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the restaurant...

  • baked eden valley brie with sourdough & redcurrant chilli jam
  • potted crab with crayfish tails
  • goats cheese
  • duck breast salad
  • duck noodle
  • ham hock terrine with homemade piccalilli
  • chicken tikka on griddled flatbread with minted raita
  • stilton
  • pate
  • warm potted morecambe bay shrimp on toasted crumpet
  • stilton pate with a pear & walnut salad
  • chicken & tarragon cobbler, triple cooked chips & cabbage with smoked bacon
  • feather blade of cumbrian beef, pomme gratin, honey mustard carrots & parsnips
  • pancetta wrapped fillet of hake, crushed new potatoes, fine beans & hollandaise
  • hot pot pie of local herdwick lamb, spiced red cabbage, honey mustard carrots
  • greek style lamb kleftiko
  • south african 'bobotie' of local lamb with spiced yellow rice
  • lemon cheesecake
  • apple, damson & blackberry crumble
  • raspberry & vanilla cheesecake
  • gateaux
  • tiramisu
  • sticky toffee pudding with 'thunder & lightening ice ceam
  • chocolate pots with ameretti biscuit

our food...