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Discover the peak of perfection in Alstonefield – The George, a gem of a restaurant

The George is an unspoilt, award winning pub turned restaurant in the Peak District village of Alstonefield nr Ashbourne. Set above Dovedale and a stone’s throw from Mill Dale within the Peak National Park. Situated on the village green, This laid back gem of a restaurant is a must a visit. A popular dining destination, the food is recognised by Michelin, The Good Food Guide, and Sawdays, credited by some of the best food critics and most importantly loved by their customers – its relaxed fine dining done amazingly well.  Famous for their warm welcome, join them for lunch, dinner or Sunday lunch.

They offer a dining experience using the best, sustainable produce including herbs and veg from their own kitchen garden. The superstar team, headed up by Michelin / 4 rosette trained Jordan Hemsil (under Simon Rogan and Adam Reid), have an abundance of passion and experience and you can tell. It’s all about the best produce and great flavour.

Join them to enjoy carefully selected wine list and exceptional food; a standard recognised in The Good Food Guide since 2009; Hardens, Michelin and Sawdays – to name but a few.

Local produce producing mouthwatering food

Despite all the evolution The George has seen over the years, the spirit remains: it’s a place to kick back and enjoy its tranquillity, unhurried and understated elegance before stepping outside to soak up the atmosphere of the beautiful peak district

What makes them different? – “Having respect for ingredients is integral to everything we do, and it’s important to us and our whole team that the food offering stays true to the environment which means maintaining a natural relationship to the produce we work with.

We regularly champion Derbyshire Gritstone Hogget bred by Mike down the road at Mayfield, who also rears Pedigree Saddleback pigs. We share the view that welfare and environmental conservation should be front of mind.

Opting for hogget (a lamb in its 2nd spring or summer) means you can enjoy a pasture fed, natural free range animal. Born in spring, hogget wastes less energy keeping warm and ewes need fewer supplementary feeds to help them produce milk, it’s just more in tune with the land and is better for you when raised this way, providing high levels of nutrition, is leaner and has lower saturated fats.

We use beef from cattle which grazes on land where sustainable management methods are practiced enabling farmers within our National Parks to be proactive environmental managers whilst, at the same time helping our rural economies to become more sustainable – win, win.

Fish of course must come from a little further afield! To this end, our fish is delivered daily from our UK coastline; Orkney to Cornwall. We use the same sustainable suppliers as some of our leading chefs at restaurants such as Moor Hall, Sat Bains, Adams and Alchemilla.

Our own kitchen garden supplies our herbs and seasonal vegetables, supported by nearby allotment holders – all of which are grown to organic principles. Our eggs are the freshest; laid by our own ducks and hens. And our bees, well they crack on and pollenate the veg garden, supply us with incredible, floral honey and keep us all relatively sane. The kitchen waste goes back into the composting, and that in turn goes back into the garden where we are trying out the no-dig method using all the cardboard boxes from deliveries. So far, so good!

All of this of course enables our talented chefs to do what they do best; innovate and create.

The balance between seasonally led and creative cooking is a crucial part of the principles that we want to stick to as we develop The George into the unique destination, we are so passionate about preserving.”

The George Menus

They offer a dining experience using the best, sustainable produce sourced wherever possible within a 15 mile radius, including herbs and veg from our own kitchen garden.

Lunch is a 3 course set menu, a selection of plates chosen by our Chef based on our evening tasting menu. 

Dinner is an 8+ course tasting menu format, award winning and glorious. We have a lighter, 5 course early bird option Thursday and Friday.

You will see a more traditional style Sunday lunch done to perfection, and as always using the best produce and local ingredients. 

Imaginative and beautifully cooked food served in a relaxed setting, with a sprinkle of understated elegance.  To book go to https://thegeorgeatalstonefield.com/book-a-table/


Special Occasions

To celebrate your special occasion The George offers a more intimate, smaller event space. Private dining is held in our snug area which can be screened off and seats a maximum 14 people. The space allows an exclusive, yet integrated feel to the other dining rooms.


Win a dining experience for two in March 2023 -worth £130!


The wonderful team at George at Alstonefield have offered Staffordshire Living readers the chance to WIN a dining experience for 2!

To enter follow the instructions below

Go to – https://www.facebook.com/staffsliving/



5 course tasting menu COMPETITION! Worth £130!!

“Happy Valentine!”

To enter our Valentine’s competition, please read below! 👇

🎁 – Like and Follow The George Alstonefield @thegeorgealstonefield
🎁 – Comment:  Tag your plus one in the comment along with the winning answer

🎁 – Share the post!

We have entered the season of love!

To win a chance to enter the competition, answer the following questions:

Where does Head Chef Jordan bring his 4 rosette experience from and, name 2 things The George grow in their kitchen garden?

Click on the link below to find the answers!! https://thegeorgeatalstonefield.com/

The winner is announced on Monday 20th February! The winner is randomly selected. Good luck to everybody who enters! 🤩

Please note this competition is in no way affiliated with Facebook, and terms & conditions apply.

Prize must be taken during March 2023 and is for an Early Bird 5 course tasting menu for two (upgrade available for full tasting menu, the difference charged accordingly). Drinks are not included.

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