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Made In The Lake District.

At Purdey's we strive to use use as many local suppliers and local produce as possible.  Cumbria and The Lake District, is packed full of amazing producers and suppliers of some of the best ingredients available.  This ensures that we deliver the best possible menu and we continue to reduce our impact on the environment.

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Reserve Your Table.

Tables are available from 6.30pm to 9.30pm

 

Although booking is not essential, it's highly recommended to avoid disappointment.

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015394 38080

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Lake District Restaurant
The Beginning.
potage of vegetables, poached duck egg, fresh herbs - 7
cartmel valley smoked salmon, horseradish, caper berries, shallots, pickled cucumber - 11
slow-braised pork belly, crackling, black pudding bonbon, granny smith’s purée - 9
seared west coast scallops, smoked haddock chowder - 12.5
wild rabbit terrine, celeriac remoulade, toasted brioche - 9
cauliflower soup, cauliflower tempura v - 7
goats cheese, roasted beetroot, black olive tuile v - 8 The Middle.
roast lamb rump, pressed lamb shoulder, savoy cabbage, aubergine purée, sour cream mash - 18
seared sea bass, jerusalem artichoke, roasted garlic, butter beans, red wine jus - 17
cumbrian chicken breast, green curry sauce, roasted squash, toasted seeds, wilted greens - 16
spiced pollock fillet, chargrilled fennel, baby pak choi, pommes mousseline, saffron & coriander sauce - 17
fillet of beef, shallot purée, celeriac, carrots, pommes anna - 28
wild mushroom & tarragon risotto, pecorino, rocket v - 15
fillet steak, watercress, triple cooked chips - 26 The Bit On The Side.
creamed potato v - 3 cauliflower cheese v - 3
honey roasted root vegetables v - 3
triple-cooked chips v - 3
rocket & pecorino salad, balsamic dressing v - 3 The Beginning Of The End.
plum tarte tatin, cherry & vanilla ice cream, caramel sauce - 7
black forest gâteau, chocolate soil, cherry & amaretto ice cream - 7
pear & blackberry crumble tart, vanilla ice cream - 7
blood orange posset, shortbread biscuit - 6
sticky toffee & apple pudding, sticky toffee ice cream - 6
chocolate indulgence, chocolate tart, mousse, sorbet - to share 14 - on your own 8 The End.
liqueur coffee - 6
cafe latte - 2.5
cappuccino - 2.5
americano - 2.5
espresso - 2.5
pot of tea - 2.5
herbal tea - 2.5

v = vegetarian

before ordering please speak to our staff if you have a food allergy or intolerance

all prices are in £ and inclusive of VAT

Lake District Restaurants
Cheese. Accompanied by fudge biscuits, walnut and raisin bread, apple and grape chutney
4 cheeses – 8
5 cheeses – 10
full cheese board – 11
Golden Cross
golden cross is a vegetarian, soft, log-shaped cheese made by kevin and alison blunt at their farm at whitesmith, east sussex. flavors are from subtle, floral, and grassy to more complex and intense as it becomes denser, creamier and full-flavored with maturity. each log is lightly charcoaled before the bloomy white rind develops. Wigmore
produced at the village of risley in berkshire and made by anna and andy wigmore from ewe milk. an artisan cheese, which takes 8 weeks to fully ripen. with 48% fat, it has a mild, fruity and sweet flavor and a bit yeasty aroma depending on seasons. Lincolnshire Poacher
a slow-maturing cheese that takes between 12-24 months to develop a golden, straw-colored yellow pate and spotted brown and gray color rind. it has a smooth texture and a strong taste. in summer, notes of pineapple, toasted nuts and grassy dominate the flavor. Blacksticks Silk
produced by butler’s own herd of goats in lancashire, blacksticks silk is a blue veined goat’s cheese, combining nuttiness with a subtle blue tang, the taste of this handmade cheese becomes more peppery
with age. Cornish Yarg
a vegetarian semi-hard cheese, made from pasteurized milk of friesian cows. the hand-made cheese is wrapped in stinging nettles or wild garlic on the lynher dairies farm near truro. the nettle leaves used for preserving, impart a delicate, creamy mushroomy flavor with a crumbly texture. Gubbeen
made using pasteurized cow’s milk, the cheese has a pinkish white rind with a white bloom. the rind is a triple layered bloom of different inoculations which include yeast, white wine and white candidum. extra maturity allows the rind culture to move through the pasture and allow it to build up a full-bodied, rich and savory taste.
Port.
By The Glass (50ml) cockburn’s special reserve - 3.45
grahams late bottle vintage - 3.45
taylors late bottled vintage - 3.95
ramos pinto ‘quinta da ervamoira’ (10 year old ) - 4.95
kopke 1999 (bottle matured) - 6.75

v = vegetarian

before ordering please speak to our staff if you have a food allergy or intolerance

all prices are in £ and inclusive of VAT

Reserve Your Table.
Lake District Restaurant

 

 

Langdale Leisure Ltd

The Langdale Estate

Great Langdale

Nr Ambleside

Cumbria

LA22 9JD

 

015394 37302

 

 

 

 

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