee
Our assistant manager Josh wants to give you insight into Roastology, our coffee supplier and why coffee means so much to us.
Refurbishment – The Newlook Maynard
Following on from taking on this building, it was fairly evident that to change perceptions and create a fresh start, it would take more than a new brand image. The venue décor felt extremely dated throughout and certainly would not fit in with the progressive modernisation of the bar & food menus and a fresher style of service.