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Situated in the beautiful village of Holymoorside The Bulls Head is close to of the Peak District National Park with Chatsworth House only seven miles to the west of the village. Our Head chef  and Patron Mark Aisthorpe has recently appeared on Great British Menu 2022. Mark prides himself on only using the best local produce to bring you a truly stunning experience in modern British cuisine.

The Bull’s Head has roots dating back to 1881 and the current owners have taken great care to preserve and highlight the buildings original features such as stone walls and wooden beams during the construction of the rooms. Renovations for the new rooms began in late 2021 with completion in spring 2022, resulting in three luxurious and unique rooms each with their own individual decor and feel. Our rooms are all individual giving a more personal feel to your stay, all completed to the highest standard. Each room has a solid wooden bed and furniture made by a local company, free Wi-Fi, flat screen tv and an en-suite bathroom. 

Two of our beautiful bathrooms have copper baths as well as showers. Preserving the wooden beams and exposed stonework of the building has given the rooms a unique feel and highlights the original beauty of the building whilst also feeling modern and spacious. Downstairs the bar areas are warm and friendly, decorated with a traditional but modern pub feel, the perfect place to relax with a drink after a day out walking. Our restaurant area serves our tasting and a la carte menus in an open setting giving a relaxed but refined feel.

At the Bulls Head we pride ourself on not only being a beautiful place to stay the night but also a place to have an exquisite meal. Stay at the Bull Head and you are in for a treat, not only in terms of the rooms but also the food, our emphasis here is on an overall great experience with good food and fine dining.  Our Chef / Patron and owner Mark Aisthorpe has worked all around the country in high-end hotels many with 1 or 2 Michelin stars. In 2016 Mark decided it was time to open his own establishment and after a long search of many premises he finally decided on The Bulls Head in Holymoorside, where he loved the peaceful location and discreet character of the property. Marks menus are hyper seasonal and have a supply chain that is from a limited geographical area, relying on local forages and neighboring farmers to supply the best possible produce he can buy. Situated on the cusp of the Peak District the farm to table concept is ideal and is made use of as much as possible.