CA12 5XB 
017687 77214
Traditional Lake District Accommodation

Traditional English breakfasts and freshly prepared home cooked dinners sustain even the most energetic of guests. Our set four course evening meal changes daily and uses local suppliers wherever possible. Great care is taken to create varied and appealing meals.

Vegetarians and guests with special dietary requirements are catered for with equal importance so feel free to discuss your specific needs with us. Packed lunches and flasks are also available for your day's adventures.

Our comprehensive wine list is offered at unbeatable prices. Sit in the cosy & attractive bar and you'll always find someone with whom to discuss the day's events. From aperitif to night cap you'll find your favourite spirit or liquer. Cumbrian Tirrel Smooth Bitter is kept on draught and we vary different Tirrel Cask Ales as the season suggests. We also sell popular lagers & other local guest beers by the bottle.

The cheery prospect of Afternoon Tea & Scones in front of a blazing fire has spurred many a weary fell-walker homeward at the end of a blustery day.

Sample Menus Our four course evening meal is a Table D’hote Set Menu served at 7.30 ( 7.00pm Oct - March inc.) We like to use fresh local ingredients wherever possible.

Menu A Cream of Mushroom Soup
Topside of Cumbrian Roast Beef served with Yorkshire Puddings, Roast Buttered Parsnips and Steamed Broccoli
Vegetarian Cheese and Lentil Loaf with Cumberland Sauce
Lemon Posset and Shortbread Biscuits
Menu B Sweet Potato and Stilton Soup
Slow Roasted Cumbrian Lamb served with Peas, Buttered Leeks, Roast and Creamed Mashed Potatoes
Vegetarian Pancakes with Tomato and Walnut stuffing
Apple Brown Betty with Custard
Menu C Leek and Potato Soup
Fillet of Salmon with Lemon and Dill cream. Served with Waldorf, Tomato and Cucumber Salad, Tabbouleh New Potatoes
Vegetarian Goat’s Cheese and Caramelised Onion Tart
Warm Sticky Toffee Pudding with Toffee Sauce English Lakes Double Jersey Ice cream
Menu D Tomato, Orange and Ginger Soup
Steak and Mushroom Pie made with Coniston Bluebird Ale served with Broad Beans in Parsley Butter, Roasted Butternut Squash and Savoury Potatoes
Vegetarian Leek and Mushroom Plait
Raspberry, Amaretti and Sherry Trifle with Creamy Custard.

A selection of Cheese and Biscuits Farrar’s Coffee and Quiggin's Chocolates

All our meals are freshly prepared, every day, in our Hotel Kitchen.