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Lakeland restaurants increasingly reflect a growing British awareness of good food. Local sourcing and international influences are common, and even old Cumberland favorites are being creatively reinvented. Pub dining in the Lake District can be excellent—the hearty fare often makes use of local ingredients such as Herdwick lamb
Lakeland restaurants increasingly reflect a growing British awareness of good food. Local sourcing and international influences are common, and even old Cumberland favorites are being creatively reinvented. Pub dining in the Lake District can be excellent—the hearty far
Lakeland restaurants increasingly reflect a growing British awareness of good food. Local sourcing and international inf
Lakeland restaurants increasingly reflect a growing British awareness of good food. Local sourcing and international influences are common, and even old Cumberland favorites are being creatively reinvented. Pub dining in the Lake District can be excellent—the hearty fare often makes use of local ingredients such as Herdwick lamb, and real ales are a good accompaniment. If you're going walking, ask your hotel or B&B about making you a packed lunch. Some local delicatessens also offer this service.
An informal restaurant by Michelin-starred chef Simon Rogan, Henrock is a superb addition to the dining scene in Bowness. Much of the fresh produce is grown on Rogan's farm in nearby Cartmel, and all of the dishes are seasonal with strong roots in British cooking. In addition to lunch and dinner, Henrock also has an imaginative afternoon tea menu with sweet treats such as chocolate and passion fruit tartelette and pink pepper, raspberry, and rose choux buns.
Crook Rd., Bowness-on-Windermere, Cumbria, LA23 3JA, England
The village of Cartmel has earned a place on England's culinary map with this ambitious Michelin-starred restaurant with rooms. Chef Simon Rogan's innovative food incorporates long-forgotten herbs and cutting-edge techinques. The restaurant is in what was once a forge, now converted to a bright, contemporary, and airy space with dark wooden beams, stark white walls, and splashes of color. The set menu comes with up to 16 courses and includes delights such as dry aged Herdwick lamb with fermented cabbage and fennel sauce, and a fritter of Duroc pig and smoked eel with lovage. L'Enclume's 16 elegant rooms are in three different buildings around the village.
Cavendish St., Cartmel, Cumbria, LA11 6QA, England
The quality of locally sourced and foraged food has been raised to a new level by this Michelin-starred restaurant, which, together with the Lake Road Kitchen, has given Ambleside unexpected status on the British gastro map. Chef Ryan Blackburn has created a menu anchored to Cumbrian traditions but at the same time mouthwateringly creative and contemporary. Look for hand-dived scallops with pumpkin, braised daube of beef with smoked celeriac, and Cumbrian gingerbread with rhubarb soufflé. The restaurant has an unprepossessing setting, down steps in a dim room, but there's history in the whitewashed, rough-hewn walls: Wordsworth once worked here as "Distributer of Stamps.” A tasting menu is also available at lunch and dinner.
Husband-and-wife team Kevin and Nicola Tickle run Heft, a superb fine dining restaurant in the village of High Newton, just outside Cartmel. An imaginative set menu with dishes such as oxtail and thyme custard and a Shetland mussel kebab glazed in cucumber garum is served at lunch (£45) and dinner (£95), and there's a separate Sunday menu available until 6 pm. The building was a 17th-century inn, and the Tickles have preserved many of its original architectural features. Heft also has five double bedrooms.
High Newton, Newton-in-Cartmel, Cartmel, Cumbria, LA11 6JH, England
Cuttlefish shells piled in the window and a Nordic-style wood-paneled interior give a clue as to the culinary style of Lake Road Kitchen, quite possibly the most awarded restaurant in Ambleside. About 80% of everything green on the menu is foraged; the remainder comes from the highest-quality, mainly local suppliers. Every dish is creatively conceived and expertly put together, creating food of the highest order. There are two set menus (eight and twelve courses) each night, or a shortened five course menu. Wine pairings are available and they can cater to most dietary preferences. Reservations are essential as there are just nine tables.
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