The Pack Horse

The story

The Pack Horse Hayfield | Modern British Dining in the High Peak

The Kitchen and Local Sourcing

The Pack Horse anchors itself in the heart of Hayfield as a destination for thoughtful modern British cooking. Runners Emma Daniels and Luke Payne guide a kitchen built on a conscientious approach to local sourcing. Meat arrives from butchers just four miles away, ensuring the produce remains traceable and fresh. This dedication to regional ingredients appears throughout the menu, which shifts with the seasons to highlight what is currently available.

Seasonal Dishes and Charcoal Fire

Dishes showcase a blend of contemporary technique and provincial inspiration. A starter of glazed High Peak lamb belly rests on a leafy salad with yoghurt, offering a rich texture balanced by acidity. Scallops cooked in brown butter gain a sharp contrast from pickled apple and kohlrabi. The charcoal oven drives the main courses, producing a standout halibut served with mushroom, smoked bacon bourguignon, and pommes Anna. Wednesdays bring a special menu featuring Barnsley chops and rump steak fired directly over the coals.

Wine and Dining Spaces

Recognition from The Good Food Guide highlights the consistent quality within these stone walls, where guests can reserve the private room for gatherings or enjoy outdoor seating. A curated wine list features quality growers, beginning with small glasses priced at five pounds seventy pence. Desserts round out the meal with options like blood-orange and olive-oil cake served with whipped ricotta. The team also releases a kitchen cookbook, preserving seasonal recipes for home cooks.