Awash with fresh, locally sourced produce and contemporary style worthy of an AA Rosette, The Coach House Restaurant at Ravenstone Lodge offers diners utterly exquisite fare.
Spearheaded by the creative Head Chef James Cooper, the kitchen is always presenting guests with delicious dishes that, although mostly British inspired, frequently showcase modern influences.
Now accepting the tastecard, members who call in advance can enjoy everything on the menu at an incredible price. With such savings in mind there’s little reason not to indulge on a little extra, whether it’s a tantalising appetiser or a heavenly dessert.
Begin the experience with one of the sublime starters, such as the irresistible pan seared scallops, paired with grilled black pudding and a parsnip puree, the rich Cumbrian ham hock, wild mushroom and caper terrine, accompanied with warm brioche, port wine jelly and a homemade beetroot relish, and the sumptuous spinach and Parmesan arancini, partnered with a sweet red pepper coulis and dressed baby leaf salad leaves.
Just as resplendent are the main courses, which present a concise list of wondrous choices. Particularly merit worthy meals include the succulent Cumbrian beef fillet, served with rainbow chard, rosti potato and a Lakes whiskey and green peppercorn sauce, the delectable wild mushroom Appleby Blue cheese and spinach pithivier, complete with sautéed courgettes and a saffron cream, and the enchanting pan seared Solway turbot fillet, matched with Cumbrian crab, a Ricotta and parsley gnocchi and a white wine enriched tomato cream sauce.
Also available is a divine selection of desserts, both sweet and savoury, that grant diners an excellent conclusion to an already outstanding meal. Not just open for guests staying overnight at the three star country house hotel, passing gourmets are also welcome at The Coach House Restaurant at Ravenstone Lodge.