Best restaurants in Cumbria Published 10 March 2023
With a bountiful natural larder and the stunning scenery of Windemere, Grasmere and beyond, it’s no surprise Cumbria is home to some of the finest dining in Britain. But it’s not all tasting menus, white tablecloths and Simon Rogan restaurants. From brilliant bakeries in Ambleside to cosy pubs and lively bistros, here are the best places to eat in the Lake District.
Opposite the church in a diminutive village just to the north of Ullswater, this dapper Victorian house has surely never looked as cared for as it does now. Constructed in 1863 (hence the name), the building has done time as the l… Read more
Opposite the church in a diminutive village just to the north of Ullswater, this dapper Victorian house has surely never looked as cared for as it does now. Constructed in 1863 (hence the name), the building has done time as the local blacksmith's and post office, but since 2016 it has operated as a restaurant with rooms, with an interior that gives off period energy (pictures, mirrors and objets d'art adorn most surfaces). Long-time head chef Phil Corrie stepped up in 2022 to become a business partner with owners Mark and Anne Vause, so it's full steam ahead in the Lakes. A great-value three-course deal is backed up by a tasting menu (five-course lunch, seven-course dinner) with optional wine flights, and the Cumbrian-born chef makes good use of the region's bounty. A grounding in classic cooking is revealed in a starter of shorthorn beef tartare, with a local egg yolk and local rapeseed oil, while heritage crapaudine beetroots get a fashionable workout with Ragstone goat's cheese and seeded cracker. Cartmel Valley venison is just the ticket (served with hen of the woods and winter truffle), and fish is also given a chance to shine (Nordic halibut, say, with brown butter bisque). To finish, Yorkshire rhubarb with whipped cheesecake and gingerbread is a winning combination. The Coravin wine-preservation system means you can expect a broad range of top tipples by the glass, with bottle prices starting at £34.
Dining at chef Richard Swale’s Allium at Askham Hall is like being a house guest in a small château. The 14th-century Pele tower in the picture-perfect hamlet of Askham was, until 2012, the family home of the Lowther family. S… Read more
Dining at chef Richard Swale’s Allium at Askham Hall is like being a house guest in a small château. The 14th-century Pele tower in the picture-perfect hamlet of Askham was, until 2012, the family home of the Lowther family. Sensitively converted for human-scaled hospitality, it remains family-owned and an integral part of the wider working estate. A hand-drawn sketch within the daily changing six-course menu illustrates the provenance of the vast majority of ingredients direct from their own perfectly tended market gardens, farms and upland game areas. Produce this fresh demands cooking of absolute integrity and authenticity, and this Allium is certainly one lily that needs no gilding. The result? Uber-local dishes of joyous celebration, technical excellence and maximum flavour. The Askham garden salad with sheep's curd, truffle and a duck-gizzard vinaigrette is a dish with nowhere to hide, offering simple perfection, leaf by carefully placed leaf. The bold approach to sweet Mull langoustines with red curry and cauliflower pays dividends, while tender red deer with summer savory, beetroot and elderberries captures the essence of this distinctive place on a single plate. A geranium set cream with rhubarb evidences a lightness of touch and preparedness to elevate humble plants to elegant status. Dining in the airy garden room, sensitively appended to the original castle walls, emphasises its proximity to the produce which is the bedrock of brilliance underpinning this 'charming experience'. To match the quality of cooking, an awe-inspiring leather-bound wine list navigates an A-Z of the world’s great wines from the private cellars of passionate collectors. Despite some unique rarities costing an average UK annual salary, there are many well-chosen options at prices accessible to ordinary mortals. All is lovingly stewarded by charming house manager/maître d'/sommelier Nico Chieze, who approaches customers of differing wine knowledge with equal grace and curates flights that cut through any complexity or concern. Some restaurants may appear arbitrary in their location, but Allium and its close-knit family at Askham Hall has deep roots into the local land, history and community.
On a mezzanine atop the George Fisher sports store, this warmly lit café comprises just five tables and a breakfast bar, but it never feels cramped. Staff are 'lovely' and everything from the short menu is neatly done &ndas… Read more
On a mezzanine atop the George Fisher sports store, this warmly lit café comprises just five tables and a breakfast bar, but it never feels cramped. Staff are 'lovely' and everything from the short menu is neatly done – from classic avocado on toasted sourdough with chilli jam to savoury toasties with tomato and onion salad on the side. Granola bowls, Vietnamese banh mi, cakes and bakes complete the picture. The place is also famed for its skilfully fermented, homemade kombucha – we liked the original version as well as a newer 'soft launch' strawberry riff. The coffee is exceptional too, complete with 'proper latte art for the nerds'.
Rightly valued by locals who feel 'so lucky' to have this airy, family-run bistro on their doorstep, Four & Twenty is a true indie. In a Lakeland town, that means being something to everyone – which is accomplished by br… Read more
Rightly valued by locals who feel 'so lucky' to have this airy, family-run bistro on their doorstep, Four & Twenty is a true indie. In a Lakeland town, that means being something to everyone – which is accomplished by bringing local ingredients and good technique to every occasion. Consequently, a celebratory dinner with good-value matched wines looks just as 'seasonally superb' as a speedy (and terrific value) set lunch. The 'spectacular' signature Cheddar cheese soufflé, twice-baked and incredibly light, is a reliable way to start, or try a house-made pressed terrine of Cumbrian pork and chorizo (perfect with a glass of Penny Lane Pinot Noir from New Zealand). To follow, the 'attention to detail' that customers love sees smoked butter added to a pile of crushed potatoes in a dish of well-timed cod, summer vegetables and chive butter sauce, or some locally produced St James cheese added to the veggie lasagne (packed with wood-roasted peppers and spring vegetables). Everything is generously served, including desserts such as sticky toffee pudding or an airy upside-down strawberry cheesecake, scattered with shortbread crumbs and accompanied by a scoop of strawberry ripple ice cream; if that's too much to contemplate, coffee and (local) toffee might fit the bill.
