Guest comments

"The food was wonderful, it was all home cooked using fresh and locally sourced ingredients where possible."

"If given advance notice, they are also happy to prepare an evening meal for guests. We took advantage of this one night and it was delicious."

"My only regret is that we didn't sample Tine's cooking every night, instead choosing to try the local pubs, which didn't even come close to the Lowthwaite home cooking"

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 use 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 .

Cumbrian Food

There is a lot happening these days in Cumbria with local food. The best place to see what is going on is on Artisan Food, which is partly a website and partly an e-magazine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dinners

Dinner at Lowthwaite Bed and Breakfast

Our dining room provides an atmospheric setting for a lovely homemade dinner with the added advantage that no driving is needed.

Dinners need to be prebooked 4 days before - though we will sometime be able to accomodate a later booking.

We serve a "Menu of the Day", which is shown below. If you want to eat here, but would really like another choice of menu, give us a call, and if nobody else has booked dinner, we will normally just change the menu. If you want to eat dinner on a date that is not shown on the calendar, again give us a call or send an email, and we will see what we can do.

We don't have a license, but you are welcome to bring your own drink.

For prices and vegetarian options see below the calendar.

F 27/1
Starter Asparagus and Cheese Soufflé
Main Course Salmon Fishcake with Dill and Peas
Pudding Profiteroles with Cream and Chocolate Sauce
Sa 28/1
Starter Smoked Mackerel Pate with Horseradish
Main Course Tender red wine braised Lamb Shank with mash
Pudding Orange a la surprise
Su 29/1
Starter Tuna Mousse with Toast
Main Course Forloren Hare (see description elsewhere)
Pudding Traditional Danish Apple Cake
Tu 31/1
Starter Smoked Salmon and Chives Pate
Main Course Slow-cooked Venison Casserole with Damsons and Juniper served with Mashed Potatoes
Pudding Almond Meringue with Whipped Cream and Seasonal Fruit
W 1/2
Starter Fresh Mozzarella and Tomato Salad with Basil
Main Course Chicken Fricassee with Seasonal Vegetables and Herbs
Pudding Delicious gooey Chocolate pudding
F 3/2
Starter Porcini and Mushroom soup
Main Course Traditional Steak and Guinness Pie with small boiled potatoes
Pudding Crumble of the day with Custard or Icecream
Sa 4/2
Starter Sweet Potato Galette with Goat Cheese
Main Course Cod Loin wrapped in Parma Ham with Pesto. Served with creamy mash and rocket salad
Pudding Lovely Lemon Curdy Sponge Pudding
Su 5/2 No Dinner
M 6/2
Starter Asparagus and Cheese Soufflé
Main Course Salmon Fishcake with Dill and Peas
Pudding Profiteroles with Cream and Chocolate Sauce
Tu 7/2
Starter Sweet Potato Galette with Goat Cheese
Main Course Slow-cooked Venison Casserole with Damsons and Juniper served with Mashed Potatoes
Pudding Orange a la surprise
W 8/2
Starter Tuna Mousse with Toast
Main Course Forloren Hare (see description elsewhere)
Pudding Traditional Danish Apple Cake
Th 9/2 No Dinner
F 10/2
Starter Parma Ham and Melon
Main Course

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

Pudding Tiramisu
Sa 11/2
Starter Porcini and Mushroom soup
Main Course Traditional Steak and Guinness Pie with small boiled potatoes
Pudding Crumble of the day with Custard or Icecream
M 13/2
Starter Sweet Potato Galette with Goat Cheese
Main Course Cod Loin wrapped in Parma Ham with Pesto. Served with creamy mash and rocket salad
Pudding Lovely Lemon Curdy Sponge Pudding
T 14/2

Candlelit Valentine dinner

Starter Blinis with Creme Fraiche and Smoked Salmon
Main Course Roasted Duck Breast with Plum Sauce, creamed Potatoes and Buttered Spinach
Pudding Baileys and Chocolate Cheesecake
W 15/2
Starter Smoked Trout Salad with Orange and Rocket
Main Course Pork Belly with Cracklings, Red Cabbage and Potatoes
Pudding Creamy Rice Pudding with Stewed Plums
F 17/2
Starter Fresh Mozzarella and Tomato Salad with Basil
Main Course Chicken Fricassee with Seasonal Vegetables and Herbs
Pudding Delicious gooey Chocolate pudding
Su 19/2
Starter Smoked Mackerel Pate with Horseradish
Main Course Tender red wine braised Lamb Shank with mash
Pudding Orange a la surprise
M 20/2 No Dinner
Tu 21/2

Shrove Tuesday Pancake Dinner

Main Course Savoury pancakes with either Ham, Spinach and Gruyere or Creamy Garlic and Thyme Mushrooms with a big Green Salad
Pudding Vanilla and Lemon Rice Pudding
W 22/2
Starter Sweet Potato Galette with Goat Cheese
Main Course Slow-cooked Venison Casserole with Damsons and Juniper served with Mashed Potatoes
Pudding Orange a la surprise

Dinner options for 23 Feb to 29 March

If you have been here before and have had dinner, you might notice that some of the dinner choices have been changed. If you have a favourite, but don't see it on the menu, just give us a call.

One of the popular pudding options has been the White Chocolate Cheesecake with Blueberry and Blackcurrant. If you are 4 or more booking a dinner together, we will happily make you the cheesecake.

Vegetarian Main Course Options

  1. Spinach and Ricotta Lasagne with Tomato Salad
  2. Risotto with Asparagus and Lemon
  3. Bean Enchiladas with Guacamole and Green Salad
  4. Vegetable Stew with Herby Dumplings

Prices

We have decided to make the prices very simple. You can chose two or three courses as you like, with the price depending on the "colour" of the dinner.

Two courses £18
Three courses £22
Two courses £21
Three courses £25
Vegetarian two courses £18
Vegetarian three courses £22

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