Accolades
Accolades
The Good Food Guide 2006
This is a former coaching inn built of grey stone, with a history extending back 500 years. That might be said of several places in the Guide, but what distinguishes the George in Hathersage is the singular quality of Ben Handley's cooking. A couple staying nearby who rolled up for the Early Bird evening menu found themselves lingering for most of the evening, and indeed returning two nights later. Enterprising and successful dishes, based largely on local ingredients, have included an Oriental-style 'sweet and sticky' pork salad with roast cashew nuts, well-made wild mushroom risotto with red wine and rosemary, and roast cod with pancetta, creamed potatoes and sauce vierge. The timing of the meat and fish seems never less than pin-point accurate, and understanding of flavour is such that a lunchtime bowl of asparagus soup with a swirl of truffle oil and good bread quite satiated one reporter. This being Derbyshire, Bakewell tart is a must, and here it is both crisp shelled and agreeably moist. Otherwise, the home-made ice creams are well-reported. The wine list is arranged by style and keeps prices on a reasonably short leash from £14.95. Eight wines come by the glass from £3.75
The Good Food Guide 2005
The George Hotel's traditional exterior conceals 'cool, contemporary decor based on deliberate starkness' in its restaurant, George's. In this comfortable, attractive setting Ben Handley's cooking 'seems to go from strength to strength' as well as from continent to continent. The kitchen focuses largely on fresh Derbyshire raw materials, but has garnered praise for accurate timing of, for example, a starter of pan roasted monkfish presented on a noodle salad and dressed with ginger and chilli, as well as mains of roast best end of lamb with a garlic and thyme mash, or chargrilled sirloin. New England Clam Chowder has been described as 'the perfect comfort food' : tea smoked duck breast has come on aromatic couscous and seared diver-caught scallops have been perfectly seared on the outside and sweet and moist within. An inventive range of salads comes in two sizes, while vegetarians aren't short changed with farfelle with chargrilled courgette, lime, mint and ricotta. Among desserts a banana tarte Tatin with caramel and brandy sauce has found favour, as has a red-wine-poached pear with champagne sorbet. A couple of dozen wines from across the world start with Chilean varietals at £14.95 (£3.95 a glass) and rise to £27, though half of them stay under £20.
The Good Food Guide 2004
"From the outside the George exudes a sense of tradition, but grown up chic is what you get the moment you walk through the doors. The smart bar area features vibrantly upholstered furnishings, while the restaurant has a cool, contemporary decor, the cream and white paintwork contrasting with dark beams and stone walls. The lunch menu is fairly simple, with a variety of sandwiches, soups and some heartier dishes, but the kitchen really comes into it's own in the evening. Chef Ben Handley offers modern dishes of carefully chosen, well-matched ingredients, as in a 'precisely timed' starter of pan roast monkfish accompanied by an oriental noodle salad and a sweet chilli dressing swirled into tiny puddles. A main course of noisette of lamb, cooked pink, has been served with potato gnocchi, shiitake mushrooms, crispy leeks and Madeira sauce, while lightly seared tuna steak comes coated with strips of pancetta on a bed of wilted rocket, with anchovies adding good textural and salty contrast. Well-kept French and English cheeses, served with walnut and raisin bread, may tempt diners away from puddings such as a classic creme brulee with a light thin crust. The reasonably priced wine list is organised by style, with bottle prices starting at £13.50."
The Good Hotel Guide 2005
Philip Joseph is the 'charming' manager of this 500 year old inn, now a 'comfortable' hotel (Bestwestern), in the centre of a Peak District village; it is owned by Eric Marsh of the Cavendish at near-by Baslow. (qv)'Many good points: comfortable lounge, excellent staff, top-class food' says one visitor this year. Original stone walls, oak beams, open fires, much antique furniture and original paintings. Bedrooms are 'thoughtfully equipped'; 'good lighting over the bed and in the bathroom.' Six bathrooms were renovated in 2004. Rooms at the front are double glazed but may suffer from road noise; those at the rear are quieter and one couple was bothered by the sound of music in the bar until late. The Restaurant has a 'fresh contemporary decor'. Here Ben Handley serves 'imaginative' dishes: excellent risotto, local black pudding with spinach, lamb and scallops' were enjoyed. Good range of wines by the glass. 'Breakfast served untill 11am, was bull's eye every time: a large selection of fruits, cereals etc and a massive grill. If the orange juice had been fresh it would have been the best ever'. But one dissenter thought it 'ordinary' and added : 'Why no wholemeal toast?' The 'generous' lunchtime sandwiches are recommended. (WK Wood and others)
The Good Hotel Guide 2004
In the centre of a village in the Peak District, this 500 year old inn is now a 'very comfortable hotel' (Best Western). Owned by Eric Marsh of the Cavendish, Baslow (qv), it is managed by Philip Joseph, 'efficient and charming', 'who runs a tight ship.' 'Wonderful, helpful, efficient staff.' is one comment this year. The decor is sympathetic with the age of the building: original stone walls, oak beams, open fires, much antique furniture and the 'large bright' bedrooms are liked. 'Ours had excellent bedside lighting. It was at the front, but presented no noise problem thanks to double glazing.' the hotel is beside a road junction and rooms to the rear are quietest. The restaurant, reception and four bedrooms have just been renovated. The former now has a 'fresh, contemporary decor' says an inspector. A small bar in the corner of the lounge, 'is patronised almost solely by residents and guests.' Ben Handley, the original Chef, has returned. He serves 'imaginative and well-presented dished on an a la carte menu, eg crispy belly pork, grilled red snapper with crab cakes, confit of duck with citrus roasted pears. 'Breakfast, served until 11am, was a bulls-eye every time : a large selection of fruits, cereals etc. and a massive grill. If the orange juice had been fresh, it would have been the best ever.' The village has connections with Charlotte Bronte, who often visited - she called it Morton in Jane Eyre (the Hotel was owned by one James Eyre in her day) (Ran Ogston, Brain Davies and others)
Good Hotel Guide 2007
‘Originally an alehouse serving the packhorse trains trudging between quarries and foundries, this 600-year-old grey stone Peak District inn is now a comfortable hotel (Best Western), owned by Eric Marsh of The Cavendish at nearby Baslow (qv). Charlotte Bronte is thought to have stayed here whilst writing Jane Eyre and to have based some characters on village residents. There are original stone walls, oak beams, open fires, much antique furniture and original paintings. Bedrooms are ‘thoughtfully equipped'; all have been refurbished and there is one more room this year. Front rooms (the least expensive) are double glazed but get some road noise. ‘Always ask for a back room' says one experienced guest. In the restaurant (with contemporary décor), Ben Handley serves modern dishes with a Mediterranean influence, e.g. Spanish seafood soup with Manchego cheese, char grilled calve's liver with pancetta. A good range of wines by the glass. Breakfast, served until 11am, includes ‘a large selection of fruits, cereals, etc. and a massive grill'. Snacks and ‘generous' sandwiches are served at lunchtime in the lounge.'
2 AA Rosettes 2000 - 2008 inclusive
AA 3 Star 81% - " a relaxing historic hostelry in the heart of this picturesque village. Cooking skills very good with much fresh local produce".
Karen Brown's Charming Hotels 2007 - "Recently refurbished, the lounge is a light and airy room, well furnished with lots of comfy sofas...the bar, in the corner, makes an ideal place to relax and enjoy a pre-dinner drink...the restaurant has an intimate, bistro-like feel about it".
Derbyshire Food & Drink Awards 2004 - Restaurant of the Year - "Highly Commended".
Westside Magazine Restaurant Awards 2006 - Finalist, Best Hotel/Country House Restaurant.
