Premier

The Weir

Consommé du Derwent

A clear, chilled consommé drawn from the river below the Horseshoe Weir, served in a single spoon so that you may consider its provenance at length.

Deuxième

Pigeon, Absent

Hommage au pigeon des River Gardens

An empty plate, warmed. The pigeon has already been eaten by the falcon; the flavour of the pigeon is in the egg. Chef asks that you be patient.

Served with Belper sourdough and cultured butter

Troisième · Signature

L’Omelette Pèlerine

Omelette d’œuf de faucon pèlerin, pliée à table

The reason for the building. Your own peregrine falcon egg, beaten with a fork of Sheffield steel and folded at your table over a copper flame. A deep marigold yolk, a texture of silk and butter, and a long, resonant finish.

Gathered the morning of service

Quatrième

La Derwent

Truite sauvage de la rivière, beurre noisette

Wild brown trout from the river beneath the mill, lightly cured and finished in brown butter, with watercress from the valley and a sauce of smoked Derbyshire butter. The river that sustains our falcons, at its most elegant.

Cinquième

Le Quatre-Vingt-Dix-Neuf

Glace à l’italienne, hommage aux River Gardens

In honour of the Mr Whippy vans that have served the River Gardens for generations. A soft-serve of Derbyshire Jersey cream and Madagascan vanilla, drawn to order into a hand-rolled wafer cone and finished with a shard of single-estate flaked chocolate. A taste of a Belper summer, by candlelight.

Sixième

The Shell

Coquille dorée

A fragment of the evening’s shell, gilded in 24-carat leaf and returned to one guest in a small linen box. The recipient is chosen by Chef. Chef’s decision is final.

Le Menu Pèlerin

£1,912 per guest

In honour of the year the East Mill was completed.

The Strutt wine pairing

£1,776

In honour of the year Jedediah Strutt began building in Belper.

Tasting notes

What the egg tastes of

A peregrine egg is a record of everything its mother has eaten. Ours is, by any measure, a very Belper record.

On the nose

Riverbank game, warm sandstone and a breath of wild garlic from the valley.

On the palate

A deep marigold yolk; roasted, almost caramel depth; a texture of silk and butter.

The finish

Long, mineral and resonant, with a gentle salinity.

Pairs with

Silence, candlelight, a view of the weir and a glass of something cold from the Strutt pairing.

Please note

Dietary requirements & house policies

Every guest is served their own egg, gathered on the morning of service and graded by Chef before it reaches the kitchen.
Vegetarian: Chef offers a vegetarian alternative to La Derwent, built around the same brown butter and valley watercress. The consommé is prepared with a vegetable base on request.
Pescatarian: the menu is pescatarian as served.
Gluten: the sourdough and the wafer cone of Le Quatre-Vingt-Dix-Neuf contain gluten. Gluten-free alternatives are prepared for both.
Dairy: butter and cream feature throughout. Chef can prepare a dairy-free menu with notice, including a sorbet in place of the soft-serve.
Allergens: the menu contains egg, fish, milk and cereals containing gluten. Please advise us of any allergy or intolerance when requesting your table.
Owing to the nature of the menu, we are unable to serve guests with an egg allergy.
Smart attire is requested. The dining room is candlelit and the view is best enjoyed unhurried.

A note on provenance Each egg is laid by wild peregrine falcons on the roof of the East Mill, gathered by hand at first light and folded at your table that same evening. No egg travels further than the staircase.

Request a reservation