For Cooks

Rupert Rowley Chef’s Table

Rupert Rowley trained at Sheffield Catering College in 1995. With seasoned experience, having worked under great chefs including Raymond Blanc, John Burton Race and Gordon Ramsay, Rupert came to Fischer’s at Baslow Hall, Derbyshire in 2002. In 2003 he was appointed Head Chef.

Rupert and his young team continue to develop dishes and maintain the Michelin star and other accolades at Fischer’s. Rupert cooks with the seasons and incorporates an abundant source of home-grown produce from the Kitchen Garden at Baslow Hall into dishes. In fact over 90% of the produce used is British; he relies on local suppliers for Derbyshire Beef, Venison and Lamb, as well as Rapeseed Oil at Ashford-in-the-Water and The Sheffield Honey Company.

The Taste of Britain menu takes diners on a culinary tour of the British Isles, from Yorkshire game to hand-dived scallops and coastal samphire. In spring 2014, The Sheffield Honey Company have installed bee hives in the extensive grounds at Baslow Hall and the harvested honey is used in dishes. Baslow Hall boasts six guest bedrooms in the main building and five in the garden house, as well as facilities for private dining, business meetings and intimate weddings.

Whatever the time of year, Rupert’s creative menus feature superbly executed dishes comprising local, seasonal produce, modern techniques and exquisite presentation.

Since 2005, Rupert has co-owned Rowley’s Restaurant and Bar in Baslow village, Derbyshire. He has created a relaxed, stylish bar and restaurant in a traditional pub on the edge of the Chatsworth Estate. Rowley’s is renowned for its simple, well executed dishes featuring fresh, wholesome ingredients. Rupert is also involved with cookery demonstrations at Tideswell School of Food and local events such as the Skills for Chefs Conference.

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