‘The epitome of a local restaurant,’ this long-serving, family-run bistro and coffee house is a rare commodity in touristy Windermere – no wonder bookings are essential for each of the two evening sittings. The s… Read more
‘The epitome of a local restaurant,’ this long-serving, family-run bistro and coffee house is a rare commodity in touristy Windermere – no wonder bookings are essential for each of the two evening sittings. The simple dining room is divided into three small sections, although the tables – each properly set with cloths and a vase of flowers – are just far enough apart to ensure privacy and elbow room, while service from the owner herself and local teens is knowledgeable and well-paced without ever feeling rushed.
The rarely changing carte is supplemented by a short list of daily specials; when the cooking is ‘consistently enjoyable’, why mess with the formula? There are plenty of tried-and-tested ideas on show here, from a starter of potted salmon terrine with pink peppercorns, dill and cucumber pickle to heartily endorsed mains including lobster thermidor served with a pile of cheesy tagliatelle or ‘pig on a plate’ (pork belly and braised cheek with mash, homemade black pudding and crisp pancetta). It's not all so rich, however. Mussels come bobbing in a well-balanced leek, saffron and garlic sauce while linguine is laced with a jumble of springy palourde clams.
Given the generosity of the servings, you may need to pace yourself if you want to leave room for desserts such as the ever-popular sticky toffee pudding, as sweetly saturnine as treacle toffee on Bonfire night. Overall, this is ‘good, honest food’ backed up by a short wine list that serves its purpose.
* On Mondays and Tuesdays, the pub serves a reduced menu for residents only.*
* Gareth Webster has left and been replaced by Paul McKinnon, who was the pub's original chef when it opened in 2008. Watch for a new review coming soo… Read more
* On Mondays and Tuesdays, the pub serves a reduced menu for residents only.*
* Gareth Webster has left and been replaced by Paul McKinnon, who was the pub's original chef when it opened in 2008. Watch for a new review coming soon.*
'Welcome back,' announces a board outside Charles Lowther's cream-fronted country-estate pub with rooms, signalling that the George & Dragon has finally recovered from the effects of a devastating fire in June 2022. Inside, tranquillity reigns, despite the presence of a mural depicting a haloed St George seeing off that dragon. Much of the produce comes from the Lowther Hall estate and kitchen gardens, giving a palpable sense of a community resource, and the place has another valuable asset in the shape of chef Gareth Webster, who worked previously in one of Simon Rogan's kitchens. The menu format is accessible and full of interest, depending on whether you want to eat lightly or pile right in. Small plates such as smoked sea trout, venison pastrami or delicious little lobster tacos with sweetcorn and a light salsa make an inspired intro, before pedigree meats and traditional seafood dishes take the stage. The fully laden fish pie is topped with Cheddar mash, while vegetarian mains might feature charred cauliflower steak with almond pesto, although the heart of the operation is revealed in a substantial serving of saddleback pork, topped with black pudding and crackling, accompanied by lightly blanched chard, roasted beetroot and an all-important jug of glossy gravy. Tarts and crumbles are the mainstays of the desserts: we enjoyed a fig tatin with sour apple chutney, thyme honey and a wedge of Blue Whinnow (a delicately veined cow's-milk cheese from Thornby Moor Dairy near Carlisle). An enterprising, fairly priced wine list has informative notes, with prominence given to bottles from artisanal, family-run estates.
* Chef Gerald van der Walt has moved to Linthwaite House, Bowness-on-Windermere and has been replaced by Chloe Lancaster Lowe. Watch for a new review coming soon.*
The sort of café you always hope to find, where heartily g… Read more
* Chef Gerald van der Walt has moved to Linthwaite House, Bowness-on-Windermere and has been replaced by Chloe Lancaster Lowe. Watch for a new review coming soon.*
The sort of café you always hope to find, where heartily generous homemade food comes with a dose of originality, making the best of place and time. That’s exactly what chef and Simon Rogan alumnus Gerald van der Walt is doing at this charming south Lakes spot (there’s excellent vintage/reclamation browsing in the Barn too). A chowder is thick with smokey haddock, while a rarebit bites with mustardy vigour – or you could go big with a Cumbrian cassoulet with local sausages and beans. Cakes, all made on site, are properly, stickily rich. Breakfast is served daily, Sunday lunch weekly, and once a month there are cracking-value Friday night suppers.
Cumbrian native Kevin Tickle was Simon Rogan’s head forager at L’Enclume then head chef at Forest Side in Grasmere. Heft sits halfway between his two former employers, which he runs with his wife Nicola (front-of-house… Read more
Cumbrian native Kevin Tickle was Simon Rogan’s head forager at L’Enclume then head chef at Forest Side in Grasmere. Heft sits halfway between his two former employers, which he runs with his wife Nicola (front-of-house). The name refers to the seriousness of the operation (an 11-course taster is all that’s available in the dining room for dinner), but it's also an old Cumbrian word for sheep returning to the same fells for grazing and shelter; a reference, perhaps, to what remains of the village pub where locals can return for soup by the fire in the front bar.
