Restaurant

Recent Dishes This Winter

winterdishes

Top Left: Halibut with Kale Mussel Broth and Purple Potato Dumplings.

Top Middle: Ribeye and Oxtail with Ox Cheek and Potato Terrine.

Top Right: Goose with Roasted Potatoes and Brussel Sprouts.

Bottom Left: Rose Veal Rump, Osso Buco, Gremolata Wafer, Parsley and Beetroot.

Bottom Middle: Venison with Salsify, Cocoa, Watercress and Celeriac Risotto.

Bottom Right: Oxtail with Horseradish Ice Cream, Watercress Pearls and Oxtail Consommé.

Recent Dishes this Autumn

It's been a busy autumn so far in our Orangery Restaurant, with weddings and celebrations to cater for as well as our everyday dining. Take a look below at some of the dishes that we've produced over the past couple of months. Remember our menu changes daily, and we always have around 6 options for each course.

TL: Saddle and Shoulder of Cabrito Goat Meat, with Melting Cauliflower, Ticklemore Goats Cheese and Beetroot Potato Terrine.

TR: Baby Pumpkin with Dovedale Blue Soufflé, Autumn Vegetables and Jerusalem Artichoke Reduction.

ML: Bass with Purple Cauliflower 'Risotto', Potted Shrimp and Samphire.

MR: Chicken with Crispy Skin, Gnocchi, Parsley and Courgettes.

BL: Grouse with Braised Leg, Savoy Bonbon, Celeriac, Red Cabbage, Pickled Blackberry and Watercress.

BM: Saddle, Shoulder and Rack of Cabrito Goat Meat with Smoked Beetroot Puree and Pomme Anna.

Losehill House Suppliers Win Award

Our Orangery restaurant is known for supporting independent businesses by sourcing unique, high quality produce to use in our dishes. One such supplier that we've been using for a while is Cabrito Goat Meat, in Devon. Owned by James Whetlor and Sushila Moles, Cabrito Goat Meat do not breed goats; instead they take the billies from the dairy industry and supply them to restaurant, and so helping to end the industry practice of culling males at birth.

The business has recently won The Observer Food Monthly 2014 Award for Best Producer, and we're delighted to be the only Derbyshire restaurant serving this amazing meat. The kitchen team here at Losehill House, headed by Chef Darren Goodwin, have created delicious dishes with Cabrito Goat Meat’s produce such as ‘Slow Roast Leg of Goat with Pommes Boulangere and Grilled Romanesco Broccoli’ and ‘Loin and Shoulder of Goat with Melting Broccoli and Brock Hall Farm’s Joie de Chèvre Sauce’. 

If you'd like to explore our restaurant's offerings further, click here

Unique Rooms

Here at Losehill House we have 23 beautifully appointed bedrooms, each with their own style and character. Some of our regular guests have favourite rooms they like to stay in each time, and some like to try as many different rooms as they can!

Whatever your preference, each of our rooms is furnished to the highest standard and you'll be sure to have an enjoyable stay in any of them. To get a feel for the different rooms we have available, we've gathered a snapshot of some of our rooms below.

We also have family suites and a bridal suite available. To view all our different room types, click here.

Room 19

Room 19

Room 14

Room 14

Room 26

Room 26

Room 12

Room 12

Room 7

Room 7