Autumn Menus

Below, you will find three different seasonal menus. Once you have decided which menu you will choose for your dinner party (eg, the Buttermere Menu), guests can select their individual choices of dishes from the same menu. I will require a summary of your pre-order 2 weeks in advance of your dinner party. Please note that the dinner party menus are designed to work for events held at holiday homes and private residences for approximately 24 guests. If your numbers are greater than this, I would find out about the facilities of the venue before I can commit to offering these menus.

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You get both canapes per guest if you have opted for the Buttermere or Derwent menu.  

My freshly baked bread comes with everyone's starter in all my menus.

I look forward to creating a memorable meal for you and your guests.

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Lake Windermere Autumn Menu

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£65.00 per person

Minimum of 8 people Sunday to Thursday

A minimum of 10 people on Friday and Saturday

This menu will be available to all bookings from 1st September to 30th November 2025​

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Starters​

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Cartmel Valley smoked duck breast - honey and yuzu dressing - pink grapefruit, puy lentil and sakura leaf salad.

or

Confit tomato, Nanny Mcbrie cheese warm tartlet, pesto crumble topping, pear, and pecan salad.

or

Pan-fried mackerel fillet - beetroot and kolrabi salad  - citrus chive salsa. 

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All starters are served with homemade bread roll and butter from Winter Tarn dairy.​​

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Main Courses​

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Roast chicken breast - Dauphinoise potato - creamed savoy cabbage  - red wine sauce.

or

Pan-fried Seabass - chargrilled spring onions, sweet shallots and peas - light watercress sauce.

 or

Miso baby aubergine, Jerulum artichoke puree - Fennigreek and mango Amba chutney.

 

​Selection of seasonal vegetables​
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Desserts​

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Crème brulee with Hazelnut and orange Biscotti biscuits 

or
Sticky toffee pudding – salted caramel sauce – clotted cream​​​

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Lake Buttermere Autumn Menu

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£75.00 per person

Minimum of 8 people Sunday to Thursday

A minimum of 10 people on Friday and Saturday

This menu will be available to all bookings from 1st September to 30th November 2025

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Canapes​​

Mini caramelised red onion and crumbles goat's cheese tart tain.

Beetroot salmon gravlax blinis with pickled apple and dill.

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​​Starters​

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Roast Pork belly - Asian style BBQ sauce - sweetcorn and spring onion salsa.

or
Heritage beetroot - creamed goat curd - sharp blackberries - chicory salad - local runny honey. 

or
Pan-fried king scallops – celeriac truffle puree - apple and hazelnut salad. 
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All starters are served with homemade bread roll and butter from  Winter Tarn dairy.
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Soup ​

Mini seasonal soup in an espresso cup​

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Main courses​

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Rump of Kentmere lamb –  pea puree - fondant potato – Port wine sauce.

or

 Roast monkfish - saag aloo - vegetable bhaji - lime yoghurt - mango pickle.​

or
Roast harissa cauliflower steak - warm lemon chick peas - toasted caraway seeds and almonds. ​​

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Desserts 

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A trio of miniature desserts ( you get all three)

Vanilla creme brulee - caramelised lemon tart - Dark chocolate mousse

 or
Apple tart tain – butterscotch sauce - clotted cream.

 

 Lake Derwent Autumn Menu

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£90.00 per person

Minimum of 8 people Sunday to Thursday

A minimum of 10 people on Friday and Saturday

This menu will be available to all bookings from 1st  September to 30th November 2025

​

Canapes

Mini caramelised red onion and crumbles goat's cheese tart tain.

Beetroot salmon gravlax blinis with pickled apple and dill.

​

Starters

​

Roast Pork belly - Asian style BBQ sauce - sweetcorn and spring onion salsa.​

or

​Heritage beetroot - creamed goat curd - sharp blackberries - chicory salad - local runny honey. 

or

Pan-fried king scallops – celeriac truffle puree - apple and hazelnut salad. ​​​

​

All starters are served with homemade bread roll and butter from  Winter Tarn dairy.

​

Soup 

Mini seasonal soup served in an espresso cup.

​

Main courses

​

​Rump of Kentmere lamb –  pea puree - fondant potato – Port wine sauce.

or

​Roast monkfish - saag aloo - vegetable bhaji - lime yoghurt - mango pickle.
or

​Roast harissa cauliflower steak - warm lemon chick peas - toasted caraway seeds and almonds. 

​

Pre-Dessert

​Lemon posset – blackberry compote  
 

Desserts

​A trio of miniature desserts ( you get all three)

Vanilla creme brulee - caramelised lemon tart - Dark chocolate mousse 

or

Apple tart tain – butterscotch sauce - clotted cream.

 

Cheese Course

Three Artisan North West cheeses 
Hawkshead chutney 
Fine biscuits