With the end of the year fast approaching, the award winning
Maynard hotel and restaurant has devised a brand new exciting
taster menu which will be available to trial on New Year's Eve.
Consisting of a phenomenal seven courses (along with an added
'amuse-bouche' [palate cleanser] before desert), the menu invites
guests to sample unusual selections of food that they may not have
tried previously.
The preparation of food at the Maynard has always been the top
priority of head chef Ben Hickinson, who ensures that all food is
freshly prepared on the premises with only the finest ingredients
used. The kitchen ethos has always been to locally source food,
which as well as reducing their carbon footprint, ensures that that
food reaches the kitchen in perfect condition. Priced at a
reasonable £60, guests are sure to enjoy the variety on offer
and discover new tastes. Ben was excited about prospect of
preparing slightly unusual dishes. He said: 'By devising and
working on creating this menu, I have been able to develop new
culinary skills that showcase the best of Derbyshire and beyond. My
main aim is to guarantee that all guests enjoy the very best in
freshness, quality and taste and leave satisfied with feeling that
they have gotten good value for money.
Jane Hitchman, director at the Maynard, commented: "The New Year
should always be a time for celebration and what better way to
spend it than by treating yourself to a gourmet feast at the
Maynard. We are extremely proud of our 2AA rosette accredited
restaurant and our high standards will ensure that your evening is
one that you remember for years to come.' The courses themselves
have been devised to complement each other, whilst offering a
number of different, contrasting tastes. The deluxe meal begins
with Champagne and canapés to welcome you upon arrival. Once
seated, you taste-buds will tingle with the starter of goat's
cheese Bavarois combined with sesame and oat biscuit and red onion
jelly.
If that wasn't enough to make your mouth water, the next course
of slow braised rolled pigs head will. With the dish coming
complete with mustard crust, roast garlic and mustard aioli, this
course complements the starter both in terms of heat and in taste.