Bakewell has been voted the second best town in Britain by the Times, and is the quintessential English market town in the Derbyshire Dales district of Derbyshire, England, deriving its name from 'Beadeca's Well'.

It is the only town included in the Peak District National Park, and is well known for the local confection Bakewell Pudding (often mistaken for the Bakewell Tart).

It is located on the River Wye, about thirteen miles (21 km) southwest of Sheffield, 31 miles (50 km) southeast of Manchester, and 30 miles (48 km) north of the county town of Derby; nearby towns include Chesterfield to the east and Buxton to the west northwest.

Not the biggest town in the UK according to the 2001 Census the civil parish of Bakewell had a population of 3,979.
The town is close to the tourist attractions of Chatsworth House and Haddon Hall


What the Times said:-

Bakewell, Derbyshire

Why is it so great? It has a pudding named after it, so what's not to love? Bakewell is beautiful in its own right and is surrounded by the Peak District — some of our best walking country. Stone buildings, riverside walks and cute shops attract visitors, as does nearby Chatsworth House.


Around Bakewell

Situated inside the Peak District National Park, Bakewell is surrounded by some of the most stunning countryside in the world. It's a haven for walkers, cyclists, fishermen and just about everyone who loves the outdoors. 

For more details of where to go and what to do See Here. 


Are you a Pudding or a Tart - Person?


The Bakewell pudding, unique to Bakewell is an English dessert consisting of a flaky pastry base with a layer of sieved jam, topped with an egg and almond paste filling.

The Bakewell Tart is Englands best known confection and consists of a shortcrust pastry with a layer of jam and a sponge using ground almonds.


The origins of the pudding are not clear; however, the generally accepted story is that it was first made by accident in 1820 (other sources claim the 1860s) by Mrs Greaves, who was the landlady of the White Horse Inn (now called the Rutland Arms Hotel).

She supposedly left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked, the egg and almond paste set similar to an egg custard, in texture, and the result was successful enough for it to become a popular dish at the Inn.

These dates are unlikely to be accurate as the White Horse Inn was demolished no later than 1804 to make way for the development of Rutland Square and subsequently the Rutland Arms Hotel. Additionally, Eliza Acton provides a recipe for 'Bakewell pudding' in her book Modern Cookery for Private Families which was published in 1845, making the pudding's creation date of 1860 impossible.

Modern versions of Bakewell tarts are different, both in appearance, flavour and texture to Bakewell puddings. They are generally made by larger commercial bakeries, often with icing on top.


The debate about who has the original recipe is a many splendoured thing and to this day 2 shops in the town, Bloomers of Bakewell and The Old Original Bakewell Pudding Shop both offer what they each claim is the original recipe.