This comfortable family run hotel, in the beautiful Borrowdale Valley, houses a good restaurant - just open during the evening, and worth visiting in its own right.
The menu changes on a monthly basis, and local produce, plus seasonality, is the name of the game here - with provence given for many ingredients. Herdwick lamb from Yew Tree Farm in Rostwaite and fish from the local boats are two examples.
An autumn example listed 'Morecambe Bay Potted Shrimps on a Lemon & Thyme Bruschetta'; 'Free-Range Smoked Chicken Salad with Foraged Bramble Jelly'; 'Seared Bury Black Pudding with Traditional Air-Dried Ham & Pear & Ginger Purée' and 'Soft Cheese & Herb Tart with Fresh Figs, Roasted Hazelnuts & Herb Oil Dressing' amongst the starters.
Followed by 'Line-Caught Solway Haddock with Mild Green Curry Cullen Skink & Crushed Charlotte Potatoes'; 'Pan-Seared Cumbrian Sirloin Steak with Parisian Roast Potatoes, Parsnip Wafers & a Highland Whisky, Peppercorn & Crème Fraiche Sauce'; 'Pan-Seared Mackerel Fillet with Chorizo, Orzotto (barley risotto) & Roasted Pepper Pesto' and 'Honey-Glazed Saddle of Lamb with Leek, Pancetta & Potato Cake, Cracked Pepper & Onion Confit and Red Wine & Rosemary Gravy'.
Perhaps finish with 'Sticky Toffee Brioche Bread & Butter Pudding with Rum & Raisin Ice Cream'; 'Rich Calibaut Chocolate Mousse with a Popping Surprise and Cinder Toffee & Chocolate Ice Cream' or 'Chilled Lemon & Lime Posset with a Bitter Lemon Sorbet & Paaion Fruit Curd' - or their selection of locally-produced artisan cheeses.
- Food Style: Modern British
- Dinner: all week 19.30-20.15; set D £39.50 (4 courses)
- Wine: a well-chosen list has fair mark-ups
- Wheelchair access: Yes
- Directions: See the map on this page
- Parking: Yes
- Closed: L all week, mid Nov to late Feb
- Rooms available