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Introduction
The Elderflower
Gastronomique fine dining of Ashby de la Zouch.
Combining classic French cuisine with modern techniques and ideas, with only the finest seasonal ingredients.
Opening it's doors in January 2013, The Elderflower is the first restaurant by Timothy J. Slack.
Timothy has been Michelin trained at restaurants such as Le Manoir by Raymond Blanc, Le Gavroche by Michel Roux jr and L'Atilier by Joel Robuchon. This training and experience led to Timothy being award two AA rosettes in 2012 for his outstanding culinary skills.
The Elderflower is striving to be the first award winning restaurant Ashby de la Zouch, and we are already on the radar of the AA and have been visited by Michelin. No mean feat for such a young restaurant or such a young Chef Patron.
We hope you will come and experience the Elderflower soon.
Gastronomique fine dining of Ashby de la Zouch.
Combining classic French cuisine with modern techniques and ideas, with only the finest seasonal ingredients.
Opening it's doors in January 2013, The Elderflower is the first restaurant by Timothy J. Slack.
Timothy has been Michelin trained at restaurants such as Le Manoir by Raymond Blanc, Le Gavroche by Michel Roux jr and L'Atilier by Joel Robuchon. This training and experience led to Timothy being award two AA rosettes in 2012 for his outstanding culinary skills.
The Elderflower is striving to be the first award winning restaurant Ashby de la Zouch, and we are already on the radar of the AA and have been visited by Michelin. No mean feat for such a young restaurant or such a young Chef Patron.
We hope you will come and experience the Elderflower soon.
Contact Info
Address:
8 Mill Lane Mews
Ashby de la Zouch
Le65 1hp
United Kingdom
Ashby de la Zouch
Le65 1hp
United Kingdom
Tel:
01530413222
Website:
http://Www.theelderflower.org
Offering
- Fine dining
- French cuisine
- Anglo French cuisine
- a la carte menu
- haute menu
- taster menus
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Closed | ||||||
| Tuesday | Open | 18:00 | 23:00 | ||||
| Wednesday | Open | 18:00 | 23:00 | ||||
| Thursday | Open | 18:00 | 23:00 | ||||
| Friday | Open | 12:00 | 15:00 | 18:00 | 23:00 | ||
| Saturday | Open | 12:00 | 15:00 | 18:00 | 23:00 | ||
| Sunday | Closed | ||||||
Meet Our Team (1)
Timothy J. Slack
Chef Patron
Although Timothy J. Slack's Chef career isn't as extensive as other top contenders out there, he is proving in a short time what a force to be reckoned with he is, already receiving the top award from the AA Restaurant Guide upon first sitting within 6 months & has managed to put himself on the Derbyshire map with ease in the last 12.
Growing up holidaying in the South of France, in such places as Monte Carlo, Montpelier, Saint Tropez & Monaco. This is where he felt his passion & Creativity was formed. He was classically French trained by some of the best chefs in the business although he believes this is not essential to becoming all you can be.
"Although I've only been in the industry a short time due to my age, I love it no less or more, I feel at home in the Kitchen. I've not always known what I wanted to do with my life when I was younger but I worked with the likes of Raymond Blanc, Charles Harris & Michelin chef Michael Thompson who is a great friend. I knew there was more out there, a world where you never stop learning, passion is uncontrollable, the combinations unstoppable. I recommend any young enthusiast to the French Culinary industry"
Timothy has been always been quoted as saying "I'm not an expert in food. I'm an expert in my food!"
Growing up holidaying in the South of France, in such places as Monte Carlo, Montpelier, Saint Tropez & Monaco. This is where he felt his passion & Creativity was formed. He was classically French trained by some of the best chefs in the business although he believes this is not essential to becoming all you can be.
"Although I've only been in the industry a short time due to my age, I love it no less or more, I feel at home in the Kitchen. I've not always known what I wanted to do with my life when I was younger but I worked with the likes of Raymond Blanc, Charles Harris & Michelin chef Michael Thompson who is a great friend. I knew there was more out there, a world where you never stop learning, passion is uncontrollable, the combinations unstoppable. I recommend any young enthusiast to the French Culinary industry"
Timothy has been always been quoted as saying "I'm not an expert in food. I'm an expert in my food!"