There’s no doubt, however, that the restaurant is the true destination here, a low-key room of generously spaced Scandinavian-style furniture enclosed by ancient whitewashed walls and, on the other side, an open kitchen partially visible to diners. Some courses are delivered by chefs through the gap in the wall but most by smartly turned-out young locals. An opening shot of ‘Gotty’s squeaky cheese’, a lozenge of Matt Gott's halloumi glazed in thyme honey, sets the tone for much of what is to come – proudly Cumbrian ingredients supplied by producers the Tickles know personally, and transformed into what readers have called 'an intensity of flavour' that transcends their seasonal and local tags. Expect anything from damsons gown in Nicola’s home patch of the Rusland Valley to Herdwick hogget from Town Head Farm in Grasmere – although ingredients from further afield also have their say.
Courses arrive in quick succession, so the sensation is less of a tasting menu and more of a constant flow of miniature deliciousness. A dinky bowl of chawanmushi-style egg custard is flavoured with richly savoury oxtail and thyme and topped with an enoki mushroom. Mussels are skewered on a sort of giant toothpick, glazed in XO and mead to deliver a wallop of umami, all smeared with ‘chip shop curry sauce’ that is far more sophisticated than its inspiration. Scorched monkfish tastes smoky but the creamily textured flesh shimmers with a pearlescent sheen.
An 'exceptional-value' four-course lunch also wins praise, and they serve a mean sausage roll in the dog-friendly bar, along with pizza on Wednesday nights, local cask beer and a good selection of wine by the glass – plus inspired Sunday roasts that take the traditional theme to ‘a whole new level’. No wonder everyone leaves impressed, whether they’ve come from down the road or the opposite end of the country.
* Mark McCabe, formerly at The Ethicurean near Bristol (now closed) has taken over as head chef. He replaces Cillian Hennessy, who has been appointed Aulis development chef. Watch for a new review coming soon.*
Once up the sweepi… Read more
* Mark McCabe, formerly at The Ethicurean near Bristol (now closed) has taken over as head chef. He replaces Cillian Hennessy, who has been appointed Aulis development chef. Watch for a new review coming soon.*
Once up the sweeping driveway of Linthwaite House and through the 14 acres of gardens onto the hotel’s terrace, you'll be treated to one of the finest views of Windermere, with the namesake ‘hen rock’ poking out of the lake below. Henrock (the restaurant) is at the viewless rear of the hotel, which focuses attention firmly on the plate, though – as in the rest of the impressive property – there is also art to admire from the owners’ private collection. Henrock is a Simon Rogan restaurant with a pronounced Asian accent (the chef is a big deal in Hong Kong) and each dish bears the imprimatur of Rogan’s precise presentation. Meals kick off with the ‘hen on a rock’ canapé (mushroom and egg in a scooped-out shell atop a piece of slate) ahead of starters such as lacquered smoked eel with XO custard – eastern flavours filtered through modern British fine dining. A main course of Peking duck with a date and gochujang croquette, meanwhile, involves pink-cooked, crisp-skinned roast breast and autumnal, sweet-and-sour accompaniments. Many of the ingredients have travelled no further than the extensive Our Farm in Cartmel, 13 miles away, and vegetarian dishes such as fermented and grilled cabbage with truffled tofu, teriyaki sauce and wasabi emulsion are as diverting as the meat and fish options. Desserts (pistachio cake with blackberry and buttermilk; steamed banana sponge with rum ice cream) suggest that afternoon tea here would be excellent (and it comes with a lake view from the conservatory). The wine list casts its net wide, from Sussex to Slovenia, and an excellent by-the-glass selection (from £6) helps to make amends for the rather lofty bottle prices. If there’s a drawback, there’s no getting away from the feeling that one is eating in a hotel dining room, and that this is a Rogan satellite rather than the L’Enclume mothership. But if you can’t get into L’Enclume or a Lakeland visit doesn’t allow time or transportation for Cartmel, Henrock provides a taste of Rogan destined to inspire further exploration.
Simon Rogan was awarded an MBE in the New Year Honours List at the end of 2023, which is some measure of the influence he has had on contemporary British dining. The nerve centre of the whole operation is still here, in a stone-bu… Read more
Simon Rogan was awarded an MBE in the New Year Honours List at the end of 2023, which is some measure of the influence he has had on contemporary British dining. The nerve centre of the whole operation is still here, in a stone-built former smithy on a Cartmel road-bend, not far from its sibling Rogan & Co. The ambience has lost none of its rusticity, from the roughcast whitewashed walls and raftered ceilings to the anvil after which the place is named. The light, airy conservatory makes a fine spot for lunch. Smartly clad staff oversee a welcoming – and supremely professional – approach to hospitality, and the food does the rest. The kitchen mobilises a battalion of unexpected ingredients in surprising – even stunning – combinations, with textural notes to the fore as well as a clear focus on sustainability and regionalism. Among the appetisers is a fritter of Duroc pork and smoked eel on lovage emulsion with sweetcorn purée, an unimaginably delicious composition of flavours. There is also a pudding of Berkswell cheese coated in caramelised birch sap, tapped from a tree just a couple of miles away. A succession of plated dishes might include tiny pink fir potatoes cooked in chicken fat with pickled walnuts and an oil of burnt onion ash, while one of L'Enclume's signatures is the seaweed custard in beef broth and bone marrow, garnished with a house blend of caviar and Maldon oyster. Various vegetable-based specialties are always part of the menu, their seasonal freshness offset with powerful herbs and seasonings. As for animal protein, a pairing of John Dory and cuttlefish in pork fat with shrimp sauce, spinach and verbena might precede an outstanding dish of dry-aged Middle White pork in mead sauce with black garlic purée and pickled allium seeds, plus a pork-fat crumpet sitting on a hot stone to keep it warm. Textures go haywire in a serving of frozen Tunworth cheese topped with puffed buckwheat, lemon thyme crystals and gel, on a compôte of Champagne rhubarb. After strawberries and sweet cicely cream served in a ceramic pouch, followed by a miso-caramel mousse with apple (another L’Enclume signature), we concluded with an array of superlative petits fours – including a cornet of peach-stone ice cream with elderflower and white-chocolate ganache, and a tiny caramelised pear tart with a spot of herb oil. Wines by the glass are presented on an iPad, which you may want to keep by you as the menu progresses, but it's best to let the wine flights themselves take wing on a cosmopolitan journey around the globe.
