Over the years the Cavendish has achieved numerous commendations, of which the following are recent examples
British Tourist Authority “Jewels of Britain”: “23 luxury bedrooms, a highly rated restaurant and firelit bar, all boasting uninterrupted views of the cavenous Derbyshire Peak District”.
1 AA Rosette For Food 2004
2 AA Rosettes For Food 2005/2006
2 AA Rosettes For Food 2007/2008
2 AA Rosettes For Food 2008/2009
2 AA Rosettes For Food 2009/2010
2 AA Rosettes For Food 2010/2011
The Good Hotel Guide 2010: “In September 2008, Eric Marsh’s tenancy of this much-admired hotel on the edge of the Chatsworth estate reverted to the estate trustees. Plus ca change, a company headed by Mr Marsh and his manager, Philip Joseph, was appointed to run The Cavendish. Almost all of the long-serving staff, most of whom live nearby, have stayed on: ‘They are a delight, treating young and old in a kind, thoughtful manner,’ says a returning visitor. New investment by the estate includes the refurbishment of six superior rooms and the suite in early 2009. Traditionally styled, furnished with ‘well-card-for’ antiques, large sofa, original artwork, they are ‘unashamedly luxurious. We were wrapped in sybaritic comfort. bathrooms are modern, white, attractive.’ The hotel is on a busy road, but the bedrooms are at the back, and quiet at night. Wayne Rogers the chef, serves modern dishes in the Gallery restaurant and the ‘more casual’ Garden Room. ‘We were impressed: a refreshing, tangy citrus-covered salmon; tender pink Goosenargh duck breast with a basil and organ salad; heavenly bread-and-butter pudding.’ The ‘excellent’ breakfast, served until midday, is not included in the room price. Philip Joseph also manages Mr Marsh’s other hotel, The George, in nearby Hathersage (qv). (Padi Howard, and others).”
The Good Hotel Guide 2009: “‘Staff are great [most are local]; service good as the food.’ Praise again for Eric Marsh’s ‘remarkable’ hotel on the edge of the Chatsworth Estate. Another comment: ‘The receptionists are the nicest we know in any hotel.’ Also valued: help with luggage on arrival, and a telephone call to the bedroom after half an hour ‘to ensure everything is in order.’ The hotel stands on a busy road, but the bedrooms are at the back, and quiet at night. ‘Ours had two large windows facing Chatsworth Park, large, comfortable bed, very good bathroom and shower.’ Chris Allison’s modern cooking has ‘lifted a notch; more global influences.’ Meals can be ‘nearly formal’ in the Gallery restaurant (‘pressed ham hock and foie gras terrine was a delicious concoction’). The ‘more casual’ Garden Room now has a ‘more sophisticated’ menu. Breakfast, served until midday and not included in the room price, is ‘excellent.’ Mr Marsh’s lease with the Chatsworth estate has expired, but he continues to run The Cavendish on a management contract; it’s ‘exceptionally helpful’ general manager, Philip Joseph, also manages Mr Marsh’s other hotel, The George, in nearby Hathersage (qv). (Gill Holden, Padi Howard, John and Annette Linton).”
Good Food Guide 2004: “every whim is diligently pandered to by helpful and friendly staff who could hardly be more charming..recognising that customers no longer want expensive, complicated food.”
Good Food Guide 2005:
Its position close to Chatsworth, with direct access to the surrounding parkland, ensures that the Cavendish is a peaceful hotel. Drinks arrive at comfortable chairs in the lounge and there are two dining rooms : the Garden Room offering an all-day menu and the slightly more formal Gallery Restaurant. ‘Wonderful bucolic views’ and Eric Marsh’s collection of paintings momentarily distracted one visitor from Chris Allison’s modern menu – but not for long. It takes inspiration from a wide variety of sources, turning out, for example, roast rump of Castlegate lamb with an apricot and lovage polenta cake and a rose petal glaze. Materials are particularly impressive, judging by an inspector’s lightly cooked scallops and monkfish and ‘sweet and fibrous’ English lamb shank. Technique is sound, as is evidenced by a supreme of Cornish cod topped with goats cheese rarebit an pea and mint risotto that had ‘positive, refreshing flavours’. For dessert, lemon-curd bread-and-butter pudding is served with meringue ice cream. Service is ‘gently paced’ and wines, arranged by style, are fairly priced. House wines from France and Chile start at £13.50.
Good Food Guide 2007 – ‘Materials are of top quality…..meat perfectly paired with creamed potato mixed with Savoy cabbage and a Madeira and thyme jus’. ‘Plenty of thought has gone into the wine list…’
Good Hotel Guide 2002 – Cesar Award, Traditional Hotel of the Year: “One of our favourite hotels..the staff must be amongst the nicest in the country. They all get on with whatever needs doing…nothing impedes the bucolic views of the gardens….really good homemade marmalade…”
Good Hotel Guide 2007 -A traditional country hotel ‘that has the ability to relax a visitor immediately on entering’: returning visitors this year confirm the ‘usual high standard’. Cooking style ‘English with flair’.
Good Hotel Guide 2008 – On the edge of the Duke of Devonshire’s Chatsworth Estate, this traditional country hotel has many fans. ‘An old favourite, going back more than 20 years,’ one writes. ‘Consistently good. Remarkably, the staff seem not to change,’ adds a visitor on her seventh visit. ‘Food and service extremely good. Rooms very clean, furnished to a high standard.’
Karen Brown’s Charming Hotels: “frames a panoramic view of the River Derwent meandering through green fields across the estate, comfy sofas and chairs in the adjacent lounge invite you to linger and relax. The bar is a cosy gathering spot for drinks before dinner in the highly commended dining room.”
Michelin: “very comfortable with an exceptional view.”
Which? Hotel Guide 2004 “the air of a gracious country house…outlook stretches across the seemly expanses of the Chatsworth Estate..excellent bathrooms and classy decor…Liz Marsh’s homemade fruitcake – possibly the best in the known universe.”
Automobile Association 2010 : 3 Stars 86%. “AA Inspectors supplement their reports with an additional quality assessment of everything the hotel provides, including hospitality, based on their findings as an ‘mystery guest’….when making your selection of hotel accommodation this enables you to see at a glance that a three star hotel with a Merit Score of 79% offers a higher standard overall than one in the same star classification but with a Merit Score of 69%.” - The AA Guide 2010