(1888PressRelease)
June 28, 2007 - Changing with the times is one of the top priorities at an award-winning hotel and restaurant in Derbyshire and guests can expect to find something new almost each time they visit. Whether it’s different décor or special offers, there is generally something happening at The Maynard in Grindleford.
Director Paul Downing launched an ongoing improvement programme when he took over the business four years ago and has been busy focusing on everything from major refurbishments to trendy new tableware. The venue has now established an enviable reputation for fine dining, boosted by the acquisition of an AA rosette earlier this year, and Paul is determined to build on that success. One innovation has been to change the food menus every month in order to give guests as much variety as possible and the latest ones have just been launched. The inventive recipes are created by experienced head chef Marcus Jefford and his team using local produce and GM-free ingredients wherever possible.
Paul explained: “We try to offer our most popular dishes regularly but aim to provide as much choice as we can. Summer is a time when people generally favour lighter meals so it’s a great opportunity to include seasonal produce such as fruit and berries complemented by delicate sauces and syrups. We’re looking forward to customers trying out this month’s new meals and desserts and will be very interested to hear their views.”
Food is served throughout the day at The Maynard in both the restaurant and bar so diners have a choice of surroundings to suit the occasion. They can also adopt an alfresco approach thanks to a picturesque outside eating area. Among the tempting treats currently available are Hot Smoked Salmon with Boston Beans and Maple & Pecan Salsa, Roast Porchetta with Apple and Thyme Potato Cake and Summer Berry Tower with Sabyon Glaze.
Paul favours using nearby food suppliers to ensure maximum freshness and to support the local economy so much of the meat, fruit, vegetables and other ingredients are sourced from regional producers. A Bakewell-based company supplies the establishment’s wine and some of the hand-pulled beers are brewed on the Chatsworth Estate.
As well as achieving AA recognition, The Maynard has also received a seal of approval from customers keen to try the new dishes. “Changing the menus so regularly seems to be a popular initiative as it’s like eating somewhere new while knowing what standards to expect,” explained Paul.
People can drop in to the bar for an impromptu meal or book a restaurant table in advance while female diners can enjoy extra culinary benefits by joining The Maynard’s `Ladies Who Lunch` Club. The advantages of membership include a priority booking service and the chance for cardholders to earn points towards discount vouchers when they dine in the restaurant or recommend a friend. Lunch club members are also eligible for offers and promotions during the year.
As well as being a popular place to socialise, The Maynard has ten-en suite bedrooms and caters for functions, conferences, civil marriage ceremonies and wedding receptions. It also has picturesque gardens and extensive views across the Hope Valley.
To find out more about the facilities, and for further details of the Ladies Who Lunch Club
telephone 01433 630321
or visit the website at www.themaynard.co.uk.
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