1. 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.

    Posted by on 23. April 2017
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  2. Jazz Night’s @ Rowley’s

    The very talented Charlie Ludlam will be playing live at Rowley’s from 8.00 pm on the following dates

    • 6th October
    • 20th October
    • 3rd November
    • 1st December

    If you fancy joining us for dinner please book now to avoid disappointment.

    Emma, Tom and the Team will look forward to seeing you there!

    Posted by on 1. April 2017
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  3. 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

    Posted by on 1. April 2017
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  4. 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 the17202754_1498836730140039_8382800073391447748_n
    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.

    Posted by on 13. March 2017
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  5. 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.

    Posted by on 21. February 2017
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  6. 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.

    Posted by on 14. February 2017
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  7. 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 12th 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!

    Posted by on 21. December 2016
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  8. Adam Harper: Roux Scholarship Regional Finalist

    Congratulations to our Head Chef Adam Harper for making it to the regional
    finals of the Roux Scholarship!1546168_1207658925929781_8020015005929431318_n

    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 7th out of the 18 finalists who competed at the regional finals

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    Posted by on 21. March 2016
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  9. 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….

    Posted by on 11. December 2014
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  10. Max is delighted to be given an Honorary Doctorate

    25 years after establishing Fischer’s of Baslow, chef Max Fischer will be given an honorary doctorate by the Sheffield Hallam University’s Vice-Chancellor Professor Philip Jones on Friday 22 November. Max will be joined by a number of other inspiring figures including Olympic silver medallist Leon Taylor, Baroness Lawrence of Clarendon and Hathersage-based designer Corin Mellor, at graduation ceremonies held at Sheffield City Hall next month.

    Max was born in North West Germany on 31st August 1951. He was brought up in a rural part of West Germany, very close to the river Elbe which at that time divided East and West Germany. His father was a painter and decorator and his mother a housewife. In the rural community people were still very self sufficient, growing their own produce and keeping a small amount of livestock.

    At age 16 Max left school and took an apprenticeship to be a chef in his home town of Luneburg. In 1970 he moved to the famous Erbprinz hotel in Germany’s Black Forest, at that time a flagship amongst the world’s gastronomic hotels.  This is where his standards for excellence developed.  Working in the larder there he learned the fundamentals of food preparation and went on to win a gold medal for Larder work in the Salon Culinaire competition.

    The Erbprinz had contacts in Paris and two years later he moved to Paris to broaden his experience in the family-owned Restaurant Nicholas.  Nicholas held a coveted Michelin Star and set the standards to which Max has since aspired.

    In 1975 Max moved again to take a position as Demi Chef at the well known Bell Inn at Aston Clinton (again a Michelin Star establishment) and one of the first Relais Chateau members.  It was at the Bell Inn that Max met Susan, his wife.  In the Summer of 1976 he made his next move,  to Stockholm, Sweden.  It was here that he had his first opportunity to cook for royalty.  Time in Sweden also presented opportunities for culinary exchange visits, including one at the very famous “Maison de la Bouche” in Brussels.

    In 1977 Max returned to his native Germany as Head Chef at the Schlosshotel Kronberg.  This hotel was a historic castle built by Dowager Empress Victoria, widow of Emperor Friedrich III.  The descendants of Victoria still lived on the estate but the hotel was run as a trust.  Here Max cooked for royalty, politicians and celebrities on a daily basis.  Dinners, working lunches and grand banquets for the likes of Prince Charles, Margaret Thatcher, Nixon and Rockerfeller were regular events.

    Max had always coveted the idea of eventually owning his own restaurant.  In 1980, at the age of 29, he and Susan returned to England where they took over a small café in Bakewell, Derbyshire.  They renamed the premises “Fischer’s”, and started by serving simple lunches and cream teas.  They gradually introduced a new style of cooking. The impact of this change was soon recognised in the region and very soon by the most critical of food critics and national food guides.

    In 1989 “Fischer’s” moved to the beautiful Baslow Hall, previously a family home which they converted to Country House Restaurant with Rooms. In 1994 (and every year since) they earned their first Michelin Star.

    In recent years Max has stepped aside from the Baslow Hall kitchen which is now run by Head Chef Rupert Rowley and his team.  Max continues on an advisory basis at Fischer’s and has been working at Rowley’s during 2013 as well as pursuing his interest in gardening, particularly growing produce for use in the restaurant. Max says, “I am absolutely thrilled to be awarded an honorary doctorate by Sheffield Hallam University, in recognition of my career in food. Cooking has always been my passion and immensely rewarding in itself, but nevertheless it feels very nice to be commended with such a prestigious qualification.” Watch the video of Max at the award ceremony here.

    Posted by on 9. November 2013
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