About Us

Our Story and Ethics

Our story starts in early 2016, after a period of closure our owner and head chef decided The Bulls Head was the perfect location nestled in the beautiful Derbyshire village of Holymoorside, a stone’s throw away from the stunning peak districted and the Chatsworth estate, for a new chapter. Mark and his team only believe in using the best possible ingredients always using local & seasonal produce where ever possible. Our lambs are brought directly from Walton Lodge and butchered in house ourselves, all our beef is also from rare breed cattle reared on Walton lodge farm and then hung and butchered to perfection by Highfield House butchers. All our dairy and eggs are sourced from local independent farms a few miles away, we also grow a lot of our vegetables & herbs onsite, freshly cut each morning by our chefs to ensure the freshest produce for our diners!

Meet the Team

Head Chef & Owner - Mark Aisthorpe

After working all around the country in high-end hotels many of which were 1 or 2 Michelin stared venues, Mark Aisthorpe decided it was time to open his own establishment in 2016, after a long search of many premises and pub he finally decided on The Bulls Head in Holymoorside, where he believes he could put his talents to use. Mark’s menu has the best of both worlds, you can sit in the pub and enjoy our bar menu offering classics like Steak & Ale pie whilst watching the world go by, or you can book in for something rather special in our restaurant and try our A La Carte Menu. His menus are reviewed and tweaked daily to ensure produce is fresh and seasonal, Mark prides himself in only using local produce to bring you a truly stunning experience in modern British cuisine. When not in the kitchen he enjoys spending time in the garden & spending time with his partner and their dog Eddie.

Meet Our Suppliers

We’re very proud of our suppliers and would like you to meet a few, nothing makes us more proud than having these amazing farms right on our doorstep and be able to use there produce on our menus!

Walton Lodge

Walton Lodge is the farm just up the hill from our pub less than a mile away. We work very closely with Craig of Walton lodge, buying all our lamb direct from the farm and butcher them in house by ourselves, they also rear a herd of rare breed belted Galloway, which makes the most amazing grass feed beef on our menu.

Highfield House Farm

Highfield House farm is just at the top of Holymoorside belonging to Matt Prince. Matt supplies us with perfectly dry-aged and butchered beef and pork from Walton lodge, along with his rare breed Dexter cattle, again grass-fed to make the most amazing beef!

Adam Happy Hen

Highfield House farm is just at the top of Holymoorside belonging to Matt Prince. Matt supplies us with perfectly dry-aged and butchered beef and pork from Walton lodge, along with his rare breed Dexter cattle, again grass-fed to make the most amazing beef!

Careers

We’re always on the lookout for creative and passionate staff, think you could be an asset to our team?

Give us a call or on 01246 56999 or Pop in with a copy of your cv.