Bakewell

There was a fortified town at this ford on the River Wye in Saxon times, built in the early 10th century by Edward the Elder, but a Roman altar found at nearby Haddon Hall suggests that there was a Roman presence in the area long before Edward's time.

Even before Edward ordered Bakewell to be fortified there was a church in the town, founded in 920. Two Saxon crosses in the churchyard probably predate the church, and further Saxon stonework can be seen in the church. The current church building is largely a product of the 13th century, and it boasts a lovely 14th century tower and spire. In the church interior are fine monuments to the Vernon family of Haddon Hall.

Bakewell was called "Badequella", or "Bath well" in the Domesday Book, a reference to the mineral springs that rise in the area. There are still two springs in existence, one in Bath Street, and Holywell, in the recreation grounds. Each August the wells are "dressed" in a ceremony which may date back to pagan times.

There is a musical procession to the well, and the well head is decorated with colourful blossoms and artwork. It is thought that the practice is a form of ancient fertility rite, though now it owes more to promoting tourism than any sense of linkage to the past.

Richard Arkwright chose Bakewell as the site of a cotton mill in 1777, and the resulting prosperity changed the characterr of the town. Today very little of medieval Bakewell remains, and the town has a decidedly Georgian and Victorian flavour. The old bridge (14th century) across the Wye still stands as does 17th century Bagshaw Hall. The Old House Museum, close by the church, houses a local history museum in one of the few remaining medieval buildings in town.

Bakewell is also the home of the Peak District National Park administration, with offices in Baswell Road. The town makes an excellent centre for exploring the Peak District.

BAKEWELL PUDDING
The delicious concoction that bears Bakewell's name came about as the result of an accident in 1859. Apparently a cook was making jam tarts and almond cake at the same time. She mistakenly poured half of the cake mixture into the prepared jam tart crust. Not wishing to throw out the unintentional mix, she popped it in the oven. The result was Bakewell Pudding. Several Bakewell bakeries claim to produce the original Bakewell Pudding, and there is also a Bakewell Tart, made with cake crumbs.