The fact that Lake Road Kitchen is barely noticeable from the street says a lot about this singular restaurant in touristy Ambleside. It’s all about subtlety and understatement – from the clean, contemporary Scand… Read more
The fact that Lake Road Kitchen is barely noticeable from the street says a lot about this singular restaurant in touristy Ambleside. It’s all about subtlety and understatement – from the clean, contemporary Scandi-style interiors and the lack of adornment to the food itself. Many dishes look almost insignificant on the plate and everything is refined to its essence, deliberately eschewing most of the prevalent, fine-dining bells and whistles. Chef-owner James Cross is on a mission and is happy to share his passion, spending a lot of time chatting to customers, sharing recipes and demystifying his culinary techniques. Yes, this is a ‘proper food-lover’s venue’, and a highly personal one to boot. Daily changing menus (choose 8 or 12 ‘servings’) are testament to the chef’s love of prime produce, and the sheer level of craft, creativity and confidence is a wonder to behold – sometimes simple, sometimes extraordinarily complex, but always gelling cohesively. Home-churned butter made from local cream is an opening statement of intent: fermented and aged for 12 months until crystalline and umami-laden, it takes the ubiquitous spread to another level, pairing perfectly with the signature long-proven sourdough-style bread. Shetland monkfish is lightly brined, slow-smoked till translucent, then presented with burrata and spiced golden beets – an unconventional combination releasing sweet, smoky, spicy notes while still forefronting the fish. A congee of ‘six-hour rice’, slow-cooked beef shin and tendon takes comfort food to the highest level, while twice-brined Saddleback pork, rendered to perfection over fire and served with wild garlic ‘capers’, reminds you why properly reared pigs are worth seeking out. Elsewhere, you can reward yourself with an extra course of intensely beefy A5 Kagoshima wagyu – treated as reverently as it merits. Desserts are no less accomplished: a walnut gelato with Calvados caramel is silky and subtle, while a scarcely solid chocolate cake is an eye-rolling delight that stretches patisserie to the outer limits of structural integrity. To drink, wine pairing options are available, along with a short but well-judged list starting at £40. In short, a bold, uncompromising but intimate dining experience, delivered with insight and humility.
After stocking up on Grasmere's famous gingerbread, head across the village for something more substantial. Attached to the Heaton Cooper Studio, Mathilde's is an ode to the Norwegian wife of landscape painter Alfred Heaton Cooper… Read more
After stocking up on Grasmere's famous gingerbread, head across the village for something more substantial. Attached to the Heaton Cooper Studio, Mathilde's is an ode to the Norwegian wife of landscape painter Alfred Heaton Cooper. Floor-to-ceiling windows take in the stunning fells, while contemporary, clean-lined interiors create a sense of calm. The menu lightly reflects the Scandinavian heritage with cinnamon buns, Swedish meatball smørrebrød with lingonberry or, perhaps, a salad of smoked mackerel, nashi pear and buckwheat. For a sweet treat before nosing round the homeware shop, try one of their deliciously creative cakes.
Some things are worth the wait. Dinner at the Old Stamp House is one of them. Ryan Blackburn is a chef cooking with such consistent flair that securing a table at the restaurant he runs with his brother, Craig, requires deft forwa… Read more
Some things are worth the wait. Dinner at the Old Stamp House is one of them. Ryan Blackburn is a chef cooking with such consistent flair that securing a table at the restaurant he runs with his brother, Craig, requires deft forward-planning. But stick with it because to eat in this rough-walled, cleverly lit, almost subterranean dining room is to experience food, wine and service of the highest order. Don’t expect the rigmarole of fine dining, though, rather a fresh informality and genuine friendliness. Ten outstanding courses sing lustily of the brothers’ love for their home county of Cumbria. Each one celebrates the region’s fells, forests, fields and culinary heritage, and Craig's wine pairings are the finishing touch. As autumn slips into winter, Herdwick hogget shoulder is braised down, stuffed generously into a glazed lamb-fat bun, and served with a Madeira-warmed lamb broth that's poured, clear as amber, into a chunky cup. It’s robust and voluptuous, although a perky mint and anchovy emulsion tames any richness. Lakeland waters surrender all manner of fish. Arctic char, seaweed-cured and vividly fresh, comes with compressed apple, pickled cucumber and glistening trout roe, a shower of fresh horseradish quickening the flavours. More char is potted and wrapped in a shatteringly fine brik pastry cylinder that’s dotted with horseradish cream and roe. Morecambe Bay brown shrimps are potted too, to accompany a bouncy scallop that arrives topped with a snappy shellfish cracker in a warmly curried mead velouté, while mussels give heart and savoury soul to the cream sauce beneath an impossibly perfect piece of cod garlanded with crisp kale. The meat course leads into deep boskiness. Tucked up with seared venison is a sliver-thin celeriac pocket packed with spinach and hen of the woods; to one side, the shredded shank is folded into a celeriac and truffle mousse. It is thumpingly, memorably delicious. Flavours of raspberry, meadowsweet and apple marigold refresh the palate before a pear soufflé – an ethereal masterclass – is doused with rippling chocolate sauce and topped with a scoop of bright blackberry sorbet. All that planning ahead is worth it.
