Find this good restaurant, beautifully-set, in this comfortable family-run hotel.
The kitchen is ambitious, offering delicious dishes based around local, seasonal, produce.
Starters, such as 'Mushroom Velouté Soup with Toasted Almonds & Truffle Oil'; 'Roast Breast of Cartmel Wood Pigeon with Beetroot Risotto & Raspberry Wine Sauce'; 'Terrine of Braised Puy Lentils & Celeriac with Port Wine Sauce & Toasted Brioche'; 'Slow-Braised Ham Shank & Egg Pressed with Grain Mustard with Duck Egg & Walnut Dressing' and 'Twice-Baked Cumberland Farmhouse Cheese Soufflé with Pickled Pear & Apple Balsamic Reduction' set the style.
The choice of a fish course or sorbet follows.
Perhaps to be followed by mains, such as 'Best End of Borrowdale Ferdwick Lamb, Studded with Mint, and Port & Basil Sauce'; 'Breast of Guinea Fowl with Guinea Fowl Pithivier, Apple & Crème Fraiche Sauce, and Apple & Thyme Sauce'; 'Pan-Fried Sea Bass Fillet with Sun Blushed Tomatoes, Bulghar Wheat & Sweet Pepper Sauce' and 'Wild Mushroom Wellington with Mushroom-Scented Cream Sauce'.
Puds such as 'Treacle Sponge with Crème Anglaise'; 'Dark Chocolate & Mascarpone Torte with Macerated Strawberries & Pepper Tuile' and 'Apple & Prune Compote with Crème Fraiche, Glazed with Demerara Sugar & Homemade Doughnut' complete the picture.
Service has had excellent reports.
- Food Style: Modern British
- Lunch: all week 12.00-14.00; set L £12.50 (1 course), £22.25 (2 courses), £26.50 (3 courses)
- Dinner: all week 19.00-21.00; £40 (4 courses); Taster Menu £44 (7 courses)
- Wine: an impressive list, specialising in Spain, has modest mark-ups
- Directions: See the map on this page
- Parking: Yes
- Rooms available