As the seasons change, so does our menu at The Ashford Arms in Ashford in the Water. From Wednesday 12th February, our new Winter-Spring menu will bring exciting flavours to your plate, crafted by Raymond Blanc-trained Group Executive Chef, Adrian Gagea, and Head Chef, Chris Parker. Together, they have devised a menu that blends the best seasonal ingredients from local farms and producers in the Peak District with touches of bold global flavours and influences.
Good news! The pappardelle dish is BACK for this new seasonal menu. The pappardelle with truffled wild mushrooms, parmesan and herb crumbs can be served as a vegetarian dish or why not add grilled chicken to pack in more protein? This dish was extremely popular last time around and we’re delighted to be bringing it back, thanks to your valued feedback.
Adrian said, ‘The menu is so good it’s hard to pick out favourites! But if I had to make recommendations I’d start with the Japanese plate. With flavourful miso ramen, fresh crab made in a ginger spring roll, salmon nigiri and the heat and tang of wasabi mousse it’s got delicate textures and is fresh, light and delicious. It’s definitely my favourite.’
‘The pan-fried scallops are always a hit whenever we introduce these across the menus at all Longbow Venues. For this menu at The Ashford Arms, we’re serving them with a rich roast pepper and sweetcorn velouté – a smooth, rich and velvety sauce. It’s got the crunch of crispy king prawn and is finished with a really fragrant herb oil. It’s a true showstopper!’
‘For mains, I’m loving the dishes that have rich and gamey depth so I’d pick the pan-fried duck breast. It’s beautifully cooked to perfection and paired with chamomile-infused rice – a flavour combination that is a must-try. The vegetables, all sourced from local farms are stir-fried in miso sauce with sweet and sour pineapple. It pairs so well with a glass of Côtes du Rhône.’
‘Sticking with the game, the pheasant crown is a real winter warmer. It’s wrapped in pancetta with a blackberry and blue cheese mousse – again, another flavour combination that is a must-try. The pheasant crown is served with dauphinoise potatoes, carrot ketchup, grilled tenderstem broccoli, and a deep blackberry jus. A stunning dish for those who love bold, hearty flavours.’
‘Then the perfect end to a great meal is the dessert choice! I like desserts that are simple and delicious and the chocolate and freeze-dried raspberry tiramisu hits the spot! The blood orange panna cotta which is served with Cointreau poached rhubarb, orange gel and candied pistachio crumbs is a real delight to the senses.’
Locally Sourced, Fresh and Sustainable
At The Ashford Arms, we’re committed to quality, sustainability, and supporting local suppliers. That’s why we source our ingredients from some of the best Derbyshire and Peak District producers:
- New Close Farm (Over Haddon) – Providing us with the finest, ethically reared meats
- RG Morris & Son (Buxton) – Our trusted supplier of fresh, high-quality seafood
- Winster Foods (Chesterfield) – Delivering the freshest fruits and vegetables, sourced with sustainability in mind
- Middleton’s Dairies (Hope Valley) – Supplying rich and creamy dairy products from local farms
- Roastology (Sheffield) – Our coffee partner, ensuring every post-meal espresso is brewed to perfection
- Hattersley Wines (Bakewell) – Carefully selecting the perfect wines to complement our seasonal dishes
Gluten-Free and Plant Based
As everything is made from scratch, we’re able to adapt the majority of our dishes to be gluten-free without losing taste and texture. Please let your server know when you order that you are gluten-free and they will be happy to make recommendations.
For those following a plant-based diet, we’re really proud of the inclusive dishes our team create. This seasonal menu look out for the spiced sweet potato risotto with chargrilled courgette, served with fresh tenderstem broccoli, crispy kale and herb oil. There’s also the spiced mixed bean and courgette burger and the Thai vegetable & rice noodle salad with miso and sesame dressing and pickled onions. Vegetarians can choose to add the spiced chickpea falafel to the salad. There’s also the vegan sharer which includes mixed olives and sun-dried tomatoes, hummus, black olive tapenade, guacamole, spiced chickpea falafel, toasted sourdough and superfood salad.
Join Us for the New Menu Launch
The Winter-Spring menu at The Ashford Arms launches Wednesday 12th February, and we can’t wait for you to experience these incredible new dishes. Whether you’re looking for a hearty meal after a winter walk, a celebratory dinner, or simply a cosy evening with friends, this menu has something special for everyone.
Bookings are now open, so reserve your table here and be one of the first to indulge in these seasonal dishes.
