Main Courses


Roast Chicken breast, thyme and apricot stuffing, pork sausage and gravy

Roast Sirloin of Cumbrian beef, Yorkshire Pudding, red wine jus

Roast Leg of Local Lamb with a rosemary and redcurrant gravy

all served with a choice of potatoes and seasonal vegetables.


Cumberland Sausage Wheel, creamy mashed potatoes, braised red cabbage with apple and a rich onion gravy

Steak, Ale and Mushroom Pie topped with short crust pastry, parmentier potatoes, garden peas and buttered fine beans

Slow Roasted Lamb Shank, red wine and mint gravy, roast garlic mashed potatoes, mixed roasted root vegetables


Breast of chicken with a wild mushroom, tarragon and Madeira reduction

Pan fried breast of duck with a plum and cherry glaze

Fillet of beef medallions, pan fried with a red wine jus or a peppercorn sauce

Pan fried fillet of lamb with a port and orange sauce

Roast cod, chorizo and samphire with a sauce vierge

Fillet of fresh salmon with a white wine and fennel cream sauce

Roast Belly Pork, fondant potato, sage and apple stuffing, black pudding crumb and cider and cream sauce.



Mushroom, Courgette and Red Pepper Stroganoff finished with cream, paprika and brandy (can be adapted to suit vegans and gluten free)

Spannakopita – spinach and feta filo layered pie with fresh dill

Cauliflower and spiced lentil pie (vegan)

Lentil, sweet potato and squash curry (vegan)

Vegetable Thai red curry (vegan)

Chickpea, date and almond stew (vegan)







We are able to accommodate most dietary requirements. Whilst taking every precaution regarding allergens we must make guests aware that, due to the many varied dishes and menus, our kitchen does prepare and process foods that contain all forms of allergens ie shellfish, nuts & seeds, gluten, lupin, etc…