As regular readers of the blog will know, I’m a huge fan of The Maynard and have written about it numerous times before – but I also like to keep my finger on the pulse and know it’s exactly the sort of place that you lovelies tell me nothing but good things about – so happily accepted their kind invitation to review the new spring menu. [AD – PR invite]
As always, the new spring menu centres around fresh, sustainably sourced, local produce. All the old favourites are still there – but there’s also new seasonal dishes to keep things exciting for regular patrons.
I invited my good friend Jenny Lynn, blogging extraordinaire and half of the team behind Peak District Kids as my plus one. We shared a starter, had a main each and then shared a dessert.
To start, it was a toss-up between the mango and goat’s cheese mousse (served with marinated heritage beetroot, cashew nut granola bar, rocket salad and sweet chilli purée… YUM!) and what we eventually plumped for. What swung it for the soufflé was that it was such a bitterly cold day, I think we both fancied something warming.
That proved to be an excellent decision. The twice-baked cheddar cheese soufflé served with Hartington stilton sauce was incredible. Deliciously light and fluffy but topped with a crisp, almost crunchy top… honestly, so, so good. It also happened to be vegetarian and gluten free.
I was really interested to try the venison loin. The meat was beautifully tender and flavoursome, offset by the earthy tones of the beetroot and balsamic purée. The new potato ballotine wrapped in pancetta was surprisingly, but satisfyingly, spicy. I accompanied this with a small glass of house red wine which is a Montepulciano d’Abruzzo which was very much to my taste (and I think very sensibly priced at £5.75 for 175ml).
Jenny opted for a vegan dish of baked sweet potato, pomegranate & spinach tart, served with truffled cauliflower purée and tabbouleh salad. It looked lovely – but I got the impression she missed some cheese. Her plan B was the carrot and lentil risotto with sautéed king oyster mushrooms, rocket salad and balsamic reduction (also vegan, but with the option to add maple-grilled goat’s cheese).
For dessert we shared one of their epic dessert plates, the legendary “Grindleford Gourmand”. For the second time running, the stand out dessert was actually the vegan option (which, as someone whose palate is used to butter, cream etc I tend to find are frankly poor substitutes for “the real thing” when eating out at lesser venues). This season, The Maynard version is a mango and raspberry vegan mousse, served with homemade granola (also gluten free – like many of the dishes at Longbow Venues) – honestly delicious.
Yet again, the Maynard team knocked it out of the park. The menu (devised by Executive Chef, Adrian Gagea and Head Chef, Greg Robinson) is extensive, perfectly balanced and offers something sensational for everyone. The décor’s beautiful, every single member of staff we encountered was helpful and knowledgeable… it’s just a great place to go.
There’s also, currently a very generous 30% off the new menu at The Maynard – head to their socials or website for full details.
Interested in reading more about The Maynard? Read my review of their autumn menu or Sunday lunch offering.
PS. The stellar team behind The Maynard are opening the extensively refurbished The Ashford Arms this spring – definitely one to watch! More Derbyshire food news.
