Dannah Farm, Belper: England’s Best Bed & Breakfast

The AA has officially named Dannah Farm as England’s Best Bed & Breakfast, praising the ‘stunning location’ within the heart of the county, the ‘elegant public areas’ with memorable breakfasts, and its ‘sumptuous, comfortable bedrooms’.

We caught up with the Dannah team to find out more.

How did it feel to be named AA Bed & Breakfast of the Year 2026?

It was an extraordinary moment for our family and team. After more than 40 years of shaping and refining Dannah, it was incredibly rewarding to see our commitment to creating a luxury experience recognised at a national level. So much care goes into every detail – from the way we present the property, to the atmosphere we create for guests – and this award felt like a wonderful acknowledgement of that ongoing dedication.

We’re immensely proud of our team, past and present, and we’re deeply grateful to the guests who return year after year.

Coffee at Dannah Farm (Image: Dannah Farm)

What do you think sets Dannah Farm apart from other hotels and B&B’s?

What defines a stay at Dannah Farm is the sense of space, privacy and calm. The setting is unique and peaceful, giving people the chance to slow down completely. Each of our suites is individually designed and has its own private hot tub.

Breakfast is another highlight, with simple, high-quality local produce reflecting our commitment to doing things well. Our small, dedicated team brings everything together with a warm, personal approach.

Sycamore suite hot tub (Image: Dannah Farm)

When the Slack family moved here in 1985, was there much work to do?

When Joan and Martin Slack moved to Dannah Farm in 1985, the buildings were simply derelict farm structures! It was a working farm with no guest accommodation at all. Their youngest son was just two years old at the time, and the transformation that followed took place alongside the busy rhythm of raising a young family. It was a complete labour of love: what is now the breakfast room once served as the lambing shed, the beautiful Granary Suite was where much of the wheat and barley grown on the farm was stored, and the stunning Hay Loft was home to a family of owls. Over the years they restored and rebuilt each part of the farm, gradually creating the characterful, comfortable spaces that guests enjoy today.

How did the decision to welcome guests come about?

In 1985, farm diversification was encouraged as many small family farms were becoming unviable. The decision to welcome guests grew very naturally from Joan’s desire to create an accommodation business the family could be proud of. Even in those early days, Joan had a clear vision for what Dannah could become. Although the accommodation business started very small, the Slack family never settled for anything but the best and were determined to offer a standard of comfort and quality that felt genuinely special.

Joan and Martin welcomed their first guests in March 1986 and then spent the following four decades evolving and reshaping the business into what it is today.

Sycamore suite (Image: Dannah Farm)

What has been the biggest change over the years?

What began as a small, traditional B&B on a working farm has developed into a premium countryside getaway designed for modern travellers. The business has moved away from short, practical farm-based stays and now focuses on luxury breaks that blend rural charm with high-end facilities.

A notable chapter in Dannah’s history was the Mixing Place restaurant, which Joan and Martin opened on July 12 1989. It was formally launched by the Duchess of Devonshire and quickly earned recognition, including a place in the 1992 edition of the Good Food Guide. The restaurant remained a much-loved part of Dannah until 2001 when Joan and Martin decided to switch focus towards luxury accommodation.

Breakfast is an important part of any stay (Image: Dannah Farm)

Can you tell us more about its history?

The property is known today by its long-standing name, Dannah Farm, but the farm did not always carry this title during the 19th century. In the decades following a serious fire in the 1800s, the farm became locally referred to as Ash Farm – a moniker believed to have arisen in the aftermath of the blaze.

This kind of informal renaming was common in rural Derbyshire communities, where farms were often identified by memorable events or physical features rather than official records. When the Slack family later took over the property, they reinstated the historic name ‘Dannah Farm’, restoring the identity that had been associated with the land prior to the fire.

A medieval moated site lies in a field north of Dannah Farm, officially listed by Historic England as a Scheduled Monument. It consists of a square raised platform surrounded by a broad ditch, with a causeway on the north side. Excavations in the 1950s uncovered 14th-15th century pottery and nails, suggesting a timber or temporary structure once stood there.

Historic England notes the site may have been linked to Duffield Frith, the medieval royal forest, possibly serving as a hunting lodge or parker’s lodge. Although separate from the modern farmstead, it provides a clear glimpse into the area’s much earlier medieval occupation and adds depth to Dannah’s wider heritage story.

What do you think guests enjoy the most?

Guests often tell us it’s the sense of peace and privacy they find here. Dannah feels tucked away from the rush of everyday life, and people really value the chance to slow down, switch off and enjoy the space around them.

The suites play a big part in that experience too; each one is designed with comfort in mind, with thoughtful touches that make a stay feel special without ever feeling fussy.

And for many of our returning guests, breakfast has become one of the highlights – something they look forward to each time they come back, as it offers them a home-cooked start to the day made with real care.

Hay Loft suite (Image: Dannah Farm)

How many people run the B&B?

Dannah is run by a small, friendly team, with family very much at the heart of it. Joan plays an important role, and several family members are involved in different areas of the business – from guest communications and advertising to website design and home baking. Alongside the family, long-standing team members help keep everything running smoothly. Our youngest team member is just 16, and the oldest is 81, which gives Dannah a wonderfully broad mix of experience.

Best season to visit Dannah Farm?

Many guests ask us this, and the truth is that every season brings something special. Summer is beautiful, with long, bright days and the countryside at its best; guests love being able to enjoy their own private outdoor spaces and really make the most of the surroundings. But winter has its own kind of magic too – there’s nothing quite like relaxing in a hot, bubbling hot tub while snow falls around you. Each time of year offers a different experience, and that’s one of the things that makes Dannah so memorable.

Granary suite (Image: Dannah Farm)

Any favourite walks that guests might enjoy?

The whole area around Dannah is criss-crossed with footpaths, so guests are never short of places to explore. We have a series of circular walks that start right from the door, ranging from gentle strolls to longer routes that take in the surrounding countryside. Many of our favourite circular walks include some lovely pubs for lunch along the way.

How have you perfected the all-important breakfast?

Perfecting breakfast at Dannah has been a long, loving process. Joan has been cooking breakfast here since 1986, so she’s had plenty of time to refine what has become the perfect farmhouse start to the day. Guests often comment on how exceptional it is, especially the quality of the local produce we use – meats from a nearby butcher, eggs from a local farm, our own freshly made breads, and apple juice squeezed from the apples in the Dannah orchard. It’s simple, generous and rooted in the best ingredients..

dannah.co.uk