There’s a modest elegance about this neighbourhood restaurant in the quiet southerly reaches of the Lake District. White walls, alluring photography of Lakeland fells, and simply laid tables are reminders that you’re i… Read more
There’s a modest elegance about this neighbourhood restaurant in the quiet southerly reaches of the Lake District. White walls, alluring photography of Lakeland fells, and simply laid tables are reminders that you’re in the realm of Rogan, a place where unfussy deliciousness and a peerless approach to ingredients rule. Snacks launch a refreshingly uncomplicated offer from head chef Tom Reeves. A tartlet with whipped cod's roe is palate-quickening; a Parmesan sablé with artichoke cream and flutter of petals is richer; a croquette of mushroom and truffle duxelles umami-laden. To follow, Simon Rogan's 'Our Farm' provides ‘Aynsome offerings’ (the farm is on Aynsome Lane, just outside Cartmel), a pert little bowl of carefully prepped veg. Green beans are fresh from an exuberant harvest, so too little kale leaves, purple-tinged baby turnips and peppery nasturtium. They’re combined with fermented cucumber and pickled radish from last year, the tussle of ingredients anchored by a forthright sauce of Isle of Mull Cheddar. Elsewhere, tenderly smoked eel tumbles around a caramelised potato terrine that's dotted with two emulsions (one of eel, the other of wild garlic), its richness balanced by a buttermilk and mussel sauce that's split prettily with dill oil. Mains might centre on Jerusalem artichoke or a sublime piece of hake, grilled just-so and served with spinach cooked in miso butter, plus a fermented celeriac and mussel sauce. The tenderest St Brides chicken breast is stuffed with hen of the woods mousse (the mushroom is also roasted for that umami win) – the dehydrated skin mixed with toasted yeast provides yet more umami, and acts as a foil for sweet heritage carrots. A mirror-glossy chicken sauce ties everything together gloriously. Proper puds include dark chocolate fondant with apple marigold, and a playfully nostalgic vanilla rice pudding that’s pitch-perfect on an early autumn day – served in a wooden bowl with blackcurrant sorbet, fresh blackberries, toasted macadamia nuts and crimson oxalis. Coffee provides a bolster, while bouncy little sticky toffee pudding madeleines nod in a neighbourly way to what is arguably Cartmel's most famous export. A creative cocktail list includes spirits infused with Our Farm pickings – anyone for a woodruff Old Fashioned? – while the wine list leans towards natural styles, suggesting plenty of 125ml pours before topping out at £185 for a Californian Cabernet. Service is notable, from the confidence of a young apprentice waiter to the expertise of restaurant manager Kayleigh Thorogood.
*Aaron Lawrence (one-time sous-chef at The Samling) is now head chef, following the departure of long-serving Daniel McGeorge.*
Ambleside has transformed itself into the gastro-honeypot of the South Lakes, and Rothay Manor (a whi… Read more
*Aaron Lawrence (one-time sous-chef at The Samling) is now head chef, following the departure of long-serving Daniel McGeorge.*
Ambleside has transformed itself into the gastro-honeypot of the South Lakes, and Rothay Manor (a whitewashed Georgian dwelling and one of the town’s most venerable hotels) is currently reaping the benefit of a recent boutique makeover. A three-course carte will come as a relief to anyone suffering from a surfeit of the tasting menus which are obligatory in so many high-end Lakeland dining rooms, though meals do come with all the fine-dining accoutrements of intricately wrought amuse-bouches garlanded with edible flowers, and expertly baked breads served with cultured butters. High-end ingredients are a given here. A starter of beautifully cooked lobster tail comes in a deeply flavoured bisque adorned with prettily carved carrot 'petals', typical of a fondness for the precision of Japanese technique. There are Asian flavours, too – an assembly of rosy-pink suckling pig with turnip and umeboshi is almost outshone by a stunning pork dim-sum dumpling on the side. Elsewhere, Scandinavian influences are evident in, say, a full-flavoured venison tartare with swede and rye. Each component has been chosen with full consideration for the role it will play in the overall flavours and textures to achieve the balance that is the hallmark of good cooking, whatever the nationality. There’s no denying that the food bears comparison with Ambleside’s finest but on our visit the atmosphere still had some catching up to do. Painfully slow service between courses allowed ample time to consider what it felt like to be in a gloomy wood-panelled room on a dark night, with tables set too far apart to create any sort of buzz. Summer evenings, with a view of the terrace and garden through full-length windows are, we imagine, a much nicer time to eat here – likewise Sunday lunch of roast sirloin of beef or stuffed leg of suckling pig.
Ambleside has got fairly pricey these days but this warm jumble of a bakery out front and a café out back is a delight, earning and repaying local loyalty with warm service. Pop in for full-English breakfasts, sandwiches, p… Read more
Ambleside has got fairly pricey these days but this warm jumble of a bakery out front and a café out back is a delight, earning and repaying local loyalty with warm service. Pop in for full-English breakfasts, sandwiches, pies (perhaps chicken, leek and bacon) and sausage rolls, or just a cup of tea and a slice of cake – try the Lakeland gingerbread or the signature apple pie. Dog- and child- friendly. Accommodation in 'the loft' upstairs and in a nearby B&B.
Part pub, part restaurant with a fondness for local produce
Geographically, Sedbergh is part of the Yorkshire Dales, although it sits on the edge of the Lake District. Something of that dual identity informs the layout of this revamped coaching inn, which accommodates two very different sp… Read more
Geographically, Sedbergh is part of the Yorkshire Dales, although it sits on the edge of the Lake District. Something of that dual identity informs the layout of this revamped coaching inn, which accommodates two very different spaces with two very different personalities. To the left as you go in is the cosy, convivial pub room – our preferred spot – complete with a bar, equine paraphernalia, dried flower displays, bright red banquettes and fairy lights strung around the walls. Here you can sup local ales and get welcome sustenance from platters of home-cooked ham and artisan cheese, hot Herdwick lamb sandwiches, maple pea houmous or Mansergh Hall pork and kimchi stew.
