Luke Payne and partner Emma Daniels are creating culinary heaven in the pretty village of Hayfield in the High Peak at their multi award-winning inn, The Pack Horse. A true celebration of the land and the wonderful produce it gifts, Luke’s menus are a feast for foodies who make the trip to the village. Here, the 32-year-old chef-owner shares his festive food loves.
What makes The Pack Horse special at Christmas and in winter?
I think The Pack Horse has the general feel of a traditional cosy country pub. The fires are lit, the Christmas tree is the first thing you see when you walk in, and the distinct smell of a hearty winter menu linger in the air.
What is your most vivid childhood food memory at Christmas?
Sadly, it’s not a good one, where I once famously mistook bread sauce for horseradish as a young child! I couldn’t taste much for the rest of the day!
Where will you be on Christmas Day and how will you celebrate?
I will be celebrating with family, enjoying a little downtime before getting back to work.
You can have a Christmas meal anywhere – where do you go, and why?
Trinity, Clapham. I just love Adam Byatt’s cookery, humble and giving yet so precise and technically executed.
What kitchen tool should every home cook be given?
A meat thermometer. It’ll transform the quality of your roast meat and completely remove any error.
What food has to make it onto your festive table?
My festive table isn’t complete without a slice of Christmas cake and a hard cheese, maybe a thinly sliced pickled walnut between to lift it all up.
What will Christmas at The Pack Horse be like?
Relaxed hopefully, as we are closed for Christmas week.
What one tip does every home cook need to know at Christmas?
Use more butter and salt than you’d ever think is acceptable!
Who would be at your fantasy Christmas dinner party - and what would you eat?
I would very much like to break bread with Ayrton Senna- a man who achieved so much carrying the weight of a nation on his shoulders, and still found so much time for others and his family. I hope we’d have a good chat over a lot of roasted meat.
Who are your Derbyshire food and drink heroes?
The Blind Bull at Little Hucklow, we’ve worked closely with them for years now and share in each other’s success, including collaborative dining nights.
What's next for you and The Pack Horse?
As every year goes by the challenges facing the hospitality industry seem to get greater and greater, so for the most part, it’s about maintaining what we have. Outside of that, if the right opportunity presents itself to open something exciting for the Peak District, I’m sure we will grab it!
Luke’s favourite dish
Venison wellington. A meat we should all be eating more of, wrapped in pastry with mushrooms and cured ham. Served simply with chestnut puree and braised red cabbage, it’s a winter showstopper.
thepackhorsehayfield.uk
The Pack Horse: A Journey Through The Seasons
Chef Luke Payne has celebrated all that makes the Pack Horse a special place with this cook, a self-penned love letter to the pub and dining destination he and partner Emma Daniels have so lovingly nurtured. The book moves through four chapters of recipes taking readers through a year in the life of the pub, encompassing seasonal British food at its best and several favourite walks complete with route maps and instructions.
£35, available from The Pack Horse and mezepublishing.co.uk
