Service Times

Lunch
Monday to Sunday: 12.30pm to 4.30pm

Afternoon tea
Monday to Saturday: 12.30pm to 5.00pm
Sunday: 3.00pm to 5.00pm

Dinner
6.00pm to 9.00pm

DINING RESERVATIONS

You’re welcome to book a table to dine with us for lunch, dinner or afternoon tea. Please note that the dining party must adhere to the government guidelines at the time of their visit. If dining inside, we’re currently able to book a maximum of two households to dine together, plus one adult if they form part of that households support bubble. We will allow a maximum of six diners per table. If your booking is for more than two households, you will be allocated separate tables. If dining outside, up to six people can dine on one table, and you may each be from a separate household. These restrictions relate to the current guidelines and will be reviewed as new guidance is released.

Pre-booking is essential. We can cater for any dietary requirements provided they are mentioned at the time of booking.

Dress code

While our surroundings are informal and relaxed, we do ask that you refrain from wearing trainers, jeans, or t-shirts at our restaurant. Smart jeans are acceptable, and we’re happy to welcome bow ties…

Here, you’ll find a menu that showcases the very best local produce and innovative cooking. You’ll experience crisp linen and beautiful artwork—without the stuffiness of other restaurants of this quality. And you’ll be spoilt for choice, thanks to our extensive wine cellar.

Our three AA Rosettes, and many happy customers, suggest that we’re doing things right. Why not book a table and find out for yourself?

Take a look at some of our sample menus below. As we use seasonal, fresh produce our menus do change regularly. Give us a call to get copies of our current menus.

Adam Harper joined us in October 2018. A graduate of Derby University, one of Adam’s early positions was as Commis Chef at the Michelin-starred Fischer’s in Baslow.

From there, he worked under the acclaimed Simon Rogan at nationally renowned The French in Manchester. However, he was soon attracted back to Fischer’s. He soon earned promotion, rising to Junior Sous Chef under Rupert Rowley

This gave him the opportunity to take the reins at Rowley’s, a more informal sister restaurant to Fischer’s, where he was head chef for three years before joining The Cavendish.

During his first year at the helm, Adam was placed as national finalist in the prestigious Roux Scholarship 2019. He also influenced the hotel’s rise to five AA red star status, as well as helping to elevate The Gallery from its two AA rosette status, which it had held consistently since 2006, to three AA rosettes in 2020. 

Adam is married with a daughter and lives in Chapel le Frith, Derbyshire.

Today, it’s something of a sensation. Showcasing the finest local produce, and now a vital part of the local agricultural community, the shop attracts over one million customers each year.

It’s not hard to see why. More than 60% of the products on sale are either produced or prepared on The Chatsworth Estate. At The Cavendish, we use the farm shop as our main supplier of produce. Gorgeous food straight from the glorious land. What more could you ask for?