To the right are the dining areas, the first being a dog-friendly antechamber, the second a sparser, more formal split-level affair. The menu highlights local produce but there’s a noticeable Asian bent to the more ambitious dishes: expect Howgill Hereford beef pie with seasonal greens alongside crispy Korean beef wrapped in a shiso leaf or pork belly in XO sauce with alliums. To finish, there might be an 'extremely savoury’ black-sesame panna cotta with basil oil and shards of sesame cracker. On Sundays, prime meat sourced from local herds is the kitchen's USP, accompanied by sides including treacle carrots.
Service is well-meaning, although it seems better suited to the pub side of things than the restaurant. However, the Black Bull’s drinks offer gets full marks, from unusually pleasing ‘softs’ including Zingi Bear (an organic ginger switchel) to fascinating sips from Slovakia, Slovenia and Serbia on the diverse, good-value wine list. A new outdoor bar and kitchen facility should add to the Black Bull's all-round appeal.
Base yourself at this family-run, country pub with rooms to fully enjoy the winding dry stone walls and quiet lanes of the Winster Valley – and get to know the robust cooking of Shaun Edmondson. Start with a tangy twice… Read more
Base yourself at this family-run, country pub with rooms to fully enjoy the winding dry stone walls and quiet lanes of the Winster Valley – and get to know the robust cooking of Shaun Edmondson. Start with a tangy twice-baked goat's cheese soufflé, or ripples of cured venison with the salty-savoury welly of olives, Parmesan and Black Dub cheese (from the Appleby Creamery). Follow with a pub classic – they’re all done well – or crisp-skinned stone bass with mussels, parmentier potatoes and a delicately curried sauce. This being damson country, a cheesecake served with damson gel and a terrific plum/damson sorbet would seem the logical pudding choice.
The Dog & Gun takes centre stage in the tranquil north Cumbrian village of Skelton. As befits its name, the place will welcome your canine companion (if you give notice), but perhaps leave the firearms at home. It's a welcoming di… Read more
The Dog & Gun takes centre stage in the tranquil north Cumbrian village of Skelton. As befits its name, the place will welcome your canine companion (if you give notice), but perhaps leave the firearms at home. It's a welcoming dining space, divided by a central bar, with misshapen ceiling beams and wheelback chairs, and an approach to service considerate enough to turn down the Ed Sheeran when orders are being taken. Ben Queen-Fryer works in splendid isolation at the stoves, offering a style of high-gloss country cooking that puts the emphasis on substance as well as impressive technique. Pasta is spot-on, as in a yolk-yellow raviolo filled with pork, sauced with a reduction of the poaching milk with sage and garlic. A terrine of smoked Jersey Royals, or perhaps a cheesy soufflé, might be alternative starters, but do save room for the trencher-style main dishes – witness a stonking venison suet pudding packed with tender, gamey meat, served with a stick of beetroot done in duck fat, mead gravy and a side of the chunkiest chips. Dover sole is butter-sauced, while the veg option might be earthy cep risotto. Even the crumbly-topped dessert soufflé, made with the Lyth Valley's celebrated damsons and partnered with frangipane ice cream, is a hefty proposition – so that diners not opting for the chocolate millefeuille need not feel skimped. A couple of Cumbrian craft beers and sanely priced wines by the glass lead the drinks offering, with selections forsaking the beaten track for Swiss varietals, Slovak Riesling and an orange creation from Alsace.
Part country restaurant, part local pub with its own brewery
Ambleside is well served by the Drunken Duck. It is not one of those pubs that has left its drinking side behind (not with that name); instead, it throws a welcoming arm around locals in an atmosphere of free-and-easy conviviality… Read more
Ambleside is well served by the Drunken Duck. It is not one of those pubs that has left its drinking side behind (not with that name); instead, it throws a welcoming arm around locals in an atmosphere of free-and-easy conviviality. That said, an appreciable attempt has been made to give the dining area its own identity with some framed art prints of flowers, a festooning of dried hops, and an open-to-view kitchen. Last booking for food is 8pm.
Staff are expertly clued-up, not least with knowledge of the Barngates beers brewed on site. The food is distinguished by nutritious heartiness, seen to impressive effect in a vegetarian main course of roasted cabbage and mushrooms topped with capers and horseradish, served with potato cakes, which might be preceded by a fricassée of Jerusalem artichokes with apple, black garlic and sunflower seeds.
Homely main dishes make great cold-weather sustenance, even when the cold weather comes round in late June: a bowl of fortifying marjoram-scented rabbit stew arrives with chunky veg, potent gravy and a cloud of lovely mash. Sides of perfectly textured chips and aïoli will help fill any holes.
In the context, the afters seem pleasantly light: yoghurt mousse and rhubarb sorbet team up for a refreshing finish, under a summery dusting of dried raspberries, or there may be a raspberry and fig version of Bakewell pudding. Gluggable wines by the glass head up a no-nonsense list.
