Oaks Restaurant

Our kitchen is headed by accomplished executive chef Sharon Elders. The 40-year-old award-winner from Morecambe, who has worked at several restaurants including Longlands Hotel in Lancaster, The Pines Hotel in Chorley and Lucy’s in Ambleside, was once Lisa Allen’s boss when the Great British Menu winner was just starting out. She passed on words of wisdom to her and encouraged her to go for what she wanted.

Today, she is doing the same with her team in the kitchen at Broadoaks. Much of her menu celebrates local produce from across Lancashire and the Lake District. She changes the menu regularly and is never happier than when she is in the kitchen.

‘I love the freedom of doing what I want here,’ said Sharon, whose enthusiasm for cooking came from her mum, Margaret. ‘I get bored easily so I love being able to mix things up a lot. We’re really lucky to have lots of local producers on our doorstep too so we try and use them as much as we can.’

The dining experience at Broadoaks aims to encapsulate our Fusion ethos, combining modern cuisine with classic Cumbrian cooking showcasing the very best of the area we love” I hope you enjoy our selection.

Our Dinner experience starts with canapés in the music room ….. we look forward to seeing you.

Sharon

Xx

 

Sample Dishes with Wine Pairings:


(our dishes change all of the time so please ask to see this evening's menu)

Starters:

Cartmel Valley Oak Smoked Wood Pigeon,
Puy Lentil Casserole, Troutbeck Pancetta, Beetroot Crisps.

Shiraz, Pitchfork, Australia

Mains:

Fillet of Cumbrian Beef, Seared Calf Liver,
Fondant Potato, Roast Root Vegetables, Fried Shallot Rings, Oxtail Jus

Malbec ‘Lutna’, Mendel, Argentina

Puddings:

Warm Plum and Almond Crumble

Cognac Anglaise, Berry ripple Ice Cream

Liquor Muscat