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 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!