The Borrowdale Royal Oak Hotel*** • Royal Oak Hotel, Rosthwaite, Borrowdale, Keswick, Cumbria,, CA12 5XB. Rosthwaite (United Kingdom) • Tel.: (017687) 77214 • Email
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Dining

 

Our approach

Here at the Royal Oak our talented kitchen team focus on delivering the highest quality dishes using the freshest ingredients, at an affordable price. To do this, our daily changing menu is based around the seasons, highlights British produce, adopts simplicity, and seeks to minimise food waste.

Seasonal simplicity

To offer our guests a daily changing menu, we keep things intentionally short. With a choice of 2-3 options per course, we focus on quality over quantity and each dish having been thoughtfully designed and presented. Working with our invariably short seasons, we can adapt our menus quickly to bring the finest British produce to the plate.

Choose from three types of starters, mains and desserts, we usually do a roast on a Sunday night and there is always an imaginative vegetarian option. Served in either of our two dining areas to sit down between 6.30pm and 8pm..

Food waste

Our chefs considered approach to designing the menu means all elements of produce are put to good use, minimising food waste through skilful preparation. Each evening the chefs work with the front of house team to understand guest numbers for the following night helping to design the menu and prevent excess ordering.

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Head Chef David Lee

At the helm of the Royal Oak kitchen, you will find Head Chef David Lee. He's got an extensive background in hospitality and after a career front of house his calling was to the kitchen. As an aspiring Chef he trained at the prestigious Ashburton Chefs Academy in Devon, where he qualified with a distinction in Culinary Arts. Deciding quickly that the Michelin route wasn’t for him he pursued a simpler style but maintaining the complex flavour compositions and great presentation.

 

What inspires David?

His passion is freshly cooked seasonal food full of fresh Cumbrian sourced and cleverly combined ingredients. Looking for the best fresh produce of the day to create perfect combinations are a priority to David, he lives locally with his family, so he knows what is going on around the area. He celebrates the four seasons with vibrant colours and produce, from Summer fragrances, refreshing dishes and desserts made from ripe fruits bursting from hedgerows to Autumn, with hearty winter warmers full of flavour, root veggies and braises, comfort food with a twist and the classics done well.

 

Whats important at the Royal Oak?

Our restaurant full of eager diners, a non-fussy, relaxed atmosphere, staff who take pride in serving David’s delectable dishes and where the food and service speak for itself. Hopefully our guests agree, it’s called real Cumbrian hospitality. We listen to customer feed-back, customer satisfaction and retention mean a lot to us.

 

What's on the menu?

We have a focus on healthy food but recognise that you’re here to indulge a little as well.

The breakfast menu is packed with ingredients from local producers. Start the day with a choice of English hearty breakfast, poached eggs and avocado on sourdough toast, classic eggs benedict or scrambled eggs with smoked salmon on toast. We’ve also got cereals, Greek yogurt, croissants, pan au chocolate, rye miller bread and local jams and honey.

 

What’s even better we serve beverages from Cumbrian based expert tea and coffee merchant Farrers, their blends are designed to impress. Don’t forget there is free tea and coffee all day for residents so just help yourself.

 

After a hard day’s walking on the fells, we believe that our guests deserve a truly tasty food offering. Our evening dinner menu is something to look forward to. Our daily changing menu offers three courses for £35.00 which includes bread for the table, a starter, main course, dessert and self-service tea and coffee. In addition we serve a house cheese board complimented with crackers, chutneys and grapes and is available as an optional extra course at £8.

Eating and Drinking
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Home Cooking

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