Best restaurants with rooms in the Lake District Published 24 June 2024
Discover the Best Restaurants with Accommodation in the Lake District and Cumbria. Explore a wide range of top-rated dining experiences combined with comfortable accommodation in the picturesque Lake District and Cumbria. From luxurious hotels and charming bed-and-breakfasts to cosy pubs and budget-friendly options, find the perfect place to stay and dine.
Our extensive network of food experts has anonymously inspected all featured restaurants, ensuring unbiased reviews and recommendations. Enjoy exceptional dining and a relaxing stay, knowing that every establishment has met our rigorous standards.
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.
* 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* Gareth Webster has left and been replaced by Paul McKinnon, who was the pub's original chef when it opened in 2008.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.
* 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.
*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.
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.
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.
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.
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