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

Whats new at Lindeth Howe?

We have some big news here at the hotel, on the 2nd January 2017 we closed for our usual after Christmas shutdown, most of the team are off during this time to visit family, friends and relax, some of us on stay to continue to take bookings and give the hotel a deep clean and of course, maintenance do the big jobs that we are simply unable to do while the hotel is open, well this year was slightly different.

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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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Biscuiteers Competition

We are delighted to have joined forces with Biscuiteers and lots of other brands including the Royal Mint and Penguin Books to offer you an amazing chance to win some wonderful prizes.

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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
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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