Below you will find three different seasonal menus. Once you have decided which menu you will choose for your dinner party (eg Buttermere Menu) guests can select their individual choices of dishes from the same menu. I will require details of your pre order 2 weeks in advance of your dinner party. Please note the dinner party menus are designed to work for events held at holiday homes and private residents for approximately 24 guests. If your numbers are greater than this, I would find out about the facilities of the venue before I can commit to offering these menus.

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If you have opted for the Buttermere or Derwent menu you get both canapes per guest.  

My freshly baked bread comes with everyone's starter throughout all my menus.

I look forward to creating a memorable meal for you and your guests.

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Lake Windermere Winter Menu

£60.00 per person

Minimum of 6 people Sunday to Thursday

A minimum of 8 people on Friday and Saturday

This menu will be available for all bookings from 1st December 2023  - 28th February 2025

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Starters​

Cartmel Valley smoked salmon – avocado cream – apple and dill dressing  – winter salad leaves

​ Westcombe cheddar twice-baked cheese souffle - pear and pecan nut salad​

Stone house smokery rose and cep Bresaola, shaved Eden Valley Ivory cheese, Hawkshead apple, and Damson chutney.

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All starters are served with homemade bread rolls with butter from Winter Tarn dairy.​​

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Main Courses​

Roast chicken breast - fondant potato - courgette ribbon in basil pesto -

slow roast tomato sauce.

​Fillet of Black bream - saffron gnocchi potatoes - sweet and sour pepper stew - herb dressing.

​Roasted shallot and thyme tart tatin - melted Eden Valley brie - butter bean and spinach sauce.​

Selection of seasonal vegetables
 

Desserts​

Crème brulee with lemon shortbread biscuit

 Glazed apple and almond  tart – Clotted  cream - Warm Italian plum compote 

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Lake Buttermere Winter menu

£75.00 per person

Minimum of 6 people Sunday to Thursday

A minimum of 8 people on Friday and Saturday

This menu will be available for all bookings from 1st December 2024 - 28th February 2025.

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Canapes​​

Hawkshead relish Bloody Mary chutney and goat's cheese tartlet.

 Beef bresaola and remoulade on rye. 

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Starters​

Cumbrian cured meats, local cheese and relishes anti-pasta plate. 

  Tandori grilled Portabella mushroom - pickled vegetables - tahini yoghurt.    

​King scallops – cauliflower puree – apple and hazelnut salad.

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All starters are served with homemade bread rolls with butter from  Winter Tarn dairy.​

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Mini Soup ​

Seasonal mini soup to refresh the palette ​

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Main courses​

Caramelised duck breast – blackberry Port sauce – pressed confit duck and potato cake - buttered spinach.

 Poached halibut​ - champagne sauce with smoked salmon and chervil  – roast baby gem - baby carrots.

​Pressed celeriac terrine - butternut squash - tender stem - salsa Verdi and Dukkah.

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Desserts 

Glazed lemon tart – praline – meringue  – winter berries.

Dark chocolate fondant – pistachio nuts – vanilla ice cream.

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 Lake Derwent Winter menu

Minimum of 6 people Sunday to Thursday

A minimum of 8 people on Friday and Saturday

This menu will be available to all bookings from 1st December 2024  - 28th February 2025.

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Canapes

Hawkshead relish Bloody Mary chutney and goat's cheese tartlet.
Beef bresaola and remoulade on rye. 

 

Starters

Cumbrian cured meats, local cheese and relishes anti-pasta plate. 

  Tandori grilled Portabella mushroom - pickled vegetables - tahini yoghurt.    ​

King scallops – cauliflower puree – apple and hazelnut salad.​

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All starters are served with homemade bread rolls with butter from  Winter Tarn dairy.

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Soup 

Mini seasonal soup served in an expresso cup.

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Main courses

Caramelised duck breast – blackberry Port sauce – pressed confit duck and potato cake - buttered spinach.

 Poached halibut​ - champagne sauce with smoked salmon and chervil  – roast baby gem - baby carrots.

​Pressed celeriac terrine - butternut squash - tender stem - salsa Verdi and Dukkah.

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Pre-Dessert

​Vanilla cream with passion fruit 
 

Desserts

Glazed lemon tart – praline – meringue  – winter berries.

Dark chocolate fondant – pistachio nuts – vanilla ice cream.

 

Cheese Course

Three Artisan North West cheeses 
Hawkshead chutney 
Fine biscuits