From the outside, Forest Side imposes, stamping no-nonsense Victorian authority onto a steep fellside near Grasmere. Step inside, however, and you’re fast-forwarded to the present day. There are respectful memories of histor… Read more
From the outside, Forest Side imposes, stamping no-nonsense Victorian authority onto a steep fellside near Grasmere. Step inside, however, and you’re fast-forwarded to the present day. There are respectful memories of history in the shape of lofty ceilings, preserved architectural details and tweed-waistcoated waiters, but the setting is fresh and contemporary. Rough-hewn tables are simply decorated, so too the white walls and vast windows. Seats are comfortable, and floors classily bare, but chintz-free style comes at the expense of sound-absorbing softness so it can be a little noisy. Perhaps that is all the better to focus on Paul Leonard’s fine cooking, which delivers an experience that for one recent diner was ‘breathtaking’, for another ‘truly A-class’. Portions are restrained, presentation is precise, the value for money of a four-course lunch (plus extras) undeniable. Warm brioche, thyme-flecked and oomphed with a Marmite glaze, is irresistible, while the standout of the three snacks is toasted brioche with truffled cream cheese and smoked eel. Vigour continues. Whipped raw-milk Cumbrian goat's cheese – Ingot, from Holker Farm Dairy– comes with confit and crisp Jerusalem artichoke, fresh apple and toasted yeast crumb; it’s followed by a savoury little rockpool of lightly aerated buttermilk/mussel sauce from which peep mussels, ribbons of pickled cuttlefish and smoked roe. This being the game season, a small but tenderly roasted breast of local partridge makes a distinguished main course. Its juices are the base for a glorious sauce, its leg is a mini-meatball, and the flavours are amplified by hen of the woods flecked with crisp onions, as well as the belting umami of cep purée. A pretty dessert is all about the cherry – puréed, frozen into a sorbet, set into a glistening crimson gel, its sweetness balanced by a mild cheese panna cotta and salted granola. A sugar-doused doughnut – cherry-filled, of course – provides the playful accompaniment. The forward-thinking wine list champions natural and biodynamic bottles from less familiar vineyards, so the sommelier's excellent advice might steer you towards a rounded but fresh Grüner Veltliner from Austrian makers Martin and Anna Arndorfer, or the earthy welly of a Thracian Mavrud that works a treat with the partridge. Both are offered by the glass on a line-up that packs interest into 125ml pours from £9.
High on a hill outside Ambleside, the Samling hotel boasts some of the finest views of Windermere, allowing an extensive, panoramic perusal of the lake and fells. The Gathering, a relatively new dining room in a converted out… Read more
High on a hill outside Ambleside, the Samling hotel boasts some of the finest views of Windermere, allowing an extensive, panoramic perusal of the lake and fells. The Gathering, a relatively new dining room in a converted outbuilding down a lane, has the same beautiful vistas but in far more simple surrounds of whitewashed walls and wooden beams; diners facing away from Windermere get a pretty Lakeland scene of sheep and Shetland ponies, while the terrace is perfect when it's warm enough to sit outside. The carte offers a sophisticated menu of cleverly chosen combinations, from which you can order one, two or three courses. To begin, a trio of perfectly timed scallops come crisscrossed with celeriac batons in a pancetta-studded sauce for an elegant spin on the classic seafood and bacon combo. A pretty salad of crisp chicory leaves blobbed with goat's cheese and freshened up with quartered plums makes a lighter start, ahead of generously portioned mains. A velvety beef fillet arrives adorned with a chunky pair of oxtail spring rolls and carrots plus a liberal pour of red wine sauce. Monkfish layered with chorizo, to imbue a cassoulet base with the required smokiness, is no less hearty. Given that duck-egg baked mushrooms with Gruyère was the vegetarian main course at inspection, we wondered whether a couple of lighter options might be welcome for diners who would like to make it as far as a steamed sticky toffee pudding with salted-caramel ice cream – especially if the sunflower and tomato bread has been enthusiastically sampled. That said, complaining about generous portions seems churlish, not least as this is a room in which to linger; friendly staff are happy for diners to take a meal at their own pace, while a wine list with some heavy-hitting producers is there to be explored over what is likely to be a most enjoyable experience.
Dorothy Stubley’s reassuringly pleasurable daytime eatery (with a bakery/deli next door) is a perfect fit for genteel Grange-over-Sands. Head upstairs for a breakfast fry-up or arrive later and dip into the full menu, which … Read more
Dorothy Stubley’s reassuringly pleasurable daytime eatery (with a bakery/deli next door) is a perfect fit for genteel Grange-over-Sands. Head upstairs for a breakfast fry-up or arrive later and dip into the full menu, which offers everything from sandwiches and toasties with home-baked bread to slices of veggie pie, Cumberland sausage with crushed potatoes or beer-battered haddock. The star turn, however, is afternoon tea complete with crumbly scones, Lyth Valley damson preserve and clotted cream, plus an enviable selection of premium leaf teas. Great for kids – and dogs too. They don’t take bookings, but you can gaze admiringly towards the town’s ornamental gardens while you wait in line.
Famous for William Wordsworth and gingerbread, Grasmere is awash with tearooms and tourists, so it’s refreshing to find the exuberant and aptly named Jumble Room in the midst of it all. Andy and Chrissy Hill have run the pla… Read more
Famous for William Wordsworth and gingerbread, Grasmere is awash with tearooms and tourists, so it’s refreshing to find the exuberant and aptly named Jumble Room in the midst of it all. Andy and Chrissy Hill have run the place as a fun-loving family affair for nearly 30 years, filling it with good vibrations, music, jokey paintings of livestock, retro magazines, LP covers and all manner of gorgeous clutter. True to form, their food is a wildly eclectic hotchpotch that brings together influences and ideas from across the globe. Expect Middle Eastern meze, handmade pasta, curries and a slate of idiosyncratic creations ranging from fillet of salmon baked in miso, Lebanese lamb-stuffed aubergine and Calabrian chicken with chorizo to crispy pumpkin gnocchi with hazelnut and fennel dukkah, whipped Gorgonzola, sticky cranberry and orange ‘beets’. To conclude, Chrissy’s take on the local 'rushbearing' gingerbread is a rare treat, made to a family recipe and served with hot toffee sauce and caramel crunch ice cream (or piping hot custard). Wines (from £18.95) have been knowledgeably chosen (don't miss the specially curated 'dessert wine flights'); also check out the informed selection of rare Scotch whiskies. Note: because the Hills operate together as a family, opening times can vary – so telephone for details.
