Dining at the Hope & Anchor
Standing proudly on the market place in the centre of Wirksworth is The Hope and Anchor, a grade two listed 17th century stone building. Closed in 2016 but now under new management and with around £100,000 spent on refurbishment, along with a new chef, The Hope and Anchor is now open for business. On their website they proudly proclaim that they are, “A good pub with real pub food”. Our visit, along with two long standing friends one Friday evening in mid July was a great opportunity to put that claim to the test. Occupying a prominent position in Wirksworth it was easy to let your mind slip back to the days in 1306 when the town was granted market status and would be jammed with colourful stalls and people plying their trades many of which are now lost. Over the years, with wealth generated by lead mining and stone quarrying, this market town came to be graced by some of the most lovely, historic, stone buildings. But now to our dining experience. We were welcomed by General Manager Jack, who showed us to our table in the large restaurant area, the rear of which is elevated. The late evening sun poured through the windows as we sat at a rustic table with plenty of space around us, it was so pleasant not to be squeezed in elbow to elbow with other diners. The décor here is contemporary with lovely muted shades, the walls have been partially clad with wood of various colours some featuring the imprint appropriately of an anchor. There are many nice rustic touches whilst the old building still retains many original features, which is quite fitting as it’s Rustic Inns who took over this pub in November 2017 and have worked tirelessly to put together a dining and drinking experience to suit current trends. Our waitress for the evening was Jersey who explained how much she enjoyed the food that the new chef was producing. Three of us ordered starters while one was saving herself for pudding! “It’s worth the wait” said Jersey. My starter was tomato bruschetta which consisted of three slices of rustic bread, tomato, chilli topped with torn mozzarella. A firm favourite of mine, not too overpowering and very clean tasting, a cracking start. Mike devoured his house pate infused with thyme, garlic and mushrooms, it was smooth and spread with ease on to the rustic bread. Generous triangles of salted butter and a homemade chutney accompanied it. Jane chose the battered prawns, dipped and fried in a very light tempura batter and served over a fresh salad, the pot of sweet chilli and lime dipping sauce perfectly added that touch of heat and sweetness. The farmers pie of the day was minced beef and onion which was encased in thin short crust pastry, and I chose the double cooked rustic chips. The pie was lovely and moist and was served with a boat of gravy too which was a bonus, the ‘skin on chips’ were very chunky and the buttered greens not over cooked. Mike’s ale battered cod was served on a wooden board and was huge, even for Mike who has a healthy appetite. Lockwoods mushy peas and sea salted double cooked rustic chips were served with this and a pot of homemade tartare sauce and wedge of lemon completed the dish. His determination to finish was testimony to how enjoyable it was. Julie tried the vegetarian curry which was quite hot and had a good variety of vegetables, her only comment was that she maybe missed a naan bread to go with it. Finally, Jane ordered the homemade lasagne, a slight twist on the usual with smoked bacon and red wine and tomato sauce added to the beef. This made for a very rich dish, but with a beautiful flavour, and the side salad was the freshest I’ve had anywhere. As predicted Mike and I passed on puddings, but Jane and Julie went for and enjoyed a lovely light and fresh raspberry mousse and a baked lemony cheesecake, both homemade and highly recommended. That really sums up the food here: locally sourced wherever possible, the chef has an eye for adding that extra something which lifts this good food just up another level. The presentation too is modern with delicate flower and micro leaf garnishes where appropriate. We had a great evening and there were many more dishes on the varied menu that we would have liked to try, and for those with not so large an appetite there is a ‘Lite bite’ menu available until 6pm. On Sundays there are traditional roasts alongside a reduced weekday menu. But, there’s still plenty there to tempt you at the Hope and Anchor. We all agreed that the Hope and Anchor is “A good pub, with real pub food, and a good collection of real ales. The music is pleasant and not too intruding, and they have a young group of staff that are friendly, relaxed and eager to please. It’s a great place to unwind at the end of the week. 00
Restaurant Review – Viva Matlock
Viva restaurant is well situated in the middle of Matlock on Dale Road; being close to a car park just around the corner. We visited this restaurant and discovered an idyllic place to eat in and experience that special Italian dining cuisine at a very cost effective price… On entering the restaurant we immediately felt delighted that we had chosen this venue. Viva is a stylish, modern and glamorous restaurant which offers a traditional Italian and contemporary cuisine. We were greeted by a waitress and taken to our table. Looking around, the open kitchen is impressive and pristine; together with the carefully chosen wallpapers and sculptures it all creates a totally enjoyable different dining experience. We were struck by the hustle and bustle of the restaurant, even on a raining mid week evening the restaurant was busy. And soon we were to find out why… Having examined the extensive menu of traditional dishes my partner eventually (with the expert recommendation from our waitress) chose the Cozze al Vapore at £6.95. This delicious dish consisted of steamed mussels in a cream, lemon and garlic sauce. I went for the Funghi Dolcelatte priced at just £4.95. Also delicious – the button mushrooms were stuffed with the famous Italian Dolcelatte cheese, coated in breadcrumbs and then baked in the oven and served with ciabatta bread. For our main dishes, my partner chose the Filletto Pepe Verde at £19.95. His fillet steak was cooked to perfection