The Lake Edge Restaurant at Storrs Hall is a genuine foodie’s delight in a lovely setting just metres from the shore of Lake Windermere.
Head chef Ross Marshall – whose previous kitchens include the Dorchester Collection, Celtic Manor Resort and the Old Course Hotel St Andrews – leads an ambitious, innovative team who are committed to sourcing as much as possible from local producers.
There is no such thing as a set menu here, but as we write, our guests’ appetites are being whetted with dishes such as truffle velouté, roasted artichoke, Cumbrian lamb, fillet of halibut with couscous and grapefruit.
“The cheese dish alone – with Double Barrel Poacher, Bosworth Ash, and Helford Blue – reflects the quality and diversity of the produce that we have available to us,” says head chef Ross Marshall. “It’s a pleasure to constantly renew and refresh our menus with the wonderful seasonal ingredients of Cumbria.”