A serene village in the verdant Lyth Valley, complete with a pretty church and rolling hills, is home to this upmarket hostelry. Originally a blacksmith's forge at the beginning of the 19th century, its old bones make for a m… Read more
A serene village in the verdant Lyth Valley, complete with a pretty church and rolling hills, is home to this upmarket hostelry. Originally a blacksmith's forge at the beginning of the 19th century, its old bones make for a magnificent country inn, where beams and slates, real fires and real ales feel right at home across several spaces. It's been a dining destination for several decades and continues to deliver a menu that keeps its feet firmly on the ground, with produce from the owners' farm ensuring that food miles are kept to a minimum. Lancashire cheese soufflé with caramelised red onions is a cross-border favourite, comforting and rich, or you could try a lighter option such as beetroot and pomegranate salad with goat's cheese and raspberry vinaigrette. Cumbrian lamb arrives with a miniature shepherd's pie, while fish might feature pan-roasted cod with cider and mussel sauce, plus a serving of mash to soak it all up. Lunchtime brings similar dishes, with the addition of pub staples such as fish and chips or local wild boar and damson sausages (with mash and gravy). Those damsons also appear as a sorbet with the Punch Bowl's renowned lemon tart. Well-chosen wines from £26.
The Samling sits in splendid, immaculate isolation above Windermere. It is a sumptuous place that nods in contemporary style to Lakeland surroundings that you can enjoy without getting wet and muddy; invigorating views of mere and… Read more
The Samling sits in splendid, immaculate isolation above Windermere. It is a sumptuous place that nods in contemporary style to Lakeland surroundings that you can enjoy without getting wet and muddy; invigorating views of mere and mountain spread beyond the glass-walled dining room, and the seriously cushioned lounge is warmed with a weather-defying real fire. Service is flawless, if at times a little whispered, and the cooking of executive chef Robby Jenks and his team is deliciously refined. The four-course lunch is good value (you pay more than double for seven courses at dinner), though the quietness one autumn Saturday lunchtime suggests that memo has not been received. Sourdough comes tucked up warm in white linen in a silver bowl; its accompanying butter sits on a stone, fashionably. A fragile tartlet is a few bites of walloping umami savouriness from mushrooms – ketchup, duxelles, hen of the woods, tiny little shimeji, a tuile – and the aniseedy nudge of tarragon emulsion brightens the ‘shroomy forest. Saffron is the dominant flavour in a dish of skate wing, spiralled round a gentle shellfish mousse in a sauce split with dill oil. Topped with a lacy saffron tuile that's dotted with Jerusalem artichoke and ditsy nasturtium leaves, it is a thing of golden beauty and earthy flavour. Middle White pork is treated with such tenderness that a piece of pancetta-wrapped loin becomes meltingly soft, so too a square of belly slow-cooked in beer vinegar; both get on well with the sweet-sharp seasonality of pear, parsnip and red cabbage. Finish with a classy apple dessert that uses fruit from the Samling’s orchard. A meringue cup contains minuscule dices of apple as well as almond biscuit, the whole surrounded by a featherlight mousse coated in white chocolate. Tonka-bean ice cream alongside is sublime in its nutty, vanilla-suggesting flavour. Wine-lovers take note: temptation ahead. The renowned list, vast in scope, is fat with bottles from the world’s great vineyards, and prices reflect this. There are slightly more ordinary sips – called ‘The Forty’ after their price tag – but it somehow comes as no surprise that three bottles have five-figure tickets, a bottle of La Romanée Grand Cru Monopole 2002 topping the lot at a mind-boggling £16,000.
Simple but creative Cumbrian classics served in stylish surrounds
The Lake District is well-fed, but proper restaurants serving simple, straightforward cooking are surprisingly hard to find. All the more reason, then, to treasure The Yan at Broadrayne (to give the place its full name), which goe… Read more
The Lake District is well-fed, but proper restaurants serving simple, straightforward cooking are surprisingly hard to find. All the more reason, then, to treasure The Yan at Broadrayne (to give the place its full name), which goes the extra mile on food, service and surroundings.
The 17th-century family farm is now largely converted into holiday accommodation, while the Yan (billed as a ‘bistro with beds’) is up an easy-to-miss track off the main road from Grasmere to Keswick. It is a welcoming prospect on all fronts. The dining room overlooks the fells of Helm Crag and Dunmail Raise, though the vibe feels more Scandi chic than Lakeland cosy, not least because all the hard surfaces hewn from natural materials can make acoustics noisy – that and the fact that it's busy almost all the time, including breakfast.
Herdwick lamb from the surrounding fields appears in several guises: as a rib with Cajun-spiced sweetcorn purée; minted and wrapped in cured ham with a pea mash; and, best of all, the signature shepherd’s pie, in which the meat (slowly braised to fall-apart tenderness) is topped with gorgeously smooth and soft cheesy mash. Generously filled fish pie is the other staple, while thoughtful vegetarian options include a cheese, tomato and spring onion risotto topped with pickled radish, broad beans, asparagus and toasted seeds.
There is always a great deal on the plate, which is perhaps the only downside: huge portions are likely to mean having to forego either a starter (say, the house pea and mint houmous with tortilla bread) or dessert (perhaps an excellent sticky toffee pudding with locally made Three Hills Gelato). The other drawback is that unless you’re staying over, someone is likely to be driving – although the non-alcoholic spritzes, made with a changing roster of homemade fruit cordials, are every bit as good as the on-trend cocktails and short global wine list.
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