Lake Road Kitchen

“Our focus is entirely on the quality of the produce, the care and finesse with which we prepare and cook it, and the deliciousness of the finished dish. Our food is not about how good it looks on Instagram, it’s about how it tastes. As we work within the unpredictable Northern climate, preservation is always present in our cooking. We also provide our regular guests with a unique culinary experience for each visit, all of which means that menus vary from night to night, and from table to table.”

Eleven-week dry-aged Saddleback pork chop cooked over fire with trompette purée, pickled white asparagus, ramson caper sauce; hand-dived Orkney scallop, LRK miso, and black truffle beurre monté; and lemon verbena custard tart with alpine strawberry ice cream.

We love how they use their location in Northern England to build a bond with the current power of the Nordic kitchen and get year-round beauty and flavour from a harsh landscape. They are also inspired by a practice from the South (originally Galicia in Spain) that has seen them turning local Holstein cattle that have finished their milking life into meat that is far more delicious than that which comes from younger animals. By doing this, their butchers not only lengthen the animal’s life by seven to eight months, but double their value to the dairy farmers, helping to make dairy farming sustainable once again.