and the flambéd sauce of black peppercorns, brandy, French mustard and cream beautifully complimented it. He really was enthusiastic and remarked that it was one of the best steaks he has ever had! The dish was served with a garnish and French fries. Equally looking too good to eat was my choice of pasta. I chose the traditional Salsa di Pollo at £11.25. This popular pasta dish consisted of diced chicken breast, mushrooms, onions, fresh herbs and a hint of pomodoro and garlic in a creamy sauce. All this was washed down with a glass of house red and a Peroni beer. The appetising substantial portions had completely filled us up and so to finish the evening off we just had a couple of coffees. In conclusion, all the dishes were dazzlingly presented and bursting with flavour and nothing was too much trouble. It’s so good to have an Italian restaurant on ones doorstep that is excellent value for money and very affordable. Children are welcomed at Viva and I noticed the kids menu; for £6.95 they can choose any pizza or pasta from the menu, just in a smaller size. A massive thank you to Saj and their team. We’ll be back very soon so watch this space. 00
Restaurant Review – The New Bath Hotel, Matlock
The New Bath Hotel and Spa, with its fine Georgian façade, has always struck an impressive pose, standing for over 250 years as a sentinel at the southern entrance to Matlock Bath. It has recently undergone a major refurbishment and from the moment Susan and I walked into the light and open main entrance the care and thoughtful styling was evident. This is a little bit of Knightsbridge on the edge of The Peak. New Executive Head Chef John Shuttleworth has instigated a tasting menu with a carefully selected wine pairing and we were eager to experience the evening. John is a local lad and after graduating from High Peak College in Buxton, started his professional career in the USA. He returned to England and worked in several Michelin starred establishments before taking up a position for 8 years in South Africa at a premium winery with a highly acclaimed restaurant. He and his wife returned to the UK and took up appointments at the New Bath Hotel and Spa. The hotel’s Artistry restaurant occupies the south east corner of the grade 11 listed building and is the setting for their 6 course tasting menu. Decorated in a light contemporary style and retaining many of its original features this spacious, elegant room has the ability to both relax and make you feel like someone special. The view from the restaurant’s large bay window is of the magnificent High Tor. The poet Byron was fascinated with this landscape’s rugged, harsh beauty and F C Mutton, the author of the 1939 Penguin County Guide to Derbyshire, suggests that High Tor in Matlock Bath might well be the “loveliest crag in the whole of England”. After being treated to a couple of delicate hors d’oeuvres, beautifully described by our waitress for the evening; Andrea, our wine guide, related some brief tasting notes about the glass of Chateau d’Aydie fresh, dry white wine we were drinking and a few facts about the producer. This was how the evening was to progress. Each course was accompanied by a different wine and with each wine we were given suggestions of what tastes to expect and how it had been chosen to accompany the various dishes. Andrea also related a potted history of some of the wine producers. Before the first course, which was duck, we nibbled on a warm bread roll with creamy, thyme butter. The first plate consisted of a pressing of duck liver parfait and home cured goose ham. These are strong, rich, earthy flavours and the Chateau d’Aydie dry white was the perfect accompaniment. Before the second plate we were presented with ‘a bit of fun’ an amuse bouche of thick, creamy vichyssoise topped with a thin slice of fried potato and lurking, hidden at the bottom of the dish a soft boiled quails egg. The next dish was pan roast langoustine, a ballotine of rabbit, nettle purée and a shard of salsify all brought together with a reduced white wine sauce. These are all delicate flavours and the 2016 Bogle Vineyards Viognier was an ideal pairing; floral, tropical with a hint of vanilla. The third dish was tortellini filled with a pesto sauce that erupted in your mouth. It was dressed with a roasted pine nut crumb and topped with parmesan crisps. With the pasta we sipped a Mount Pleasant Lovedale Semillon from Hunter Valley, New South Wales: fresh tasting with ripe citrus flavours. Once more the cutlery changed and into another stylish, hand blown crystal glass was poured a bright ruby full bodied red wine: Humberto Canale – Seleccion de la Familla Cabernet Franc. The dark red fruit flavours of this wine had been selected to accompany the tender venison loin; with a hint of barbeque charring, a selection of vibrant greens, coffee and celeriac purée and a chocolate scented jus. The cheese course came in the form of a Mull of Kintyre cheese soufflé, rhubarb 3 ways; one a chutney and, scattered over it, a walnut crumble. A new world, slightly oaked, dark red Pinot Noir complemented the distinctive cheese and rhubarb flavours. Before the citrus, as the final course is called, we enjoyed pre-dessert amuse bouche. This time the wine was a complete change of pace: a Passito di Noto; a sweet, white Sicilian wine made from one of the oldest vines in the world: Moscato Bianco. The wine was the perfect foil for the sharp flavours of the white chocolate and lemon cheesecake and the sorbet, crumb and gel made from blood orange, calamansi and limes. Two and a half hours after taking our seats in the Artistry we completed the tasting with 2 delicate petit fours: a pistachio and dark chocolate and concentrated red berry jelly. John has designed a menu to reflect his love for the area, its fine produce and his classical training with influences from his experiences and travels. The six-course tasting menu is relaxed, yet well thought out; it provides variety, fun and an education. These are balanced dishes of flavour and texture with wine pairing that leave me speechless with admiration. This is a great tasting menu, you won’t be stuffed, just pleasantly full and take away the memory of an evening of fine food, wine and theatre. 00
