Find this good restaurant, in a romantic setting, within a short walk of Windermere village.
The kitchen, headed by chef Roger Pergl-Wilson offers a seasonal menu using local produce when ever possible.
An early Spring version included 'Green Pea Risotto with Soft Poached Egg & White Truffle Oil'; 'Ham Hock Terrine with homemade Chutney & Toasted Brioche' and 'Roast Shallot, Blue Whinnow & Rocket Tart' and 'Mallard Duck Breast with Swede Purée, Wild Mushroom & Madeira Star Anise Jus' among the starters.
'Goosenargh Chicken Breast with Linguine, Wild Mushrooms, Pancetta and a White Wine Truffle Cream Reduction'; 'Wild Sea Bass with Seasonal Vegetables, Shitake Mushrooms, Caper Dressing & Fennel Cream'; 'Game Suet Pudding with Celeriac Purée, Baby Spinach, Spiced Poached Pear & Juniper Jus' and 'Apple & Onion Fritters with Parsnip Purée, Roast Parmentier Potatoes, Watercress & Chive Crème Fraiche' listed among the mains.
Those with a sweet tooth should be tempted by 'Walnut & Espresso Torte with Vanilla Ice Cream, Tuile & Maple Syrup'; 'Dark Chocolate Fondant with White Chocolate & Pistachio Parfait' or 'Sticky Toffee Pudding'.
- Food Style: Modern British
- Dinner: all week 18.30-20.30; set D £39.95 (3 courses)
- Seats: 22
- Wine: a well-chosen list kicks offat around the £20 mark
- Wheelchair access: Yes
- Nearest station: Windermere Rail
- Directions: See the map at the top of this page
- Parking: Yes
- Rooms available