Quince and Medlar

“Great thought is put into each dish to ensure balanced nutrients (so often eating establishments provide, for example, vegetable dishes without protein). All dishes are prepared, cooked, and served by Colin and Louisa – when we are not here, the restaurant is closed. We have very little food waste, with peelings going to local horses and rabbits and leftover food eaten by us and our families.”

Baked courgette-wrapped Cumbrian cheese soufflé on rosemary garlic mushroom; beetroot with borlotti, and butternut patty, star anise-baked fennel, whipped salsify, truffle oil, and pine kernels; and gingered quinoa roast mooli root stack with hazelnut, pomegranate, wasabi-coated peas, peanut butter, and shallot sauce.

Sometimes the values and beliefs of Truth, Love & Clean Cutlery seem so modern and forward-thinking to us, so millennial and downright hipsterish. And then we remember people like Colin and Louisa Le Voi – born just down the road in Workington and Whitehaven respectively – who have been creating terrific plant-based dishes at their listed Georgian townhouse restaurant since 1989. Nestling next to the castle in this beautiful riverside market town, Quince and Medlar is a friendly, welcoming place that has been easy on the eye, easy on the belly, and easy on the planet for thirty years now, with high hopes at this end for (at least) thirty more to come.