Our food: It's all about our guests

We serve food to please our guests not a chef's ego

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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.

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.

STARTERS

Griddled Eden Vale brown trout with avocado salsa

Chicken liver parfait with toasted brioche & Cumberland sauce

Yorkshire Blue cheese mousse with wild rocket &

Balsamic reduction

Terrine of chicken & baby leeks with chervil vinaigrette &

a little cup of English nettle soup

Mussels & pancetta in a filo basket with chive butter

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 &

Cumberland bacon

 

MAIN COURSES

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 withparsley, lemon &

black pepper crust

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

 

DESSERTS

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

August 2008