Description

The restaurant uses modern cooking techniques to create healthy and exciting menu. The kitchen uses fresh ingredients where possible when creating dishes and even has its own six acre farm where many fruits, vegetables and herbs are harvested.
The dining room has been designed around the buildings original features but now has a new contemporary feel, giving a relaxed and comfortable feel. On warmer evenings meals can be eaten outside in the well kept gardens of the restaurant looking out over the beautiful countryside.

The bedrooms are individually designed and furnished with en-suite showers/baths, many have views over the village or over the countryside and all have the quiet ambience for a peaceful and tranquil break away.

Prices

Sample Menu One:
Carrot sacks with juniper, fried cake and cress
Millet pudding with spelt and Blackstick blue, burnt pear and alexanders
Kohlrabi baked in salt, smoked yolk, parsley and sea herbs
Vintage potatoes in onion ashes, whey sauce and wood sorrel
Buckwheat pancake with fresh cheese, leeks and English mushrooms
Mixed Brassica and walnut, marjoram, vegetable broth
Cream crowdie with douglas fir and rhubarb
Ice yoghurt and wild flower honey, sorrel and hazelnuts

Sample Menu Two:
Carrot sacks with brawn and juniper, fried cake and cress
Salt and Vinegar crispy rice, cod 'yolk', cream of egg and garlic
Millet pudding with spelt and Blackstick blue, burnt pear and alexanders
Potted Bessy Beck trout, radish, fresh cream, dill and rye toast
Vintage potatoes in onion ashes, whey sauce flavoured with lovage and wood sorrel
Roasted cauliflower with razor clam, seaweed and oyster
English mushrooms and buckwheat pancake, leeks and duck sweetbread
Hake with chicken skin, spring greens, artichoke and mulled cider
Gott's Holker milk fed spring lamb, sheep's milk curds, turnips, ramsons
Cream crowdie with douglas fir and rhubarb
Coniston oatmeal stout ice cream, apple, malt and sweet brackens
Sweet cheese with beetroot and walnuts

Sample Menu Three:
Carrots sacks with brawn and juniper, fried cake and cress
Millet pudding with Blackstick blue, burnt pear and alexanders
Potted Bessy Beck trout, radish, fresh cream, dill and rye toast
Roasted cauliflower with razor clams, seaweed and oyster
Sole with broccoli stems, wild watercress and cockle butter
Rare breed pork and crispy skin, salsify, onions and hedge garlic
Sloe with goats milk mousse and chervil
Iced yoghurt and wild flower honey, sorrel and hazelnuts

Directions

Head north on M6 and take Junction 36 onto A590. Head towards Barrow and at the roundabout take first exit and keep heading for Barrow, at second roundabout take second exit. At the top of the hill turn left for Cartmel.

Opening Times

Open for lunch:
Wednesday to Sunday, 12.00pm - 1.30pm

Open for dinner:
Monday to Sunday, 6.30pm - 9.00pm