Western Lake District
Dining
The cooking is a particular attraction and Hazel produces a fine range of traditional set five-course English Dinners, with local ingredients wherever possible.
Starters may be Liver Pate with Port Jelly followed by cream of Fennel Soup. Main Courses are usually roasts - Pheasant, Lamb, Duckling or possibly locally caught Salmon.
Puddings are a speciality and are traditional - Spotted Dick with Custard, Ginger Pudding with Butterscotch Sauce or something lighter such as Syllabub, Crème Brulee etc. Local and traditional cheeses round off the meal.
It would be helpful if you could advise us of any dislikes! |