Underleigh House holds Visit England’s prestigious Breakfast Award and the AA’s Egg Cup Award for really yummy breakfasts and has previously won ‘Best Breakfast’ at the Derbyshire Food and Drink Awards. As holder of the Peak District Environmental Quality Mark we are very proud to promote and use local produce.
Our breakfast room, with its beamed ceiling and flagstone floor, was once part of a ‘shippon’ and housed cows during the cold winter months! It is now much more welcoming with breakfast served ‘house party’ style around a large, oak refectory table. (We don’t want our guests to be stuffy and formal – we like them to talk to one another and share experiences!)
On offer is an outstanding full English breakfast or a wide choice of alternatives for the smaller appetite or the vegetarian. Specialities of Underleigh include our own recipe muesli, porridge cooked overnight in the Aga and several unusual fruit compôtes – such as sliced mango with lemon, goldenberries in orange and honey, or golden jumbo raisins in steeped in apple juice and ginger! And who could resist the temptation of Philip’s numerous homes made preserves (including Apricot and Amaretto or our special Underleigh Breakfast Preserve) on hot toast or a freshly baked croissant?
The tasty sausages and black pudding are made by Robert Watson, (Hope’s very own butcher) using free range pork from Ashbourne. He also supplies us with the soft Derbyshire oatcakes (a traditional delicacy specific to the area), local free-range eggs and delicious Cheshire bacon.
We make our own granary/wholemeal and white breads, using flours specially selected and packed for Caudwell’s Mill at Rowsley, and serve warm croissants baked daily in the Aga.
The menu also features poached haddock for fish-lovers.
A variety of herbal, fruit, green and breakfast teas are available, as well as cafetière coffee and decaffeinated options.
Special diets can be accommodated if advised in advance.