Find tis good restaurant in this comfortable hotel, which has stunning views of Skiddaw and Derwentwater.
The kitchen offers a short set price menu, comprising well-cooked mainly local ingredients.
An autumn snapshot of this listed 'Pan-Fried Salmon & Red Pepper Terrine with Port & Shallot Dressing'; 'Marinated Avocado Pear with Sweet Mango & Mulled Figs with Chive Cream Cheese'; 'Seared Breast of Wood Pigeon with Wild Mushrooms, Shallots & Bacon Lardons'; 'Pan-Fried Scallops with Black Pudding & Smoked Pancetta' and 'Cream of Leek & Broccoli Soup with Garlic Sippets' on the starters.
'Seared Collop of Cumbrian Beef Fillet, Glazed with Blue Stilton & Red Onion Jam, on a Garlic & Rosemary Fondant & Bay Leaf Jus'; 'Roast Breast of Pheasant, Filled with Orange & Chestnut Pork Farce, Wrapped in Smoked Pancetta, on a Seed Mustard & Spring Onion Potato Purée & Brandy Cream Sauce'; 'Pavé of Wild Sea Bass with Smoked Salmon, Prawn & Mussel Risotto'; 'Fricasée of Venison with Wild Mushrooms, Baby Onions, Cream & Brandy' and 'Smoked Cumbrian Farmhouse Cheddar, Brie & Broccoli Quiche with Parmesan Shavings' amongst the mains.
Puds, such as 'Warm Apple & Sultana Bread & Butter Pudding with Rosemary Ice Cream'; 'Fresh Fig & Almond Frangipane Tarte with Crème Chantilly' and 'Sultana Cheesecake with Toffee Cream' complete the picture.
- Food Style: Modern British
- Dinner: all week 18.30-20.30; set D £29.50 (2 courses), £37.50 (4 courses)
- Seats: 40
- Wine: a well-chosen list has modest mark-ups
- Nearest station: Keswick Rail
- Directions: See the map at the top of this page
- Parking: Yes
- Closed: L all week; Jan & early Feb.
- Rooms available