Grasmere, British, Modern Restaurant Guide

2023 Review: “Well-cooked food”, most notably the Grasmere Herdwick lamb that appears in various guises – the signature shepherds’ pie, a slider in a brioche bun, a Greek-style roast shoulder – is par for the course at this family-run restaurant-with-rooms. Breakfast is a particular hit, too.

Ryan Blackburn and general manager brother Craig’s decade-old venture – the poet Wordsworth’s office when he was the local stamp distributor – is a truly “first-class” affair; the “cellar-type interior gives a cosy atmosphere”, while the “unique” tasting menu of locally sourced food (acclaimed by the tyre men since 2019) is abetted by staff who take “evident pleasure” in their work. Is it cheap? Well, “a full-blown evening tasting menu at £95 per person seems really quite reasonable” to one reporter… “anyway, it raised the bar for cooking in Cumbria for me”.

Also home to the Barngates Brewery – whose brews are on tap – this rural pub is a popular destination on the Lakeland tourist trail. It didn’t generate much attention in our annual diners’ poll this year, but such as we received was ‘all good‘ (although some feedback suggested “mains aren’t as good as the starters and puds”).

2023 Review: Set in 27 acres, this country house hotel is one of the better-known luxury destinations in the Lakes and boasts a dining room whose floor-to-ceiling windows provide magnificent views of Windermere and the surrounding peaks, where chef Robby Jenks presides over the kitchen. It inspired very upbeat (but relatively little) feedback again this year, with nominations as an ideal romantic choice or for its impressive afternoon teas. For a full meal in the dining room, lunch is a four-course affair for £60 per person, and in the evening the sole option is a seven-course tasting menu at £115 per person.

2022 Review: Ratings weakened this year at this luxurious Lakeland hotel, whose wood-panelled, traditional dining room provides a splendid vantage-point for gazing over Lake Windermere. One reporter felt that the “competent, but potentially excellent, cooking was not value for money, due to willing but overstretched service” – perhaps signposting that the blip was due to the tribulations of the times?