Our Story and Ethics
Our story started in early 2016 when our head chef and patron Mark Aisthorpe decided The Bull Head was the perfect location for his new vision of a restaurant nestled within the Derbyshire, beautiful countryside.
Mark and his staff team have evolved over the years but his philosophy to use the best possible ingredients, local and seasonal has never wavered.
Sustainably Run Restaurant
Our restaurant is Sustainably Run Restaurants certified, our diners have the option of planting a GiftTree in the developing world, which is simply added on to the end of their bill. This helps counterbalance the environmental impact of their meal.
Each GiftTree planted by our diners is credited to our restaurant and makes an impact on some of the poorest communities on the planet.
Farm to Folk Strategy.
Aim to reduce the environmental and climate impact of primary production – in turn to produce a fair, healthy and environmental friendly food system.