Oaks Restaurant

“I consider myself very fortunate to have grown up in the South Lakes, regularly walking through the dominating landscapes, past the produce we use in our kitchen and appreciating the preservation of rural standards and sustainability.

I have carefully selected my suppliers with this influence in mind, ensuring I find guaranteed local produce (Farmed within 30 miles) and sourcing produce which is genuinely focused on delivering the highest quality whilst not compromising on welfare and assured standards.

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.

Gareth Owen
Head Chef

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