Head Chef Andy Beaton quietly concentrates on producing really good, tasty food made from the best available ingredients in order to deliver a pleasurable dining experience at every level. Every dish is thoughtfully developed and perfected before winning a place on his menus.  This dedication and adherence to his own high standards has delivered 2 exceptional menus that offer something different to each other, and to the busy and diverse Lake District dining scene. Cumbria has the most Michelin stars after London, (we never thought we’d find ourselves in their company), plus hundreds of restaurants and cafes – there’s a vibrant foodie scene. Yet Andy has managed to create something new – the location and service, as well as the food, really adds something extra to the guests’ experience, it’s a beautiful way to experience a bit of the Lake District.

99% of our food is made in-house, and we use local produce and suppliers as much as possible. Andy has a great relationship with his selected suppliers – he has 2 main meat suppliers: Cartmel Valley Game for venison and partridge, plus they smoke our Haddock, (for breakfast – Eggs Arnold Bennet), and smoked salmon. Cornvale have their own farm near Kendal, as well as sourcing produce from local farmers. Their own farm supplies rare breed pork such as Saddleback and Old Spot, (we dry age this in house with our own salt dry-agers for 60 days for a main course dish on the Fixed Price Restaurant Menu); plus their Aberdeen Angus for our Cumbrian Sirloin and steaks, in both the Lake Edge Restaurant and The Bistro. Lamb comes from their farm supplier in the Lyth Valley. Altham’s provide us with our specially requested middle cut bacon for breakfast.

Fish is both local and further afield when necessary. We use Morecambe Shrimps on a Bistro dish, and lobster, line caught sea-bass and plaice from the Bay when available. Neves and My Fish Co both have their own boat – Head Chef Andy is on their WhatsApp group for messaging about the latest catch and to bid to buy, it’s 24 hrs a day attention to detail.

To get the very best produce we do go further afield sometimes, Quail comes from France.

After a year of really hard work, we’re really pleased for Andy that he’s earned this recognition.