Blog

Find out about what's going on here in the hotel, careers, news and ingredients updates from our Chef.

The Westmorland Show 2016

The Westmorland show took place Thursday 8th September and what a show it was; there’s a selection of things to do and see at the show with livestock to watch, trade exhibitors to visit and enough places to sit down and enjoy some food and a coffee.

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Film Premiere of Celebrating Beatrix Potter

Thursday 21st July saw the premiere of the much-anticipated short film ‘Celebrating Beatrix Potter’. The premiere was held at Lindeth Howe Hotel, which was bought by the famous children’s author for her mother in 1915.

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Ingredient of the month - June

Hello Summer!
Head Chef Christopher G. Davies at Lindeth Howe Hotel shares his thoughts and delight at the arrival of June s star ingredient of the month
Fresh Peas and broad beans
Not much can beat the relaxing procedure of podding wonderfully fresh peas-for your own consumption I don’t know of anybody who considers this to be a task and not a pleasure.
Who can resist a cheeky handful of these sweet delicacies as you go along happily podding.
We are also blessed with being able to grow these vegetables with relative ease in our un-predictable climate and they are a staple of many a wet cloudy english vegetable plot.
My absolute favourite dish to use these little wonders with is the classic - Petit Pois a la Francaise
The combination of the tender sweet peas, salty pancetta and pungent shallots are a delight on its own or as an accompaniment to any fish-especially salmon or with lamb.
When I make this dish I then add a little chopped anchovies too for a further explosion of flavour.
Here is my version of this wonderful dish that can be paired with many dishes.
500g fresh podded peas
6 slices of smoked pancetta
6 leaves fresh mint
8 baby onions
6 leaves of crunchy gem lettuce
4 shallots sliced very thinly
6 anchovies
100 ml good chicken stock
50 g butter
50ml extra virgin olive oil
method
Blanch the peas in boiling salted water & refresh in a colander under running cold water.
Saute the pancetta with the onions & shallots then add the stock and anchovies roughly chopped.
Whisk in the butter & olive oil so that it emulsifies add the shredded fresh mint and the peas heat for a few minutes in the sauce and serve immediately
Bon Appetite!!

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Local Excellence at The Lakes Distillery

Situated on the banks of Bassenthwaite lake, it’s not just the great views that are a reason to support The Lakes Distillery. This innovative company produces a local product, employs local people and is proud to be a ‘Green Distillery’ - the distilling process they use is waste free and they only use natural products. These are the grain, yeast and water that form the basis of their products, nothing else is added.

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