Lunch At The Recently Opened Chatsworth Kitchen At Peak Village, Rowsley
Published On Thursday 11 Aug 2022 by Sticky Beak
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Everyone who knows me, knows I love Chatsworth (always have, always will) so when the invitation to sample lunch at the newly opened Chatsworth Kitchen eaterie at the Peak Village in Rowsley came through, it was a no-brainer that we’d accept.
There’s plenty of parking on-site so we found a spot easily enough and wandered over to the complex which is lovely, both in layout and construction. The outside frontage of Chatsworth Kitchen was resplendent in the summer sunshine, packed with a vast array of plants, herbs and flowers that were providing nourishment for Butterflies and Bees.
The welcome we received when we stepped through the door was as warm and enthusiastic as at any other Chatsworth venue; one thing you can expect across the Devonshire estate is consistency! Adam, the manager at Chatsworth Kitchen, escorted us to our window table and chatted for a while before handing us over to the care of Angela (who was an absolute superstar, I have to say).
I just fancied a pot of tea to slake my thirst and His Nibs spotted the Cloudy Lemonade that he’d so enjoyed on a visit to the Chatsworth Farm Shop in January. If you fancy a tipple with your food then there is an extensive wine list to select one from, so you won’t be short of options. Their graces the Duke and Duchess of Devonshire originally chose the wine list for the venues across their estate, so you get an idea of the quality that you’ll find in the Chatsworth Kitchen – enjoy!
Whatever the time of day, you can be assured of something tasty to savour; Brunch items are served until 3.30pm and Sandwiches, Deli Plates and Larger Plates are served from 11.30am. After giving the menu some serious attention, I settled on the Chatsworth Gin cured Salmon with Capers and Sherry Vinegar Shallots (from the Kitchen Counter section of the menu) with 2 side salads (£13) and The Man fancied the Fig, Caramelised Onion, Goats Cheese and Balsamic Flatbread, also with 2 side salads. We both chose the Roasted Cauliflower Cous Cous with Pomegranate Vinaigrette, and then I had the Asparagus, Courgette, and Toasted Hazelnut and Orange Dressing number whilst His Nibs went for the New Season Potato, Shallot and Mint Salad. There was also a Quinoa with Miso dressing, pickled Carrot, toasted Corn and Smoked Almonds salad in the selection; you can have all four varieties with Deli Plate items for £17 or have three for £15.
Inside, Chatsworth Kitchen is a wonderful open-plan space, its decor taking inspiration from the old kitchen at Chatsworth House itself. Many of the pots and pans have also come from the house, and reclaimed flooring from across the estate has found itself repurposed into several of the tables within the eaterie. A mix of textures and tones come together to create a relaxed, cosy environment in the Chatsworth Kitchen; I particularly like the red brickwork on one wall, the white tiles near the bread oven and stormy blue painted panels at the rear of the space. Lighting is provided by modern matte black pendant fittings and the most wonderful woven rattan shades whose size will leave you gasping! Grey and white tiles are laid in a chequer board fashion towards the outside of the venue, with honey toned wooden flooring being more central in the retail section – the focal point of which is a huge table from Chatsworth House.
It wasn’t long until Angela was bringing our dishes over and they really did look marvellous, as you would expect from anything bearing the Chatsworth name. The Salmon was superb; gently fragrant in the mouth with a creamy richness (courtesy of its natural oil content) that lingered on the tongue dreamily. Capers added a touch of tart bounce with lemony hints that cut through the Salmon’s luxury and the Sherry Vinegar Shallots also added a sharp element in the mouth.
My Asparagus and Courgette salad really was summer on a plate with its bright, optimistic colours bringing cheer to the eyes and their taste gladdening my palate. The vegetables were lightly al dente and glistened subtly with the beautifully tasty Toasted Hazelnut and Orange dressing. Equally moreish was the Roasted Cauliflower Cous Cous; I loved how the tiny florets of Cauliflower were the Cous Cous and, because it’s vegetable- rather than durum wheat- based, it’s perfect for those folk who are gluten intolerant. The dark caramel coloured, charred pieces of Cauliflower contrasted brilliantly against the jewel tones of the Pomegranate seeds that were liberally scattered on top, and my palate swooned over the intensity of the Pomegranate dressing. I thoroughly enjoyed my choice and, judging by the grin on His Nibs’ face, he was just as thrilled with his selection, too!
The Chefs in the Chatsworth Kitchen cook the flatbreads to order; not only do you get super-fresh food, the aromas that emanate from the warm dough are wickedly intense and hit your senses with riotous glory. Tangy Goats Cheese is seduced by the fragrant flesh of fresh, ripe, roasted figs and sweet, sticky Caramelised Onion, bringing a wondrous harmony in the mouth. The peppery notes of fresh Rocket leaves were tempered by the mellower character of the Balsamic that was drizzled nonchalantly over the flatbread and its toppings. There was certainly nothing ordinary about this meal; it was both tasty and visually appealing, and The Man Bird savoured every last bit. As well as the Roasted Cauliflower Cous Cous, His Nibs had New Season Potato, Shallot and Mint salad to enjoy and this was crisp and fresh, yet warm and comforting on the tongue – pretty much everything you could want in a side dish.
Adam and Angela had both checked on our progress and satisfaction with the food, and when Adam came to clear away he remarked on how clean our plates were! Well, we do like to make sure that Chef can see how much we appreciated his efforts!
We were fairly well sated at this juncture but then Adam came to tempt us with cake, and you all know that we have no will-power whatsoever. Our lips moved, and we had ordered slices of Lemon and Elderflower and Chocolate Orange cakes without even being conscious of it – we’ll just blame Adam and his bad influence, I think!
The slices of cake were generous to say the least, but we girded our loins and steadily made our way through them. Our progress was aided by the wonderfully light, airy texture of the sponges and we both remarked on the scrumptiousness of our respective choices; His Nibs’ cake had a superb cocoa intensity to it and its dark colour provided the perfect backdrop against which the sunny Orange filling could shine. My Lemon and Elderflower cake was beautifully balanced; the zingy lemon filling was softened by the gentler taste of the Elderflower buttercream, and a touch of flower petals as garnish finished it off sublimely.
As far as passing a couple of hours go, I can’t think of many better ways than indulging in a spot of retail therapy at The Peak Village in Rowsley and then going for a relaxed lunch at Chatsworth Kitchen. Hot Wings happily given to this newly opened eaterie, and many thanks for inviting us along.
The Chatsworth Kitchen is open seven days a week from 9.30am – 5pm, and you can find more details at www.chatsworthkitchen.co.uk
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