IF we asked you to shout out the name of the first fine dining restaurant in Rochdale that springs to mind, most of you would probably yell ‘NUTTER'S’, but The Peacock Room at Crimble Hall has been knocking out fine dining for just as long.
The restaurant also has its own butchery in Rochdale...
The art-deco inspired restaurant with extensive landscaped gardens in Bamford was awarded two AA rosettes in 2011, and has held on to them ever since. It also boasts two Michelin Knife and Fork awards, which acknowledges venues with high levels of comfort, decor and service. The decadent dining room has kept its classically glamorous interior with features such as ornate gilded peacock door handles and two enormous crystal chandeliers which once belonged to a cruise liner.
New head chef Dave Broderick was appointed in March, taking over from former head chef Rob Walker who has been promoted to executive chef for the whole Deckers group. Deckers also own The Royal Toby Hotel and Cenetta Italian restaurant in Castleton, as well as Pennine Manor in West Yorkshire.
It was with Rob’s help that The Peacock Room gained its second rosette, as he encouraged the kitchens to bake their own fresh bread, as well as making handmade petit fours, ice creams and sorbets. The restaurant has its own butchery in Rochdale in order to buy and prepare meat to its own high standards and work closely with handpicked suppliers and producers.
The Peacock Room at Crimble Hall, and yes, a real peacock
Hand dived scallops with capers, sultanas and pickled cauliflower
Chef Dave said, “Since taking over as head chef, I’ve continued using the best quality seasonal ingredients we can source, with a strong focus on modern British food. We change our menus every six weeks depending on what produce is available, so we are just starting to see fabulous summer dishes coming onto our a la carte menu.”
We went along to sample some dishes including hand dived scallops with capers, sultanas and pickled cauliflower, as well as fillet of halibut with broad beans, chorizo, charred baby aubergine and pine nut crumble. Seared Loin of Lamb with sheep’s milk yoghurt, peas, anchovies and wild garlic was deliciously tender. We followed this with a pre-dessert of ‘Blackcurrant and Liquorice’ (main image), and a dessert proper of Fig Tart Tatin with lemon verbena ice cream.
Fillet of halibut with broad beans, chorizo, charred baby aubergine and pine nut crumble
Seared Loin of Lamb with sheep’s milk yoghurt, peas, anchovies and wild garlic
The wine list has been put together with the help of award-winning family wine merchants House of Townsend who have worked closely with the team at The Peacock Room to offer a range of wines to compliment each of the dishes.
The newly appointed kitchen team have devised a new mid-week offer. Discounted Decadence allows diners a 10% discount off one course, 20% off two courses and 30% off three courses, on selected dishes. This offer is available Wednesday to Friday lunchtimes from 12-2pm and from 6.30pm-9pm on Wednesdays and Thursdays.
Fig Tart Tatin with lemon verbena ice cream
The Peacock Room, Crimble Hall, Crimble Lane, Bamford, Rochdale OL11 4AD. Tel: 01706 368591
