16/06/2026
While we’re still waiting for the bakery kitchen to be signed off, we’re making good use of the time by finalising some of the dishes that guests will be able to order ready for arrival at Lane Head Barns.
This one has a bit of history behind it.
Back in my restaurant days, one of our most popular sandwiches was the Spanish Passion. It featured smoked paprika chicken, roasted peppers, rocket and smoked paprika aioli. Twenty-three years later, the flavour combination is still one of my favourites.
For the barns, we’ve reimagined it as a hearty oven-ready supper.
Smoked paprika chicken fillets baked over bravas-style potatoes, roasted peppers, tomatoes and onions, with finely chopped Iberico chorizo scattered throughout. As it cooks, the chorizo releases its silky paprika-infused oils into the potatoes and vegetables, creating a rich smoky sauce without needing anything complicated.
Finished with smoked paprika aioli, fresh herbs and served alongside a sharp pickle and herb salad with homemade rosemary & Maldon sea salt focaccia.
Simple food. Big flavours. No rushing around after your journey, just pop it in the oven, pour a glass of wine and enjoy your first evening in the Peak District.
Only a few weeks now until the bakery kitchen is ready and we can start bringing some of these ideas to life.