Long before it became the beating heart of Peak Edge Hotel, the Red Lion at Stone Edge was already a place where people gathered – first as part of a working farmstead, and later as a well-known inn serving the local community and those travelling through the Derbyshire hills. 

Local histories record a building on this site as early as 1788, when the land formed part of a farmstead associated with the Young family, within the historic Manor of Ashover. It’s a timeline that places the Red Lion right in the middle of a landscape shaped by farming, quarrying and lead working – industries that once defined life around Stone Edge. 

It wasn’t until 1843 that the Georgian farmstead officially became an inn, known as The Red Lion Inn. In these early years, the Red Lion’s setting mattered: Stone Edge sat alongside routes linking villages, quarries and working sites, making it a natural stopping point for carriers, quarrymen and farmers moving through the area. 

Stone Edge in the 19th Century: Quarry Life and Community 

In the nineteenth century, the Red Lion was closely tied to the working life of Stone Edge. The quarries opposite the inn supplied building stone across the region, and many local families depended on quarrying for their livelihoods. 

One of the most vivid snapshots of the Red Lion’s place in the community comes from accounts of 1861, when Thomas Bown is described as both stone cutter and innkeeper -a reminder that at Stone Edge, work and hospitality often lived under the same roof. 

Food, Celebrations and a Warm Welcome

By the late 1960s and into the 1970s, the Red Lion had built a strong reputation for hospitality and dining. One advert from the time highlights that the inn served luncheon and dinner throughout the week and hosted private parties and wedding receptions – a sign it was already a go-to venue for special occasions. 

And then there’s this brilliant newspaper line that captures just how adventurous the kitchen had become: 

“And it is at the Red Lion where the chef boasts he can produce any rare dish given 24 hours’ notice. Specialities include paella, squid, cannelloni, and local game in season.”

It’s a quote that feels surprisingly modern and speaks to how far ahead of the times Santiago Perez was with his food offering. 

The Perez Legacy

A key chapter in the Red Lion’s story began when the pub was bought and restored by Santiago Perez, who helped build its reputation for quality and warm hospitality. 

Santiago’s son, Steve Perez, grew up around the Red Lion — helping, learning the trade, and absorbing the values that still shape the experience today: proper hospitality, seasonal cooking, and ingredients that come from close to home. 

In 2010, a major new chapter began with the addition of a 27-bedroom boutique hotel alongside the historic pub, transforming the site into Peak Edge Hotel – combining heritage and character with modern comfort. 

Then in 2017, Steve Perez bought back the Red Lion and Peak Edge Hotel, bringing the property back into the Perez family and continuing the legacy for a new generation. 

A Historic Inn with a Living Future 

Today, the Red Lion remains a place where history and hospitality meet original character, a warm welcome, and a modern experience shaped by the same values that made it special in the first place. 

From a Georgian farmstead to “The Famous Red Lion,” and now the heart of Peak Edge Hotel, its story is still being written — by the team, by the guests, and by the community it has served for centuries.