Rupert Rowley - Derbyshire Life Chef of the Year!

At the Derbyshire Life Food & Drink Awards 2017 presentation, held in the Opulence Suite at the Cathedral Quarter Hotel, Derby, Rowley’s co owner and Fischer’s at Baslow Hall Head Chef Rupert Rowley was awarded the title of “Derbyshire Life Chef of the Year”

The entrants are nominated by members of the public, before being visited by Derbyshire Life’s panel of judges who deliberate and decide on the winners. The Chef of the Year accolade is awarded to a Derbyshire or the Peak District based chef who has devoted themselves to the cause of serving the best possible food within the region.

“I’m honoured to have been awarded Chef of the Year by Derbyshire Life. Derbyshire has a wealth of fantastic restaurants, local suppliers and products and I’m proud to be part of the industry” – Rupert Rowley.

Good Food Guide 2018

Delighted to be featured in The Good Food Guide 2018! This fabulous book is full of the best places to eat and drink across the UK!

Rupert Rowley ChariTable Bookings Signature Dish

Rupert is delighted to be included in the ChariTable Bookings Signature Dish recipe book, featuring 365 Main Course dishes from 365 of the Uk’s leading chefs.

Rupert’s featured recipe is Goosnargh Duck Breast with fondant potato, garden vegetables and poached cherries.

“Everyday brings new choices and new possibilities. Please support the Bluebell Wood Children’s Hospice and help raise vital funds for this well deserving charity”

This is the perfect gift for all Foodies! Pick up your copy today, priced at £40, with £5 from every book going to a chosen charity.

A limited number of copies are available at Rowley’s, please speak to a member of our team for more information.

Now Open 7 Days a Week

We are delighted to confirm that from 24th April we will be open 7 days a week!

Our new opening times will be as follows:

Opening Hours

Mon – Sat 10.00 am until Late
Sun 10.00 am – 6.00 pm

Food Served

Lunch
Mon – Fri 12 noon – 2.30 pm

Sat & Sun Lunch 12 noon – 3.00 pm

Dinner
Mon – Fri 5.30 pm – 9.00 pm

Sat 6.00 pm – 9.30 pm

Closed Sunday evenings

Rupert Rowley Flies the Derbyshire Flag in India

Rupert is joining some of the finest British curry chefs at The Taste of Britain Curry Festival when it sets up camp at the
luxury five star Hyatt Regency Hotel, Chandigarh, India, from 17-26 March 2017.

A team of magnificent British curry chefs will produce a variety of 40 dishes, such as chicken tikka massala, jalfrezi and balti in this festival, giving Indian diners a unique opportunity to taste an exclusive selection of British curry dishes.

This is Rupert’s first ever trip to India. He said: “This is a great opportunity, and I’m excited to be showcasing my dishes to a new audience. My aim is to offer British food of the highest quality with freshest ingredients, ensuring diners have a memorable dining experience.”

“I am also a very big fan of curry, and what really excites me most is that I will be with a team of the best curry chefs from the UK. I am really looking forward to working alongside them and flying the flag for British cuisine in India. Hopefully we will get chance to try some of the local specialities too.”

The Festival is organised by Curry Life Magazine and showcases the cuisine of some of the UK’s top curry chefs. The festival has visited various countries in Europe, the Middle East and South East Asia in partnership with many leading hotel groups and airlines.

Max Fischer Pop-up Restaurant at Sheffield Hallam University.

On Thursday 30th March, Max will host ‘A Taste of Fischer’s’ pop-up event at the Sheffield Hallam University’s View restaurant for 60 guests.

In 2013 Max was thrilled to receive an honorary doctorate from Sheffield Hallam and is widely admired for his work showcasing the region as a food destination and championing local and home-grown produce.

The five course menu features a selection of classic dishes which will be cooked by the students under the watchful eye and guidance of Max.

James Ellerby, senior lecturer in hospitality business management said: “We’re thrilled to be hosting this event at the University. “Max is passionate about students and the development of new talent and has been very supportive of the idea.”This is an excellent opportunity for our students to work with a chef of Max’s calibre and hopefully learn a huge amount from the experience”.

The Five course set menu with matching wines is priced at £45 per person, click here for more details and to view the menu or call 0114 2253871 to book. A deposit of £10 per person is required when booking.

Mother’s Day Gift Idea

Why not treat the important Lady in your life to a Rowley’s Gift Voucher.

Our vouchers can be requested for any monetary amount to cover the cost towards a special lunch or dinner.

Request your voucher by calling 01246 583880.

Adam Harper - Chef’s Blog

Have finally buckled down to write my chef’s blog – not that I can remember much at the moment. I’m surviving on 4 hours sleep a night as my wife Sophie and I had our little girl Ellarose on September 12^th this year. Ellarose is a true chef’s baby and hungry ALL the time.

I’ve been at Rowley’s now for about 18 months, so let me introduce you to the other members of the Kitchen Team – Matt, Dave Jake and our apprentice Lizzie. We’ve recently started serving our fresh, warm bar snacks – nicknamed Adam’s Nuts & Nibbles – Parmesan & Anchovy Cheese Straws, Mr Hatton’s Spiced Pork Scratchings and Adams Caramelised Chilli Spiced Nuts – all homemade.

I’m also busy making mince pies - I love Christmas time – it’s my favourite – delicious spicy and rich flavours, so to fight the Yuletide flab I’ve started boxing, working out with a trainer Monday and Wednesday mornings at 6am, yes that’s 6 am – I’m a glutton for food and punishment!

Adam Harper: Roux Scholarship Regional Finalist

Congratulations to our Head Chef Adam Harper for making it to the regional
finals of the Roux Scholarship!

The Roux Scholarship is a premier competition for UK chefs aged from 22 to 30 years, and ranks among the most prestigious in the world. The competition is based on technical skill, a strong palate and deep appreciation and understanding of the history of classical cooking. The winner will go on a unique “stage” to any of the 3 star Michelin restaurants in the world

This year the finalists challenge was to create a recipe to serve four people using one whole fresh Pollock and 600g live whole cockles accompanied by two garnishes (one of which had to include button mushrooms) and a sauce to accompany the dish. Competitors have two and a half hours to cook their dish, along with a dessert from a mystery box of ingredients provided on the day.

The six finalists will go through to the national final in London on 4 April. Adam is the first reserve chef, placed 7^th out of the 18 finalists who competed at the regional finals

Rowley’s Gift Vouchers

An ideal gift for Christmas, a Birthday or an Anniversary for a family member or special friend…

Our popular gift vouchers can be requested for any monetary amount to cover the cost towards a memorable lunch or dinner.

Ring 01246 583880 to request yours today….