Sedbergh, British, Modern Restaurant Guide

This Victorian inn has long been run by the Dinnes family, and the interior is “full of interesting nooks and crannies and curios”, with “a truly nostalgic, traditional feel as opposed to the sham nostalgia so often fabricated”. It makes “an excellent place for a delicious Sunday lunch”, and one reporter this year “particularly appreciated the attention paid to vegetables”. Further boon: it’s “good value if you stay overnight” (the most adventurous option being to glamp in a yurt in their own slice of forest by the river).

A 17th-century hostelry in a “very attractive setting”, with a “popular bar” and “well-furnished restaurant” serving a “straightforward menu” which offers a British take on Mediterranean food. Long-serving landlords Andrew & Belinda Wilkinson retired in 2024 after 43 years running establishments in the Lune Valley, and thus far the standards they set have been maintained. Top Menu Tip – “excellent Boeuf Bourguignon”.

“A real treat for overly stressed adults looking to unwind!” – the “high class” dining room of this “lovely” Lakeland hotel provides a very accomplished all-rounder. “Food is very well-prepared by a big brigade” under the watchful eye of chef Ollie Bridgewater who joined in 2023 after a ten-year stint at the Fat Duck. The front of house team are “genuine and caring” and present the “innovative cuisine, with key foundations in sourcing and tradition” and producing a “great balance of dishes”. There’s also a “very good wine list with some not overly expensive, extremely good wines”.