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


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


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


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


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.