Recognised as the only venue of its kind in the Peak District to hold this accreditation, the Hope Valley destination strengthens its commitment to inclusive, seasonal and locally sourced dining.
The Maynard, one of the Peak District’s most celebrated hotel and restaurant venues, has officially secured accreditation from Coeliac UK — a significant achievement that acknowledges the team’s dedication to providing safe, welcoming and flavour-forward dining for coeliac guests and those who follow a gluten-free diet.
Coeliac UK’s Gluten Free Accreditation is awarded to establishments that meet the charity’s rigorous requirements for food handling, kitchen processes and staff training. It ensures that any dish labelled as gluten-free is prepared with strict attention to safety and quality from the moment it enters the kitchen to the moment it reaches the table.
The Maynard is thought to be the only hotel and restaurant within the Peak District to hold this accreditation, marking it out as one of Derbyshire’s most inclusive and forward-looking dining experiences.
Executive Chef Adrian Gagea has created a new autumn and winter menu showcasing the finest local and seasonal produce, while ensuring gluten-free diners enjoy dishes that match the flavour, creativity and quality of the wider menu.
Standout gluten-free options include the Twice-Baked Cheese Soufflé with blue cheese sauce and rocket, Wild Mushroom and Thyme Arancini with roasted pepper velouté, Pan-Fried Duck Breast with cashew and hoisin sauce, and Slow-Cooked Pork Ossobuco served with roasted pumpkin and saffron risotto. Decadent desserts such as the Winter Pavlova and Chocolate Brownie with Spiced Plum Mousse complete the line-up.
“Coeliac UK accreditation gives guests total confidence in both our food and our processes,” said Adrian. “Our aim is simple – to make gluten-free dining every bit as exciting, seasonal, and flavourful as the rest of our menu.”
Managing Director Rob Hattersley — himself coeliac — emphasised the personal significance of achieving this standard: “We want every guest to feel completely confident. Gluten-free shouldn’t mean compromise, and at The Maynard it doesn’t.”
Located in the village of Grindleford in the heart of the Hope Valley, The Maynard is a stylish country hotel and restaurant where contemporary hospitality meets traditional Peak District character. Just minutes from Bakewell and Chatsworth, it has become a welcoming spot for both locals and visitors seeking modern British cooking focused on local sourcing and seasonal ingredients.
With 19 individually designed bedrooms, a spacious bar and dining area, sweeping views across the National Park and a long-established reputation for exceptional service, The Maynard offers everything from breakfast, dinner and afternoon tea to Sunday roasts and seasonal tasting menus.
The venue is also a popular choice for weddings, and the new Coeliac UK accreditation offers additional reassurance for couples and guests who require gluten-free dining, ensuring wedding menus can be delivered safely and with the same high standard of taste and presentation.
The Maynard is part of Longbow Venues, an independent hospitality group based in the Peak District.
Reservations can be made at www.themaynard.com or by calling 01433 424 110.