The Red Lion restaurant at the Peak Edge Hotel is inviting guests to step inside its wine list, via a beautifully designed, temperature-controlled wine cellar, created by Sorrells, the specialists behind cellar designs for The Ritz, Galvin La Chapelle, and The Dorchester.
Here, visitors can see, hold, and explore the bottles up close, guided by the warm glow of oak shelving, amber lighting, and experienced sommelier Adrian Tinis – a genuinely immersive dining experience.
The Peak Edge Hotel, a 4-star family-owned retreat on the edge of the Peak District, has long drawn guests for its luxurious yet grounded hospitality. With just 27 rooms and a celebrated kitchen, it strikes that irresistible balance between indulgence and authenticity.
Its restaurant, The Red Lion, boasts two AA Rosettes and a strong farm-to-table philosophy, with much of its produce, from native breed beef to orchard-fresh fruit, sourced from the nearby Walton Lodge Estate.
Now, with this cellar, the Red Lion is adding a touch of Bordeaux to its Derbyshire charm.
visitors can see, hold, and explore the bottles up close, guided by the warm glow of oak shelving, amber lighting, and experienced sommelier Adrian Tinis…
Immersive wine cellar brings theatre to dining
Adrian Tinis, an experienced sommelier with a knack for demystifying fine wine, explains: “This isn’t just a storage space, it’s a talking point. Our cellar brings wine to life. Guests can explore the labels, ask questions, and connect with the stories behind each bottle. It’s about making wine feel approachable.”
That said, there are bottles here that deserve a certain reverence. Chief among them is a 2006 Petrus, priced at £3,050, a benchmark vintage from Pomerol, and a rare find outside of auction catalogues. For those with a taste for history, there’s also a 1927 Bastardo, a nearly 100-year-old relic that speaks of a different winemaking era entirely.
But it’s not all for collectors and connoisseurs. The cellar also includes magnums of crowd-pleasers like Whispering Angel, along with a wide selection of celebratory sparklers, crisp whites, structured reds, and vibrant rosés to suit a range of palates and price points.
The cellar also supports the Red Lion’s Wine Series, a curated programme of tasting evenings that takes diners on a tour through the world’s most storied wine regions. Each event is matched with dishes from the Red Lion’s kitchen, making the most of the hotel’s culinary credentials.
“This is another exciting step forward in our commitment to delivering unforgettable experiences,” says Mark Thurman, Managing Director at Peak Edge Hotel. “The new wine cellar not only adds theatre and depth to our dining offer, it reflects the craftsmanship and passion we bring to everything we do.”
With views over the Peak District National Park and a cellar that rivals some of the best in London, the Peak Edge Hotel is quietly redefining what a countryside escape can offer. Come for the fresh air and the lamb shank, leave with a deeper appreciation for the virtues of vintage.
Bunnahabhain has released the latest edition of its annual 12 Year Old Cask Strength whisky, bottled at 55.8% ABV. The 2026 expression brings together 12-year-old whisky matured in an equal split of first-fill Oloroso sherry and bourbon casks. Bottled at natural cask strength, it promises a rich, full-bodied interpretation of the Islay distillery’s unpeated single…
Bardinet is bringing a little French bistro style to the drinks cabinet with a limited-edition seasonal bottle of its VSOP brandy, accompanied by four festive cocktail recipes. The new design features an illustrated label inspired by the character of a traditional French bistro. It marks the third consecutive year Bardinet has produced a seasonal limited…
For Hennessy, great cognac belongs at the table as much as it belongs in the glass. Few names carry as much weight in the world of cognac as Hennessy. Founded in 1765, the maison has spent more than two and a half centuries refining its craft, building a reputation for consistency, patience and an unwavering…
The Red Lion restaurant at the Peak Edge Hotel is inviting guests to step inside its wine list, via a beautifully designed, temperature-controlled wine cellar, created by Sorrells, the specialists behind cellar designs for The Ritz, Galvin La Chapelle, and The Dorchester.
Here, visitors can see, hold, and explore the bottles up close, guided by the warm glow of oak shelving, amber lighting, and experienced sommelier Adrian Tinis – a genuinely immersive dining experience.
The Peak Edge Hotel, a 4-star family-owned retreat on the edge of the Peak District, has long drawn guests for its luxurious yet grounded hospitality. With just 27 rooms and a celebrated kitchen, it strikes that irresistible balance between indulgence and authenticity.
Its restaurant, The Red Lion, boasts two AA Rosettes and a strong farm-to-table philosophy, with much of its produce, from native breed beef to orchard-fresh fruit, sourced from the nearby Walton Lodge Estate.
Now, with this cellar, the Red Lion is adding a touch of Bordeaux to its Derbyshire charm.
Immersive wine cellar brings theatre to dining
Adrian Tinis, an experienced sommelier with a knack for demystifying fine wine, explains: “This isn’t just a storage space, it’s a talking point. Our cellar brings wine to life. Guests can explore the labels, ask questions, and connect with the stories behind each bottle. It’s about making wine feel approachable.”
That said, there are bottles here that deserve a certain reverence. Chief among them is a 2006 Petrus, priced at £3,050, a benchmark vintage from Pomerol, and a rare find outside of auction catalogues. For those with a taste for history, there’s also a 1927 Bastardo, a nearly 100-year-old relic that speaks of a different winemaking era entirely.
But it’s not all for collectors and connoisseurs. The cellar also includes magnums of crowd-pleasers like Whispering Angel, along with a wide selection of celebratory sparklers, crisp whites, structured reds, and vibrant rosés to suit a range of palates and price points.
The cellar also supports the Red Lion’s Wine Series, a curated programme of tasting evenings that takes diners on a tour through the world’s most storied wine regions. Each event is matched with dishes from the Red Lion’s kitchen, making the most of the hotel’s culinary credentials.
“This is another exciting step forward in our commitment to delivering unforgettable experiences,” says Mark Thurman, Managing Director at Peak Edge Hotel. “The new wine cellar not only adds theatre and depth to our dining offer, it reflects the craftsmanship and passion we bring to everything we do.”
With views over the Peak District National Park and a cellar that rivals some of the best in London, the Peak Edge Hotel is quietly redefining what a countryside escape can offer. Come for the fresh air and the lamb shank, leave with a deeper appreciation for the virtues of vintage.
For more information or to book, visit peakedgehotel.co.uk.
Bunnahabhain 12 Year Old Cask Strength 2026 edition is a rich, sherried Islay whisky
Bunnahabhain has released the latest edition of its annual 12 Year Old Cask Strength whisky, bottled at 55.8% ABV. The 2026 expression brings together 12-year-old whisky matured in an equal split of first-fill Oloroso sherry and bourbon casks. Bottled at natural cask strength, it promises a rich, full-bodied interpretation of the Islay distillery’s unpeated single…
Bardinet gives best-selling VSOP brandy a seasonal makeover, suggests four festive cocktail recipes
Bardinet is bringing a little French bistro style to the drinks cabinet with a limited-edition seasonal bottle of its VSOP brandy, accompanied by four festive cocktail recipes. The new design features an illustrated label inspired by the character of a traditional French bistro. It marks the third consecutive year Bardinet has produced a seasonal limited…
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For Hennessy, great cognac belongs at the table as much as it belongs in the glass. Few names carry as much weight in the world of cognac as Hennessy. Founded in 1765, the maison has spent more than two and a half centuries refining its craft, building a reputation for consistency, patience and an unwavering…
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