Our food: It's all about our guests
We serve food to please our guests not a chef's ego
Our daily menus are designed around the guests who have booked with us. We serve set menus to ensure we can deliver the best possible quality, with the freshest ingredients and no waste. That's great news for our guests because it means we are not slaves to profit margins either.
What you will get is the best food cooked simply with a little imagination.
What you won't get is food which has passed through six chef's hands before it reaches your plate.
We source our food as locally as we can: Cumbria first, then England, then the British Isles. You'll never find French beef or New Zealand lamb on our plates, or milk, cream & cheese from anywhere other than British dairies. If it's in season, we'll buy British so we'll never serve Peruvian asparagus during English asparagus season, Spanish strawberries in June, imported new potatoes in the Spring or anything other than English apples, plums & pears in the Autumn.
But, we don't grow good mangoes, oranges or bananas in Britain and in winter responsibly sourced Kenyan beans and peas, organic Spanish tomatoes and Israeli grapes create livlihoods and support fragile local economies and wherever possible we buy Fairtrade imports which includes our tea, coffee and chocolate.
These are some of our favourite dishes but each day's menu is as unpredictable as our guestlist. Various diets and intolerances are well catered for (Simon and Emily are both vegetarian)
This is not a sample menu as we serve set menus (no choice) to suit the guests who have booked but it gives you a flavour of what we like to cook, and eat.
The Good Hotel Guide called it 'accomplished dinner party fayre' which is perhaps more of a compliment than it sounds.
Griddled Eden Vale brown trout with avocado salsa
Chicken liver parfait, toasted brioche & Cumberland sauce
Yorkshire Blue cheese mousse with wild rocket &
Terrine of chicken & baby leeks with chervil vinaigrette &
a little cup of English nettle soup
Mussels & pancetta in a filo basket with chive butter Galette of Mediterranean vegetables with
homemade goat's cheese
Locally smoked tuna on horseradish muffin
English pears baked with Yorkshire Blue cheese
Pan seared scallops with shredded carrots,
Orange Muscat & honey
British coastal fish soup with croutons & rouille
Blinis with smoked salmon & caviar
Warm salad of wood pigeon with puy lentils &
Roasted rack of Yorkshire Dales lamb with
rosemary & redcurrants
Parmesan & roasted vegetable stuffed field mushrooms
Fillet of cod baked with a garden herb crust on crushed Jersey Royal potatoes with sauteed spinach
Breast of corn fed chicken with parsley, lemon &
black pepper crust
Five bean cassoulet with
wilted spinach and crushed new potatoes
Cumbrian Pork loin stuffed with garden herbs & garlic
Roasted shoulder of Cumbrian reared venison
with red wine & chanterelle mushrooms
Fillet of Cumbrian lamb rolled in black pepper with garlic roasted cherry tomatoes & fondant potatoes
Breast of Gressingham Duck served on a salad of
summer leaves, chicory and oranges
Baked fillet of halibut with cockle broth
Fillet of Cumbrian beef with sun-dried tomato & black olive tapenade
Lemon tart with lemon posset & raspberry sorbet
Caramelised pear tart tatin with maple syrup ice cream
Coconut panna cotta
Chocolate tart, baked chocolate & orange cream with
Bailey's ice cream
Pavlova with summer berries
Baked figs with crème fraiche
Chocolate soufflé with Armagnac parfait
Baked peaches with berry coulis
"When it comes to food, Simon & Wendy really know what they're about"
Augill Guest Book
"The children's food was better than most hotels' adult offerings"
Augill Guest Book
"The food was sublime"
Augill Guest Book