What is "Forloren Hare"?

In Denmark pork used to be the most available meat, so it would be served very often. "Forloren Hare" is a traditional pork meatloaf dressed up as a game meal with bacon, juniper and redcurrant jelly - and so making a change from the usual pork dishes found both in Denmark and England.

Venison

We use organically farmed deer for our venison dishes, which gives a tender meat with a distinctive, subtle flavour, not the strong, ‘gamey’ taste and smell often associated with venison handled as game meat or from wild deer. It is a lean and healthy meat and easily digested. It is low in cholesterol and high in protein and iron. See here for more information.

Last, but certainly not least, it's delicious!

Beef

Our beef dishes uses meat from Dexter cattle. It is the smallest of the traditional breeds, perhaps best known as a small black cow, but they can also be red or dun. They are about half the size of modern commercial cattle, and the breed’s small stature and hardy nature means they are well suited to grazing the fell-side farm’s heavier wet ground and permanent natural pasture. See here for more information.

To quote Jane and Peter from the farm "The resulting meat is beef like it used to taste, with a fine marbling of fat and wonderful flavour" - and we fully agree.

Rose Veal

We use rose veal from Winter Tarn Organic Farm, which is just "on the other side" of Penrith.They rear the male calves on natural cow milk and keep them together in straw yards. There is no long transportation involved when they get slaughtered, and the packing happens at Deer 'n Dexter, just a few miles from us. As we believe they are treated well, we have decided to put veal on the menu, since the meat is a real treat.

Sometimes we will not be able to get the veal, as with a small farm, there is a limited number of calves. Though that makes our planning a bit more difficult, we very much prefer to use animals that have a more natural life.

Menu choices

Below is our menu choices.

Starters

Main Course

Dessert

Tuna Mousse with Toast

Forloren Hare (see description elsewhere)

Traditional Danish Apple Cake

Smoked Trout Salad with Orange and Rocket

Pork Belly with Cracklings, Red Cabbage and Potatoes

Creamy Rice Pudding with Stewed Plums

Smoked Salmon and Chives Pate

Slow-cooked Venison Casserole with Damsons and Juniper served with Mashed Potatoes

Almond Meringue with Whipped Cream and Seasonal Fruit

Sweet Potato Galette with Goat Cheese

Cod Loin wrapped in Parma Ham with Pesto. Served with creamy mash and rocket salad.

Lovely Lemon Curdy Sponge Pudding

Asparagus and Cheese Soufflé

Salmon Fishcake with Dill and Peas

Profiteroles with Cream and Chocolate Sauce

Smoked Mackerel Pate with Horseradish

Tender red wine braised Lamb Shank with mash

Orange a la surprise

Porcini and Mushroom soup

Traditional Steak and Guinness Pie with small boiled potatoes

Crumble of the day with Custard or Icecream

Fresh Mozzarella and Tomato Salad with Basil

Chicken Fricassee with Seasonal Vegetables and Herbs

Delicious gooey Chocolate pudding

Parma Ham and Melon

Spring Veal Stew with Tagliatelle (or potatoes)
[Subject to veal being available] 

Tiramisu

Starter, main course and dessert can be mixed as you like, above is just our suggestion.

 

 


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