In the bustling heart of Chapel-en-le-Frith, a handsome Grade II listed building has been given a remarkable new lease of life.

Once a Royal Bank of Scotland branch, the site has been meticulously transformed into Deacon’s Bank, a restaurant that has quickly become a beacon of culinary excellence in the High Peak. 

In its very first year, it impressively earned two AA Rosettes and a coveted spot in the Michelin Guide, which praised its "ambitious dishes with a creative edge".

The restaurant’s philosophy is rooted in its connection to the local landscape, with Head Chef Simon Harrison initially building a menu around ingredients sourced from within a five-mile radius.

This commitment to hyper-local, seasonal produce resulted in a dining experience that was both refined and deeply connected to its surroundings.

Now, Deacon’s Bank is entering an exciting new chapter. Founder Tom Gouldburn has recently stepped back, handing the reins to a passionate new duo: Chef Leo Harvey, who has been a key part of the kitchen for years, and experienced front-of-house manager Harrison Clayton.

This change promises to build on the restaurant's strong foundations, with Leo’s deep knowledge of the kitchen and Harrison’s world-class service expertise.

For diners, it means the story of this local gem is only just beginning, offering a perfect blend of history, community, and exceptional British dining.