Head chef Ryan Waddell and his team have created a seasonal menu using carefully sourced ingredients from local producers and selected British farms. Our fish is selected from sustainable catches landed in the UK by Richard Murray. The beef, pork and lamb we use is selected from native breed animals sourced in the Lake District, butchered and dry aged by master butchers Daniel Austin and Russell Dodd of Lake District Farmers. Our game is wild caught and indeed dishes may occasionally contain shot! Vegetables are sourced seasonally from British farms to ensure lower food mileage wherever possible. We bake our own bread daily using traditionally stone milled flour from Cann’s Mill in Dorset. Our pasta, preserves and conserves are home made wherever possible ensuring great flavour and full freshness.
Monday to Saturday food served from 9am-10pm (short break between 4pm and 5pm however afternoon tea is still available).
Brasserie style menu 9am-4pm
A la Carte Dinner menu 5pm-10pm
Sunday Roasts, Specials and a la carte 12pm-9pm
Our food is freshly prepared so please be aware all mains courses can take up to 30 minutes to arrive at your table.
Please respect other diners and ensure that children in your party remain seated and are appropriately behaved at all times.