Linthwaite is one of the finest luxury Lake District hotels, boasting three AA Rosettes, and is also within the top 10% of restaurants in the UK
Linthwaite House Hotel is situated on a hilltop a short ride away from Bowness-on-Windermere in Cumbria, and is set within fourteen acres of gardens complete with its own tarn. These are gorgeous surroundings with views over Lake Windermere as far reaching as the Skiddaw mountain.
Linthwaite’s award-winning restaurant offers an array of modern and ‘typically British’ dishes prepared under the watchful eye of Head Chef, Chris O’Callaghan. Their three-course Terrace Menu is available from Monday to Saturday between 12:00 to 14:00, and there is also a good choice of alcoholic and soft beverages to accompany it. The starters span from salad, to home-made soup, to antipasti. I headed straight for the high quality smoked salmon on buttered brown bread, which was surrounded by lemon quarters and beautifully crispy capers. It was a great start to the meal. My guest opted for a refreshing mixed salad consisting of different leaves interspersed by cucumber, onion and tomato. We equally enjoyed homemade sourdough, granary and focaccia bread to whet our appetite.
For the mains, it was the pan fried sea trout with asparagus and Jersey Royal potatoes that caught my eye. Although not the biggest of portions for £17, it was nevertheless brilliantly prepared, and the creamy chive sauce, on which it sat, complemented the fish very nicely. My dining partner chose the sirloin steak (£21) which was succulent in texture, whilst the stacked rectangular chips were cooked so that they were crunchy on the outside and soft on the inside, a delicious composition.
In the dessert section of the menu, there is a small selection of sweet dishes such as ice cream, sorbet and mousse, as well as a savoury alternative of British cheeses with homemade biscuits (£10). I preferred the latter which was presented to me by a separate waiter who came to the table especially to explain each variety on the wooden board. There were five different varieties to sample with the crackers, raisin loaf and damson paste, starting with the soft Eden Pearl, followed by Dorstone from Herefordshire, North Cumbrian Cumberland Farmhouse, Golden Brie which is made using Guernsey Cow’s milk, and finishing with the mellow Colston Bassett. Each were abundant in flavour and unique in their own right, but I think the first two were my firm favourites.
My guest opted for the dairy-free alternative of moist and delicate pistachio cake. This came on a bed of pistachio sorbet, and was accompanied by poached apricots and raspberry sorbet. It was a great success, and the perfect closing chapter. From start to finish, the service was superb and dietary requirements are also very well catered for.
The terrace at Linthwaite is a tranquil and relaxing environment set against a wonderful backdrop away from the hustle and bustle of the shores of the nearby waters. For those lunching at leisure, this is an eatery that should definitely not be overlooked.
For more information on Linthwaite, or to make a reservation on the terrace, visit www.linthwaite.com.