Dining out in Derbyshire and exploring our beautiful region’s flourishing hospitality scene, is a top-tier hobby.
With hundreds of award-winning restaurants and eateries across the county, it can often feel flummoxing where to dine out next.
The Palfrey is one of my must-visit destinations when out and about in Derbyshire.
I think there are numerous factors when taking into consideration how to rate a restaurant.
Yes there are very important topics such as quality of food and provenance of ingredients.
However if a restaurant gives you the ‘feels’ in that it fills your soul with happiness as you enjoy delicious food in wonderful surroundings, then that has to taken into consideration when writing a review.
Here is my review with a twist. I list six reasons The Palfrey is one of the best in the county.
From inventive cooking to incredible views from the al fresco courtyard, dive into my review-by-photos and let me know what you think.
Location: The Palfrey At New Inn, Hopping Hill, Milford, Belper DE56 0RL
For more information click here: thepalfrey.com
1. Inventive cooking
Dishes that sing with unique touches constitute inventive cooking with a twist. Pictured is sweet and sour chicken, charred pineapple. Here, the classic of sweet and sour chicken is given a cool 'glow-up'. Battered chicken tenders are served in a puddle of sweet, tangy sauce. | Ria Ghei
2. Stellar service
Impeccable service with a smile, always efficient, never obtrusive, is on offer at The Palfrey Derbyshire. Pictured is home-made focaccia with herb butter, dipping balsamic oil and dukkah. | Ria Ghei
3. Versatile cocktail list using the best spirits (hello Lagavulin)
Single malts are the best of sipping, however if you want an elevated cocktail, how about Lagavulin as part of a dramatic cocktail? Pictured is the Old Fashioned cocktail, a theatrical, downright fabulous affair. | Ria Ghei
4. Ambiance
A honey stoned building bids you a warm welcome, while indoors the rustic décor with contemporary fittings provides an exciting destination eatery. | Ria Ghei