The story
The Old Eyre Arms in Baslow delivers Modern British cuisine through a lens shaped by twenty five years of absence and careful restoration. Owner Alistair Myres returned the building to its former standing after studying his own childhood memories of village inns and grandparent visits. As part of the Rafters Group, he applies a refined technique to familiar recipes while keeping the space grounded in Derbyshire tradition. The goal was never to chase trends but to restore a proper country local where guests can actually unwind.
The kitchen rotates its offerings through a weekly written menu that always includes two Sunday roast options alongside daily lunch and dinner service. Reviewers have noted how cleanly prepared dishes like pan fried plaice with tomato chive beurre blanc or pink calf’s liver with streaky bacon arrive without fuss. Heavier items such as the best selling beef cheek suet pudding and a garden sourced confit duck terrine with pickled plums anchor the heavier end of the Modern British offering. Even desserts like a fig Bakewell tart lean into straightforward regional sweetness rather than unnecessary complexity.
A central horseshoe bar anchors the ground floor where locals gather for pints of regional ale and weekend card games. Three separate dining rooms upstairs and beside the bar accommodate families and larger parties without crowding the floor. This layout earned the venue a spot in the 2026 Good Food Guide for maintaining an honest pace of service and fair pricing across all courses. Guests step away from the Peak District lanes straight into a room designed for conversation rather than performance.
Recognition
Location
Facebook
Instagram