Some people visit the Lake District for the scenery. Others come for the incredible food. At Holbeck Ghyll we are proud to combine the two in a way that no other luxury Lake District hotel can.

Recognised as one of the best restaurants in the North, Holbeck Ghyll’s fine dining rooms form the focal-point of most visits to our country house hotel.

Together with our supremely talented head chef, we’ve built a reputation around serving the very finest food - locally sourced where possible - and in a mouth-wateringly imaginative way. Coupled with one of the most extensive wine cellars in the region, and quite incredible views from the elegant oak-panelled dining room, Holbeck Ghyll is the ultimate gastro getaway.

The Dinner Menu for non-residents and guests staying on a B&B rate is priced at £68 per person including canapes and coffee & petit fours. Alongside the Dinner Menu we offer our seven course Gourmet Menu at £88 per person. Please note that the gourmet menu is subject to availability as there is a set number of tables we offer each night. We strongly recommend to pre-book this experience, the latest time the gourmet menu is available is 9.00pm.

We do encourage people who are looking to dine at Holbeck ghyll to also stay.  Our Dinner Inclusive Rate is £100 more than the B&B rate; making dinner for two effectively £50 per person.  Guests who are staying at Holbeck Ghyll on a dinner inclusive rate have an allocation of £50 towards the Gourmet Menu, thereby incurring a supplement of £38 per person.


 An example of the Evening Restaurant Menu


Smoked Salmon

Boudin of Cartmel Valley Smoked Salmon with Textures of Beetroot and Horseradish Crème Fraîche


Tian of Crab with Avocado and Pink Grapefruit

 Guinea Fowl

Pressing of Guinea Fowl, Leek and Prune D’Agen with Hazelnut


Terrine of Confit Duck, Pear, Green Beans and Toasted Brioche


Poached Rabbit Loin with Griddled Gem Lettuce, Boudin Blanc and Truffle Jus




Best End of Cumbrian Lamb with Puy Lentils, Swede Purée and Haggis Beignets


“Label Anglais Free Range Chicken”

Breast of Free Range Chicken with Smoked Bacon and Jerusalem Artichoke Risotto


Roast Loin of Lakeland Venison with Celeriac and Juniper


Fillet of Aberdeen Angus Beef with Truffle Pomme Purée and Wild Mushrooms (£5.00 Supplement)

Sea Bass

Roasted Wild Sea Bass with Aubergine and a Tomato and Red Pepper Sauce




Poached Rhubarb with Creme Vanille, Sorbet, Crisps and Oat Crumble


Chocolate Soufflé, Délice, Tart and Orange Sorbet


Mille-Feuille of Raspberries, Vanilla Panna Cotta, Raspberry & Basil Sorbet, Balsamic Jelly

Lemon Plate

Mille-Feuille of Lemon Mousse, Lemon Tart, Lemon Crème Brûlée, Lemon Sorbet, Lemon Parfait with Passion Fruit Sauce


Poached Apricot, Sorbet, Black Olive Crumble & Lemon Thyme Parfait


A selection of cheese from the trolley


Cafetière of Coffee and Petit Fours in the Lounge




An example Gourmet Menu



Smoked Salmon


Boudin of Cartmel Valley Smoked Salmon with Textures of Beetroot

 and Horseradish Crème Fraîche

 Gutierrez Colosia Fino Sherry, Jerez, Spain

 Ham Hock


Ham Hock Croquettes with Pickles, Quail’s Egg and Pea Pureé

 Grüner Veltliner, Kamptaler Terrassen, Weingut Loimer, Austria, 2011



West Coast of Scotland Hand Dived Scallops with Smoked Bacon

 and Jerusalem Artichoke Puree, Sherry Vinegar Dressing

 Irouleguy, Herri Mina, Jean-Claude Berrout, South West France, 2011

 Guinea Fowl


Guinea Fowl Boudin with Spring Vegetables, Tarragon Gnocchi,

 Leg Beignets, Crisp Skin and Sauterne Velouté

 Bourgogne Rouge, La Taupe, Domaine Chavy-Chouet, Burgundy, France, 2012



Poached Rhubarb with Creme Vanille, Sorbet, Crisps and Oat Crumble

 Delheim, Edelspatz, Noble Late Harvest Botrytis, Riesling, Stellenbosch, South Africa, 2012



A Selection of British and French Cheeses

 Taylor’s Late Bottled Vintage, Portugal, 2008


Cafetière of Coffee and Petits Fours