Holbeck Ghyll is an elegant country hotel nestled in the heart of the Lake District, surrounded by stunning landscapes and serene lakes. The hotel boasts a fine dining experience in its restaurant of the same name, offering dramatic views of the surrounding countryside and a menu that focuses on locality.
The restaurant is helmed by Head Chef Ross Marshall, who hopes to take diners on a journey through Britain using some of the best produce from not only Cumbria but up and down the country. There are two tasting menus to choose from - one at five courses, and the other at eight. The latter, and larger, shows off the chef's signature dishes and is inspired by traditional European cuisine, executed with a modern flair. Examples from this menu include scallop and chorizo with cauliflower and romanesco and apple, as well as cured salmon with cucumber, sea herbs and avocado with creme fraiche and caviar.
The five-course menu celebrates seasonal specialities with dishes such as duck liver with thyme, honey and mushroom on brioche, alongside venison bolognese and loin with cavolo nero and parsnip. For dessert, there's chocolate, coffee and mascarpone with Kahlua and hazelnut.
If a taster menu isn't really your thing, simply browse the a la carte selection at your leisure. There is some crossover with the taster courses, so for example, if you'd love to try the duck liver dish but don't fancy going the whole hog, you could simply pick out those you like the look of most here. Wine is also a big part of the experience at Holbeck Ghyll, with the wine list having been curated by the in-house sommelier to complement the ingredients featured on the menus. Opt for a wine flight, or discuss your ideas with the team on they'll help you plan the perfect pairing.